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."

"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."

Spontaneous fermented, coolshipped and aged in wooden barrels and infused with elder flowers

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."

"Vines is a series of oak aged wild ales that celebrates wine grapes in all manifestations. This blend was inoculated with the wild yeast from 2019 red grape skins, aged for a year in oak, and refermented on 2020 Merlot, Cabernet Franc & Cabernet Sauvignon."

"FOR THIS COLLABORATION WITH VINO DI PROCENO, THEY CAME TO BRING US THEIR SANGIOVESE GRAPE POMMACE STRAIGHT FROM THEIR VINEYARD IN ITALY! WE ADDED IT TO OUR WILD ALE BARREL AGED FOR 18 MONTH. DELICIOUSLY ROSé AND HYBRID." BBD is 19/09/2024

Pack consisting of a botlte of Gueuzérable and Oude Gueuze from the season 2020-2021. Gueuzérable: "Same recipe as first release in season 2017-2018. Beer of spontaneous fermentation, the Gueuzérable Tilquin is made from the fermentation of organic canadian maple syrup in a blend of 1, 2 and 3 years old lambics aged on oak barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la Bosse Jauque."

Sour Quad with Dried Figs aged on Spanish Brandy barrels (collab with LETRA Brewery, PT)

"The beer was created in collaboration with Zapiain Sagardoa. It was from our friends that we got fresh Basque apple juice two years ago. We combined it with our year-old mixed-fermentation saison, which was fermented on grape skins of the Muscaris strain. We then let it ferment together for two years. The result is a beer that combines the characteristics of natural dry ciders from the Basque Country, our mixed-fermentation Saison and the character of the Muscaris grape."

"The clean, dry and vinous characteristics of Ambience gives way to soft tannins and notes of raspberry, plum, spice, and coconut imparted by the naked flavours of the mixed-fermentation married with American oak Zinfandel barrels for 24 months."

"Ruby in colour with hot pink foam, this beer looks as good as it tastes. Blueberries and vanilla notes dominate and act as a counterbalance to the tart notes from our house mixed fermentation base that’s been maturing in an ex-red wine foeder for 6 months."

Wheat Beer aged 4 months in a foeder and infused with a massive quantity of apricots

"The second edition of our dry-hopped red beer, Clomp. This blend was made from two brews produced in May 2019 and June 2020. Fermentation took place in red Bordeaux barrels for three and two years respectively. The rich red beer benefitted from a fairly long time in barrel to build the acidity and tannin required to balance the sweetness of the malts. To enhance the bright fruit aromatics present in the base beer, the finished blend was dry-hopped with whole-leaf US grown Chinook, from the latest harvest. The finished beer conditioned in bottle for a (relatively) brief four months before release, to allow enjoyment of the fresh the hop aromatics. As with all our dry-hopped beers, these aromatics will evolve quite dramatically over time."

"Glass is our series of beers characterised by a delicate minerally flavour, fresh kettle-hop aroma, and the addition of sea salt in the blending tank. This is our third iteration. In February, April and August 2020 we produced extra pale, minerally worts, with fresh East Kent Goldings hops. The fresh hops add wonderful aromatics (quite distinct from dry hop character) as well as acting to restrain the acidity produced in the wild fermentation. We made a blend from the four most delicate tasting barrels and added a touch of Cornish sea salt into the blending tank to give a crisp finish."

Black sour ale aged in COgnac barrels for 1.5 years and then referemnted with sour cherries.