"A composition of coolshipped spontaneously fermented beers, aged in oak barrels for one, two, three, four, and five years. A thoughtful depiction of the local landscape and its passage through the seasons, captured in a bottle. Made entirely from local organic ingredients, it represents its environment and was composed of the finest barrels of each season. At its core choes the constant productive tension between untamed nature and human refinement. This beer is defined by the elements it was exposed to—under the stars, in the open air—and the time necessary to slowly reach a harmonious state over the years. This rustic beer, with its deep sense of time and place, will continue to age gracefully for years to come but is ready to be enjoyed here and now, in good company, naturally. Mesmerizing, earthy, woody, harmony!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for one, two, and three years, married with locally grown Bergeron apricots. The resulting blend was deliberately built on beers from barrels with lower original gravity for a delightfully drinkable experience. A pure expression of local fruit and summer's abundance in a bottle, truly reflecting the local landscape and the passage of time through her. Refined, very balanced, aromatic, fruity.!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for one, two, and three years, married with wild-foraged bilberries and organic raspberries. The dichotomy of wild, uncultivated berries from local woods and the cultivated effort of man-made gardens with perfumey raspberries beautifully echoes at the core of this beer. Seemingly gently tamed and
refined, but truly wild at heart. A playful and expressive depiction of the local landscape and its passage through the seasons, captured in a bottle. Perfumy, earthy, funky, fruity, harmony!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for one, two, and three years, married with an exquisite harvest of locally grown organic peaches. Made exclusively from local and organic ingredients, this beer is a pure expression of my favorite fuzzy fruit, truly reflecting the local land and the passage of time through her. Refined, aromatic and beautiful!"

"A blended, coolshipped spontaneously fermented beer, aged in oak barrels for two, three, and five years, married with locally grown Pinot Noir grapes and organic sour cherries. An act of patience and a vision for beauty and harmony in beer form. A refined and delicate expression of the essence of the local landscape and its passage through time, captured in a bottle. Elegant, classy, refined. One of my favourite expressions of kriek inspired beers."

"Celebrating local and seasonal fruits, this beer is an unexpected dance of unique flavours. Spontaneously fermented beers aged two to three years marry harmoniously with local sour cherries, juicy peaches, and perfumy Pálava white grapes. The result is a vibrant, fruity summer juice with rustic charm. Bright, playful, super fruity!"

"Sour Ale aged in white wine barrels for several months w/ our gang of wild yeasts. Then infused on beautiful Belgian and seasonal strawberries."

"A blend of wild ales with organic raspberries and a small percentage of organic red wine grapes."

"Voor deze assemblage selecteerde Ambreus met Jean-Pierre, Erik, Pieter-Jan en Bastiaan voor ’10 jaar’ Villa Servais, lambiek van Lindemans, De Troch en Den Herberg.
De blend van 4 vaten van elk 225 liter, een vat van 1-jarige lambiek, een vat van 2-jarige lambiek, een vat van 3-jarige lambiek en een vat van 4-jarige lambiek, samen 10 jaar.
Deze lambiek rijpte op kleine vaten, wat zorgde voor extra diepte en karakter uit het hout.
In deze oude geuze is de kracht van veroudering te proeven zoals in Villa Servais; de zuurheid van uitdagingen, zoete successen en de sprankeling van vernieuwing."

"De smaak is complex en volmondig zoals de muziek van François Servais.
Complex met een elegante zuurbalans. Volmondig met een stevige schuimkraag.
Het aroma is beperkt fenolisch, met een wat vanille uit de eikenhouten foeders. Gebotteld op 22 februari 2024.
Selectie gemaakt door Frank en Jos Boon voor ’10 jaar’ Villa Servais.
15% Lambiek uit foeder nr 48, en 15% uit foeder nr 145.15% komt uit foeder nr 75 die werd gebouwd in Antwerpen in 1890.
55% Lambiek uit foeder 68, en ook deze foeder is meer dan 125 jaar oud."

"Gueuze with a subtle sherry finish. An ode to the Halle cello virtuoso François Servais.
This old gueuze, matured in French oak barrels and finished in sherry casks, combines technique and passion in perfect harmony.
They were selected by Bart and Kloris Devillé for the "10 Years" of Villa Servais.
Just as Servais' cello sang between France and Spain, this gueuze blends acidity, minerality, and wood into a single, virtuoso symphony.
Not Villa today, but Sevilla Servais!"

"Celebrating Stu Mostów’s 11th anniversary, this is No. 2 of 3 beers in the birthday can series.

Banana Mango Lemon Ice Cream Pastry Sour brewed with White Dog Brewery. An ice-cream dessert in beer form? Absolutely. This fruity sour blends juicy mango with creamy banana, lifted by natural lemon juice that adds acidity and bright citrus character. The whole profile is enriched with delicious Italian ice-cream notes. Yes! Ice cream in the middle of winter. The result is a smooth, intensely fruity, dessert-like beer."

"Maceration of young and old lambic with three varieties of sour cherries."

"The Craft :
We macerated the mirabelles using our Boerenerf Double Maceration method: first 24 hours without lambic, then six weeks with young lambic, followed by a maceration on old lambic. Afterward, it underwent a three-month clarification period in foeder.

Experience :
Mirabelle plums are a specialty from Alsace — fresh and fruity with hints of almond. At Dettling Les Vergers in Westhoffen, you'll find local seasonal fruit. They pair well with soft cheeses, light poultry dishes, and almond or fruit-based desserts. They also shine in summer salads with arugula and walnuts. "

""Hands of Desire" stands for handmade & artisanal brewing. Devoted craftsmen to fulfill your desire for outstanding & highly creative beers. This sour ale was infused with fresh lime and sea salt, then aged for 10 months in Mezcal barrels, providing notes of dark wood, tobacco and vanilla."

