BIERE

Dry Cider matured in French oak cognac casks.

Hand crafted medium sweet cider flavoured with in-house brewed mix of natural cinnamon, cardamom and nutmeg. Bottle fermented for at least six months according to traditional method, then disgorged and flavoured.

Natural sparkling rhubarb wine

Medium Dry Cider fermented with wild yeasts and matured with fresh black currants.

Vintage hand crafted medium dry cider from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

Young lambic from De Troch matured with Japanese Peaches

This blond farm beer has less hops but part of the hops is replaced by the chicory root which is added to the brewing process. Fresh bitter aroma of chicory. Yeasty, fruity sweetness cut by a well balanced bitterness imparted by the chicory root.

"All Czech Saaz stainless steel-fermented grisette. Light, bright, fun, funky, bitter, refreshing."

Additional Cost to be added to your cart if you want to use the express delivery to the US via DHL and your box weighs more than 10 KG. You will still need to pay the regular shipping using "Ship now" or "Ship now INCLUDING RESERVATIONS" at checkout. You need to add one per box purchased, so one for every 25 KG. Can also be purchased separetely if you've placed an order including shipping and is still on hold in our warehouse.

Organic Gueuze blended from organic lambics of different ages.

Please only purchase this if you've bought a glass or a coffee mug from 3 Fonteinen's webshop and had it delviered at our warehouse. Please purchase one per glass you ordered. Purchasing this won't get you a glass if it has not been purchased from the 3F Webshop, it's just a packaging and proxy fee.

Season 18/19 Assemblage #50. Magnum Bottled on 06/03/19. This particular Oude Geuze has been blended with lambics from 4 different barrels and originating from 2 different brews, of which 2 are from 3 Fonteinen. This blend consists of 55% 3 year old lambic and 45% young. The average age of the lambic used is 25 months.

Season 18/19 Assemblage #71. Bottled on 09/05/19. This particular Hommage has a final fruit intensity is 353 grams of fruit per liter of Hommage. The lambics originate from 4 different barrels and 6 different brews.

Assemblage #83. Bottled on 13/06/2019. This specific Intens Rood has macerated for six months on its fruit. The lambic in this blend originate from two different barrels and two different brews. Final fruit intensity of 475 grams of sour cherries per liter of Intens Rood.

Limited edition of the AdR Tripel Impériale aged for 4 months in Cognac barrels. Limited to 500 bottles.

Natural sparkling black currant wine. Organic.

Medium Dry Cider fermented with wild yeasts and matured with fresh black currants.

Berslais Kadet aged 12 months in lambic barrels which resulted in a spontaneous fermentation of the beer.

Zure van Tildonk (Sour BA blond) aged for 7 months with peaches.

Spiced sour ale aged in Gin barrels with Crnaberries.

Peach Mead made with peaches from Masumoto Family Farms forzen with liquid Notrogen and then aged Bourbon barrels for 4 months.

First batch boiled on 16th December 2016 (for over 16 hours) and bottled in November 2017.

The light red "Valantine" rhubarb is harvested in the spring. It is used for wine and now also for fermentation with lambic in wooden barrels. 45KG of fruit for 100 liters of young lambic.

Pastry Sour brewed with cherries and lactose.

Assemblage #83. Bottled on 13/06/2019. This particular Intens Rood has macerated for 6 months. The lambics originate from 2 different barrels and 2 different brews. The final fruit intensity is at 472 grams of fruit per liter of finished Oude Kriek Intens Rood.

Lambic infused with Lapsang Souchong (smoked tea)

Lambic infused with coriander and curaçao