"Fliärblome is our elderflower-infused Aoltbeer. The base is Münstersch Alt, which is the historic sour beer of our area. We foraged elderflowers next to the brewery and macerated the blossoms in the beer. The infused beer aged in oak barrels for 17 months. Notes of citrus, flowers and hay. Fresh acidity, that goes well with Ceviche, leek or summer dishes." Bottled in October 2023"

"We're teaming up with the fruited sour masters from Indiana. This TURBO fruited version of Gelato features passionfruit, pineapple, mango, kiwi and coconut."

"Triple version of sweet and sour beer inspired by the famous Thai dessert: mango sticky rice. To gain this effect we used huge ammounts of delicious, sweet mango and toasted coconut flakes."

Sour with blackcurrants, blueberries and cherries

Berliner Weisse with 12 old varieties of wheat and dry hopped with Hallertau BLanc

Season 2022-2023 Assemblage #50. Bottled on 24/02/2023. "In April 2022, a few of our team went to the Basque Country on a culinary trip. At a lunch at the Asador Extebarri, we met up with Marco Tinessa, winemaker-owner of the magnificent Ognostro winery, Campania, Italy. After a few tasty bottles of wine and geuze, we decided to work together. For this small batch Druif, we macerated Aglianico pomace for over four months. We used three-year old lambikken only, rendering the weighted average age of the blend to over 38 months upon bottling. The final fruit proportion is 384 grams of Aglianico per litre of Druif."

Season 2021-2022. Assemblage #119 bottled on 27/09/2022. "For this Oude Geuze Cuvée Armand & Gaston, we blended one-, two- and five-year old lambik from three different barrels and four different brews. The weighted average age of this blend upon bottling is almost two years and nine months. Of the cereals used, about 56% was sourced in our own Cereal Collective."

Season 2019-2020. Assemblage #59 bottled on 11/03/2020. "his Oude Geuze Cuvée Armand & Gaston Vintage was blended and bottled on Wednesday March 11th 2020. We let this bottle age for an additional four years before releasing it. It is a blend of one-, two- and three-year-old lambikken, originating from five different barrels and six different brews. The oldest lambik was brewed in April 2017. On the moment of the release, the weighted average age of this blend will have reached 67 months, or more than five and a half years. A true geuze, purely natural. Fully spontaneously fermented from brew to bottle, unfiltered, unpasteurised."

Season 2023-2024, Assemblage #2. Bottled on 21/11/2023. "For this Perzik, we macerated peaches from Ludo Rosseels from Gelrode, Vlaams-Brabant, Belgium. Maceration time was four months. For the maceration and the blending, we used lambikken from five different barrels and not less than sixteen different brews. Most lambik was one- and two-years old, and about one third was three years old. This way, the weigthed average age of the blend upon bottling was more than 14 months. The final fruit intensity is about 300 grams of ripe yellow peaches per litre of Perzik. 100% 3 Fonteinen."

Season 2022-2023, Assemblage #72. Bottled on 01/06/2023. "Tuesday 30th of May 2023, 6AM in the middle of our fields in Lot. The 3 Fonteinen team was hanging in the elderberry trees to pick its blossoms. Immediately after we put this higly aromatic and perfumy flowers on four-year-old lambik for a two-day maceration. We blended with more three-year-old lambik before bottling. The weighted average age of this blend upon bottling was more than 38 months. The lambikken originated from two different wooden barrels and seven different brews." Bottle count: 760.

"A deliciously sour with passion fruit, yuzu and ginger. A fresh and fruity hit with a hint of ginger" BBD 20/01/2025

"Historical German style, brewed with oak smoked wheat malt. It combines smokey notes, a subtle sour taste and fruity esters. Perfectenshlag!"

"Flint is our newest geuze inspired blend of wild ales. The beers that are used in this special blend where aged for 6 months up to 5 years in oak barrels. Peaches, straw, red wine barrel notes, some lemon funk with a hint of black pepper are present in the aroma. In taste you get pink grapefruit, white wine grapes, raw honey and some oak in the back with a earthy and somewhat leathery aftertaste. The mild acidity, tannins from the wood and a slightly bitterness from the aged hops, are complementing each other perfectly."

"Spróng is a blend of wild ales varying from 6 months up to 4 years, with Sicilian sage. This vintage we tried to enhance the herbal qualities of the sage together with a fresh, and vibrant but yet characterful blend of several oak puncheons (500 and 400 liters) and a rustic saison. The nose reveals herbal aromas of fresh sage, oak, bergamot zest, green jasmine tea, and even a subtle hint of mint. On the palate, the sage is well-integrated and complements the lemony, earthy, and funky notes from the beer. The acidity is balanced and not overpowering, which works well with the Spróng has a clean and refreshing aftertaste that invites another sip."

Blend of 1, 2 & 3 YO lambics from Boon & Den Herberg. Second batch bottled on 22-02-2024

"Our latest summer sour beer is packed full of... you guessed it... delicious things. Juicy Alphonso mango, peach and guava bring a cacophony of fruit to a mouth-puckeringly sharp base beer, cut with zingy lime juice. Crush it while you can."

"This gruit has been spiced with heather, spruce tips and mint. Then barrel aged for one year in white wine barrels with our gang of wild yeast,dark incantation ..."

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."

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."

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

" Mango and Marshmallow Sour."

"A well thought-out blend of the finest spontaneously fermented lambics of different ages, 100% matured in oak barrels with refermentation in the bottle." This makes a much smoother and less acidic gueuze

Special Gueuze blend made for Grill-Resto Boelekewis (Beersel).

Imperial stout with local hot peppers.

"Bière noire forte issue d'un assemblage d’Imperial Stout jeune, et de bières vieillies en barriques (Robust Porter et Belgian Dark Strong Ale)"

"Blend of young mix fermented saison and saison from our foeder with a maceration of loquats"

"Blend of beers fermented on apples, barrel aged and "refreshed" with more apple pomace, and various grape ales: a blend of sour beers on fresh "rosé" pomace and mourvedre fermented beer. Complex process for an extra juicy hybrid beer."