"We gathered grapes for this mixture in person from a small local vineyard located just 20 km away from the Brewery. On the same day, we merged them with the beer base and left them fermenting for more than 12 days. The beer is very similar to our favorite French wines of the "glou glou" Pet-NAT type. It is filled with aromas of cherries and red fruits, balanced with delicate nuances. It is a lively cherry-colored rose, long-lasting beer. Non-pasteurized and changing over time – ideal for bottle fermentation!"

"Barrel aged golden sour ale, infused with natural process SL-28 coffee from El Salvador. Elaborated in collaboration with our friends at Vaga Bon coffee roasters."

Season 2019-2020, Assemblage #33. Bottled on 29/01/20. "For this Frambozenlambik, we macerated raspberries from Ferme Framboos for four months on jonge lambik at a fruit intensity of 382 grams of raspberries per litre of lambik. Lighter in colour due to the applied maceration technique, the raspberry characteristics in aroma and taste of this Frambozenlambik present themselves while opening up. We let this Frambozenlambik rest for almost 18 months before releasing it. 100% 3 Fonteinen."

Season 2019-2020, Assemblage #77. Bottled on 23/09/20."This specific Oude Kriek Intens Rood has macerated for almost 10 months on five different lambics from two barrels. Another four different lambics from another two barrels were used in the blending process. The final fruit intensity was about 442 grams of sour cherries per litre of Intens Rood.
100% 3 Fonteinen."

Season 2020-2021, Assemblage #78. Bottled on 21/09/2021."This Intens Rood underwent a maceration period for over four months on two year-old lambikken. We added some more jonge lambik just before bottling, bringing the weighted average age at almost 20 months upon bottling. The final fruit ratio is 432 grams of sour cherries per litre of Kriek."

Season 2021-2022 Assemblage #29. Bottled on 10/02/2022. "For this Oude Kriek, we macerated sour cherries for more than nine months in stainless steel. We used both two- and three-year old lambikken for both macerating and blending, originating from four different barrels and ten different brews. The weighted average age is almost 26 months, and the final fruit intensity clocks in at 319 grams of sour cherries per litre of Kriek."

Season 2022-2023 Assemblage #46. bottled on 16/02/2023. "For this Oude Geuze, we blended lambikken brewed by three different breweries. Half of the lambikken, coming off five different barrels and six different brews, have been brewed by us. The oldest lambik, making up almost 40% of the blend, was brewed in April 2018. This elevates the weighted average age of the blend to more than 38 months."

Season 2022-2023 Assemblage #92. Bottled on 26/07/2023. "FFor this Oude Kriek, we macerated sour cherries for a full year and a few days on three-, four and five-year old lambik, before blending with some more three-year old lambik. As a result, the weighted average age of this blend clocks at more than 41 months. The final fruit intensity is 289 grams of sour cherries per litre of Kriek."

Season 2021-2022 Assemblage #118. Bottled on 22/09/2022. "This Oude Kriek features a maceration of sour cherries on three- and four-year old lambik, for almost seven months. We used lambikken from four different barrels and six different brews. The weighted average age of the complete blend clocks at more than 28 months. The final fruit proportion is 365 grams of fruit per litre of Oude Kriek. All lambikken were brewed by ourselves and almost half of the cereals used were sourced in our Cereal Collective."