The Sovereign

(Belgium / 5.7% / 750 ml / Single) This Aardbei has shortly macerated on a stainless steel tank and then matured on a foeder for another two months. We used strawberries from Ferme Framboos that were hand-picked in the summer of 2020. We used a single jonge lambik, and we did not blend with any other lambik afterwards. The final fruit intensity amounts up to 623 grams of strawberries per litre of Aardbei.

(Belgium / 6.5% / 750 ml / Single) For this Aardbei, we macerated Huldenberg strawberries on two-year old lambik, and matured it further on a small oak barrel, and blended it with three-year old lambik. Maceration and maturation took over six months, rendering the weighted average age of this blend to over 25 months. The final fruit proportion is 505 grams of strawberries per litre of Aardbei. Of the grains that we used in brewing, more than one third is sourced within our own Cereal Collective. Small batch blend. 100% 3 Fonteinen.

(Belgium / 6.2% / 750 ml / Single) This Aardbei/Kriek is a blend of a strawberry lambik and a sour cherry lambik, in a proportion of 65/35. The lambikken originate from five different barrels and nine different brews. Most of them were two-year old lambikken, and almost 10% three-year old. One third of the lambik volume is brewed with Pajot-grown cereals. The final fruit concentration is 516 grams of strawberries and sour cherries used per litre of finished Aardbei/Kriek.

(Belgium / 5.5% / 750 ml / Single) For this Braam, we sourced hand-picked blackberries from Ferme Framboos in Huldenberg, Vlaams-Brabant, Belgium. We macerated these for three months in a 50/50 cut with lambikken from five different barrels and five different brews. Before bottling, we added lambikken from another barrel and two different brews. The majority of the lambikken that we used are 3 Fonteinen brewed, and one quarter of those are from our own Brabant farmers’ collective. The final fruit intensity is 384 grams of blackberries per litre of Braam.

(Belgium / 6.7% / 375 ml / Single) This particular Cuvée Armand & Gaston has been blended with lambics from 8 different barrels and originating from 9 brews. This blend contains 47% matured and old lambics from 6 different brews. 3 Fonteinen Oude Geuze Cuvée Armand & Gaston is a blend of one-, two-, and three-year old traditional lambics, all brewed at Brouwerij 3 Fonteinen. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution in the bottle result in a distinctively complex beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions, etc. This cuvée, like all of our lambic, is 100% natural, authentic, spontaneously fermented, and crafted with steadfast adherence to tradition, like Armand and Gaston Debelder have always done it.

(Belgium / 6.9% / 375 ml / Single) For this specific blend of Cuvée Armand & Gaston, we blended lambikken originating from seven different barrels and from eight different brews. Almost 40% of this blend are oude lambikken. The bottle aged for more than two years in our cellars before release, bringing the weighted average age of the blend up to more than 43 months. While blending, we added summer honey, harvested from our own bee hives. 3 Fonteinen Oude Geuze Cuvée Armand & Gaston is a blend of one-, two-, and three-year old traditional lambics, all brewed at Brouwerij 3 Fonteinen. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution in the bottle result in a distinctively complex beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions, etc.

(Belgium / 6.7% / 750 ml / Single) This particular Cuvée Armand & Gaston is a blend of lambikken originating from five different barrels and six different brews. More than 50% of the brewed volume contains our own Pajottenland grown cereals. The weighted average age of the hops is more than 17 years. With about 35% of the blend consisting of old lambics., this is quite a young gueuze. 3 Fonteinen Oude Geuze Cuvée Armand & Gaston is a blend of one-, two-, and three-year old traditional lambics, all brewed at Brouwerij 3 Fonteinen. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution in the bottle result in a distinctively complex beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions, etc. This cuvée, like all of our lambic, is 100% natural, authentic, spontaneously fermented, and crafted with steadfast adherence to tradition.

(Belgium / 7.2% / 375 ml / Single) For this specific Cuvée Armand & Gaston, we blended lambikken from four different barrels and six different brews. Almost half of the lambikken used were three-year and four-year old lambikken, rendering the weighted average age of the geuze blend to more than 25 months on the moment of bottling. More than 60% of the cereals used during brewing were sourced in our Cereal Collective. 3 Fonteinen Oude Geuze Cuvée Armand & Gaston is a blend of one-, two-, and three-year old traditional lambics, all brewed at Brouwerij 3 Fonteinen. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution in the bottle result in a distinctively complex beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions, etc.

(Belgium / 5.3% / 1.5 L / Single) This particular geuze is blended from lambics aged and matured on 6 different barrels, originating from wort of 9 different brews. 3 Fonteinen Oude Geuze Cuvée Armand & Gaston is a blend of one-, two-, and three-year old traditional lambics, all brewed at Brouwerij 3 Fonteinen. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution in the bottle result in a distinctively complex beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions, etc. This cuvée, like all of our lambic, is 100% natural, authentic, spontaneously fermented, and crafted with steadfast adherence to tradition, like Armand and Gaston Debelder have always done it. This geuze has fermented in the bottle, and will continue to develop its tastes and aromas over its long life when properly cellared.

(Belgium / 6.1% / 750 ml / Single) This particular Cuvée Armand & Gaston has been blended with lambics from 8 different barrels and originating from 10 different brews. 3 Fonteinen Oude Geuze Cuvée Armand & Gaston is a blend of one-, two-, and three-year old traditional lambics, all brewed at Brouwerij 3 Fonteinen. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution in the bottle result in a distinctively complex beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions, etc. This cuvée, like all of our lambic, is 100% natural, authentic, spontaneously fermented, and crafted with steadfast adherence to tradition, like Armand and Gaston Debelder have always done it.

