BIERE

Imperial Stout aged for 18 months in Panama & Barbados Rum barrels.

Blend of spontaneous ales aged for two years in four red wine barrels

Red Wine BA Spontaneous Wild Ale with raspberries and black currants.

Collaboration with Champagne maker Romain Henin. "This vintage is a blend of a spontaneously fermented beer aged for 2 years in barrels and Pinot Meunier from Romain du terroir, in the form of marc co-fermented with the beer. We finally combined the blend with Pinot Meunier must on the day of bottling."

"Beer produced from the blending of two barrels of red wine, 2 and 3 years old, from spontaneous fermentation and mixed fermentation. Mirabelle plums from Nancy from an orchard in Yonne near the brewery were added for a 3-month maceration before bottling."

Gamay 2023. Naturally feremnted without any additions. Carbonic maceration for 2 weeks and aged for 8 months in wooden barrels of 600L

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.

"Double mash Imperial Stout brewed with maple syrup. Aged for 17 months in Kentucky Bourbon barrels, then conditioned on toasted coconut and Madagascar Vanilla beans. Finished with a double dose of raw coconut flakes. The long cold conditioning rounds of the flavor of sweet vanilla, ice cream, charred oak."

"Double Dry-Hopped American Pale Ale, with Amarillo, Columbus and Simcoe hops, clocking at 5.6% abv."

"Double Dry-Hopped New England India Pale Ale, with Galaxy, Nelson, Citra and Mosaic hops, clocking at 6.8% abv."

"Triple Dry Hopped New England Triple India Pale Ale, with Peacharine, Nectaron, Strata and Cryo Pop hops, clocking at 9.2% abv."

"Imperial Pastry Stout with tons of Toasted Coconut, Madagascar Vanilla, Venezuelan Cocoa and Milk Sugar, 37 °Plato, clocking at 13% abv"

"CThe WHOOGY'S pro-model, concieved and cooked with him. A hot sauce to be used everywhere, whether to enhance the simplest dishes, or to accompany the most complicated recipes. A hot sauce to be placed in the middle of the family dinner table alongside salt and pepper, on the coffee table at aperitif time alongside cheeses and charcuterie, and to be kept in your bag to save your lunchtime sandwich. A universal sauce with the comforting taste of bolognese, made with the best tomatoes from Belgium, Habanero peppers grown in Brussels, and all the basic ingredients of a very, very good bolo sauce, but in a spicy version. HEAT: 4/10" INGREDIENTS: Tomato - Carrot - Onion - Wine - Modena PDO vinegar - Basil-infused white vinegar - Celery - Habanero - Garlic - Brine - Smoked olive oil - Tomato concentrate - Herbs & spices - Brown sugar - Sea salt

Magnumm bottle. "Our Cuvée Heritage Gueuze is a blend of the finest barrels of lambic and bears the label of the old brewery. They have a beautiful aging potential."

Magnum bottle. "A Blend of Riesling wine from a short maceration, mixed with lambic that has been macerated on riesling skins. This mixture of young and old lambics aged together for 6 months in oak barrels."

"A hoppy tripel"

BA blond sour beer (Zure van Tildonk) aged with sour cherries.

Double IPA

"This beer has been designed as an old export porter. It has been brewed as undrinkable bitter and then aged in wood for 9 months. The result is a strong dark beer that has a perfect bitter/sour balance"

Evil Twin Brewing in collaboration with Westbrook Brewing Co. Imperial Stout with coffee, cinnamon, almonds, cocoa nibs, vanilla, and habanero peppers added.

Baltic Porter-style lager brewed with maple syrup and fenugreek with natural flavors added.

Hard cider with tea and Chai spices (tea with cardamom, clove, cinnamon, ginger and vanilla).

Hard cider with ginger and lemon juice.

Sour Imperial Stout. Best Before shown on bottle: End 2015.