Blend of lambics with Schaarbeekse sour cherries

"Mixed fermentation season aged in rum barrel for 28 months."

"Belgian style mixed fermentation aged in red wine barrels for 26 months."

"Blended to celebrate our 10th Birthday, with our friends at Mills. A blend of Mills' spontaneous & our mixed-fermentation base beers, made featuring flaked spelt, aged hops, fresh Saaz & Kazbek. Aged in Scottish whiskey butt, French oak & ex Oliver’s Cider bourbon barrels for 2, 3 & 4 years. Vegan."

"Spontaneously Fermented Beer with Fresh 2023 Hollenburger Aurora Hops of own organic cultivation.

Crafted with care, this beer showcases the vibrant essence of freshly harvested 2023 Aurora hops from our organic-certified fields in Hollenburg. Known for their citrusy and floral aroma, Aurora hops bring a bright, zesty character to this brew. Using the traditional wet hopping method, the hops are added fresh from the harvest, capturing their full flavor and aromatic potential. The spontaneous fermentation process adds a natural complexity, resulting in a beer that's both refreshingly unique and deeply rooted in sustainability."

"Spontaneously fermented and aged for two years in old wine barrels, this wild ale is blended with 40% fresh Isabella grapes from the 2024 harvest. The vintage brought particularly small, aromatic berries — intensely colored and bursting with bright, wild fruit character. The Isabella lends its signature notes of fresh woodland strawberries, subtle florals, and a refined, gentle tannin grip, weaving seamlessly into the soft acidity and barrel-aged depth of the base beer. Vintage 2024 is more intense than previous years, with a lifted, almost perfumed fruit layer and a long, quietly vibrant finish. A pure expression of heritage grapes, spontaneous fermentation, and the natural elegance of time in wood. "

"This exceptional brew marries the wild complexity of spontaneous fermentation with the delicate flavors of the 2023 Grüne Pichlbirne, an ancient landrace pear variety from the Mühlviertel region. Traditionally grown in this part of Austria, the Grüne Pichlbirne is prized for its unique balance of sweetness and acidity, along with its distinctive, aromatic profile. Our beer is brewed using organic methods, ensuring a sustainable and natural fermentation process. The blend of organic, spontaneously fermented beer with the rich, fruity essence of the Grüne Pichlbirne results in an intense, aromatic experience with notes of fresh pear and subtle floral undertones. This beverage celebrates Austria’s traditional fruit cultivation, offering a modern twist on a historic flavor."

"Spontaneously Fermented Beer with 2023 Hollenburger Muskat Ottonel Grapes - This distinctive brew artfully combines the wild character of spontaneous fermentation with the exquisite flavors of 2023 Hollenburger Muskat Ottonel grapes, sourced from the renowned vineyard of Christoph Hoch in Hollenburg. This aromatic grape variety is celebrated for its unique muscat fragrance, delivering a delightful bouquet of floral and fruity notes that elevate the drinking experience.Crafted using traditional methods, our beer showcases the essence of these exceptional grapes, which thrive in the fertile soils and favorable climate of the Hollenburg region. The spontaneous fermentation process allows the natural flavors of the Muskat Ottonel to shine, resulting in a refreshing beer that bursts with vibrant grape character, hints of citrus, and a pleasing complexity. At our brewery, grape beers are our passion—it's a natural fit for us as winemakers, and it perfectly aligns with our brand identity. This innovative blend of beer and wine pays homage to the rich viticultural heritage of Hollenburg while highlighting the craftsmanship of local producers like Christoph Hoch. Each sip offers a taste of tradition and a celebration of the unique flavors that our region has to offer."

"A traditional gueuze, blended with 1, 2 and 3 year old lambic. Barrel aged and bottled on the farm." Bottled on 13/08/2025

"Tribute to François Van Haelen (1872-1939) Brewer and Patron. Central figure of the Brabant Fauvist Movement. Through Suske, we want to bring this period up to date. Beer and art combining useful with pleasure. Cheers!"

"Beer of spontaneous fermentation, the GUEUZE DU TILLEUL À L'ANCIENNE - BIO (7%, 75cl & 37,5cl) is entirely made from a blend of our own 1, 2, and 3-year-old lambics brewed from organically grown malted barley (60 %) and wheat (40 %), and overaged hops. Unfiltered and unpasteurized, this beer was refermented and matured in the bottle for more than one year.

This blend is made up of 50% one-year-old lambics, 25% 2-year-old lambics and 25% 3-year-old lambics.

The first bottling took place on Tuesday, March 25, 2025. 5300 75cl bottles were produced. A second bottling took place on Tuesday, April 1, 2025. 10600 37,5cl bottles were produced. "

Fresh handpicked schaarbeekse cherries macerated on young lambic. Released ofr TdG 2026

"Cuvée assembled by our retired parents and the blend has behaved accordingly. Lightly sparkling blend composed of lambics from multiple vintages. Bottled: 10/03/2025"

Raspberry lambiic.

"Maceration of lambics with mirabel plums from Lorraine and apricots from the Rhône valley. Macerated separetely, aged toether."

Season 2025-2026 Assemblage #10.bottling date: 03/02/2026

"For this Oude Geuze, we blended lambic originating from three different barrels and nine different brews. Most of the lambics are our own, except for about 10% that was brewed by Lindemans. The blend consists of equal parts of young and two-year-old lambic and 10% of three-year-old lambic. This renders the weighted average age of this gueuze to more than 22 months on the moment of bottling"

Season 2023-2024, Assemblage #52. Bottled on 02/03/2023. "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."

"Italian Barbera grapes from Valli Unite macerated for 4.5 months on three-year-old Lambic after destemming. A natural refermentation in the bottle creates a lively sparkle. The result is a dark red beer, intensely aromatic and full-bodied, with a vibrant grape character that lingers beautifully."

"Italian Cortese grapes from I Versanti macerated on three-year-old Lambic. A natural refermentation in the bottle creates a fine, lively sparkle. Bright and refreshing, the beer offers notes of citrus zest, white blossom and pear, followed by a dry, lightly mineral finish."

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