(Belgium / 6.2% / 1.5 L / Single) This particular Cuvée Armand & Gaston has been blended with lambics from 6 different barrels and originating from 5 different brews. The oldest portion in this blend was brewed around January 2015. 3 Fonteinen Oude Geuze Cuvée Armand & Gaston is a blend of one-, two-, and three-year old traditional lambics, all brewed at Brouwerij 3 Fonteinen. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution in the bottle result in a distinctively complex beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions, etc. This cuvée, like all of our lambic, is 100% natural, authentic, spontaneously fermented, and crafted with steadfast adherence to tradition, like Armand and Gaston Debelder have always done it.

(Belgium / 7.4% / 750 ml / Single) For this Langste Kook / Longest Boil - a special version of the Cuvée Armand & Gaston - we brewed a typical lambik wort, but with an extended boiling time. We usually boil for five hours - the highest in the lambik world and about tenfold of modern beer brewing. Now, we boiled a whopping eighteen hours. 18. Hours. After a full year of barrel fermentation and maturation, we blended with a young portion of lambik to assure continued bottle fermentation. With a weighted average age of the blend of almost twelve months upon bottling, this is a rather young geuze, but all lambikken were brewed with Pajottenland grains from our own Cereal Collective.

(Belgium / 7.0% / 375 ml / Single) The label art is a grey Nightlight snow landscape from 1935 by artist Felix De Boeck. This specific blend of Oude Geuze Cuvée Armand & Gaston Vintage consists of eight different lambikken that have fermented and matured on five different barrels. The oldest lambik was brewed in 2016, rendering the weighted average age of this blend to about 55 months. 3 Fonteinen Oude Geuze Cuvée Armand & Gaston Vintage is a blend of one-, two-, and three-year old lambikken. Instead of releasing them after minimum six months of bottle conditioning, the vintage series have been cellared for at least three years up to even five years and longer before being released. For an Oude Geuze to become a Vintage, it features characteristics that are unique, sometimes surprising or outspoken.

(Belgium / 7.9% / 750 ml / Single) The Cuvée Miel is a special version of the Cuvée Armand & Gaston. This geuze is a blend of one-, two-, three- and four-year old lambikken that have been infused with honey on the coolship. While blending, we added some more local honey. The weighted average age of this blend upon bottling was more than 24 months. 100% 3 Fonteinen brewed lambik.

(Belgium / 6.5% / 750 ml / Single) This Doesjel was bottled on the 1st of December of 2020 and was intended to be an Oude Geuze. Because of the high proportion of older lambikken, the fermentation did not continue in the bottle and the blended lambik beer remained flat. The yeast dozed in, hence the name – a local dialect for that typical little sleepy knock you get over noon. In return, with a natural-white-wine-like aroma and malty citrusy taste, the resulting beer is a subtle lambik blend, with a weighted average age of about 30 months upon its release. The oldest lambikken were brewed at the beginning of 2018. This is the first Doesjel in 75cl bottles since 2006.

(Belgium / 7.7% / 750 ml / Single) For this, Druif, we co-fermented Belgian Dornfelder with one- and two-year old lambik in a 53/47 cut. We used the freshly pressed and shortly skin-macerated juice and put the unfermented juice with young lambik for continued fermentation in stainless steel. Afterwards, we blended with two-year old lambik. All lambikken originate from seven different barrels and seven different brews. The final fruit intensity is 31.6%.

(Belgium / 8.3% / 750 ml / Single) For this Druif/Kriek, we blended a Belgian dornfelder druivenlambik and a kriekenlambik in a 50/50 proportion. We used both young and two-year old lambikken, originating from nine different barrels and nine different brews. The combined maceration took eight months and the final fruit intensity is 510 grams per litre of sour cherries and freshly pressed, skin-macerated grape juice.

(Belgium / 9.1% / 750 ml / Single) This Druif features the Muscaris variety, a crossing between Solaris and Muskateller. This rather young variety originates from the Freiburg region in Germany and combines an intense muscat bouquet with a higher sugar density than other Muscat varieties (especially when harvested slightly late).

(Belgium / 8.0% / 750 ml / Single) For this Druif, we used Muscat Bleu grapes from Wijndomein Hoenshof in Hoepertingen, Haspengouw region, Flanders. Muscat Bleu is a hybrid wine and table grape and has its origins in Switzerland. We macerated the grape must with four different lambics from two different barrels. We let it macerate for five months and blended the grape lambic with another three young lambics prior to bottling. The final fruit intensity is 38.1% of grape must per litre of Druif Muscat Bleu. 100% 3 Fonteinen.

(Belgium / 8.3% / 750 ml / Single) For this Druif, we macerated muscaris grapes, picked at Hoenshof in the summer of 2021. We macerated the grape must on two- and three-year old lambikken. Maceration took almost four months before blending and bottling. This brings the weighted average age of the blend to more than 22 months. The final fruit proportion is 396 grams of muscaris grapes per litre of Druif. Of all brews, more than a quarter was brewed with Pajottenland grown cereals. 100% 3 Fonteinen-brewed lambic.

(Belgium / 8.1% / 750 ml / Single) For this Druif, we macerated Riesling grapes from Harth & Harth, Rheinhessen, Germany. Maceration took five months and we used two- and three-year old lambikken only. Afterwards, we blended with three-year old lambikken and very young lambikken for balance and bottle fermentation. In total, we used lambikken originating from four different barrels and ten different brews. The weighted average age of the blend is almost 22 months. The final fruit intensity is 500 grams of Riesling grapes per litre of finished Druif. 100% 3 Fonteinen brewed lambik.

(Belgium / 7.9% / 750 ml / Single) For this Druif, we macerated Spätburgunder (the German Pinot Noir) from Weingut Harth + Harth. Freshly picked in Rheinhessen. Maceration took almost four months. We only used two-and three-year old lambics, which brings the weighted average maceration upon bottling to almost 21 months. The final fruit intensity clocks at 500 grams of grapes per litre of finished Druif. Thank you Henning & family!

