BIERE

DIPA w. Strata, Citra & Idaho 7.

DIPA w. Citra, Riwaka & Wakatu.

Fermneted with a unique Strain Yeast coming from the Reunion Island

Imperial Stout aged for 16 months in Ex Maple barrels

Imperial Stout aged for 18 months in Panama & Barbados Rum barrels.

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."

"Beer produced from the blending of two barrels of red wine, 2 and 3 years old, from spontaneous fermentation and mixed fermentation. Mirabelle plums from Nancy from an orchard in Yonne near the brewery were added for a 3-month maceration before bottling."

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."

"A hoppy tripel"

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

Sour Imperial Stout. Best Before shown on bottle: End 2015.