Season 2020-2021 Assemblage n°18 bottled on 25/01/21. "For this small-batch Frambozenlambik we macerated raspberries from Ferme Framboos for three months on one- and two-year old lambik from two different barrels and two different brews. We bottled the frambozenlambik as such, straight from maceration to bottle; no lambik was added. Don’t panic if this beer is a bit on the flat side. It is intended to be this way. The weighted average age of this frambozenlambik upon bottling was more than twenty months, and final fruit intensity is 350 grams of raspberries per litre of Frambozenlambik."

Season 2019-2020, Assemblage #71. Bottled on 17/06/20."For this Hommage iteration, we blended a kriekenlambik (26%) with a frambozenlambik (74%), both macerated on stainless steel. The weighted average maceration time was six months. While macerating and blending, we used lambikken originating from five different barrels and nine different brews. The final fruit intensity amounts up to 376 grams of fruit per litre of Hommage. 100% 3 Fonteinen."

Magnum. Season 2021-2022. Assemblage n°70. Bottled on 18/05/2022. "For this specific Oude Geuze Golden Blend, we used lambikken from three different barrels and five different brews, and two different brewers. More than one third of the lambikken used is more than 48 months old, rendering the weighted average of the blend to more than 26 months. The oldest lambik was a 3 Fonteinen lambik brewed in the first days of 2018. Of the 3 Fonteinen brewed lambikken, almost half were brewed with Pajottenland sourced grains from our own cereal circle. And of the hops used in our brews, one third is of Belgian origin, and the average age was more than 15 years."

"A Flemish grape ale with Morpheus yeast and Muscaris grapes from winery Hoenshof in Belgium"

"Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights. And every so often we decide to age a batch with Montmorency cherries because sometimes the cliche "with a cherry on top" is both figurative and literal. Not to mention, delicious. Lots of balanced acidity, distinct cherry aromatics and flavour "

Mixed-Fermentation Saison + Lambic + Rhubarb

Sour aged with Pomelos De Tramuntana (Grapefruit)

900 KG of Clery, Joly & Darselect strawberries matured in 1500 liters of lambic.

Peach lambic. 1000 kg of fruit for 1500 liters of lammbic.

Fruit lambic without refermentation: 600 kilos of red currant and 400 kilos of raspberries are fermented in a barrel together with 1500 liters of lambic.

Fruit lambic without refermentation: 600 kilos of cranberries and 400 kilos of raspberries are fermented in a barrel together with 1500 liters of lambic.

Blend made of 1,2 & 3 year old lambics (Boon, Girardin and their own brewed lambic they call: "Spierelambic" after the tiny river that runs near the brewery).

"Sweet and sour beer inspired by Italian ice cream with a huge amount of real fruit. This time, next to juicy mango, we used goldenberry for the first time."

"Sweet & sour beer inspired by flavourful Italian ice creams. Packed up to the ceiling with passion fruit, mango and peach."

"Sweet and sour, Polish apple-pie inspired beer brewed together with the Warsaw Beer Festival. Brewed with large ammounts of Polish apples and cinnamon."

"Sweet and sour beer inspired by Italian ice cream, imitating a tropical cocktail full of real fruits - pineapple, passion fruit and pink guava. We seasoned everything with toasted coconut flakes."

"A single version of one of the highest rated Gelato variants. Sweet and sour beer with a huge amount of real fruits - blueberries, plums and raspberries, complemented by marshmallows and vanilla."

Blend of Barrel Aged Alvinne Chain Reaction and lambic from 2013 & 2014. Bottled on 05/06/2019.

"Juicy apricots, without the pit of course, and the aroma of lambic. That is the gist of our apricot beer. All the meat from the apricot is added to the barrels of lambic, which is at least one year old. After four months of fermentation on the barrel and another in the bottle, the beer contains about 300 grams of fruit per liter of beer. The sweetness of the apricots works wonders with the intensity of the lambic. A finger licking union indeed. Perfect to drink on a terrace in the sun, or just because you can. That's all the reason you need."

Lambic macerated with blueberries.

Lambic macerated with cherries, red currant, goosebberries, red berries and blackberries

Lambic macerated with cherries, red currant, goosebberries, red berries and blackberries

"We grow these raspberries ourselves and put them whole in a steel tank with lambik of at least one year old for about four to six months. A bit of younger lambik is added before bottling to referment in the bottle. We strive to have 350 grammes of raspberries per liter of beer."

Lambic macerated with green grapes from Italy

Lambic macerated with green grapes from Italy

"Our Old style Kriek is a marvel of pure craftmanship. Made with 100% home grown organic cherries, straight from the Pajottenland, the surrounding area which we call home. The entire cherries are fermented in oaken barrels in lambic beer of at least one year old. After six months this transforms into Old Kriek with about 400 grams of cherries per liter of beer. Because of the second fermentation in the bottle, which carbonates the beer, you obtain a delicately soft taste and the distinctive foam head. A true delight for all senses with an harmonious balance between sweet and sour."

"Our Old style Kriek with cherries of the Schaarbeek variety is a variation of our Old Kriek. This beer is made with 100% organic Schaarbeek cherries, all grown ourselves. This type of cherries is becoming ever more rare, when they used to be omnipresent in the region for the production of Old Kriek. So we decided to start growing these ourselves on a couple of fields close to the brewery. The entire cherries are fermented in oaken barrels in lambic beer of at least one year old. After six months this transforms into Old Kriek with about 400 grams of cherries per liter of beer. Because of the second fermentation in the bottle, which carbonates the beer, you obtain a delicately soft taste and the distinctive foam head. A true delight for all senses with an harmonious balance between sweet and sour, and of course the added authenticity of the one and only Pajot kriek. Schaarbeek cherries are ever more scarce, which is a pity. After all, it is the original cherry variety for the...

"Blackcurrant, well known for its use in cassis, match perfectly with lambic. A recurring theme in our fruit beers is matching a fruit that is both sweet and sour with lambic, to complement its distinct aroma and character. Because of the blackcurrant, this beer has a particular soft purple shine. The berries are grown by ourselves, fully organic, and are added to the beer whole. As usual, the lambic is at least one year old. Together they ferment again for about four months on oaken barrels to create a beer with 125 grams of fruit per liter of beer. Another fermentation on the bottle yields a refreshing, sweet and sour finish filled with delicious blackcurrant aroma."

"Blackcurrant, well known for its use in cassis, match perfectly with lambic. A recurring theme in our fruit beers is matching a fruit that is both sweet and sour with lambic, to complement its distinct aroma and character. Because of the blackcurrant, this beer has a particular soft purple shine. The berries are grown by ourselves, fully organic, and are added to the beer whole. As usual, the lambic is at least one year old. Together they ferment again for about four months on oaken barrels to create a beer with 125 grams of fruit per liter of beer. Another fermentation on the bottle yields a refreshing, sweet and sour finish filled with delicious blackcurrant aroma."

Blended mixed fermentation beer with Rhubarb.