Assemblage #83. Bottled on 13/06/2019. This specific Intens Rood has macerated for six months on its fruit. The lambic in this blend originate from two different barrels and two different brews. Final fruit intensity of 475 grams of sour cherries per liter of Intens Rood.

Red Wine Barrel Aged Saison with Plums. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Red Wine Barrel Aged Saison with Cherries and Raspberries. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Red Wine Barrel Aged Saison with Plums. Collab between De Mederie (Pottes, Belgium) and Brouwbar (Ghent, Belgium). Brewed at Brouwerij Alvinne. Brewed in December 2019 and Bottled in August 2020. best before is 08/2023

Assemblage #118. Bottled on 17/10/2019. This specific Intens Rood has macerated for almost 6 months on an oak barrel. One- and two-year old lambics from three different barrels and eight different brews were used. Final fruit intensity is 498 grams of sour cherries per liter of Intens Rood. 100% 3 Fonteinen

Season 19/20. Assemblage n°37. Bottled on 11/02/20. This Golden Blend has been blended with lambics from three different barrels and five different brews. The lambics were brewed by three different breweries. It is one of the first blends in which lambic brewed by Brouwerij De Troch in Wambeek was used. The oldest lambic was brewed in early 2016.

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."

"This old authentic lambic is brewed according to an age-old tradition. Brewed with dedication and craftmanship in the Senne Valley. The fermentation and maturation took place in the heart of Brussels just above the Senne (in the cellars of the Saint-Gérys Halls). A maceration of 450g of local strawberries per liter of lambic gives this beer its typical nose and taste. Enjoy, to the fullest, Cheers!"

"Blend of young and old lambics with maceration of raspberry. The raspberries in this beer come from fruit farm De Daalkouter. The fruit is blended with lambic then macerated for three months. Fermented, aged & bottled on the farm."

"Amber Lees was brewed to have a fairly rich and sweet malty body, balanced by firm bittering and relatively high acidity. This second blend has a touch more poise, along with a little more aromatic interest courtesy of the trans-atlantic dry hopping. This was made from a blend of 2 worts produced in May and August 2021. Half the blend fermented in two freshly emptied, unrinsed cider barrels. The other half in two California white wine barrels. The resulting beer was dry-hopped with whole-leaf Mosaic and Goldings, before priming with dark muscavado sugar for bottle conditioning. After a short 2 months in bottle the aroma is currently one of the most fruit-forward we have produced, with blueberry, strawberry, orange, and ginger in abundance."

"Our Sunstead series captures the essence of perfectly ripe stone fruits, allowing us to savor the warm flavors of summer all year long. The base beer is a blend of one, two and three-year-old Danish Wild Ales aged in Chardonnay and Monbazillac barrels. We racked this onto freshly destoned and crushed white nectarines at a rate of over 600 grams of nectarines per liter, and left it to macerate with the fruit for over a month before bottling. This complex, soft and juicy beer tastes almost like biting into a fragrant nectarine, transporting you back to the high days of summer no matter when you drink it."

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

"Beer of spontaneous fermentation, the Pinot Meunier Tilquin sur marc is made from the fermentation of 100 g Pinot Meunier pomace (pressed grapes) by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle."

"The Geuze is a blend of 1, 2, 3, 4, 5 and 6 year old lambics from various lambic breweries from the Zennevalei where Dry Hopping was applied and this time with 3 different aroma hops, with hand-picked fresh Fuggle hop cones from the field to dry hopping. , Chinook pallets and for the ultimate touch the hop 7784. All hops come from Forrest Farm."