BIERE

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer.

Farmhouse Tripel brewed with Rye.

This particular Hommage has macerated for 6 months with organic raspberries and cherries, and the final fruit intensity is 350 grams of fruit per litre. While blending, local honey was added.

"Duchesse de Bourgogne from Brouwerij Verhaeghe is the traditional Flemish red ale. This refreshing ale is matured in oak casks; smooth with a rich texture and interplay of passion fruit, and chocolate, and a long, dry and acidic finish. After the first and secondary fermentation, the beer goes for maturation into the oak barrels for 18 months. The final product is a blend of younger 8 months old beer with 18 months old beer. The average age of the Duchesse de Bourgogne before being bottled is 12 months."

Imperial Breakfast Stout brewed with Coffee, Lactose, Cacao Nibs, Vanilla and aged in Bourbon barrels.

Lambic (young lambic from De Troch) aged with rose petals, rosehip - hibiscus.

Bottled in 2020. Imp. Stout brewed with ancho chili peppers, cacao nibs, cinnamon and vanilla.

Wild/ Sour dark ale aged in oak barrels

Imperial Stout brewed with cacao, vanilla and orange peel.

"As part of the charity auction during the Denver Rare Beer Festival we offered up a brew day on our copper kettle. Our new friends Malia and Bryson Dunn were the lucky winners of that auction. Together we created Hop Farm. We took a straight forward 50/50 malt bill of wheat and pilsner malt and added eight hop additions during the boil. We chose the hops for their aromatic properties, not their bittering characteristics. This beer shows how you can layer in amazing hop character without creating a bitter hop bomb. Enjoy!"

Please only purchase this if you've bought a Summer Pack from 3F on eventbrite and selected us as "proxy". Purchasing this won't get you this pack if it has not been purchased at 3F, it's just a packagign fee.

BA Blond sour ale with passionfruit. BB is December 2021

Milk Stout with Indonesian Coffee.

Raspberry Session Mead. BB is 09/21

Number one rated cider. Blueberry Cider (Apple cider with blueberry juice).

Please only purchase this if you've bought a Zenne y Frontera Pack from 3F on eventbrite and selected us as "proxy". Purchasing this won't get you this pack if it has not been purchased at 3F, it's just a packaging fee. Please purchase one of these per pack you want us to package and ship to you.

Fermented drink lmde with "Cormes" from very old Sorbus Domestica trees.

Imperial stout brewed with honey, aged in bourbon barrels, conditioned on Mexican cacao nibs, vanilla beans, pasilla chilies, and orange peel.

Semi-sweet mead aged on tahitian vanilla beans and aged in new american oak.

T-Shirt made to celebrate the 30 years of Brasserie Fantôme. Size: Medium for women

Cider made with different varieties (at least 20) of old trees growing in a "stony" soil. Lots of potential to age in a cellar.

A collaboration between Boon and Mikkeller. Blend with some acetic acidity.

"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."

Imperial Porter with Coffee

Season 18/19 Assemblage #42. Bottled on 25/02/19. This particular Hommage has macerated 4.5 months with the fruits The one-year and two-year lambics come from 6 different barrels and from 7 different brews. Final fruit intensity is of 350 grams of fruit (76% raspberries and 24% cherries) per liter of Hommage.

Sigma (Dark sour) macerated with Forest Fruits (Blackberries, Blueberries and Raspberries) for over 2 months.

Blend of Loterbol Blond and Lambic from 3 Fonteinen

Season 18/19 Assemblage #57. bottled on 21/12/18. This Hommage has macerated for 4.5 months with the organic raspberries and sour cherries. The lambics used come from 6 different barrels and originate from 5 different brews.

Vintage hand crafted apple sparkling wine 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.

Vintage hand crafted strong 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.