Season 2022-2023. Assemblage #5 bottled on 08/11/2022. "For this specific Cuvée Armand & Gaston, we blended lambikken from four different barrels and six different brews. Almost half of the lambikken used were three-year and four-year old lambikken, rendering the weighted average age of the geuze blend to more than 25 months on the moment of bottling. More than 60% of the cereals used during brewing were sourced in our Cereal Collective."

Season 2022-2023, Assemblage #23. Bottled on 10/01/2023. "For this Pruim Mirabelle, we macerated Belgian Mirabelle plums for four months on three-year old lambik, before blending with more of such old lambik. The oldest lambik was brewed in October 2019. The resulting weighted average of this blend is more than 30 months. The final fruit concentration is 364 grams of Mirabelle plums per litre of Pruim."

Season 2022-2023, Assemblage #100. Bottled on 07/09/2023. "This small batch fruit lambik is a blend of a rhubarb and a Schaarbeekse kriekenlambik. The weighted average maceration time was nine months. We used a lot of four- and five-year old lambikken for the maceration. The weighted average age of this fruit blend upon bottling is more than 44 months. The final fruit intensity is 359 grams of fruit per litre of finished fruit lambik."

Stu Mostow collaboration brew aged on plums

Season 2021-2022. Assemblage #73.Magnum bottled on 20/05/2022. "For this particular blend of Oude Geuze Cuvée Armand & Gaston, we selected lambikken from four different barrels and five different brews. The blend consists of 60% oude lambikken, bringing the weighted average age upon bottling to more than 21 months. The oldest lambikken were brewed in April 2019 and that same lambik aged for more than a year on a freshly emptied Oloroso barrel. That barrel comes from the last bodega of Josefa Perez Rosado, near the Church of Santiago in Jerez De La Frontera. Two thirds of the combined total grain bill was sourced with our Pajottenland Cereal Collective, and half of the blend is organic. The hops used were 18 years old on average. Bottle count: 639."

lots of fruit (raspberries, blackberries, blueberries), a hint of vanilla and lactose with a distinct acidity.

"Aoltbeer is the historic beer of Münster. This Aoltbeer with foraged sloeberries matured on average for 18 months in Port and red wine barrels. In this time, the beer developed its bold and oxidative character full of dark fruits and muscovado."

"Our Aoltbeer is inspired by the historic sour beer of Münster, Westfalen. This blend matured on average for 19 months in red wine barrels Second maceration of mirabelles, peaches and Riesling. Delicate notes of apples, citrus and wine." Bottled April 2023. Limited to 500 bottles.

"Fliärblome is our elderflower-infused Aoltbeer. The base is Münstersch Alt, which is the historic sour beer of our area. We foraged elderflowers next to the brewery and macerated the blossoms in the beer. The infused beer aged in oak barrels for 17 months. Notes of citrus, flowers and hay. Fresh acidity, that goes well with Ceviche, leek or summer dishes." Bottled in October 2023"

"We brewed All Out King together with our friends from the Australian One Drop. First in Australia (where it was very well received), now it's time for the Polish version. All Out King is a turbo fruity sour beer with cherries, blueberries, grapes, cocoa beans, nuts and popular white chocolate and nut candies in a characteristic silver packaging ;) "

"A new variant of our best-selling series of sweet and sour beers - Gelato. This time - in an intense blue color, with the addition of white guava, lychee, pineapple and spirulina."

"We're teaming up with the fruited sour masters from Pennsylvania. This TURBO fruited version of Gelato features blueberries, raspberries, bananas, marshmallows and vanilla."

"We're teaming up with the fruited sour masters from Indiana. This TURBO fruited version of Gelato features passionfruit, pineapple, mango, kiwi and coconut."

"A new variant of our best-selling series of sweet and sour beers - Gelato. The XTREME version is a real beer smoothie, super thick and intense. This time we decided to add banana, passion fruit, marshmallows and vanilla."

"A new variant of our best-selling series of sweet and sour beers - Gelato. A triple edition of version with the addition of blueberries, blackberries, raspberries plus coconut, almonds, cinnamon and vanilla. Liquid granola with fresh fruits!"

"Triple version of sweet and sour beer inspired by the famous Thai dessert: mango sticky rice. To gain this effect we used huge ammounts of delicious, sweet mango and toasted coconut flakes."

Sour with blackcurrants, blueberries and cherries

Berliner Weisse with 12 old varieties of wheat and dry hopped with Hallertau BLanc

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 2021-2022. Assemblage #119 bottled on 27/09/2022. "For this Oude Geuze Cuvée Armand & Gaston, we blended one-, two- and five-year old lambik from three different barrels and four different brews. The weighted average age of this blend upon bottling is almost two years and nine months. Of the cereals used, about 56% was sourced in our own Cereal Collective."

Season 2019-2020. Assemblage #59 bottled on 11/03/2020. "his Oude Geuze Cuvée Armand & Gaston Vintage was blended and bottled on Wednesday March 11th 2020. We let this bottle age for an additional four years before releasing it. It is a blend of one-, two- and three-year-old lambikken, originating from five different barrels and six different brews. The oldest lambik was brewed in April 2017. On the moment of the release, the weighted average age of this blend will have reached 67 months, or more than five and a half years. A true geuze, purely natural. Fully spontaneously fermented from brew to bottle, unfiltered, unpasteurised."

Season 2023-2024, Assemblage #2. Bottled on 21/11/2023. "For this Perzik, we macerated peaches from Ludo Rosseels from Gelrode, Vlaams-Brabant, Belgium. Maceration time was four months. For the maceration and the blending, we used lambikken from five different barrels and not less than sixteen different brews. Most lambik was one- and two-years old, and about one third was three years old. This way, the weigthed average age of the blend upon bottling was more than 14 months. The final fruit intensity is about 300 grams of ripe yellow peaches per litre of Perzik. 100% 3 Fonteinen."

Season 2022-2023, Assemblage #72. Bottled on 01/06/2023. "Tuesday 30th of May 2023, 6AM in the middle of our fields in Lot. The 3 Fonteinen team was hanging in the elderberry trees to pick its blossoms. Immediately after we put this higly aromatic and perfumy flowers on four-year-old lambik for a two-day maceration. We blended with more three-year-old lambik before bottling. The weighted average age of this blend upon bottling was more than 38 months. The lambikken originated from two different wooden barrels and seven different brews." Bottle count: 760.