Season 2022-2023. Bottled on 21/03/2023. "The foundation and our essence: lambik as it should be; pure, spontaneous and complex. For six years, three consecutive brews from March 2017 fermented and matured in the same oak barrel. This fine lambik was bottled in a dark brown bottle and finished with the most excellent cork. For even longer cellar ageing."

Season 2021-2022, Assemblage #21. Bottled on 21/01/2022. "For this Pruim, we macerated fresh picked-to-ripeness sweet Mirabelle plums. Maceration took a tad over four months. For both maceration and blending, we used over 90% of old lambics, both two-, three- and four-year old. The weighted average of this blend upon bottling is therefore almost 25 months. The final fruit intensity is 304 grams of plums per litre of finished Pruim. The largest part of the fourteen brews used comes from smaller barrels and are 3 Fonteinen-brewed. Of those, more than 1/3 were brewed with Pajottenland grown cereals."

Season 2022-2023, Assemblage #23. Bottled on 10/01/2023. "For this Pruim Mirabelle, we macerated Belgian Mirabelle plums for four months on three-year old lambik, before blending with more of such old lambik. The oldest lambik was brewed in October 2019. The resulting weighted average of this blend is more than 30 months. The final fruit concentration is 364 grams of Mirabelle plums per litre of Pruim."

Season 2022-2023, Assemblage #25. Bottled on 11/01/2023. "For this small batch Pruim Mirabelle x Oloroso, we macerated hand-picked Belgian Mirabelle plums for four months on three-year and four-year old lambik, before blending with more of such old lambik ànd four-year old lambik. The oldest lambik was brewed in January 2019 and was later on matured on an Oloroso barrel from Josefa Perez. As this old portion (and barrels) covers a considerable part of the lambik volume, the resulting weighted average of this blend is more than 34 months. The final fruit concentration is 328 grams of Mirabelle plums per litre of Pruim."

Season 2022-2023, Assemblage #22. Bottled on 05/01/2023. Bottle Count: 807 "For this Pruim, we macerated Opal plums from De Kleinaart in Limburg - a small orchard with organic plums. Maceration happened on young lambik, and blended with three-year old lambik. The lambikken originated from two different barrels and five different brews. We macerated for almost six months, rendering the weighted average age to more than 22 months. The final fruit proportion is 477 grams of plums per litre of Pruim. Almost 60% of the cereals used while brewing, were sourced in our Cereal Collective. 100% 3 Fonteinen."

Season 2022-2023, Assemblage #21. Bottled on 05/01/2023. Bottle COunt: 874 "For this Pruim, we macerated an old Belgian damson variety - Vroege Tolse - which we handpicked with Willy Verlinden on the Wijngaardberg in Wezemaal, just outside Leuven. We macerated the plums for almost six months on three-year old lambik. While bottling, we blended with more two-and-ahalf-year old lambik, rendering the weighted average of the blend at more than 32 months upon the bottling moment. The final fruit proportion is 392 grams of Vroege Tolse per litre of finished Pruim. In total, we used lambikken from three different barrels and seven different brews. 100% 3 Fonteinen."

Season 2022-2023, Assemblage #100. Bottled on 07/09/2023. "This small batch fruit lambik is a blend of a rhubarb and a Schaarbeekse kriekenlambik. The weighted average maceration time was nine months. We used a lot of four- and five-year old lambikken for the maceration. The weighted average age of this fruit blend upon bottling is more than 44 months. The final fruit intensity is 359 grams of fruit per litre of finished fruit lambik."

Season 2019-2020. Assemblage #74. Bottled on 02/09/2020. "For this Schaarbeekse Kriek, we macerated locally grown and manually harvested sour cherries for almost fourteen months in wooden barrels, with both one-year and two-year old lambik. The final fruit intensity is about 350 grams of Schaarbeekse per litre of finished Schaarbeekse Kriek. The average age of this beer upon release will be around two-and-a-half years. 100% 3 Fonteinen."

Season 2021-2022. Bottled on 28/062/2022. "For this Strenge Winter, we brewed a full malt wort with the addition of candied sugar on the coolship. This wort was brewed on April 16th 2020. We left it for more than two years to age on three different barrels. Upon bottling, we blended with some young lambik for continued bottle fermentation, as well as a small part of reduced wort from a Nocturne brew. The weighted average age of the blend upon bottling was therefore more than 23 months."

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.

