"Made from dealcoholized jaanihanso cider, apple juice, blackcurrant juice, rhubarb juice, sugar and water."

"Quince Naturel is fermented with crushed and pressed flowering quinces. After a long fermentation and secondary pressing, the cider is cold-matured and gentle bubbles are added before canning. It exhibits citrusy, floral, and tannic notes. The world’s best Estonian apples, combined with Nordic flowering quince, create a pleasantly tart bouquet. Fresh as a summer sunrise in Mukri bog."

Dry Apple Cider with a touch of local black currants

Sweet Apple Cider

"BRUSSELS IPA with 100% belgium-grown hops! Chinook, comet, sorachi"

"A lambic spirit made of a fine selection of lambics, Black currant and Muscaris grape." Distilled and barrel aged by Holy Spiritus in the Netherlands.

"This 5.5% session IPA is bulging with green gold from Down Under. Nectaron, Nelson Sauvin and Riwaka swing the baton. Dark blonde with a bitter bite "

Please only purchase this if you've bought this specific package from 3 Fonteinen's webshop for 6x75cl and had it delviered at our warehouse. Purchasing this won't get you this pack if it has not been purchased from the 3F Webshop, it's just a packaging and proxy fee.

"Special blend to celebrate the 142th birthday of Oud Beersel. Only contains foederlambic, with an average age of almost 3 years. Characterful Oude Geuze with great depth and fantastic ageing potential."

'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders and macerated with black currants."

'"Artisanal Gueuze, blended from lambic brewed on site and aged on Barolo foeders and macerated with Litchi."

"he fruity bitterness of grapefruit is a flavour often found in Lambic, and thanks to this infusion, that flavour is highlighted. After four weeks of the peel macerating on one-year-old Lambic, the result was bottled. The re-fermentation in the bottle gives the beer a pleasant and round mouthfeel, which contrasts perfectly with its bitter-sour character."

"Salted Tangerine Peel, also known as Chen Pi, is a Chinese seasoning made from sun-dried tangerine peel, commonly used in chinese cuisine and herbal medicine. The salted peel gives a full body to the lambic, further accentuated by the refermentation in the bottle. In turn, the tangerine flavour perfectly matches the citrus character of the lambic."

"Classic American hops Colombus, Amarillo, Cascade, Mosaic and Simcoe dominate in this 6.8% beer. With its neutral yeast and 100% pilsner malt deposit, we wanted the hops to play the main role in this beer."

"Warning: contains nuts. An indulgent almond cake pastry imperial stout in collaboration with Iowa’s Pulpit Rock Brewing Co. A blend of barrel aged stouts lays the base of bourbon and oak for a true celebration of toasted almonds, sweet vanilla and the famous Norwegian Kransekake."

"This ginger beer is brewed with real ginger, which adds an authentic and bold flavor to this refreshing beverage. The kick of spicy heat is sure to please ginger lovers, and the slight sweetness balances out the heat nicely. At 4.7% ABV, it’s a great option for those who want a flavorful ginger beer without too much alcohol. This ginger beer is perfect on its own or as a mixer in a variety of low abv cocktails."

"Born out of experimentation in our pilot brewery playground at Lervig Local, Hype Dream is an ongoing series of pastry sours showcasing thick fruit profile, fresh acidity and a soft lactose finish. This version has raspberry and blackberry purées in the forefront to give a burst of forest berry fruits balanced with a smooth finish from the lactose and flaked oats. At 6.5% it’s a true pastry sour hype dream!"

"The first instalment of our 2024 collaboration series with long time friends, Brewski. A fruited sour with mango and vanilla fermented with Norwegian Kveik yeast."

"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."

"What happens when you put 100 bitterness units (akin to a bracing west coast double IPA) into a traditional turbid mash wort? We have always taken inspiration from the wide ranging flavours our neighbouring west-country cider makers are afforded by the huge array of cider apples grown locally. We aim to brew an equally wide range of worts, to give us an equivalent array of flavours from which to blend finished beers. After a night in the coolship, the wort was run into three small oak barrels, where it was left to ferment for 16 months. During fermentation, the bitter hop compounds restricted growth of lactic acid producing bacteria."

"Our fourth edition of Saison Cider Cask is a blend of four barrels produced in November 2020 and June 2022. The contrasting brews used a variety of grains and a mixture of aged and fresh European hops. Fermentation took place in fresh cider barrels from Oliver's Cider and Perry, as well as Ross-on-Wye Cider and Perry Company. The finished blend was dry-hopped with whole-leaf Kazbek and Brewers Gold before conditionning in bottle."

"Standing beer is brewed in the summer and fermented with ale yeast in our coolship at ambient temperatures. The wort is made from barley, spelt, rye and European hops. Maturation takes place in large oak casks with wild yeast and bacteria, until the winter. Finally the beer is dry-hopped with whole-leaf hops and bottle conditioned for several months before release."

"Today XO is a a blend of solely three year and older barrels. This is its third iteration. This beer is made from three brews, fermented in three different barrels. The worts were made in January, February and April 2020 using traditional turbid mash methods. They were subsequently left in our coolship overnight to be inoculated with wild yeast and bacteria, before being fermented in oak. The resulting beer underwent extended bottle maturation before release."

" Aged 20 months in Priorat barrels. Sour Triple!"

"Classic Fantôme saison with Ukrainian soul. For this brew, the brewing wizard Dany added buckwheat."

"Saison brewed with Cayenne and Strawberry tea. Brewed in collaboration ith Phresh Flavors & Skrip."

"Gueuze Cuvée René is one of the jewels of our brewery. With its golden colour, its sparkle and its beautiful sherry aromas, this is the queen of gueuzes. This old gueuze is a blend of old and young lambic matured in large oak barrels called foudres. It is then bottled in a beautiful champagne bottle where a second fermentation takes place. After 6 months, the gueuze obtains a golden colour and is slightly carbonated and tart. But kept in a cellar for a few years, it becomes truly exceptional!"

"To all lovers of lambic and geuze, meet our newest creation: Lindemans Pure Oude Gueuze! This exclusive monoblend is a masterpiece, made with lambic that has aged for seven years on a single, large oak foeder. Only 12,000 bottles were filled"

"Blend of 1 to 2 years old lambic fermented on oak with fresh basil herb."