"Crimson is our kriek framboise blend. We aged 1 year old spontaneously fermented beer on 830 grams per litre of sour cherries for 6 months. Before bottling we blended another Spon beer aged on 300 grams per litre of raspberries with the cherry beer. The final assemblage of 75% Cherry beer & 25% raspberry beer transcends both their individual selves. "

"Hard Graf is a collaboration with friends Hannah & Shane from Spontaneous Deuce. A blend of L&L spontaneous fermentation beer with their Armagh Apple Juice blend of 50% Lord Lambourne, 20% Laxton Superb, 20% Katy & 10% of an unknown variety. This Graf cider blend co-fermented & evolved in neutral wine barrels for 18 months. Notes of Rosemary, Sage, Dried Black Limes & a hint of smokey Mezcal. Truly unique & pleasantly weird! Bottled on 18th April 2021."

"Lustre - Apricot is a collaboration with our good friend Jordan Keeper. In July 2018 Jordan came to Galway & we brewed a Saison with a turbid mash, hopped heavily with HBC341 hops. It fermented & evolved in our foeder over 21 months with a mix of both of our house yeasts. In April 2020 we added 300 grams per litre of Apricots before bottling it on the 15th October 2020."

Unblended 5 year old Lambic brewed in 2015 and bottled in 2020.

Vintage 2018. Mixed fermented barrel aged sour ale with local quinces.

"Mixed fermented sour ale, aged in puncheon with local blackcurrants. Limited edition of 250."

Barrel aged red sour ale.

"Blend of 300L Torbjorn & Henrik with 2000L Omega. Aged on a chateauneuf du pape foeder "

Amaro Ale. "Inspired by European bitter liquors and gruit culture we brewed this botanical beer with a gripping interplay of bitterness and sourness. Gentian root gives the beer its distinctive character and is rounded out with hogweed, lemon verbena and bog myrtle. Aged in red wine barrels for an average of 19 months. Blend 2022 is tamer than the former batch.

Spontaneous fermented, coolshipped and aged in wooden barrels and matureed with local sour cherries. This blends contains 1,2 and 3 year old beer.

Sour ale aged for three years in oak barrels and then aged with rhubarb and strawberries. Limited to 611 bottles.

Sour ale aged for three years in oak barrels and then aged with raspberries. Limited to 639 bottles.

Sour ale aged for three years in oak barrels and then aged on fresh basil leaves. Limited to 650 bottles.

Sour ale aged for three years in red wine barrels with sour cherries. Limited to 683 bottles.

Sour ale aged for 3 years in red wine barrels and then aged with cherries and cinnamon. Limited release to 681 bottles.

Sour ale aged for 2,5Y in red wine barrels and then aged with w. dried apricots, apples, pears, grapes and prunes. Limited to 644 bottles.

Sour ale aged for three years in oak barrels and then aged with mint and estragon. Limited to 650 bottles.

"A fresh and fruity fruit beer, naturally based on our lambics, with two types of fruit. On the one hand we have the red currant (60%), on the other hand the Muscaris grape (40%) with an alcohol content of 7.7% "

Lambic matured with Belgian Muscaris grapes.

Pack consisting of a Tilquin Pinot Meunier 2020-2021 and a Tilquin Oude Gueuze 2020-2021

"The 3rd release of DANSAERT & the 1st collab brewed back in February 2020 with Juguetes Perdidos. This Flemish Red-inspired beer was coolshipped and barrel-fermented in reworked Bordeaux barrels. One barrel was also pitched with a culture JP brought from Argentina. They received this PH1 culture from Peter Bouckaert, who started the sour barrel-ageing program at New Belgium."

Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant.

Sour version of "Cuvée de Mortagne" (Quadrupel) aged in White Port barrels. Very low carbonation - The barrel experience.

"Oude Geuze Boon Black Label Edition N°7 brings us back the typical long, dry aftertaste, yet very full-bodied taste that we are used to from Boon Black Label. With a very fresh citrus note and pleasant sparkle you can enjoy the Boon Black Label N° 7 as an elegant, easily drinkable tender Oude Geuze. This Edition N°7 was bottled on June 8, 2021. The blend is a mixture of lambic matured in oak barrels for one, two and three years. The Oude Geuze Boon Black Label Edition N °7 is a perfect aperitif beer. It is certainly also an ideal gueuze to enjoy with patience. It goes perfectly with fish dishes, such as combinations with oysters, salmon or mussels."

