Assemblage #82. bottled on 04/10/18. This specific Oude Kriek has macerated for 6 months with the cherries in 4000 lts oak foeders. The lambics in this blend come from 2 different barrels and originating from 2 different brews from 3 Fonteinen.

Season 18/19, Assemblage #66. bottled on 18/04/19. This specific Oude Kriek has macerated for 6 months with the cherries oak foeders. The lambics in this blend come from 7 different barrels and originating from 7 different brews from 3 Fonteinen. The final fruit intensity is of 356 grams of sour cherries per liter of Oude Kriek.

Bottled on January 2020

Oude Kriek with 250g of Scharbeekse Cherries per liter of lambic.

Assemblage #83. Bottled on 13/06/2019. This specific Intens Rood has macerated for six months on its fruit. The lambic in this blend originate from two different barrels and two different brews. Final fruit intensity of 475 grams of sour cherries per liter of Intens Rood.

Assemblage #83. Bottled on 13/06/2019. This particular Intens Rood has macerated for 6 months. The lambics originate from 2 different barrels and 2 different brews. The final fruit intensity is at 472 grams of fruit per liter of finished Oude Kriek Intens Rood.

"bzart Kriekenlambiek Brut Nature is a sparkling pure brut quality beverage based on ”Kriekenlambiek Oud Beersel” (cherry Lambic of Oud Beersel) which is a craft beer produced according to the traditional rules of the “Méthode Classique”. Cherry Lambic is a Belgian spontaneous fermentation beer made of Lambic to which sour cherries are added. The used “Kriekenlambiek Oud Beersel” is traditionally brewed with real sour cherries and with Lambic Oud Beersel that matured in wooden barrels. It contains some 400 grams of sour cherries a litre which is unique in its kind. This kriekenlambiek is bottled and then the “Méthode Classique” (Classic Method) is applied during several months. This means that after adding sugar and a sparkling wine yeast, the “liqueur de tirage”, this kriekenlambiek is re-fermented. Carbon dioxide develops and is locked in the bottle which causes the kriekenlambiek to become effervescent. Other intrinsical steps, such as the “remuage” (riddling) and the “dég...

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 19/20 Assemblage #13. Bottled on 17/12/19. "For this Oude Kriek, we macerated whole sour cherries on one- and almost-two-year old lambik in stainless steel. The maceration lasted for 5,5 months. The lambikken that we used for macerating and blending originate from three different barrels and four different brews. The final fruit intensity is 346 grams of sour cherries per litre of Oude Kriek. 100% 3 Fonteinen."

A blend of two varieties of cherries from Flemish fruit farmers. Fermented and matured in oak barrels

"Hand-picked Schaerbeek cherries are picked every year n and around the farm. These ferment and mature on young lambic for 6 months. The different barrels are blended before bottling. "

Season 18/19 Assemblage #66. bottled on 18/04/19. This specific Oude Kriek has macerated ifor 6 months with the cherries oak foeders. The lambics in this blend come from 4 different barrels and originating from 11 different brews from 3 Fonteinen. 100% of the lambics used are form 3F.

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."

"Kriek Lambiek is flat due to the bottle fermentation being limited. This to maximise the fruit aromas and flavours. The content of sour cherries (Prunus Cerasus L.) is about 40kg per 100l Kriek."

Oude Kriek made with 100% Schaerbeekse cherries.

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 2019-2020. Assemblage #74. Bottled on 02/09/2020. "For this Schaarbeekse Kriek, we macerated locally grown and manually harvested sour cherries for almost fourteen months in wooden barrels, with both one-year and two-year old lambik. The final fruit intensity is about 350 grams of Schaarbeekse per litre of finished Schaarbeekse Kriek. The average age of this beer upon release will be around two-and-a-half years. 100% 3 Fonteinen."

Season 2020-2021, Assemblage #15. Bottled 13/01/21."This is not “any” Oude Kriek, this is Zéér Oude Kriekenlambik. Instead of using one- and two-year old lambik for maceration and blending, this time we used 36% three-year old lambik (yes, like in more than thirty-six months) and 58% two-year old lambik.
The lambikken come from twelve different barrels and eleven different brews. This blend consists of 60% 3 Fonteinen lambik. The final fruit is at 340 grams of sour cherries per litre of this Oude Kriek."