(Belgium / 5.3% / 750 ml / Single) This particular Framboos has macerated for five months. The final fruit intensity is 37% (so 370 grams of fruit per litre of finished Framboos). The summer raspberries are hand-picked and cultivated organically by Ferme Framboos. 3 Fonteinen Framboos is the result of macerating hand-picked whole raspberries on young lambic for at least four months, in a proportion of one kilogram of fruit per litre of lambic. The raspberry lambic is then blended again with more young lambic to obtain a minimum intensity of 35% fruit, and is bottled immediately afterwards. These bottles are then stored in our cellars for at least five months so that the raspberry lambic can develop into a beautiful, traditional, and refined Framboos. In the rolling hills around the valley of the Dijle and Laan rivers, in the beautiful Sint-Agatha-Rode (Huldenberg), south-east of Brussels, is where Ferme Framboos is situated. Owner Jan Butaye focuses on a handpicked berries.

(Belgium / 5.5% / 750 ml / Single) For this specific Framboos we used summer raspberries. Which we macerated for three months. The one- and two-year old lambikken come from three barrels and three different brews. The final fruit intensity is 332 grams of raspberries per litre of Framboos. Some honey was added during bottling (2 grams per litre).

(Belgium / 6.2% / 375 ml / Single) This Framboos was created with raspberries from Ferme Framboos from beautiful Huldenberg. We macerated these for three months on jonge lambik from three different barrels and three different brews. We blended with another two jonge lambikken from two different barrels. The final fruit intensity is 284 grams of raspberries per litre of Framboos. 100% 3 Fonteinen brewed lambik.

(Belgium / 6.0% / 750 ml / Single) For this batch of Framboos, we used raspberries from Ferme Framboos, located in beautiful Huldenberg, Flanders. These raspberries, hand-picked in the summer of 2019, macerated for more than three months on a single oak barrel. While macerating, we only used lambik originating from one brew and from one barrel, and we used another single lambik from one barrel for blending. The final fruit intensity is 378 grams of raspberries per litre of Framboos.

(Belgium / 5.7% / 750 ml / Single) This small batch Frambozenlambik has macerated for three months and was then put on an oak barrel to mature another nine months. This way, and also because we only used oude lambikken, the weighted average age of this fruit blend is more than 23 months. The final fruit intensity is 352 grams of local organic raspberries per litre of frambozenlambik.

(Belgium / 6.8% / 375 ml / Single) For this Frambozenlambik, we macerated raspberries from Ferme Framboos for four months on jonge lambik at a fruit intensity of 382 grams of raspberries per litre of lambik. Lighter in colour due to the applied maceration technique, the raspberry characteristics in aroma and taste of this Frambozenlambik present themselves while opening up. We let this Frambozenlambik rest for almost 18 months before releasing it. 100% 3 Fonteinen brewed lambik.

(Belgium / 6.7% / 750 ml / Single) This Golden Blend has been blended with lambikken from four different barrels and seven different brews. Three quarters of this blend consists of lambikken brewed by us. The oldest lambik was brewed in early 2016. As we have increased the average age of both the barrel room lambikken as well as the geuze bottle conditioning over the last three years, this blend resonates with Golden Blends 37 and 44, created in the same period.

(Belgium / 7.2% / 375 ml / Single) For this specific Oude Geuze Golden Blend, we blended lambikken from three different barrels and five different brews. The brew consists of more than one third of 50-month old lambik. We also added one sherry barrel of 34-month old lambik. This way, the weighted average age of the blend upon bottling is 28 months. About one third of the 3 Fonteinen lambik was brewed with Pajot grown cereals. This is the same blend as the 31st, but with a different sherry barrel.

(Belgium / 7.2% / 750 ml / Single) A Golden Blend with both young lambik and a good portion of two-year and four-year old lambik. This blend consists of lambikken of seven different brews and four different barrels, and 75% of the lambikken have been brewed by us. More than 20% of the heirloom cereals used in the 3 Fonteinen brewed lambik, was sourced in Pajottenland. The weighted average age of the blend was 25 months upon bottling. This blend features the same lambikken as blend 34, except one and with different proportions.

(Belgium / 6.7% / 1.5 L / Single) While there was still enough residual sugar from the potent 3 Fonteinen brewed lambikken, making up almost half of this blend, the fermentation simply did not continue in the bottle. We waited almost an additional two years before releasing this bottle. This blend of Golden Doesjel really stands out as it shows the complexity of old lambik. Meanwhile the weighted average age of the lambikken has mounted up to more than 42 months. We used lambikken from four different barrels and originating from six different brews with three brewers.

(Belgium / 6.0% / 375 ml / Single) “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 lambikken. Like this Golden Doesjel. While it was intended to be a Golden Blend, and despite the use of very potent jonge lambikken, the fermentation in the bottle did not continue. And it remained flat. This blend was made with lambikken from three barrels, originating from three brews with three different brewers (of which 50% 3 Fonteinen brewed lambik). A nice gentle sipper.

(Belgium / 5.6% / 750 ml / Single) This particular Hommage has macerated a bit more than 6 months. The final fruit intensity is 388 grams of fruit per liter of Hommage (38.8%). As from this blend forward, the maceration of Hommage will include 100 kg more sour cherries. 3 Fonteinen Hommage is the result of macerating hand-picked whole sour cherries and raspberries on young lambic for at least four months, in a proportion of 760 to 800 grams of raspberries and 200 to 240 grams of sour cherries per litre of lambic. This fruit lambic is then blended again with more lambic to obtain a minimum intensity of 35% fruit. Hommage is a bodied raspberry lambic beer, with an intense deep red forest fruit bouquet. This unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added.