Bersalis tripel aged for 18 to 22 months on wooden barrels where it undergoes a wild fermentation.

Oude Lambiek infused with roasted Los Guacharos coffee from Colombia

Wine ale, Vintage 2020. The beer wort was fermented naturally in the skins of Xarel-Io from Joan Rubio.

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with plums

Season 2019-2020. Assemblage #85. Bottled on . on "This Doesjel was bottled on the 1st of December of 2020 and was intended to be an Oude Geuze. Because of the high proportion of older lambikken, the fermentation did not continue in the bottle and the blended lambik beer remained flat. The yeast dozed in, hence the name – a local dialect for that typical little sleepy knock you get over noon. In return, with a natural-white-wine-like aroma and malty citrussy taste, the resulting beer is a subtle lambik blend, with a weighted average age of about 30 months upon its release. The oldest lambikken were brewed at the beginning of 2018. This is the first Doesjel in 75cl bottles since 2006."

Season 2020-2021 Assemblage #27. Bottled on 11/02/2021. "For this, Druif, we co-fermented Belgian Dornfelder with one- and two-year old lambik in a 53/47 cut. We used the freshly pressed and shortly skin-macerated juice and put the unfermented juice with young lambik for continued fermentation in stainless steel. Afterwards, we blended with two-year old lambik. All lambikken originate from seven different barrels and seven different brews. The final fruit intensity is 31.6%."

Season 2020-2021 Assemblage #26. Bottled on 10/02/2021. "For this Druif/Kriek, we blended a Belgian dornfelder druivenlambik and a kriekenlambik in a 50/50 proportion. We used both young and two-year old lambikken, originating from nine different barrels and nine different brews. The combined maceration took eight months and the final fruit intensity is 510 grams per litre of sour cherries and freshly pressed, skin-macerated grape juice."

Season 2020-2021 Assemblage #16. Bottled on 19/01/2021. "This Druif features the Muscaris variety, a crossing between Solaris and Muskateller. This rather young variety originates from the Freiburg region in Germany and combines an intense muscat bouquet with a higher sugar density than other Muscat varieties (especially when harvested slightly late). Anyhow, we put the grape must with fifteen-months old lambik on a small oak foeder. The lambikken that we used for blending, was a three-year old lambik (and makes up more than 10% of the total volume). The final fruit intensity is 469 grams of Muscaris grapes per litre of Druif. 100% 3 Fonteinen brewed lambik."

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 2020-2021 Assemblage #43. Bottled on 20/04/2021. "In the spring of 2020, we bottled a Golden Blend (season 19|20 No. 40), containing lambikken from four different barrels and six different brews with three different breweries. Fifteen months of cellar conditioning and ageing later, this geuze blend appeared not to have carbonated. A part of the bottles was therefore opened again and was re-blended with both two potent jonge lambikken and 50-month oude lambikken - all 3 Fonteinen - to give the Golden Blend a second push to bottle carbonation and additional depth. This way, the weighted average age of this blend currently is at more than 36 months, with the oude lambik being brewed at the beginning of 2016."

Season 2019-2020. Assemblage #79. Bottled on 07/10/2020. "While looking for old sherry barrels, we cannot get lucky all the time. While we will be sourcing barrels directly from bodegas to assure provenance and quality, we had a batch of Pedro Ximenez (PX) barrels that was on the peated side (albeit subdued). As a result, we decided not to use them for Zenne y Frontera, but to blend them with other (fruit) lambikken into geuze and fruit blends. This is the first of such blends to be released. Sour cherries were macerated partly on young peated lambik and partly on two-year old straight lambik in a stainless steel tank. We blended with young and three-year old (!) lambik. 55% of the blend is old lambik and the final fruit intensity is 567 grams of sour cherries per litre."

"Mix of strong tripel like blond top fermenting ale, with lambic from 3 Fonteinen."