BIERE

"Heavily Hopped IPA with Sabro, Talus & Orange Peel."

"Heavily Hopped IPA with Citra, Simcoe & Sabro"

"Heavily Hopped Double IPA with HBC586 & Citra."

"Imperial Stout with Chocolate, Coffee and Maple. Collaboration with Pulfer."

Imperial Stout Aged in Peated Whiskey and Bourbon Barrels.

"Ancient Cataclysm is a Barrel Aged Imperial Stout, aged in a single barrel of ex-maple syrup and bourbon for over 18 months and finished with peanuts and vanilla. Brewed and taken care of at Bereta TM."

"Impact Hypothesis is a Barrel Aged Imperial Stout, aged in a single barrel of Woodford Reserve Bourbon for over 18 months and finished with cinnamon and vanilla. Brewed and taken care of at Bereta TM."

"Younger Dryas is a Barrel Aged Imperial Stout, aged in a single barrel of Woodford Reserve Rye for over 18 months and finished with toasted coconut. Brewed and taken care of at Bereta TM."

#024/002 - Barrel aged saison/lambiek blend + 35% GAMAY WINE. Bottled March 2024

#024/004 - Barrel aged saison/lambiek blend + 40% Savagnin & Chardonnay WINE. * Bottled March 2024

#024/001 - DUST ROSÉ. Barrel aged blend of raspberry lambiek + Quince Cider + Grillo Wine from Sicily. It is a FLAT blend, that drinks as a Rosé Wine. Bottled March 2024

#024/003 - Barrel aged saison/lambiek blend + 40% Gewürztraminer & Riesling WINE. Bottled March 2024

Please only purchase this if you've bought this specific package from 3 Fonteinen's webshop for 6x75cl 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.

"West Coast Double India Pale Ale with a golden body, a resinous bitterness and a delicious orange/citrusy taste"

"A delicious Session IPA with Calamansi. Genuine Backflip Fuel !"

"Double India Pale Ale with Cryo Citra, Amarillo, Azacca and Vermont Ale Yeast. It's round, resinous and comforting !"

"These particularly tasty oranges are grown in Sicily and are of the moro variety. We not only squeeze all the juice from them, but zest them first. A nice day of pressing 400 kg of oranges. Both the juice and the zest are covered with a bit of lambic in a stainless steel tank where it can start to ferment. After a couple of days, we cover them completely with lambic of at least one year old until the tank is full. This is left to ferment for about six months so the lambic can absorb all the aroma from the oranges. After refermentation in the bottle for another half a year, we get a sparkling orange infused lambic. Spoil yourself and get one while you can! Limited quantity available."

"Pure tropical vibes in a can! Chug it like it's hot." Sour w. Passion fruit, Mango, Pineapple and lime

Season 2022-2023 Assemblage #13. Bottled on 07/12/2022. "For this specific Oude Geuze, we blended lambikken from four different barrels and seven different brews. Almost 55% of the lambikken have been brewed by ourselves, the remainder by Lindemans. More than 60% of the blend consist of oude lambikken, ranging from two years to more than four years. The weighted average age of this blend upon bottling clocks at almost twenty months. While blending, we added some fresh wort to push the bottle fermentation. The oldest lambik was brewed in November 2018."

Green tea & Yuzu sour ale

Magnum. "Blend of yound and old lambics matured in cognac barrels."

Magnum. "Blend of old lambics matured in palo cortado sherry barrels."

"Blend of 1- and 2-year-old lambics with maceration of peach and nectarine. The fruits were handpicked from orchards in Italy. Each variety is blended separetely with lamb and then macerated for months."

"This Symbiosis is a delicate assembly of cider, lambic and mead. A wild yet gentle blend. Fermented, aged & bottled on the farm."

Season 2022-2023 Assemblage #50. Bottled on 24/02/2023. "In April 2022, a few of our team went to the Basque Country on a culinary trip. At a lunch at the Asador Extebarri, we met up with Marco Tinessa, winemaker-owner of the magnificent Ognostro winery, Campania, Italy. After a few tasty bottles of wine and geuze, we decided to work together. For this small batch Druif, we macerated Aglianico pomace for over four months. We used three-year old lambikken only, rendering the weighted average age of the blend to over 38 months upon bottling. The final fruit proportion is 384 grams of Aglianico per litre of Druif."