(Belgium / 4.5% / 750 ml / Single) This particular Hommage blend consists of one- and two-year old lambics and has a final fruit intensity of 40%. 3 Fonteinen Hommage is the result of macerating hand-picked whole sour cherries and raspberries on young lambic for at least four months, in a proportion of 760 to 800 grams of raspberries and 200 to 240 grams of sour cherries per litre of lambic. This fruit lambic is then blended again with more lambic to obtain a minimum intensity of 35% fruit. Hommage is a bodied raspberry lambic beer, with an intense deep red forest fruit bouquet. This unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added.

(Belgium / 6.0% / 750 ml / Single) 3 Fonteinen Hommage is obtained by maceration of hand-picked whole cherries and raspberries on young traditional lambic, for at least 4 months, at a ratio of 850 grams of raspberries and 150 grams of cherries per liter. Then the fruit lambic is assembled with young lambic and everything is bottled, and the fermentation continues in the bottle. Hommage is a flavored raspberry lambic beer, with an intense forest fruit bouquet, and with evolution in the glass. Natural fruit, without the addition of juices, syrups or sugars. Unfiltered and unpasteurized.

(Belgium / 5.7% / 750 ml / Single) This particular Hommage has macerated a bit more than 6 months. The final fruit intensity is 350 grams of fruit per liter of Hommage (35%). 3 Fonteinen Hommage is the result of macerating hand-picked whole sour cherries and raspberries on young lambic for at least four months, in a proportion of 760 to 800 grams of raspberries and 200 to 240 grams of sour cherries per litre of lambic. This fruit lambic is then blended again with more lambic to obtain a minimum intensity of 35% fruit. Hommage is a bodied raspberry lambic beer, with an intense deep red forest fruit bouquet. This unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added.

(Belgium / 6.3% / 375 ml / Single) For this Hommage, we blended a kriekenlambik and a frambozenlambik in a forty-sixty proportion and with a final fruit intensity of 529 grams of fruit per litre of Hommage. The weighted average maceration time was five months, and we used both jonge and two-year old lambik from seven barrels and eleven brews. This bottle aged for a year in our warm room before its release.

(Belgium / 8.8% / 750 ml / Single) For the first time ever, we have blended raspberry lambic and sour cherry lambic rather than macerating both fruits together, in order to find balance throughout the increasing fruit varieties. The fruit proportion is 83% raspberries and 17% sour cherries, the lambics originate from 6 different barrels and 5 different brews (25% 3 Fonteinen lambic, 75% Lindemans). 3 Fonteinen Hommage is the result of macerating hand-picked who-le sour cherries and (organic) raspberries on young lambic. This fruit lambic is then blended again with some more lambic to obtain a minimum intensity of 35% of fruit (350 grams of fruit per litre of Hommage). Hommage is a bodied raspberry lambic beer, with an intense deep red forest fruit bouquet. This unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added.

(Belgium / 6.0% / 750 ml / Single) This particular Hommage has macerated for 5.5 months on a 2,000 litre oak foeder and with 280 kilos of sour cherries and 837 kilos of organic raspberries. The final fruit intensity is 372 grams of fruit per litre of Hommage. 100% 3 Fonteinen. 3 Fonteinen Hommage is the result of macerating hand-picked whole sour cherries and raspberries on young lambic for at least four months, in a proportion of 760 to 800 grams of raspberries and 200 to 240 grams of sour cherries per litre of lambic. This fruit lambic is then blended again with more lambic to obtain a minimum intensity of 35% fruit. Hommage is a bodied raspberry lambic beer, with an intense deep red forest fruit bouquet. This unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added.

(Belgium / 7.0% / 1.5 L / Single) For this Oude Kriek Intens Rood, we macerated sour cherries for almost nine months partly on oak and partly on stainless steel. We chose both jonge and two-year oude lambikken for maceration, originating from four different barrels and seven different brews. We blended with another two jonge lambikken from one barrel and two brews. The final fruit intensity is 458 grams of sour cherries per litre of Intens Rood. A part of this blend was bottled on 750 ml bottles and a part on magnums. 100% 3 Fonteinen brewed lambik.

(Belgium / 6.6% / 750 ml / Single) This particular Intens Rood has macerated for exactly 6 months. The lambics originate from 3 different barrels and 4 different brews. The final fruit intensity is at 513 grams of fruit per liter of finished Oude Kriek Intens Rood. 3 Fonteinen “Intens Rood” (Intense Red) is the result of macerating hand-picked whole sour cherries on lambic for at least six months, in a proportion of one kilogram of fruit per litre of lambic, and is then blended again with more lambic to obtain a minimum intensity of 450 grams of fruit per liter. The kriek lambic ferments in the bottle for at least another six months and develops into an intense wine-like fruit lambic. This bottle fermented, unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added. Traditional Lambic is living, cultural heritage rooted in the Zenne valley!

(Belgium / 6.6% / 375 ml / Single) This specific Intens Rood has macerated for almost 6 months on an oak barrel. We used one- and two-year old lambics from three different barrels and eight different brews. Final fruit intensity is 498 grams of sour cherries per liter of Intens Rood. 100% 3 Fonteinen.

(Belgium / 6.8% / 375 ml / Single) This specific Oude Kriek Intens Rood has macerated for almost 10 months on five different lambics from two barrels. Another four different lambics from another two barrels were used in the blending process. The final fruit intensity was about 442 grams of sour cherries per litre of Intens Rood. 100% 3 Fonteinen.

(Belgium / 7.1% / 750 ml / Single) PX sherry barrel Kriek. While looking for old sherry barrels, we cannot get lucky all the time. While we will be sourcing barrels directly from bodegas to assure provenance and quality, we had a batch of Pedro Ximenez (PX) barrels that was on the peated side (albeit subdued). As a result, we decided not to use them for Zenne y Frontera, but to blend them with other (fruit) lambikken into geuze and fruit blends. This is the first of such blends to be released. Sour cherries were macerated partly on young peated lambik and partly on two-year old straight lambik in a stainless steel tank. We blended with young and three-year old (!) lambik. 55% of the blend is old lambik and the final fruit intensity is 567 grams of sour cherries per litre.

