Season 2018-2019 Assemblage #91. bottled on 06/11/18. Blend made from 7 different barrels originating from 7 different brews. A portion of this blend was bottled in 37.5cl bottles.

Season 2018-2019 Assemblage #76. bottled on 23/05/19. Blend made from 5 different barrels (including an Amontillado Sherry barrel) originating from 7 different brews. The Oude Lambic comes from 2 different barrels and two different brews and represents around 40% of the blend. The oldest lambic was brewed on 12th January 2016. The average age of the lambis at bottling is 19 months.

Sour ale with blueberry and vanilla. 20/07/2022

"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."

Season 2021-2022. Assemblage #42. Bottled on 23/02/2022. "For this Langste Kook / Longest Boil - a special version of the Cuvée Armand & Gaston - we brewed a typical lambik wort, but with an extended boiling time. We usually boil for five hours - the highest in the lambik world and about tenfold of modern beer brewing. Now, we boiled a whopping eighteen hours. 18. Hours. After a full year of barrel fermentation and maturation, we blended with a young portion of lambik to assure continued bottle fermentation. With a weighted average age of the blend of almost twelve months upon bottling, this is a rather young geuze, but all lambikken were brewed with Pajottenland grains from our own Cereal Collective."

Season 2021-2022, Assemblage #21. Bottled on 21/01/2022. "For this Pruim, we macerated fresh picked-to-ripeness sweet Mirabelle plums. Maceration took a tad over four months. For both maceration and blending, we used over 90% of old lambics, both two-, three- and four-year old. The weighted average of this blend upon bottling is therefore almost 25 months. The final fruit intensity is 304 grams of plums per litre of finished Pruim. The largest part of the fourteen brews used comes from smaller barrels and are 3 Fonteinen-brewed. Of those, more than 1/3 were brewed with Pajottenland grown cereals."

"Our Congruity series harnesses the art of blending and collaboration to create a beer that transcends its individual elements. In May 2022, we invited our esteemed friends from Bofkont and Tommie Sjef to join us in Copenhagen along with base beer from what they considered to be their finest barrels, and we contributed a special blend of our one- and two-year-old Danish Wild Ale. A methodical blending and tasting session followed, where we eventually found a blend that cohesively showcases the best of each of our beers. This portion of the blend was aged in Premier Cru wine barrels from Bordeaux for 16 months before bottling, infusing the beer with robust red wine notes."