"Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime."

"A beer that won our head brewer Bryan awards back in his home brew days. With honey, molasses and freshly roasted coffee beans added to the boil this is a complex, lightly carbonated imperial stout."

"Our Old style Kriek with cherries of the Schaarbeek variety is a variation of our Old Kriek. This beer is made with 100% organic Schaarbeek cherries, all grown ourselves. This type of cherries is becoming ever more rare, when they used to be omnipresent in the region for the production of Old Kriek. So we decided to start growing these ourselves on a couple of fields close to the brewery. The entire cherries are fermented in oaken barrels in lambic beer of at least one year old. After six months this transforms into Old Kriek with about 400 grams of cherries per liter of beer. Because of the second fermentation in the bottle, which carbonates the beer, you obtain a delicately soft taste and the distinctive foam head. A true delight for all senses with an harmonious balance between sweet and sour, and of course the added authenticity of the one and only Pajot kriek. Schaarbeek cherries are ever more scarce, which is a pity. After all, it is the original cherry variety for the fruit beers of the region. "

A double India porter hopped with Vic Secret and Simcoe.

Blend of lambics 1,2,3, 4, 5 & 6 YO lambics from Brouwerij Eylenbosch, Brouwerij Sako, Brouwerij Den Herberg and Brouwerij De Troch macerated with grapes (80% Regent & 20% Cabernet Cortis). Limited to 417 liters.

'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders and macerated with black currants."

"Silhouet is a special blend of wild ales aged for 2 to 5 years in oak barrels, and a rustic saison. 5 year old Hallertau Mittelfrüh hops were used. The outcome is a beautifully balanced beer which marries the complexity of aged, characterful wild ales with the fresh and aromatic qualities of a saison. Tasting notes: poached peaches, apple skin, black pepper, cherry pie and oak."

Phi aged with Silverberries. BBD is 06/2024

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."

Season 2019-2020, Assemblage #41. Bottled on 13/02/20. "The one that knows it all, still has to be born” as Armand would say. From time to time, we still get surprised by some of the results after blending lambics. Like this Golden Doesjel. While it was intended to be a Golden Blend, and despite the use of very potent jyoung lambic, the fermentation in the bottle did not continue. And it remained flat. This blend was made with lambics from three barrels, originating from three brews with three different brewers (of which 50% 3 Fonteinen brewed lambic). A nice gentle sipper."

Please only purchase this if you've bought the Bofkont Box A released in April 2023 selected us to "proxy" and we've confrimed pickup has been done. If you have not yet recieved an email from us confirming pickup has been done, please hold on buying this until we've confirmed all is ok and we have your beers in our warehouse. Purchasing this won't get you this pack if it was notpurchased onth the Bofkont online sale, this is just a pickup and packagign fee. Price now inclludes a storage fee, as we've been stocking these beers for more than 2 years.

"English hopped beer made from a blend of solely three year old brews, produced in January and April 2020. The beers were made from turbid mashes using pilsner, wheat and rye malts. The resulting wort was boiled with aged hops, before spontaneous fermentation in old white Burgundy barrels. The blend focused on building a perfect base for an addition of wonderfully complex, but relatively subtle English-grown hops. We aimed for a balance of spicy and fruity aromatics, with nothing too characterful to obscure the incoming dry-hop, underpinned by a moderate acidity with just enough volatile acid to give it some life. The blend was dry-hopped with undried "Low Carbon" hops from Brook House Farm, up the road in Herefordshire."

"When the hop farmers start harvesting, we start brewing our Hop Harvest. The fresh, undried hop flowers are picked in the morning, and on the same day they are used in the Hop Harvest-brew, straight from the field. Because we use 'wet hops', the beer has a fresh, floral, and pleasantly bitter taste. By changing the recipe every year, the outcome is always a surprise. Drink this beer young if you can, that's when the wet hop shows of their floral character the most."

Sour ale with plumms & smoked beetroot.

"In our Maturation series, we carefully select Wild Ales aged in specific barrels to showcase how different casks influence the final character of a blend. Our Vin Jaune edition features a blend of Danish Wild Ales aged for two years in three freshly emptied 225-liter barrels from a historic winery in Jura, France. The aging process infused the beer with the essence of Vin Jaune, unveiling layers of nutty complexity, delicate oxidative notes, and a subtle tang."