(Belgium / 6.6% / 750 ml / Single) This is not “any” Oude Kriek, this is Zéér Oude Kriekenlambik. Instead of using one- and two-year old lambik for maceration and blending, this time we used 36% three-year old lambik (yes, like in more than thirty-six months) and 58% two-year old lambik. The lambikken come from twelve different barrels and eleven different brews. This blend consists of 60% 3 Fonteinen lambik. The final fruit is at 340 grams of sour cherries per litre of this Oude Kriek.

(Belgium / 5.9% / 750 ml / Single) For this Kweepeer, we used Limburgse, hand-picked quinces and let them macerate for almost three months on lambikken originating from three different barrels and eight different brews. The majority of the lambikken used was more than two years old, which brings the weighted average age upon bottling to almost 27 months. The final fruit intensity clocks at 800 grams of quinces used per litre of finished Kweepeer.

(Belgium / 8.0% / 750 ml / Single) Nocturne is a spontaneously fermented full malt beer. Not your typical lambik beer, but our take on a Vlaams Oud Bruin. The beer was brewed with five different barley malts, from pilsner malt to dark roasted malts, and no wheat whatsoever. This batch was brewed in April 2019 with more lighter malt, and put on oak barrels for three years before we blended it with a small portion of freshly brewed Nocturne. The weighted average age of this beer upon bottling is 33 months.

(Belgium / 7.0% / 750 ml / Single) Nocturne is a spontaneously fermented full malt beer. Not your typical lambik beer, but our take on a Vlaams Oud Bruin. The beer was brewed with five different barley malts, from pilsner malt to dark roasted malts, and no wheat whatsoever. This batch was brewed in March 2018 with more dark chocolate malt, and put on barrels for four years before we blended it with a small portion of freshly brewed Nocturne. The weighted average age of this beer upon bottling is 45 months.

(Belgium / 7.4% / 1.5 L / Single) This specific Oude Geuze was made with lambikken from four different barrels and comes from five different brews, two of which are ours. The blend consists of 55% three-year-old lambik and 45% jonge lambik. The weighted average age is 25 months.

(Belgium / 6.2% / 750 ml / Single) For this Oude Geuze, we blended lambikken originating from six different barrels and six different brews, brewed by both Brouwerij De Troch, Brouwerij Lindemans and ourselves. Eighty percent of the blend consists of three- and four-year old lambikken, bringing the weighted average age to almost 30 months on the moment of bottling. Of the 3 Fonteinen brewed lambikken, all cereals were sourced in our own Cereal Collective. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades.

(Belgium / 7.0% / 375 ml / Single) For this specific Oude Geuze, we blended lambikken from four different barrels and ten different brews. The lambikken were brewed by Lindemans for one half and the other half by ourselves. Half of the lambikken is two years old, and a small portion even four years old. This renders the weighted average age of the blend upon bottling to almost 21 months. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades.

(Belgium / 6.0% / 375 ml / Single) 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades. The aromas and flavours will evolve from notes of vibrant fresh citrus, zesty and grassy notes to a mellow, oaky, stone fruit bouquet as the lambic continues to develop with time. Lambic and Geuze are living, cultural heritage rooted in the Zenne valley! Taste, savour, enjoy and experience this bottle fermented, unfiltered, unpasteurised and unadulterated beer with friends new and old!

(Belgium / 5.8% / 750 ml / Single) This particular geuze is blended with lambics aged on 7 different barrels, originating from wort of 8 different brews. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades. The aromas and flavours will evolve from notes of vibrant fresh citrus, zesty and grassy notes to a mellow, oaky, stone fruit bouquet as the lambic continues to develop with time. Lambic and Geuze are living, cultural heritage rooted in the Zenne valley!

(Belgium / 5.4% / 750 ml / Single) This particular geuze is blended from lambics aged on 5 different barrels, originating from wort of 6 different brews. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades. The aromas and flavours will evolve from notes of vibrant fresh citrus, zesty and grassy notes to a mellow, oaky, stone fruit bouquet as the lambic continues to develop with time. Lambic and Geuze are living, cultural heritage rooted in the Zenne valley!

(Belgium / 6.2% / 750 ml / Single) This particular Oude Geuze has been blended with lambics from 8 different barrels and originating from 7 different brews. The oldest portion in this blend is a(n exactly) 3-year old Lindemans lambic brewed on the 12th of November 2015. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades. The aromas and flavours will evolve from notes of vibrant fresh citrus, zesty and grassy notes to a mellow, oaky, stone fruit bouquet as the lambic continues to develop with time.

(Belgium / 6.3% / 750 ml / Single) This particular Oude Geuze has been blended with lambics from 8 different barrels and originating from 9 different brews. The oldest portion in this blend is 4-year old lambic brewed on March 24th 2014. The oldest portion in this blend is a(n exactly) 3-year old Lindemans lambic brewed on the 12th of November 2015. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades.

(Belgium / 7.4% / 750 ml / Single) This particular Oude Geuze has been blended with lambics from 8 different barrels and originating from 10 different brews. This blend consists for 1/3 of three-year old lambics, coming from 3 barrels. The oldest portion in this blend is 4-year old lambic brewed on March 24th 2014. The oldest portion in this blend is a(n exactly) 3-year old Lindemans lambic brewed on the 12th of November 2015. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades.

(Belgium / 6.2% / 375 ml / Single) This particular Oude Geuze has been blended with lambics from 8 different barrels and originating from 7 different brews. The oldest portion in this blend is a(n exactly) 3-year old Lindemans lambic brewed on the 12th of November 2015. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades. The aromas and flavours will evolve from notes of vibrant fresh citrus, zesty and grassy notes to a mellow, oaky, stone fruit bouquet as the lambic continues to develop with time.