"Spontaneously fermented lambics, aged in oak barrels and macerated with Belgian raspberries. Unfiltered beer with refermentation in the bottle."

"Spontaneously fermented lambics, aged in oak barrels and macerated with Schaarbeekse cherries. Unfiltered beer with refermentation in the bottle."

"Spontaneously fermented lambics, aged in oak barrels and macerated with Schaarbeekse cherries. Unfiltered beer with refermentation in the bottle."

"Spontaneously fermented lambics, aged in oak barrels and macerated with fresh mirabel plums. Unfiltered beer with refermentation in the bottle."

Season 2022-2023 Assemblage #106. Bottled on 08/11/2023. "For this organic Oude Kriek, we macerated sour cherries for almost 8 months on stainless steel. The lambikken used for maceration and blending originated from three different barrels and nine different brews. The lambikken were one- and two-year old lambikken, rendering the weighted average age of the blend to more than 14 month on the moment of bottling. The final fruit intensity is 342 grams of sour cherries per litre of Kriek. All cereals were sourced locally. 100% 3 Fonteinen."

Full Experience Winter 2025 is a curated selection of six 75cl bottles - Cuvée Héritage (2024), Oude Geuze 1871 (2024), Pomerano (2025), Salie (2025), Kri-Vino (2024) and Terroir (2024).

Botanicals Winter 2025 is a curated selection of three 75cl bottles - Cuvée Héritage 2024, Pomerano (Maceration of bitter oranges and oregano), and Salie (Maceration with two kinds of Sage).

Deep Red Winter 2025 is a curated selection of three 75cl bottles - Geuze 1871, Kri-vino 2024 (Blend of Cherry wine & Bourbon BA lambic), Terroir 2024 (Lambic w. Schaarbeekse Kriek)

"Kri-Vino was born from the encounter between two worlds: that of fruit wine and that of traditional lambic. We blend 70% cherry wine, made from three varieties of cherries, with 30% aged lambic matured in bourbon barrels. Note: Each bottle is unique, reflecting the year, the terroir, and the sunshine. Flavors vary from year to year, making each vintage impossible to replicate exactly."

"Blend of young and old lambics with maceration of locally picked schaarbeekse krieken."

"Gueuze with maceration of two types of mint from the boerenerf herb garden 30 Bottles"

Season 2023-2024 Assemblage #75. Bottled on 15/10/2024. "For this Akevitt Lambik, we blended traditional lambikken that have aged on three aquavit barrels. These barrels have held PX sherry for over fifty years and aquavitfor over ten years. These barrels were sourced with Atlungstad, the oldest Norwegian distillery still in activity. The barrels were filled with two-year-old 3 Fonteinen lambik for over 13 months. The weighted average age of the lambik blend at bottling is over 33 months. All brewing cereals used were sourced with farmers from Pajottenland. 100% 3 Fonteinen.

Season 2024-2025 Assemblage #33. Bottled on 07/08/2025. "For this blend of Oude Geuze, we blended not less than five barrels of lambic, originating of eleven brews, of which two thirds was brewed by 3 Fonteinen and one third by Brouwerij Lindemans. Almost 30% of the blend is lambic brewed before 2020, rendering the weighted average oge of the blend to more than 35 months on the moment of bottling"

Season 2023-2024 Assemblage #52. Bottles on 11/6/2024. "For this Armagnac geuze, we blended lambikken from two small Armagnac barrels from Domaine Laballe, a nano Armagnac distillery from Paerleboscq, France. We aged two-and-a-half-year old lambikken for another good nineteen months before blending with some young lambik. The weighted average age of the blend amounts up to 36 months. All four lambikken used in this blend, have been brewed with cereals from Pajottenland."

Season 2023-2024 Assemblage #51. Bottled on 11/6/2024. "For this small blend of Cognac geuze, we blended three lambikken that have aged on cognac barrels for more than twenty months. The lambikken originate from five different brews of which more than 60% was brewed with local Pajottenland cereals. As most lambikken have been brewed in 2020, the weighted average age of this blend is over 46 months. The barrels come from a small scale, independent cognac distillery from the Charente region, France, and is renowned for their focus on terroir and absolute quality."

Season 2023-2024 Assemblage #24. Bottled on 31/01/2024. "For this organic Perzik, we macerated yellow peaches from a small farm in the north of Spain. We macerated these for fiver months on one- and two-year-old lambik before blending. The final fruit intensity is 409 grams of peacher per litre of Perzik. The lambikken originate from three different barrels and eight different brews. All lambikken were brewed with grains from our Pajottenland Cereal Collective."

Season 2022-2023, Assemblage #52. Bottled on 21/03/2023. "For this Perzik, we macerated red vine peaches from the Mosel region in Germany, growing in between and around the grapevines. We used two- and three-year old lambikken for maceration, and two-year old lambikken for blending, rendering the weighted average age to over 31 months. The lambikken used are for more than 70% brewed by ourselves. In these nine 3 Fonteinen brews, more than 85% of the cereals used were sourced within our Cereal Collective. The final fruit proportion is 453 grams of peaches per litre of Perzik."

"Our Second Smoothie Sour with no one else than the best brewery for the style, our friends from Vault City Brew Co. Unfermented strawberry, blackberry, blueberry, banana and rapsberry purees with a touch of maple syrup and a bit of lactose for extra smoothiness."

"Our first ever Smoothie Sour with our dear friends from Les Intenables in Alsace. Unfermented fruit purees to keep all the juicyness and flavours. Lactose free - Vegan"