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 #71. Bottled on 17/06/20."For this Hommage iteration, we blended a kriekenlambik (26%) with a frambozenlambik (74%), both macerated on stainless steel. The weighted average maceration time was six months. While macerating and blending, we used lambikken originating from five different barrels and nine different brews. The final fruit intensity amounts up to 376 grams of fruit per litre of Hommage. 100% 3 Fonteinen."

Season 2019-2020, Assemblage #33. Bottled on 29/01/20. "For this Frambozenlambik, we macerated raspberries from Ferme Framboos for four months on jonge lambik at a fruit intensity of 382 grams of raspberries per litre of lambik. Lighter in colour due to the applied maceration technique, the raspberry characteristics in aroma and taste of this Frambozenlambik present themselves while opening up. We let this Frambozenlambik rest for almost 18 months before releasing it. 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."

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."

Season 2019-2020. Assemblage #74. Bottled on 02/09/2020. "For this Schaarbeekse Kriek, we macerated locally grown and manually harvested sour cherries for almost fourteen months in wooden barrels, with both one-year and two-year old lambik. The final fruit intensity is about 350 grams of Schaarbeekse per litre of finished Schaarbeekse Kriek. The average age of this beer upon release will be around two-and-a-half years. 100% 3 Fonteinen."

Season 2020-2021, Assemblage #15. Bottled 13/01/21."This is not “any” Oude Kriek, this is Zéér Oude Kriekenlambik. Instead of using one- and two-year old lambik for maceration and blending, this time we used 36% three-year old lambik (yes, like in more than thirty-six months) and 58% two-year old lambik.
The lambikken come from twelve different barrels and eleven different brews. This blend consists of 60% 3 Fonteinen lambik. The final fruit is at 340 grams of sour cherries per litre of this Oude Kriek."

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.

"For this collaboration with Vino di Proceno, they came to bring us their white wine lees straight from their vineyard in Italy! We added some Petit Manseng pomace and left the beer to rest for a year in barrels. A pure hybrid creature!"

Pastry Sour brewed with cherries and lactose and then aged for 6 months in Burgundy Pinot Noir barrels. BB is 20/20/2023

"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."

"Fliärblome is a blend of spontaneous wheat beer with elderflowers and young Aoltbeer. Sour and refreshing with the taste of elderflowers."

"“Fifteen” is characterized by a distinct aroma of plums from local orchards near Wroclaw. Its solid base is the Saison-style base aged in barrels. During the brewing of Wild #15 we used barley malt, wheat malt and oatmeal. In addition, we conditioned it in the bottle for six months to give it its unique character."

Season 2018-2019 Assemblage #56. bottled on 25/03/19. "This specific Cuvée Armand & Gaston was blended with lambikken from six different barrels and five different brews, of which the oldest was brewed in the first days of 2016, more than five and a half years prior to the release. Almost half of the blend consists of oude lambikken. This bottle has been aged for well over two full years in our own cellar, before being released."

Lambic infused with pine buds. Bottle referemnted.

Season 2018-2019 Assemblage #113. bottled on 02/10/19. "This specific Oude Geuze has been blended with lambikken originating from four different barrels and five different brews from three different brewers. The oldest lambik was brewed at the beginning of March 2017, and we aged this bottle for over 20 months in our own cellars before releasing it."

Barrel Aged Blond sour beer brewed in collaboration wit La Calavera matured with pomegarnates, Grapefruit and Orange

Season 2020-2021 Assemblage n°18 bottled on 25/01/21. "For this small-batch Frambozenlambik we macerated raspberries from Ferme Framboos for three months on one- and two-year old lambik from two different barrels and two different brews. We bottled the frambozenlambik as such, straight from maceration to bottle; no lambik was added. Don’t panic if this beer is a bit on the flat side. It is intended to be this way. The weighted average age of this frambozenlambik upon bottling was more than twenty months, and final fruit intensity is 350 grams of raspberries per litre of Frambozenlambik."

