Season 2019-2020 Assemblage #81. Bottled on 15/10/2020. "For this Oude Kriek, we macerated sour cherries for almost nine months on two-year old lambik. We blended with some jonge lambik before bottling. The final fruit intensity amounts up to 375 grams of sour cherries per litre of Oude Kriek. With more than a year of bottle conditioning, the weighted average age of this blend will range around 30 months upon release. While blending, we added some local honey. 100% 3 Fonteinen brewed lambik."

Hopped with Sabro. Honey is added during the boil.

"PAULIE is an exploration of an English inspired pub beer subjected to the voracious appetite of our house culture of wild and feral yeasts and bacterias. Brewed with roasted and cara malts, Paulie departs from our typical saison grist profile - bringing you a whole new canvas of aromas and flavor notes. In the tradition of saisons, we recommend drinking this beer fresh."

B.A. Mixed-fermentation Saison with basil from BIGH.

Spontaneous farmhouse cider made from the fruits of local orchards. 100% field blend of apples, pears, medlar and elderberries. Blended with cherry cider. Barrel Aged.

#020 - A blend of Kriek lambiek, Raspberry lambiek and barrel aged DUST saison. Bottled March 2022

#027 - A blend of blueberry lambiek and barrel aged blackberry saison. Bottled March 2022

#028 - A blend of barrel aged cider (apple + 5% pear) and red currant lambiek. Bottled April 2022

Barrel aged golden sour ale, with raspberries and limes.

Apricot lambic made with apricots from South Tyrol.

"Spontaneous farmhouse cider made from apples and quince of local field orchards. Fresh, fruity and with a prnonounced acidity. Fermented in oak for eight months. Harvest of 2021, blend no. 04-2021"

"Fruit wine made from organic blackcurrants and local apples. Notes of herbs, roses, berries, Gamay and black tea. Harvest of 2021, batch no. 01-2021."

"The beers in this blend matured for 18 months in a red wine barrel, where it developped its fruity and wine-like character. To what we added organic blackberries and let it mature two months further. The beer shows fruity, jammy notes with some beeswax and black pepper spice. Bottled May 2022. 420 bottles."

Blend of Apple Cider blended with 3 Fonteinen Lambic made by Andy De Brouwer and Manu De Cort.

"For this summer twist on our Criquet, we let it ferment for a few months on our house brett culture & then infused it with a generous dose of verbena & berries."

"The Gueuze Tilquin à l’ancienne (7.0% alc / vol) is a spontaneous fermentation beer obtained from the blending of 1, 2 and 3 years old lambics. Unfiltered and unpasteurized, it is re-fermented in the bottle for a minimum period of 6 months. The lambics used were fermented and matured in our own oak barrels at the blendery. They are made from worts brewed by Boon, Lindemans, Girardin and Cantillon. The taste is tart and dry but has a certain roundness that makes this Gueuze à l’ancienne particularly accessible for non-experts. It will also delight fans of the genre for its sweet complexity. It also has a slight dry bitterness because of the youth of the oak barrels used, as they still release some tannins. It has a fresh lemony nose."

Hard graf made of 50% rustic sasion and 50% apple juice that co fermented in a foeder for several months

Hard graf made of 50% rustic sasion and 50% apple juice that co fermented in a foeder for several months and then dry hopped with Citra

Saison brewed with Triticale (hybrid of wheat (Triticum) and rye (Secale)) and fermented with Kveik andBrett and aged oro 7 months in red wine barrels from Domaine Monthélie Douhairet Porcheret.

Lambic with the invasive plant species Japanese Knotweed

Blend of Barrel Aged Alvinne Chain Reaction and lambic from 2013 & 2014. Bottled on 05/06/2019.

Lambic brewed in 2015 aged with quince. Bottled on 22/06/2019

Blend of Oud Bruin and Lambic from 2016 aged with 15% Nothern Blueberries on 22/06/2019.

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. The price now includes a storage fee, as we've had this pack in our warehouse for more than one year.

"This beer is created by adding green walnuts to beer that was aged on wooden barrels for at least one year. We picked the nuts in july last year in the garden of a friend. They were harvested when they were still greeen before the wooden shell started to appear. The young fruit gives a herbal, nutty aroma to the beer. The subtle bitterness balances the fresh sourness of the Oud Bruin. Go nuts and try this interesting infusion."

Oude Gueuze that contains a portion of 4 year old lambic made for the Flk Festival in Gooik 2021. Bottled in 2020.

Quince lambic obtained by maturing1000 kg fresh local quince (Cydonia Oblonga) on 1500 liters of lambic for more than a year.

Peach lambic. 1000 kg of fruit for 1500 liters of lammbic.

Lambic matured with Belgian Muscat Bleu grapes (+/- 300 g/l)

Lambic matured with Belgian Solaris grapes (+/- 300 g/l)

"Mésange is our expression of balance. A light Saison. Quick soured and then barrel aged on our house culture. Slightly wild,, slightly hoppy but above all very drinkable. BB is 04/05/2024

Mixed-Fermentation Saison + Lambic + Rhubarb

"Our Old style Kriek is a marvel of pure craftmanship. Made with 100% home grown organic cherries, straight from the Pajottenland, the surrounding area which we call home. The entire cherries are fermented in oaken barrels in lambic beer of at least one year old. After six months this transforms into Old Kriek with about 400 grams of cherries per liter of beer. Because of the second fermentation in the bottle, which carbonates the beer, you obtain a delicately soft taste and the distinctive foam head. A true delight for all senses with an harmonious balance between sweet and sour."

"Rhubarb has been so ubiquitous for so long in the low countries that you would forget it originates from the Asian steppes. Delicious in a scrumptious pie or compote, we think it pairs nicely with our lambic. The sweet and sour of the red stems, grown organically by ourselves, are chopped up unevenly and added as such to the lambic of at least one year old. Together they ferment on casks for about four more months, resulting in a sweet sour beer containing roughly 300 grams of rhubarb per liter of beer. A lovely trip down memory lane having rhubarb pie with grandma, straight in your glass."