"Moonshine Got Me, a blend of ex-bourbon barrel-aged cherry & cassis mead with 3 Fonteinen lambik."

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."

"Sour Morello Cherries from Kent were delivered to us fresh and added to a nine month old foudre aged saison. Further ageing and refermentation has drawn out a beautiful colour and complexity of cherry fruit, almond and oak flavours."

"Rhubarb has been so ubiquitous for so long in the low countries that you would forget it originates from the Asian steppes. Delicious in a scrumptious pie or compote, we think it pairs nicely with our lambic. The sweet and sour of the red stems, grown organically by ourselves, are chopped up unevenly and added as such to the lambic of at least one year old. Together they ferment on casks for about four more months, resulting in a sweet sour beer containing roughly 300 grams of rhubarb per liter of beer. A lovely trip down memory lane having rhubarb pie with grandma, straight in your glass."

"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!"

"Beer of spontaneous fermentation, the Oude Airelle Sauvage Tilquin à l'ancienne is obtained from the fermentation of 125 g of lingonberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle."

"Beer of spontaneous fermentation, the Oude Airelle Sauvage Tilquin à l'ancienne is obtained from the fermentation of 125 g of lingonberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle."

Blend of Old stock ale & lambic made for the BXL 2022 pack.

"For the Orange Blossom Sparkling Infused Lambic, a one-year-old Lambic was infused with orange blossom for several weeks. This gives the Lambic a deliciously fresh flavour, with fruity citrus notes and bitter-sweet accents. Afterwards, the Lambic is refermented on bottle, which provides a pleasant carbonation and a beautiful harmony of flavours."

Please only purchase this if you've bought this specific package from 3 Fonteinen's webshop for 3 Magnum bottles (150cl) and had it delviered at our warehouse. Purchasing this won't get you this pack if it has not been purchased from the 3F Webshop, it's just a packaging and proxy fee. The price now includes a storage fee, as we've had this pack in our warehouse for more than a year.

"Sterk en robuust. Vol van smaak door Amerikaanse hopsoorten en fruitige aroma's."

"For our Maturation series, we select beers aged in a single type of barrel to showcase how different casks affect the final character of a beer. We aged our Danish Wild Ale in a large, very old Oloroso Sherry Bocoy cask made of chestnut wood for two years, and blended this with a smaller amount of two-year-old Danish Wild Ale aged in a traditional oak Oloroso barrel. The Oloroso casks enhanced the beer with flavors of toasted walnuts, caramelized fruit and spices."

Blend of different lambics macerated with rhubarb & elederflowers.

"A traditional gueuze, blended with 1, 2 and 3 year old lambic. Barrel aged and bottled on the farm."

"Monster Pants is an Eisbock Ale crafted from our Double IPA Shark Pants. Enjoy the bold hop packed flavours. Cheers!"

"Black IPA Met Colombus, Chinook en Comet. Ideaal voor de komende Indian Summer weken of toekomstige herfstige dagen. Het vervagen van de zomer, en het naderen van de herfst in een blik samengevat!

Enkele weken voor het overlijden van Ozzy beslisten we al mo onze komende Black IPA "Prince of Darkness" te noemen als eerbetoon aan de toen nog levende legende. RIP OZZY!"

"Breaking the mold among existing beer styles, Lindemans developed the botanical lambics, a collection of old gueuzes with a twist. Third in this series, GingerGueuze is based on a blend of 12mth old lambic with 2-3yr old lambic, fermented in oak with fresh ginger. Bottle conditioned, GingerGueuze has a golden colour, and combines the sourness of lambic with the subtle flavours of fresh ginger. Ideal as an apertif, it is also perfect for food pairing."

Season 18/19 Assemblage #33. Bottled on 24/01/19. This particular Hommage has macerated nearly 6 months with the fruits The one-year and two-year lambics come from 5 different barrels and originate from 5 different brews. Final fruit intensity is of 350 grams of fruit (76% raspberries and 24% cherries) per liter of Hommage.

"This is Single Barrel Rain Shadow; our annual release of our straight-up Barrel Aged Imperial Stout. This year,we've developed it into three distinct expressions. This is the Scotch variant, aged in Speyside Scotch Whisky barrels in our barrel store for more than a year. We've aged it so you don't have to - ready to enjoy." best before is 31/12/2022

Brewed in Autumn 2019 and aged for 16 months in oak barrels to develop the funky / sour characteristics before being bottled and aged for another 10 months.

