Wild ale dry hopped with Saaz hops.

"Brew cooled in a coolship during a night in November 2019. The blend is made up from 20% spontaneous beer and beer of mixed fermentation from a selection of yeasts. Three years of aging in barrels of Chablis, Sémillon and red wine then enhanced it."

"Blend mixed fermentation barrels. We infused branches of white fir (Abies alba) and juniper (Juniperus communis) from the forest of the Vaumorin estate."

BA Sour with raspberries and vanilla

"Beer made out of the blend of 2 barrels of red wine, 2 and 3 years old, in spontaneous fermentation and mixed fermentation. Mirabelle plums from Nancy were added for maceration for 6 months before bottling."

BA Wild ale infused with elderflowers

"Our Sunstead series captures the essence of perfectly ripe stone fruits, allowing us to savor the warm flavors of summer all year long. The base beer is a blend of one, two and three-year-old Danish Wild Ales aged in white wine barrels. We racked this onto freshly destoned and crushed white Saturn peaches at a rate of over 600 grams of peaches per liter, and left it to macerate with the fruit for over a month before bottling. This complex, soft and juicy beer tastes almost like biting into a fragrant peach, transporting you back to the high days of summer no matter when you drink it."

"This is our tribute to the hardworking "arrumbadores" whose labor and skill kept Spain's historical Sherry bodegas running for centuries. We aged our Danish Wild Ale in Oloroso, Pedro Ximenez and Palo Cortado casks for two years before crafting the final blend. The combination of these Sherry barrels makes for the perfect balance of sweet and dry, and imparts a rich and complex melange of toasted nut, dried fruit and spice flavors to our Danish Wild Ale."

"For our Maturation series, we select beers aged in a single type of barrel to showcase how different casks affect the final character of a beer. We aged our Danish Wild Ale in a large, very old Oloroso Sherry Bocoy cask made of chestnut wood for two years, and blended this with a smaller amount of two-year-old Danish Wild Ale aged in a traditional oak Oloroso barrel. The Oloroso casks enhanced the beer with flavors of toasted walnuts, caramelized fruit and spices."

"This beer is a blend of 75% two-year-old Danish Wild Ale macerated with fresh Riesling grapes from the Mosel wine region in Germany and 25% three-year-old Danish Wild Ale macerated with Pinot Noir grapes from Rhodt unter Rietberg, Germany. We carefully crafted this blend to evoke the pink hue, mild tannins and delicate fruit flavors of European rosé wines. The final blend was then aged in stainless steel to achieve a deeper and more harmonious wine character. Like a fine wine, this beer is an excellent candidate for extended aging due to its high proportion of German Riesling grapes"

"This is our collaboration with Bokke in Hasselt, Belgium. We started with our Danish Saison brewed with 25% malted oats to achieve a lush and pillowy mouthfeel. It was hopped with a heavy hand of New Zealand Wai-iti in the whirlpool for aroma, then oak fermented with our house mix of native yeast and lactic acid bacteria. We blended this hoppy oat saison with a blend of specially sourced and selected Belgian Lambics, and the final blend was aged in Amarone barrels for three years before bottling."

"Wild Ale with our house culture yeast (Méthode Ghantoise) and riesling grapes, aged on oak Barrels"

"Samen met de cidermakers van Druug sloegen we de handen in elkaar om een graf (cider-bierhybride) te maken. Een ware evenwichtsoefening om het beste uit beide dranken te tonen. We besloten om een blend te maken van een hoppige roggesaison van ons met een houtgelagerde cider van hen."

"Farmhouse Sour brewed with Belgian malts and Belgian hops, with Morpheus yeast, macerated with sloeberries."

"For this new cocktail-inspired beer, we took inspiration from the classic Margarita! We brewed a very light colored beer, seasonned it with salt,lime, orange and agave syrup and then send it to rest in beautiful tequila barrels. Cheers!"

"We co-fermented this beer onto 300g/L of local and seasonal apples, then send it to rest for 18 months in barrels with our gang of bacterias. Then we finished it with another 100g/L of 2023 end of season apples. "

"Blend of 50% fresh farmhouse and 50% spontaneous beer 18 moth barrel aged. All ingredients are Italians. Little bit of rye malt. Cascade and crystal hops from Italian Hops Company. Finished with some Garganega grape must. Happy 10 years birthday La Tana a Bruxelles !!! "

"Produced in respect of Belgian ancient tradition, this beer is our 100% spontaneous fermentation in coolship, aged 24 months in oak barrels, and enriched with our best Garganega and Incrocio Manzoni white grapes."

Lambic with Chardonnay grapes

Lambic with Pinot Noir grapes

"A mixed fermentation sour brewed in collaboration with Nevel Wild Ales from the Netherlands. This Norwegian sour was brewed with locally foraged juniper and fermented with Kveik yeast, then aged in a Foeder for 18 months with our house mix culture. The result is a nuanced mixed fermentation sour with bright acidity, citrus fruits and wild funk."