Season 2022-2023, Assemblage #26. Bottled on 12/01/2023. "For this Wijnbergperzik, we macerated vineyard peaches for about four months on three- and four-year old lambik. Two thirds of the lambikken have been brewed by Brouwerij 3 Fonteinen, one third by Lindemans. The oldest lambik has been brewed in October 2019. This renders the weighted average age to more than 33 months. The final fruit proportion is 388 grams of Moesel-grown and hand-picked peaches per litre of Wijnbergperzik."

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 2022-2023 Assemblage #47. Bottled on 17/02/2023. "We met with ‘JF’ Ginglinger for the first time at the harvest of 2019. Armand opened some of this Gewürztraminer Macération for the team, as he was blown away by the unfiltered and complex wine. A warm friendship between 3F and JF and his family grew from that special moment… For this Druif, we macerated Ginglinger’s Riesling grapes on selected three- and five-year old lambik. We macerated the organic grapes for five months and on an oak barrel. The weighted average age of the blend is more than 39 months. The final fruit intensity is 307 grams of Riesling grapes per litre of Druif."

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 2022-2023 Assemblage #19. Bottled on 21/12/2022. "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 Fiano pomace for a tad over two months, before blending and bottling. We used three-year old lambikken only, rendering the weighted average age up to 36 months. The final fruit intensity is 300 grams of Fiano pomace per litre of Druif. "

Season 2022-2023 Assemblage #67. Bottled on 09/05/2023. "For this specific Zenne y Frontera, we blended ten different lambikken, matured on both Oloroso, Amontillado, Palo Cortado and Pedro Ximénez barrels. This bouquet of sherry lambikken originate in total of ten different original barrels and nine different brews. The weighted average age of this blend upon bottling is a staggering 40 months. More than 1/3 of the lambikken was brewed with locally sourced Pajottenland grains. 100% 3 Fonteinen."

Season 2022-2023 Assemblage #70. Bottled on 16/05/2023. "For this specific Zenne y Frontera, we blended not less than seven barrels of Oloroso from the Josefa Perez bodega. Situated in one of the oldest quarters of Jerez de la Frontera, in the shadow of the Iglesia de Santiago, most of the barrels were sold in 2006 to Urium. Today, the family keeps a low inventory of barrels and sherry to provide us with. We used lambikken originating from seven barrels and eleven brews; more than 60% of the cereals were grown in Pajottenland. The weighted average of this blend upon bottling was about 36 months. A small part of the blend was bottled on magnums."

Season 2019-2020, Assemblage #41. Bottled on 13/02/20. "The one that knows it all, still has to be born” as Armand would say. From time to time, we still get surprised by some of the results after blending lambics. Like this Golden Doesjel. While it was intended to be a Golden Blend, and despite the use of very potent jyoung lambic, the fermentation in the bottle did not continue. And it remained flat. This blend was made with lambics from three barrels, originating from three brews with three different brewers (of which 50% 3 Fonteinen brewed lambic). A nice gentle sipper."

Season 2019-2020, Assemblage #41. Bottled on 13/02/20. "The one that knows it all, still has to be born” as Armand would say. From time to time, we still get surprised by some of the results after blending lambics. Like this Golden Doesjel. While it was intended to be a Golden Blend, and despite the use of very potent jyoung lambic, the fermentation in the bottle did not continue. And it remained flat. This blend was made with lambics from three barrels, originating from three brews with three different brewers (of which 50% 3 Fonteinen brewed lambic). A nice gentle sipper."

"Mixed fermented sour ale, aged in puncheon with local blackcurrants. Limited edition of 250."

Vintage 2022. Golden ale aged in oak barrels, with beetroots.

Vintage 2022. Golden ale aged in oak barrels, with beetroots.

"Barrel aged apple cider with raspberries"

Vintage 2018. Mixed fermented barrel aged sour ale with local quinces.

"Barrel aged golden sour ale, with local elderflowers."

Barrel aged golden sour ale, with raspberries and limes.

Vintage 2021. Wild/ Sour dark ale aged in oak barrels

Barrel aged golden sour ale, with organic apricot pits

Vintage 2020. "Farmhouse ale aged in oak barrels, with red plums"

Barrel aged red sour ale.

Barrel Aged Golden sour ale, with tomatillos, jalapeño peppers, lime and cilantro.

Blend of BA Golden Sour ales

"Barrel aged golden sour ale, infused with natural process SL-28 coffee from El Salvador. Elaborated in collaboration with our friends at Vaga Bon coffee roasters."

Barrel aged sour imperial stout, with organic local apricots.