Season 19/20 Assemblage #16. Bottled on 08/01/20. "For this specific Oude Kriek, we macerated sour cherries for seven months on stainless steel. The lambikken that were used originate from five different barrels and five different brews. The final fruit intensity is 334 grams of sour cherries per litre of Oude Kriek. 100% 3 Fonteinen."

Season 2019-2020. Assemblage #78. Bottled on 30/09/2020. "For this Oude Kriek Intens Rood, we macerated sour cherries for almost nine months partly on oak and partly on stainless steel. We chose both jyoung and two-year oude lambiic for maceration, originating from four different barrels and seven different brews. We blended with another two young lambics from one barrel and two brews. The final fruit intensity is 458 grams of sour cherries per litre of Intens Rood. A part of this blend was bottled on 750 ml bottles and a part on magnums. 100% 3 Fonteinen."

Season 2019-2020. Assemblage #6 bottled on 21/11/2019. "This specific blend of Oude Geuze Cuvée Armand & Gaston Vintage consists of eight different lambikken that have fermented and matured on five different barrels. The oldest lambik was brewed in 2016, rendering the weighted average age of this blend to about 55 months."

Season 2021-2022. Assemblage #48. Bottled on 11/03/2022. "Nocturne is a spontaneously fermented full malt beer. Not your typical lambik beer, but our take on a Vlaams Oud Bruin. The beer was brewed with five different barley malts, from pilsner malt to dark roasted malts, and no wheat whatsoever. This batch was brewed in March 2018 with more dark chocolate malt, and put on barrels for four years before we blended it with a small portion of freshly brewed Nocturne. The weighted average age of this beer upon bottling is 45 months."

Season 2021-2022. Bottled on 28/062/2022. "For this Strenge Winter, we brewed a full malt wort with the addition of candied sugar on the coolship. This wort was brewed on April 16th 2020. We left it for more than two years to age on three different barrels. Upon bottling, we blended with some young lambik for continued bottle fermentation, as well as a small part of reduced wort from a Nocturne brew. The weighted average age of the blend upon bottling was therefore more than 23 months."