(Belgium / 6.2% / 750 ml / Single) This particular Oude Geuze has been blended with lambics from 8 different barrels and originating from 7 different brews. The oldest portion in this blend is a(n exactly) 3-year old Lindemans lambic brewed on the 12th of November 2015. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades.

(Belgium / 6.9% / 375 ml / Single) This particular Oude Geuze has been blended with lambics from 6 different barrels and originating from 7 different brews. Almost 80% of this blend consists of lambics originating from Brouwerij Lindemans wort brewed in 2016, 2017 and 2018. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades. The aromas and flavours will evolve from notes of vibrant fresh citrus, zesty and grassy notes to a mellow, oaky, stone fruit bouquet as the lambic continues to develop with time.

(Belgium / 6.6% / 375 ml / Single) This particular Oude Geuze has been blended with lambics from 10 different barrels and originating from 8 different brews. The oldest portion in this blend is a four-year old Boon lambic brewed on the 11th of May 2015. This blends consists of 50% young lambic and 50% old lambic of at least 3 years old. As such, the average age of this blend was 21 months on the moment of bottling. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades.

(Belgium / 10.6% / 750 ml / Single) Sherry barrel Geuze. In the spring of 2019, we received a series of very old Oloroso, PX and Amontillado barrels through a local Jerez cooperage. The aromas were a mix of typical fine sherry notes and toasted, peated characteristics, which we have never experienced before. However, after a year of bottle conditioning – because of the higher peated aromas, albeit balanced – we decided to release this bottle not as a Zenne y Frontera, but as a peated geuze. This blend, like blend 61, comes mostly from Oloroso barrels. The weighted average age of this blend, upon its release, is almost three years old. The oldest lambik was brewed in April 2018.

(Belgium / 7.8% / 750 ml / Single) Sherry barrel Geuze. In the spring of 2019, we received a series of very old Oloroso, PX and Amontillado barrels through a local Jerez cooperage. The aromas were a mix of typical fine sherry notes and toasted, peated characteristics, which we have never experienced before. However, after a year of bottle conditioning – because of the higher peated aromas, albeit balanced – we decided to release this bottle not as a Zenne y Frontera, but as a peated geuze. This blend, like blend 61, comes mostly from Oloroso barrels. The weighted average age of this blend, upon its release, is almost three years old. The oldest lambik was brewed in April 2018.

(Belgium / 6.8% / 375 ml / Single) The label art is an orange Nightlight painting from 1952 by artist Felix De Boeck This Oude Geuze Vintage 2019 consists of lambikken originating from four different barrels and seven different brews. Two thirds of the blend consist of lambikken brewed by us. The weighted average age of this blend is more than 52 months. 3 Fonteinen Oude Geuze Vintage is a blend of one-, two-, and three-year old lambikken. Instead of releasing them after minimum six months of bottle conditioning, the vintage series have been cellared for at least three years up to even five years and longer before being released. For an Oude Geuze to become a Vintage, it features characteristics that are unique, sometimes surprising or outspoken.

(Belgium / 6.5% / 375 ml / Single) For this Oude Geuze, we blended lambikken from five different barrels and originating from eight different brews. The lambikken were brewed by us (almost 30%), De Troch (1/4) and Lindemans (almost half). A geuze that we left to age for over two years in the bottle before releasing. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades.

(Belgium / 6.5% / 375 ml / Single) This particular Oude Kriek has macerated for almost 5 months. The lambics in this blend originate from 4 different barrels and 5 different brews. 100% 3 Fonteinen. 3 Fonteinen Oude Kriek is the result of macerating hand-picked whole sour cherries on young lambic for at least four months, in a proportion of one kilogram of fruit per litre of lambic. The kriek lambic is then blended again with more young lambic to obtain a minimum intensity of 35% fruit, and is bottled immediately afterwards. These bottles are then stored in our cellars for at least five months so that the kriek lambic can develop into a beautiful, traditional, and refined Oude Kriek. With a pleasant tartness and organic notes of almond and cinnamon as it warms in the glass.

(Belgium / 6.6% / 750 ml / Single) For this specific Kriek, we have macerated sour cherries for more than ten months on young lambik. We blended with young and two-year-old lambik. The lambikken that we used originate from seven different barrels and six different brews. For half of these brews, we used local Pajot cereals, cultivated in the most natural way, with respect for soil and farmer. The final fruit intensity is 328 grams of sour cherries per litre of Kriek.

(Belgium / 6.8% / 375 ml / Single) This Oude Kriek features a maceration of sour cherries on three- and four-year old lambik, for almost seven months. We used lambikken from four different barrels and six different brews. The weighted average age of the complete blend clocks at more than 28 months. The final fruit proportion is 365 grams of fruit per litre of Oude Kriek. All lambikken were brewed by ourselves and almost half of the cereals used were sourced in our Cereal Collective.

(Belgium / 6.0% / 750 ml / Single) 3 Fonteinen Oude Kriek is the result of macerating hand-picked whole sour cherries on young lambic for at least four months, in a proportion of one kilogram of fruit per litre of lambic. The kriek lambic is then blended again with more young lambic to obtain a minimum intensity of 35% fruit, and is bottled immediately afterwards. These bottles are then stored in our cellars for at least five months so that the kriek lambic can develop into a beautiful, traditional, and refined Oude Kriek. With a pleasant tartness and organic notes of almond and cinnamon as it warms in the glass, 3 Fonteinen Oude Kriek,

(Belgium / 7.2% / 375 ml / Single) This particular Oude Kriek has macerated for over 7 months. The lambics in this blend originate from 3 different barrels and 5 different brews, of which 62% brewed by 3 Fonteinen and 38% by Brouwerij Boon. Final fruit intensity of 350 grams of sour cherries per litre of Oude Kriek. 3 Fonteinen Oude Kriek is the result of macerating hand-picked whole sour cherries on young lambic for at least four months, in a proportion of one kilogram of fruit per litre of lambic. The kriek lambic is then blended again with more young lambic to obtain a minimum intensity of 35% fruit, and is bottled immediately afterwards. These bottles are then stored in our cellars for at least five months so that the kriek lambic can develop into a beautiful, traditional, and refined Oude Kriek. With a pleasant tartness and organic notes of almond and cinnamon as it warms in the glass.