Season 2019-2020. Assemblage #25 bottled on 16/01/20. "This specific Cuvée Armand & Gaston has been blended with lambikken from seven different barrels and foeders and eight different brews. The oldest lambik was brewed in the first days of 2017, which is more than four and a half years prior to the release. We let this bottle condition for an extended time in our own cellars, and we will tuck away part of this blend for extended ageing in a beautiful, but undisclosed farm cellar somewhere in the Pajottenland."

#014 - " In september 2020, we handpicked biodynamically Savagnin grapes from the Jura region which we fermented into natural wine. After primary fermentation, we blended the wine with barrel aged saison & Nectarine lambiek. " Bottled august 2021.

#015 - "In september 2020, we went to the Champagne region where we picked up freshly pressed pomace of the 7 champagne grape varieties (Chardonnay, Pinot Noir, Pinot Meunier, Pinot Gris, Pinot Blanc, Petit Meslier & Arbane). We added the pressed skins for 17 days to a barrel aged saison/lambiek blend.." Bottled august 2021.

#017 - "A blend of Apricot lambiek, Trebbiano/Malvasia/Cococciola natural wine and barrel aged DUST saison " Bottled august 2021.

#019 - "Barrel aged saison/lambiek blend" Bottled august 2021.

Batch 1. "To end the summer fruits season and to begin the fall, we offer to you a blackcurrant wild ale. This beer spent more than a year in white wine barrels with our own wild yeast." BB is 14/09/2023

"Ale Aged in Oak Barrels with cherries. In this blend of Funky Blender we added fresh, whole fruit at rate of about two pounds per gallon to our base beer. Each barrel is carefully hand picked to ensure it will pair perfectly with the whole fruit we are using while keeping the funky flavor. The unique lemon and lime aromas that come from the base barrels of Funky Blender harmonize with the whole fruit added."

"Flavor King pluots, what else needs to be said? This variety is literally the King of Flavors! The blend delights from the start of the pour. Pink foam that not only drops off the kids for the birthday, but then sticks around for the flavor party. What? Does anyone read these? Classic Colorado plum aromas in the nose just remind me why I love plums so much, I hope we can get more this year. Low/medium acidity and rich body that makes one think it's actually sweet. All hail the Flavor King."

"This 2 barrel blend was made with organic Red Haven peaches at a rate of 4 pounds per gallon. Big body and funky peach juiciness."

"Our previous 2-Year fruited Méthode Traditionnelle blend, So Last Season: Montmorency Cherry, spent an additional year in fresh Family Jones Rye Whiskey barrels. Colorado Alfalfa Honey was used as the priming sugar for bottle conditioning."

"Our previous 2-Year fruited Méthode Traditionnelle blend, So Last Season: Red Globe Peaches, spent an additional year in fresh Family Jones Rye Whiskey barrels. Colorado Alfalfa Honey was used as the priming sugar for bottle conditioning."

"Meager Portmanteau is a blend of Primitive's three-year, MT spontaneous beer refermented with juicy Colorado peaches, and Cellar West's oak aged Meager - a funky little table saison with Colorado grain. The marriage of these two (one mature & complex, one young & lively) fashions a delightful blended beer representative of both breweries' makeup. Delicately tart, laden with notes of ripe peach & oak, equal parts carefree & complex. The blend was given delicate Orange Blossom Honey from Bee Squared Apiaries to naturally condition and develop in green, corked & caged 750mL bottles for many months. Meager Portmanteau is finally ready to share! We love the honey’s delicate floral addition to the already intense bouquet on the nose.?."

Hallertau Blanc dry hopped sour ale with white grape and peach.20/07/2022

Sour ale with cherry and raspberry. 20/07/2022

Sour ale with plum and apricot. 20/07/2022

Sour ale with blueberry and vanilla. 20/07/2022

"BBP's first Lambic blend, brewed at Dansaert. We teamed up with David from Verger du Nord. His spontaneously fermented cider contained all heirloom varieties, 70% pears & 30% apples. Blended 50/50 with our one year old lambic (fermented in Bordeaux barrels) & aged together in a chestnut foeder for 6 months before bottling."