"For the production of the Rose Flower Lambiek - Sparkling Infused, we added rose petals to a soft, foeder-aged Lambic and left them to macerate for about 4 weeks. After that, we bottled the beer so a secondary fermentation could take place. The result is a slightly pink Lambic, with bright floral notes and a sparkling mouthfeel. "

"We blended 1 and 2 year old lambic and macerated them on fresh mirabelle plums from Belgian soil. After 6 months, we removed them and barrel aged the lambic for another 3 months. At botteling we blended this barrel with a 3 year old pink rose lambic."

"In 2022 we macerated Gorsem cherries on 2 year old lambic and barrel aged it after 6 months of maceration for another year. In 2023 we did the same; maceration of Gorsem cherries on 2 year old lambic for 6 months. We blended these 2 cherry lambics together and added fresh tarragon herb to them."

"In 2022 we macerated Gorsem cherries on 2 year old lambic and barrel aged it after 6 months of maceration for another year. In 2023 we did the same; maceration of Gorsem cherries on 2 year old lambic for 6 months. We blended these 2 cherry lambics together and added fresh Satureja herb to them."

Season 2022-2023, Assemblage #41. Bottled on 02/02/2023."For this Aardbei, we shortly macerated local hand-picked strawberries and let the fruit lambik sit for an additional five monts on an oak barrels, before blending and bottling. We primarily used one-year and two-year old lambikken. The weighted average age still is more than 18 months. The final fruit intensity is 376 grams of strawberries per litre of Aardbei. 100% 3 Fonteinen. Bottle count: 714."

Season 2022-2023 Assemblage #71. Bottled on 24/05/2023. "FFor this Druif, we macerated Merlot grapes of Claus Preisinger for more than eight months on three-and-a-half-year-old lambik. Afterwards, we blended with some more four-year-old lambik. We used lambikken originating from three different barrels and seven different brews. The weighted average age of this grape lambik is more than 44 months. The final fruit proportion is 380 grams of Merlot grapes per litre of Druif. A few years ago, we started working with the most progressive low-intervention winemakers around Europe. Claus Preisinger is renowned for his innovative approach in his vineyard, involving natural and regenerative farming. His Weingut is located in Burgenland, Austria. "

Season 2022-2023 Assemblage #8. Bottled on 17/11/2022. "For this Oude Geuze, we blended lambikken from three different barrels and six different brews, brewed by both Brouwerij Lindemans (38%) and ourselves (62%). More than two thirds of the lambikken were two-year and three-year lambikken, rendering the weighted average age of the blend upon bottling to moren than 24 months. All cereals used with the 3 Fonteinen brews were sourced in our own Cereal Collective."

Season 2022-2023 Assemblage #40. Bottled on 01/02/2023. "This is our first fully organic Oude Kriek! We macerated sour cherries for more than 11 months on one- and two-year old lambik, before blending with some more two-year old lambik. Lambikken originate from three different barrels and six different brews. All of the grains were sourced in our own Cereal Collective, and half of the hops come off Belgian fields. The weighted average age of the blend is more than twenty months. The final fruit intensity is 350 grams of sour cherries per finished litre of Kriek."

"Our Congruity series harnesses the art of blending and collaboration to create a beer that transcends its individual elements. In May 2022, we invited our esteemed friends from Bofkont and Tommie Sjef to join us in Copenhagen along with base beer from what they considered to be their finest barrels, and we contributed a special blend of our one- and twoyear-old Danish Wild Ale. A methodical blending and tasting session followed, where we eventually found a blend that cohesively showcases the best of each of our beers. This portion of the Congruity blend was aged in Moscatel de Setúbal barrels from Portugal for 16 months before bottling, infusing the beer with notes of honey, caramel and citrus."

"Our Congruity series harnesses the art of blending and collaboration to create a beer that transcends its individual elements. In May 2022, we invited our esteemed friends from Bofkont and Tommie Sjef to join us in Copenhagen along with base beer from what they considered to be their finest barrels, and we contributed a special blend of our one- and two-year-old Danish Wild Ale. A methodical blending and tasting session followed, where we eventually found a blend that cohesively showcases the best of each of our beers. This portion of the blend was aged in Premier Cru wine barrels from Bordeaux for 16 months before bottling, infusing the beer with robust red wine notes."

"The first collaboration was brewed at l'Ermitage last September. Saison base in mixed fermentation inoculated with our yeast strain as well as a cocktail of wild yeasts from spontaneous fermentation beers from Popihn. We macerated Belgian grapes (Muscaris) from Wijndomein Hoenshof during the 2023 harvest. Maceration for 3 months and aging in stainless steel vats, before natural refermentation in bottles.

Raspberry lambiic.