Lambic infused with pine buds. Bottle referemnted.

Season 2020-2021, Assemblage #83. Bottled 12/10/2021."This kriekenlambik is the result of a maceration of sour cherries for more than eight months on young lambik, afterwards blended with some more soft lambik to balance it all out. We aimed for a kriekenlambik (so remaining flat). We used lambikken from three different barrels and eight different brews. The weighted average age of the kriekenlambik upon bottling was 24 months. The final fruit intensity is 337 grams of sour cherries per litre of kriekenlambik. 100% 3 Fonteinen brewed lambik."

The light red "Valantine" rhubarb is harvested in the spring. It is used for wine and now also for fermentation with lambic in wooden barrels. 45KG of fruit for 100 liters of young lambic.

Season 2020-2021. Assemblage n°33. Bottled on 09/03/2021. "A Golden Blend with both young lambik and a good portion of two-year and four-year old lambik. This blend consists of lambikken of seven different brews and four different barrels, and 75% of the lambikken have been brewed by us. More than 20% of the heirloom cereals used in the 3 Fonteinen brewed lambik, was sourced in Pajottenland. The weighted average age of the blend was 25 months upon bottling. This blend features the same lambikken as blend 34, except one and with different proportions."

Season 2022-2023 Assemblage #30. Bottled on 19/01/2023. "For this Druif, we macerated Muscat Ottonel grapes from Christoph Hoch on three-year old lambik. Total maceration time was five months and the weighted average age of this blend was more than 33 months at bottling. The final fruit intensity is 389 grams of whole grapes per litre of finished Druif. A few years ago, we started working with the most progressive low-intervention winemakers around Europe. Christoph Hoch is a Demeter-certified wine maker from Hollenburg an der Donau, Austria. He is not only crazy about our lambik, he also has some of it ageing in his own barrel cellar!"

Season 2019-2020, Assemblage #12. Bottled on 13/12/19. "For this Hommage iteration, we blended about one third of kriekenlambik with two thirds of frambozenlambik, both macerated on stainless steel. The weighted average maceration time was four and a half months. While macerating and blending, we used lambikken originating from 4 different barrels and 6 different brews. The final fruit intensity amounts up to 413 grams of fruit per litre of Hommage. Finally, we added some honey just before bottling. 100% 3 Fonteinen."