Biere

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

Red Wine BA Spontaneous Wild Ale with raspberries and black currants.

Collaboration with Champagne maker Romain Henin. "This vintage is a blend of a spontaneously fermented beer aged for 2 years in barrels and Pinot Meunier from Romain du terroir, in the form of marc co-fermented with the beer. We finally combined the blend with Pinot Meunier must on the day of bottling."

"Bière issue de l'assemblage de deux barriques de vin rouge, de 2 et 3 ans, en fermentation spontanée et en fermentation mixte. Des mirabelles de Nancy d'un verger de l'Yonne près de la brasserie ont été ajoutées pour une macération de 3 mois avant l'embouteillage."

Gamay 2023. Naturally feremnted without any additions. Carbonic maceration for 2 weeks and aged for 8 months in wooden barrels of 600L

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.

"Double mash Imperial Stout brewed with maple syrup. Aged for 17 months in Kentucky Bourbon barrels, then conditioned on toasted coconut and Madagascar Vanilla beans. Finished with a double dose of raw coconut flakes. The long cold conditioning rounds of the flavor of sweet vanilla, ice cream, charred oak."

"Double Dry-Hopped American Pale Ale, with Amarillo, Columbus and Simcoe hops, clocking at 5.6% abv."

"Double Dry-Hopped New England India Pale Ale, with Galaxy, Nelson, Citra and Mosaic hops, clocking at 6.8% abv."

"Triple Dry Hopped New England Triple India Pale Ale, with Peacharine, Nectaron, Strata and Cryo Pop hops, clocking at 9.2% abv."

"Imperial Pastry Stout with tons of Toasted Coconut, Madagascar Vanilla, Venezuelan Cocoa and Milk Sugar, 37 °Plato, clocking at 13% abv"

"CThe WHOOGY'S pro-model, concieved and cooked with him. A hot sauce to be used everywhere, whether to enhance the simplest dishes, or to accompany the most complicated recipes. A hot sauce to be placed in the middle of the family dinner table alongside salt and pepper, on the coffee table at aperitif time alongside cheeses and charcuterie, and to be kept in your bag to save your lunchtime sandwich. A universal sauce with the comforting taste of bolognese, made with the best tomatoes from Belgium, Habanero peppers grown in Brussels, and all the basic ingredients of a very, very good bolo sauce, but in a spicy version. HEAT: 4/10" INGREDIENTS: Tomato - Carrot - Onion - Wine - Modena PDO vinegar - Basil-infused white vinegar - Celery - Habanero - Garlic - Brine - Smoked olive oil - Tomato concentrate - Herbs & spices - Brown sugar - Sea salt

Magnumm bottle. "Our Cuvée Heritage Gueuze is a blend of the finest barrels of lambic and bears the label of the old brewery. They have a beautiful aging potential."

Magnum bottle. "A Blend of Riesling wine from a short maceration, mixed with lambic that has been macerated on riesling skins. This mixture of young and old lambics aged together for 6 months in oak barrels."

"A beer brewed in collaboration with HAYB - our friendly coffee roastery from Warsaw. A strong, intense Imperial Stout inspired by the famous Italian dessert - tiramisu. Brewed with the addition of Brazilian coffee and cocoa nibs."

"A light New England IPA in which we supplemented the fruity profile of the Citra, Mosaic and Idaho Gem varieties with the addition of pineapple juice"

"Sweet and sour beer inspired by Italian ice cream, this time in a Halloween, blood red version. i addition to cherries, rasperries and blackcurrants, we added the coloring agent that provided beautiful, deep red color - dried hibiscus flowers."

"Halloween Ice Cream Sour w. pumpkin, mango, cinnamon, nutmeg, cardamon, clove."

"Green version of Gelato Ice Cream Sour, created for St. Pactrik's Day. Brewed with cactus, mango and kiwi."

"It's Halloween. Everyone's entitled to one good scare. The fourth chapter of The Juicyville - Michael - is a double NEIPA lurking in the shadows with a sack of Galaxy, Citra and Superdelic hops. Don't blink - you might miss the last sip..."

"A collab beer brewed with one of the best breweries in Spain, known for brewing some of the top IPAs in Europe. This New England IPA is dry hopped with Nelson Sauvin, Enigma, and Mosaic, and enriched with grape must from Spanish white grapes."

Gluten Free Pale Ale

" Mango and Marshmallow Sour."

"Hazy and very hoppy Double IPA. Collab with Hoppy People - Switzerland. Packed with hops; Citra and a pinch of Sabro in the whirl. Motueka, Citra and Mosaic Lupomax, Amarillo and Simcoe Cryo in fermenter."

"West Coast IPA hopped with Simcoe, Cascade Cryo and Idaho 7 hops."

"Brewed with Citra, Idaho 7, Rakau, Southern Cross and Simcoe Cryo hops."

BA blond sour beer (Zure van Tildonk) aged with sour cherries.