Biere

Saison with Czech hops.

"When the hop farmers start harvesting, we start brewing our Hop Harvest. The fresh, undried hop flowers are picked in the morning, and on the same day they are used in the Hop Harvest-brew, straight from the field. Because we use 'wet hops', the beer has a fresh, floral, and pleasantly bitter taste. By changing the recipe every year, the outcome is always a surprise. Drink this beer young if you can, that's when the wet hop shows of their floral character the most."

"For the first time ever, a Caribbean Chocolate Cupcake! This fun little number takes the ABV down a notch while still aiming to give you the big mouthfeel, indulgent chocolate and rich drinking of the original. In order to achieve this, we’ve built the recipe from the ground up. An addition of Chocolate Rye in the grist is particularly interesting, which layers in milk chocolate mid-notes in contrast to the more dark chocolate vibe you’d ordinarily expect in these beers. The proportion of roast malts were also lowered to promote the soft chocolate profile. We use Madagascan vanilla to bring in the ‘frosting’ element on a cupcake, helped along by wafer notes from the Cypress wood."

"One of two wildcards this year is a very special Salted Cherry edition, you could say this is a coming together of a Caribbean Chocolate Cake and a Black Forest Gateau. With slightly less cacao than the original, the beer opens up to allow the cherry to come through. We’re using a blend of Montmorency, Morello and Balaton cherries which add acidity and tartness along with the delicious compote vibe, with everything then lifted again by Pink Himalayan Sea Salt. The combination of ingredients is playful on the palate, with each element taking turns to lure you into thinking it’s the star of the show. We love how salt changes the expression of the chocolate, while also changing the mouthfeel of the beer in a great way."

Imperial Tropical Stout with Cacao Nibs & Cypress wood (Imperial Version of the Caribbean Chocolate Cake).

Sour w. Syrah pomace, raspberries and homemade grapefuit tonic.

Sour lager infused with Pipnot Noir Pomace

"Gose with Pinot Noir pommace, lemon balm and fig leaves. This goes has been infused with grapes and herbs from the vineyard of Philip Lardot (Mosel), a real snapshot of his terroir."

"It all started with our friend Laurent from Domaine De Krayenberg, a vineyard located in Beersel. We took 300kg of Muscadis grape pomace and blended to a mixed fermentation Saison that aged 12 months in Pinot Noir barrels. An elegant and complex beer with a light acidity and a balance of rich flavors and earthy tannins."

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.

Please only purchase this if you've left beers for us to pack at our shop. Please purchase one of these per bottle you want us to package and ship to you.

Lambic blend with elderflowers

Lambic blend with a selection of spices that provide a fresh touch.

"Hybride bière cidre. Assemblage de bières fermentées sur marc de pommes (1/2), de cidre naturel maison des mêmes pommes d'un verger à 500m de la brasserie (1/3) et d'une barrique de bière acide (1/6)"

"Bière sauvage de fermentation mixte aux baies de sureau confites et aux baies de raisin (ugni blanc) pressées puis macérées en cuve. Belle tension, joli violet, persistante en bouche, elle laisse découvrir sa complexité tout le long de la dégustation"

"Assemblage de bière acides élevées en barrique et de bière de fermentation mixte fraiche sur une grosse de dose (250gr/l) d'arbouses cueillies à l'automne 2022"

"Assemblage de barriques de bières fortes inspirées du style nordiste "Bière de Garde":
- deux barriques de bière de garde blonde d'un an et demi;
- une barrique de saison forte vieillie en ex fut de Bourbon/Rivesaltes pendant un an;
- une barrique de bière "rouge" de deux ans;
- une demi barrique de bière acide ambrée d'un an et demi.
- et un houblonnage à cru d'Aramis en cônes
Maltée, vineuse, fruitée, longue en bouche, une bière à garder encore un peu... ou pas!"

"Inspirée par les panettone de nos amis de la boulangerie la Carioca à Sète, blend de saison, et bières acides aux feuilles de figuier et aux fruits confits."

"Assemblage de grape ale (syrah mourvedre, sour avec macération de grenache noir et de saison de foudre."

"Assemblage de grape ale (syrah mourvedre, sour avec macération de grenache noir et de saison de foudre."

"Bière de fermentation mixte modérée sur l'acidité avec macération d'une cueillette armoise cola et de limequats (origine Pyrénées Orientales), gardé 3 mois en cuve pour affinage."

"Bière viticole, sur marc de syrah de Vincent Marie et groseilles de Cyrille Chevalier. Collaboration avec TEMPERANCE, leur projet commun avec Alex Audet-Benoit"

"An evolution of the very first Wadesda, a blend of Jambe-de-Bois and Cantillon lambic, making the Wadesda #9 a Tripel Saison: a stronger version of the original Saisons. She is amber in colour and has those typical characteristics of Lambic: woody with a strong funky nose of Brettanomyces, with quince and fallen apples. This is followed by white flowers, old kirsch and persimmon, and even a hint of curry leaves. A very winey character, as it should be! All of this blends perfectly with the classic aromas of tripels, like pears and bananas. Her strong alcohol percentage enhances her vinous qualities and gives a certain roundness to a finale that is quite dry and almost mineral. Intoxicating and complex, but refreshing and drinkable!"

Pack consisting of a botlte of Oude Gueuze Cuvée Jean-François and a bottle of Oude Gueuze from the season 2021-2022. A few words about the new blend: "GUEUZE TILQUIN À L'ANCIENNE – CUVÉE JEAN-FRANCOIS 1759 was blended on 23 june 2022 in honor of Jean-François Tilquin (1759 - 1832), with 10% 2-year old lambics and 90% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer was refermented and matured in the bottle for 1 year. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree."

"8 months red wine barrel aged natural cherry wine"

Spontaneous fermented Blueberry cider. "Harvest 2022. Bend of Normandy Organic cider apples & handpicked local old varieties."

bottling date: 14/06/2023 · bottle count: 752. "For this lambic-braggot (= a beer-mead hybrid) 'Could Heaven Ever Be Like This', cherries and cassis mead from De Mederie were blended with young and three-year-old lambic from 3 Fonteinen in a ratio of around 50%-50%. For the name, we found inspiration in the song 'Could Heaven Ever Be Like This' by jazz drummer Idris Muhammad; a song that represents the clash of all the subtleties, funkiness, nuances and liveliness of both worlds, intertwined in this bottle. The fitting label design came from @Letterlik."

Small scale collab between De Mederie & Alvinne. A blend of Bourbon B.A. Cuvee de Mortagne (Quadrupel) with Red wine B.A. Cherry mead

"White Port 2 year barrel aged mead 15%-pure mead aged on white port barrel."

26 months White Porto Barrel Aged Mead with Vincotto Originale from PianoPiano.

"We have prepared a blend of two Imperial Stouts from our Barrel Room. We combined an imperial stout aged for over 2 years (28 months) in Buffalo Trace pastry barrels with a double mash stout aged for almost a year (10 months) in Jim Beam and Wild Turkey barrels. Both of these beers are intense, strong and thick, in one of them we used a huge amount of malts and long cooking to obtain high extract, while in the other we used the "double mash" technique. Version with the addition of peanut butter, vanilla and chocolate aroma"

"Another of our collaborations with an exceptional brewery straight from the United States - 3 Sons Brewing. This is a complex Imperial Stout with a very complex layer of maltiness. Pure fermentation with our house yeast strain allowed us to emphasize the malt part and additives. We added a huge amount of flaked coconut and roasted pecans."

"Blend of Imperial Stouts Aged for 28 months in Buffalo Trace Barrels & Aged for 10 months in Jim Beam and Wild Turkey Barrels."