Season 2020-2021 Assemblage #27. Bottled on 11/02/2021. "For this, Druif, we co-fermented Belgian Dornfelder with one- and two-year old lambik in a 53/47 cut. We used the freshly pressed and shortly skin-macerated juice and put the unfermented juice with young lambik for continued fermentation in stainless steel. Afterwards, we blended with two-year old lambik. All lambikken originate from seven different barrels and seven different brews. The final fruit intensity is 31.6%."

Season 2019-2020. Assemblage #79. Bottled on 07/10/2020. "While looking for old sherry barrels, we cannot get lucky all the time. While we will be sourcing barrels directly from bodegas to assure provenance and quality, we had a batch of Pedro Ximenez (PX) barrels that was on the peated side (albeit subdued). As a result, we decided not to use them for Zenne y Frontera, but to blend them with other (fruit) lambikken into geuze and fruit blends. This is the first of such blends to be released. Sour cherries were macerated partly on young peated lambik and partly on two-year old straight lambik in a stainless steel tank. We blended with young and three-year old (!) lambik. 55% of the blend is old lambik and the final fruit intensity is 567 grams of sour cherries per litre."

Quince lambic obtained by maturing1000 kg fresh local quince (Cydonia Oblonga) on 1500 liters of lambic for more than a year.

"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."

" Everybody Loves The Sunshine, a blend of ex-bourbon barrel-aged cherry & cassis mead with 3 Fonteinen lambik."

Pack Containing 2 bottles from Pellicle: 50/50/50/ ("This cider captures exactly how we wanted our cider to taste from the cider. This blend contains 50% of our favorite apple variety: Pomme d'Or, giving backbone and astringency to final result. The other 50% contains 50% of cider aged in old Calvados barrels and 50% cider aged in old Marsala barrels. The latter two ciders add complex vinous notes, while also giving the balance this cider deserves. Who chose to make this cider slightly sparkling, to fully highlight its layers.") and Spiced Fenugreek ("A lambic blend containing 1, 2 and 3 year old lambic from 4 different breweries. During our holiday last year in the south of France, we took home some of the best apricots and peaches we ever came across. After macerating them on the different lambics, we aged the beer for a couple more months. A few days prior to botteling we added fenugreek herb to it. This herb imparts a specific herbal and curry-like character. Interestingly, fenugreek powder can be used to fight mildew in the vineyard.")

Season 2023-2024 Assemblage #55. Bottled on 18/06/2024. "Voor deze klassieke versie van de Zenne Y Frontera Blend 55 hebben we al onze Josefa Perez vaten gemengd. Deze kleine bodega in het hart van Jerez de la Frontera heeft door zijn hoge kwaliteit en standvaste visie veel andere onafhankelijke bodegas geïnspireerd. Deze blend bestaat uit lambik die is gerijpt op vier olorosovaten en twee amontilladovaten. Op deze sherryvaten hebben we drie-en-een-half jaar en oudere lambik nog eens elf maanden verder laten rijpen. Als gevolg hiervan is de gewogen gemiddelde leeftijd van deze blend meer dan 50 maanden."

"Our Second Smoothie Sour with no one else than the best brewery for the style, our friends from Vault City Brew Co. Unfermented strawberry, blackberry, blueberry, banana and rapsberry purees with a touch of maple syrup and a bit of lactose for extra smoothiness."

Vintage hand crafted medium dry cider from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

"Aoltbeer is the historic beer of Münster. The beers in this blend matured on average for 14 months in red wine barrels. In this time the beer developed its fruity and wine-like character. To this small batch no. 11-2021 we added locally grown "Hauszwetschge" plums. This luscious beer let you feel the last rays of the summer sun. Product with taste evolution in the bottle."

"Our Old style Kriek is a marvel of pure craftmanship. Made with 100% home grown organic cherries, straight from the Pajottenland, the surrounding area which we call home. The entire cherries are fermented in oaken barrels in lambic beer of at least one year old. After six months this transforms into Old Kriek with about 400 grams of cherries per liter of beer. Because of the second fermentation in the bottle, which carbonates the beer, you obtain a delicately soft taste and the distinctive foam head. A true delight for all senses with an harmonious balance between sweet and sour."