(Belgium / 7.2% / 1.5 L / Single) For this Oude Kriek, we macerated whole sour cherries on one- and almost-two-year old lambik in stainless steel. The maceration lasted for 5,5 months. The lambikken that we used for macerating and blending originate from three different barrels and four different brews. The final fruit intensity is 346 grams of sour cherries per litre of Oude Kriek. 100% 3 Fonteinen.

(Belgium / 6.8% / 375 ml / Single) For this specific Oude Kriek, we macerated sour cherries with jonge lambikken from three different brews and from one and the same barrel, during six months on stainless steel. We blended with another jonge lambik to a final fruit intensity of 353 grams of sour cherries per litre of Oude Kriek. We kept this bottle for almost 18 months in our own cellars before releasing this Oude Kriek.

(Belgium / 6.5% / 750 ml / Single) This Oude Kriek is typified by a long maceration of six and a half months on oak barrels. While most of the sour cherries were macerated on toasted oak, we decided to blend these to an Oude Kriek rather than a Robijn as we deemed the toast characteristics are more subtle. We used five different lambikken from seven different brews. We let this Oude Kriek, with a 32% fruit intensity, settle for well over a year before releasing it. This way, the weighted average age of this bottle is well over 30 months when released.

(Belgium / 6.7% / 750 ml / Single) As local harvest has been non-existent for the last three summers, we looked farther to find the juiciest of peaches. Hence, for this Perzik, we macerated freshly hand-picked yellow peaches from an organic producer in the north of Spain. We only used two- and three-year old lambics for macerating. Maceration took almost five months. The weighted average age of the peach blend upon bottling is almost 24 months. The final proportion of fruit used is 384 grams per litre of Perzik. 100% 3 Fonteinen brewed lambic.

(Belgium / 6.2% / 750 ml / Single) For this Perzik, we macerated red O’Henry peaches for almost five months in two-, three- and four-year old lambics. And we blended with even more four-year old lambics. This makes the weighed average of the complete blend clock in at almost 34 months upon bottling. The final fruit proportion is 390 grams of fresh peaches per litre of finished Rode Perzik.

(Belgium / 6.2% / 750 ml / Single) macerated red O’Henry peaches for almost five months in two-, three- and four-year old lambics. And we blended with even more four-year old lambics. This makes the weighed average of the complete blend clock in at almost 34 months upon bottling.

(Belgium / 6.7% / 1.5 L / Single) For this specific small batch Platinum Blend, we blended lambikken originating from eight different brews and three different barrels. Thirty percent of the blend consists of lambikken of at least 48 months old. The other 70% consists of lambikken of one year and 18 months old. This brings the weighted average age of this blend upon bottling to 24 months. The oldest lambik was brewed in March 2017. Almost 20% of this geuze features Brabant grown barley and wheat, and were cultivated by our own Cereal Collective. 100% 3 Fonteinen brewed lambik.

(Belgium / 6.9% / 750 ml / Single) This Platinum Blend is a blend of both jonge lambikken, two-year and four-year oude lambikken, originating from eight different brews and four different barrels. One fifth of the blend consists of lambikken brewed with our own sourced heirloom cereals from different spots in Brabant. The weighted average age of this blend is about 25 months, and the oldest lambik was brewed beginning of 2017. With one brew, we used a local hop variety that we are trying to revive, called Groene Bel. 100% 3 Fonteinen brewed lambik.

(Belgium / 6.7% / 375 ml / Single) This Platinum Blend is a blend of jonge lambikken and four-year oude lambikken only, originating from four different brews and two different barrels. One quarter of the blend consists of lambikken brewed with our own sourced heirloom cereals from different spots in Brabant. The weighted average age of the blend is a good 21 months and the oldest lambik was brewed at the beginning of 2017. 100% 3 Fonteinen brewed lambik.

(Belgium / 7.7% / 750 ml / Single) For this Pruim, we used the old plum variety Belle De Louvain, hand-picked in Limburg, Belgium. Maceration took almost four months and the lambics for both maceration and blending originate from six different barrels and thirteen different brews, of which the oldest brewed end of October 2018. The weighted average age of this fruit blend is almost 22 months. The final proportion of fruit used is 385 grams of plums per litre of Pruim. Almost half of the cereals used originate from the Pajottenland. 100% 3 Fonteinen brewed lambic.

(Belgium / 6.8% / 750 ml / Single) This Pruim features the Belle De Louvain, an ancient plum variety, popularly known in Brabant and Limburg province as Paterskloten and Hondskloten respectively. We sourced both these at Hoenshof in Limburg and at Willy’s orchard on the Wijngaardberg around Rotselaar. We macerated the entire plums for almost five months on lambik from five different barrels and five different brews. Finally, we blended with some young lambik before bottling. Final fruit intensity is 380 grams of Belle De Louvain plums per litre of Pruim. 100% 3 Fonteinen.

(Belgium / 7.3% / 750 ml / Single) 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.

(Belgium / 5.9% / 750 ml / Single) For this small batch of Rabarber, we used local Pajot-grown rhubarb from De Groentelaar. We macerated this vegetable for almost five months on two-year old lambik and blended with some more old lambik. The weighted average age of this Rabarber is more than 27 months. Of the lambikken we used, more than 75% were sourced from our Cereal Collective. 100% 3 Fonteinen brewed lambik.

