A blend of 8 months to 2 years old lambic matured with rhubarb at a ratio of around 300 grams per liter.

Lambic matured with blackberries. Around 300 grams of fruit per liter of lambic.

Lambic matured with a fine berry selection (Blackcurrant, red currant, strawberry, raspberry, blackberry and wild blueberry). Around 300 grams of fruit per liter of lambic.

Lambic matured with Cassis (Black Currant). Around 300 grams of fruit per liter of lambic.

Organic lambic matured with organic cassis (Black Currant). Around 300 grams of fruit per liter of lambic.

"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."

Raspberry lambiic.

"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."

Pack consisting of a botlte of Pêche Jaune 2022-203 and Oude Gueuze from the season 2021-2022. Pêche Jaune: "Beer of spontaneous fermentation, the Oude Pêche Jaune Tilquin à l'Ancienne is made from the fermentation of 230 g of peaches by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Old Quetsche Tilquin is made from the fermentation of 210g of purple plums by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter."

"We grow these raspberries ourselves and put them whole in a steel tank with lambik of at least one year old for about four to six months. A bit of younger lambik is added before bottling to referment in the bottle. We strive to have 350 grammes of raspberries per liter of beer."

Whole blackberries from their own farm aged for four months in lambic that was at least one year old.

Lambic macerated with cherries, red currant, goosebberries, red berries and blackberries

"Blend of young & old lambic with quince wine. Three varieties sourced from two local farmers. The fruits were hand-picked from the orchards. We press the fruit and let it spontaneously ferment in lambic barrels. Fermented, aged & bottled on the farm."

"Blend of lambics with maceration of rhubarb infused with verbena from the garden."

"Blend of young & old lambics macerated with Mirabelle plums from the Alsace wine region."

"Blend of young & old lambic with quince wine. Three varieties sourced from two local farmers. The fruits were hand-picked from the orchards. We press the fruit and let it spontaneously ferment in lambic barrels. Fermented, aged & bottled on the farm."

"Blend of young & old lambics, with wine from beetroot. The beets were carefully selected and harvested from our own field. This blend consists of wood aged beet lambic and beet pomace from maceration. Fermented, aged & bottled on the farm."

Lambic aged with green walnuts. Limited edition.

"Blend of young and old lambics with maceration of raspberry. The raspberries in this beer come from fruit farm De Daalkouter. The fruit is blended with lambic then macerated for three months. Fermented, aged & bottled on the farm."

Blend of yound and old lambics with maceration of raspberries & muscat bleu grapes.

"A real thirst quencher, Lambic with rhubarb! The fresh rhubarb comes from a local organic farm and macerates on the lambic for 3 to 4 months. The rhubarb dissolves in the lambic and all of the delicious juice of the rhubarb is incorporated in the lambic. The rhubarb lambic is then bottled and a re-fermentation takes place. The result is a pleasantly sour beer, in which the flavour of the rhubarb really shines through."

Season 2021-2022, Assemblage #51. Bottled on 17/03/2022. "For this Kweepeer, we macerated quinces from different organic fields around Flanders. We put them for almost four months on young lambik and blended with some more jonge lambik before bottling. It is hard to put a correct fruit intensity level as the massive quinces give off their flavours and aromas but do not really get disintegrated into the lambik. We did macerate 50/50 quince and lambik. So quite intense nonetheless."

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.

"Blend of honey wine, young and old lambics with blackcurrant maceration. Blackcurrant "Bentron" from Belgian organic cultivation. Honey wine from spontaneous fermentation, aged for 8 months in barrels. Fermented, aged, and bottled on the farm."

Season 2020-2021. Assemblage #67. Bottled on 28/07/2021. "The Cuvée Miel is a special version of the Cuvée Armand & Gaston. This geuze is a blend of one-, two-, three- and four-year old lambikken that have been infused with honey on the coolship. While blending, we added some more local honey. The weighted average age of this blend upon bottling was more than 24 months. 100% 3 Fonteinen brewed lambik."

Season 2022-2023, Assemblage #18. Bottled on 15/12/2022. "For this Pruim, we macerated Dubbele Altesse plums from Fruitdas, a fruit farm and cidery. We macerated these plums for more than three months on three-year old lambik, before blending with some more three-year-old lambik. This makes the weighted average age of this plum lambik clock at more than 28 months. The final fruit intensity is 355 grams of hand-picked plums per litre of Pruim. Of the cereals used, more than 1/3 was sourced within our Cereal Collective. 100% 3 Fonteinen."

Season 2022-2023, Assemblage #26. Bottled on 12/01/2023. "For this Wijnbergperzik, we macerated vineyard peaches for about four months on three- and four-year old lambik. Two thirds of the lambikken have been brewed by Brouwerij 3 Fonteinen, one third by Lindemans. The oldest lambik has been brewed in October 2019. This renders the weighted average age to more than 33 months. The final fruit proportion is 388 grams of Moesel-grown and hand-picked peaches per litre of Wijnbergperzik."

"This old authentic lambic is brewed according to an age-old tradition. Brewed with dedication and craftmanship in the Senne Valley. The fermentation and maturation took place in the heart of Brussels just above the Senne (in the cellars of the Saint-Gérys Halls). A maceration of 450g of local strawberries per liter of lambic gives this beer its typical nose and taste. Enjoy, to the fullest, Cheers!"

Season 2022-2023, Assemblage #41. Bottled on 02/02/2023."For this Aardbei, we shortly macerated local hand-picked strawberries and let the fruit lambik sit for an additional five monts on an oak barrels, before blending and bottling. We primarily used one-year and two-year old lambikken. The weighted average age still is more than 18 months. The final fruit intensity is 376 grams of strawberries per litre of Aardbei. 100% 3 Fonteinen. Bottle count: 714."

Season 2021-2022, Assemblage #26. Bottled on 03/02/2022. "For this first ever Cassis, we macerated freshly harvested cassis berries (blackcurrants) on an ex-Bordeaux barrel for a good four months. The lambics used for macerating and blending were all two years old, and originating from two different barrels and eight different brews. The weighted average age of this blend clocks at 26 months. The final fruit proportion is 313 grams of cassis berries used per litre of finished fruit lambik. The berries were manually picked at Purfruit, a small community supported orchard in West-Flanders, Belgium.."

Apricot lambic made with apricots from South Tyrol.

"In Gooik's fields ripen the most beautiful apples, those appels ferment together with lambic to this Pajotse cider. This variety of apples gives an intense extra flavor to the lambic that is fermented on wooden barrels. 45kg on 100 liters young lambic."

Peach lambic. 1000 kg of fruit for 1500 liters of lammbic.