Season 2022-2023 Assemblage #19. Bottled on 21/12/2022. "In April 2022, a few of our team went to the Basque Country on a culinary trip. At a lunch at the Asador Extebarri, we met up with Marco Tinessa, winemaker-owner of the magnificent Ognostro winery, Campania, Italy. After a few tasty bottles of wine and geuze, we decided to work together. For this small batch Druif, we macerated Fiano pomace for a tad over two months, before blending and bottling. We used three-year old lambikken only, rendering the weighted average age up to 36 months. The final fruit intensity is 300 grams of Fiano pomace per litre of Druif. "

Season 2022-2023 Assemblage #47. Bottled on 17/02/2023. "We met with ‘JF’ Ginglinger for the first time at the harvest of 2019. Armand opened some of this Gewürztraminer Macération for the team, as he was blown away by the unfiltered and complex wine. A warm friendship between 3F and JF and his family grew from that special moment… For this Druif, we macerated Ginglinger’s Riesling grapes on selected three- and five-year old lambik. We macerated the organic grapes for five months and on an oak barrel. The weighted average age of the blend is more than 39 months. The final fruit intensity is 307 grams of Riesling grapes per litre of Druif."

Season 2022-2023, Assemblage #25. Bottled on 11/01/2023. "For this small batch Pruim Mirabelle x Oloroso, we macerated hand-picked Belgian Mirabelle plums for four months on three-year and four-year old lambik, before blending with more of such old lambik ànd four-year old lambik. The oldest lambik was brewed in January 2019 and was later on matured on an Oloroso barrel from Josefa Perez. As this old portion (and barrels) covers a considerable part of the lambik volume, the resulting weighted average of this blend is more than 34 months. The final fruit concentration is 328 grams of Mirabelle plums per litre of Pruim."

Season 2022-2023 Assemblage #67. Bottled on 09/05/2023. "For this specific Zenne y Frontera, we blended ten different lambikken, matured on both Oloroso, Amontillado, Palo Cortado and Pedro Ximénez barrels. This bouquet of sherry lambikken originate in total of ten different original barrels and nine different brews. The weighted average age of this blend upon bottling is a staggering 40 months. More than 1/3 of the lambikken was brewed with locally sourced Pajottenland grains. 100% 3 Fonteinen."

Season 2022-2023 Assemblage #70. Bottled on 16/05/2023. "For this specific Zenne y Frontera, we blended not less than seven barrels of Oloroso from the Josefa Perez bodega. Situated in one of the oldest quarters of Jerez de la Frontera, in the shadow of the Iglesia de Santiago, most of the barrels were sold in 2006 to Urium. Today, the family keeps a low inventory of barrels and sherry to provide us with. We used lambikken originating from seven barrels and eleven brews; more than 60% of the cereals were grown in Pajottenland. The weighted average of this blend upon bottling was about 36 months. A small part of the blend was bottled on magnums."

"We present you a non-alcoholic version of the well-received cooperation with the Bulgarian Beer Bastards - Gelato: Blue Velvet. Forest berries, bananas and full flavor despite the lack of alcohol"

"Turbo Fruited (more than 40% of fruits!) green Ice Cream Sour w. banana, mango, white guava, & kiwi."

"DDH Double NEIPA packed to the brim with hops (HBC 1019, Citra & Nelson Sauvin) like sardines in a tin box, brewed in a collaboration with our friends from Browar Pinta - Hello Hazy. Turn on the boombox or scan the code on the front of the can - this is our tribute to the legends from New ."

"New England IPA in a stronger and more intense than usual version. For dry hopping, we used HBC 630, Ekuanot and Mosaic varieties, which provided a mix of red and tropical fruits in aroma and flavor."

"A collaboration made in a galaxy far, far away with imperial stout jedi’s, Emperor’s brewery. Additions of hazelnut, maple syrup and vanilla combine with a carefully selected blend of bourbon, maple syrup and Australian rum barrels to keep you warm, even on a remote ice planet."

"The next installment in our Kveik Culture Collab series is a West Coast IPA brewed in collaboration with our friends at Alesmith (San Diego, USA). This beer features locally grown malt from Jæren Malt and is fermented with a unique Norwegian Kveik yeast strain, Stalljen, from Kveik Yeastery. For an authentic West Coast hop profile, we used the holy trinity of hops: Citra, Simcoe, and Mosaic, imparting notes of citrus, orange rind, pine, and tropical fruit, all balanced with a firm bitterness."