#028 - A blend of barrel aged cider (apple + 5% pear) and red currant lambiek. Bottled April 2022

Berliner with sour cherries and mint

Phi (Blond Sour) aged with rhubabrb and then dry hopped with Amarillo hops.

Barrel aged golden sour ale, with raspberries and limes.

Quince lambic obtained by maturing1000 kg fresh local quince (Cydonia Oblonga) on 1500 liters of lambic for more than a year.

Vintage 2020. Fruit Lambiek so it does not foam in order to fully taste the fruit aromas. 1000 kg of whole Mirabelle are fermented over a year with 1500 liters of young lambic. With further maturation in oak barrels.

Blend of Apple Cider blended with 3 Fonteinen Lambic made by Andy De Brouwer and Manu De Cort.

"For this summer twist on our Criquet, we let it ferment for a few months on our house brett culture & then infused it with a generous dose of verbena & berries." BBD is 01/07/2024

"The Gueuze Tilquin à l’ancienne (7.0% alc / vol) is a spontaneous fermentation beer obtained from the blending of 1, 2 and 3 years old lambics. Unfiltered and unpasteurized, it is re-fermented in the bottle for a minimum period of 6 months. The lambics used were fermented and matured in our own oak barrels at the blendery. They are made from worts brewed by Boon, Lindemans, Girardin and Cantillon. The taste is tart and dry but has a certain roundness that makes this Gueuze à l’ancienne particularly accessible for non-experts. It will also delight fans of the genre for its sweet complexity. It also has a slight dry bitterness because of the youth of the oak barrels used, as they still release some tannins. It has a fresh lemony nose."

Hard graf made of 50% rustic sasion and 50% apple juice that co fermented in a foeder for several months and then dry hopped with Citra

"This beer is created by adding green walnuts to beer that was aged on wooden barrels for at least one year. We picked the nuts in july last year in the garden of a friend. They were harvested when they were still greeen before the wooden shell started to appear. The young fruit gives a herbal, nutty aroma to the beer. The subtle bitterness balances the fresh sourness of the Oud Bruin. Go nuts and try this interesting infusion."

Season 2020-2021 Assemblage #1. bottled on 08/12/2020. This Oude Geuze has been blended with lambikken from eight different barrels and originating from eight different brews. More than 60% of the blend consists of 3 Fonteinen lambic, of which almost 10% was brewed with our own Brabant-grown cereals of the Finistère variety. More than 40% of the blend consists of old lambikken, of which the oldest portion was brewed in the first days of 2018."

Quince lambic obtained by maturing1000 kg fresh local quince (Cydonia Oblonga) on 1500 liters of lambic for more than a year.

Lambic matured with Belgian Muscat Bleu grapes (+/- 300 g/l)

Lambic matured with Belgian Solaris grapes (+/- 300 g/l)

"Riesling Pomace Wild Ale. This red ale has aged more than one year in red wine barrels with our wild yeast culture. Afterwards, it’s been infused with freshly pressed riesling pomace." BBD is 19/10/2023

Mixed-Fermentation Saison + Lambic + Rhubarb

"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."

"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."

"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 fruit beers of the region. "

"Rhubarb has been so ubiquitous for so long in the low countries that you would forget it originates from the Asian steppes. Delicious in a scrumptious pie or compote, we think it pairs nicely with our lambic. The sweet and sour of the red stems, grown organically by ourselves, are chopped up unevenly and added as such to the lambic of at least one year old. Together they ferment on casks for about four more months, resulting in a sweet sour beer containing roughly 300 grams of rhubarb per liter of beer. A lovely trip down memory lane having rhubarb pie with grandma, straight in your glass."

"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."

Season 2021-2022 Assemblage n°11. Bottled on 04/01/2022. Bottle Count: 934. "For this Frambozenlambik, and blend 12 and 13 alike, we macerated and blended two- and three-year old lambics only, originating from three barrels and seven brews, and three very specific raspberry varieties. For this blend, we macerated Glen Carron raspberries - grown and hand-picked in Flanders, for almost four months. The weighted average age of this fruit blend upon bottling was almost 27 months. The final fruit proportion used is 333 grams per litre of finished Frambozenlambik. 100% 3 Fonteinen Brewed Lambic."

Season 2021-2022 Assemblage n°12. Bottled on 04/01/2022. Bottle Count: 988. "For this Frambozenlambik, and blend 11 and 13 alike, we macerated and blended two- and three-year old lambics only, originating from three barrels and seven brews, and three very specific raspberry varieties. For this blend, we macerated Glen Ample raspberries - grown and hand-picked in Flanders, for almost four months. The weighted average age of this fruit blend upon bottling was almost 27 months. The final fruit proportion used is 333 grams per litre of finished Frambozenlambik. 100% 3 Fonteinen Brewed Lambic."

Season 2021-2022 Assemblage n°13. Bottled on 04/01/2022. Bottle Count: 980. "For this Frambozenlambik, and blend 11 and 13 alike, we macerated and blended two- and three-year old lambics only, originating from three barrels and seven brews, and three very specific raspberry varieties. For this blend, we macerated Tulameen raspberries - grown and hand-picked in Flanders, for almost four months. The weighted average age of this fruit blend upon bottling was almost 27 months. The final fruit proportion used is 333 grams per litre of finished Frambozenlambik. 100% 3 Fonteinen Brewed Lambic."

Season 2020-2021 Assemblage #30. bottled on 23/02/2021. "For this particular geuze, we blended four lambics brewed by ourselves and one lambik from another, fairly new small traditional lambik brewery. The lambics originate from four different oak barrels. Three of the lambics used were between 25 and 27 months on the date of bottling. One of the two-year old lambics was brewed with the Witte van Vlaanderen wheat variety, and was cultivated in Pajottenland by our Cereal Collective."

Blend of black currant wine and Méthode Gantoise sour ale aged in Pinnot Noir Bourgogne Barrels

Blend consisiting of 90% HIgh ABV lambic aged in Whisky barrels from Het Anker.

"Mixed fermentation wild ale with saccharomyces cervisiae yeast, brettanomyces and lactobacillus fermented in oak barrels which previously contained portuguese Moscatel white wine for 18 months."

"Mixed fermentation wild ale with saccharomyces cervisiae yeast, two bretta- nomyces strains, lactobacillus and the microorganisms from the peaches for 15 months in french oak barrels."

"Mixed fermentation wild ale with saccharomyces cervisiae yeast and brettanomyces fermented in french oak barrels which previously contained Bordeaux red wine for 18 months."

"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 "

"Motley Cru is an annual oak-aged blend released each year in celebration of our anniversary. The 2021 version comprises 85% Spontaneous Koelschip Ale, 7.5% Cabernet Sauvignon fermented Wild Ale, and 7.5% Saison. In a final, congregating act, the blend was refermented with morello cherries, wild blueberries, Haskap berries, and Gamay skins."

"Motley Cru 2022 is a three year blend of spontaneous coolship beer. It was aged in neutral barrels and blended together to our taste, with the more mature beer providing classic wild fermentation characteristics and the younger beer exhibiting clean and fruity qualities. Combined, they provide the best of both worlds. In striking our preferred balance between older and newer barrels, we were also striving to create a beer that is simultaneously true to what we do and a nod to what Belgian Lambic breweries have been doing for centuries. Motley Cru 2022 boasts fruity aromas of passion fruit, damp forest floor and subtle oak. Clean pleasant acidity, reminiscent of sweet tart. Notes of green pepper and rhubarb as well."