(Belgium / 5.9% / 750 ml / Single) For this small batch of Rabarber, we used local Pajot-grown rhubarb from De Groentelaar. We macerated this vegetable for almost five months on two-year old lambik and blended with some more old lambik. The weighted average age of this Rabarber is more than 27 months. Of the lambikken we used, more than 75% were sourced from our Cereal Collective. 100% 3 Fonteinen brewed lambik.

(Belgium / 7.5% / 1.5 L / Single) 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.

(Belgium / 6.3% / 750 ML / Single) This Schaarbeekse Kriek has macerated for a full twelve months. We used locally grown and hand-picked Schaarbeekse sour cherries and lambikken originating from five different barrels and nine different brews, both young and two-year old lambikken. This way, the weighted average age of the blend upon bottling was still well over 17 months. The final fruit intensity is 347 grams of Schaarbeekse sour cherries per litre of Schaarbeekse. In the brews, half of the cereals used was sourced in Brabant, Belgium.

(Belgium / 7.7% / 750 ML / Single) 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 318 grams of Schaarbeekse per litre of finished Schaarbeekse Kriek. The average age of this beer upon release will be at least two-and-a-half years. 100% 3 Fonteinen.

(Belgium / 7.0% / 750 ML / Single) 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 therefor more than 23 months.

(Belgium / 8.1% / 750 ML / Single) A spontaneously fermented and barrel matured beer following the lambik process, but with light malts only.

(Belgium / 7.4% / 750 ML / Single) A spontaneously fermented and barrel matured beer following the lambik process, but a blend of light and dark malts only.

(Belgium / 5.8% / 750 ML / Single) This fruit lambik is the result of a short maceration of organic raspberries and organic blackberries for 2,5 months. This fruit lambik was then blended with young lambik and a final fruit intensity of 304 grams of fruit per litre of bottled Framboos & Braam lambik was obtained. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and/or blends. This 7th version features a range of fruit macerations on freshly emptied Bordeaux barrels from Château Pabus. These high-quality French oak barrels were used for a unique integrated vinification technique, including grape peel maceration in the barrel itself. The name (“Zotte Kadeeën” - “Crazy Kids”) refers to the abundant creativity of our youthful, passionate team, that likes to explore within the traditional lambik boundaries.

(Belgium / 6.2% / 750 ML / Single) This plum lambik is the result of a short maceration of plums for one month. It was then blended with young lambik and a final fruit intensity of 340 grams of plums per litre of bottled plum lambik was obtained. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and/or blends. This 7th version features a range of fruit macerations on freshly emptied Bordeaux barrels from Château Pabus. These high quality French oak barrels were used for a unique integrated vinification technique, including grape peel maceration in the barrel itself. The name (“Zotte Kadeeën” - “Crazy Kids”) refers to the abundant creativity of our youthful, passionate team, that likes to explore within the traditional lambik boundaries.

(Belgium / 8.4% / 750 ml / Single) After a first run of grape based Spelingen from their 2018 harvest, and overwhelmed by the results, we continued experimenting with the grapes from Ghislain Houben and his son Jeroen from Hoenshof, Hoepertingen near Sint-Truiden, Limbug province, Belgium. For this Speling van het Lot, we macerated 250 kilos of Muscaris must for almost four months on an oak barrel. We bottled the grape lambic straight from the barrel to the bottle without any additional young lambic blended into it. Consequently, the final fruit intensity is 658 grams of grapes per liter of Druif. The lambics originate from 1 barrel and two different brews. 100% 3 Fonteinen. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends. This 10th version features a range of macerations in oak barrels of grapes, grape must and grape juice on lambic of Brouwerij 3 Fonteinen.

(Belgium / 8.1% / 750 ml / Single) A grape maceration Speling. Johanniter is a hybrid grape, developed in Freiburg, Germany. It is named after its inventor, and derived from the Riesling, to which it resembles quite a lot. In the summer of 2019, we harvested a good 250 kilos and destemmed them in our barrel room, after which we immediately put on some young lambik from two different brews. We let them macerate for three and a half months on an ex-Bordeaux barrel before bottling them straight from the barrel. No lambik was added to the blend. Consequently, the final fruit intensity is 610 grams of grapes per litre. We found this Druif Speling to have evolved quite a bit over time, balancing the grape qualities and the traits of our lambik. 100% 3 Fonteinen. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 8.4% / 750 ml / Single) While experimenting with grapes, we have always had in mind to put the emphasis on fruitiness while balancing the nuances of the cépages, and the characteristics of our traditional lambik. While Cabernet aromas and taste can be on the peppery side and green-bell-pepper-forward, we find that this Speling features these characteristics in a subtle way. Beginning of October 2019, we started macerating a good 200 kilos of Cabernet Cortis grapes on young lambik in an ex-Bordeaux barrel. We let it sit for a good four and a half months before blending it with a bit of other young lambik. Final fruit intensity is at 548 grams of must per litre of druivenlambik. 100% 3 Fonteinen. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 8.4% / 750 ml / Single) Wijndomein Hoenshof does not only have grapes in their orchards, but also quite some plum varieties. In the early summer of 2019, we harvested a good 200 kilos of Mirabelle plums. We macerated them on an ex-Bordeaux barrel, with four different lambikken from two different barrels. After five and a half months of maceration, we blended with some young lambik originating from one barrel but from three different brews. So, there are seven lambikken in this blend. Besides, the final fruit intensity clocks at 462 grams of plums per litre. 100% 3 Fonteinen brewed lambik. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends. This 11th version features a range of plum(-like) fruit macerations. About 60 years ago, there were more than 200 ancient plum varieties in and around Belgium, now almost extinct.

(Belgium / 6.8% / 750 ml / Single) For the last two summer seasons, unfortunately, peach harvest was almost non-existing with Ludo Rosseels, the last peach grower of importance in Belgium. Luckily, he also has some plum trees that we are fortunate to be able to harvest from. Last summer, we were able to harvest about 250 kilos of Sultana plums from his fields. We macerated these on an ex-Bordeaux barrel with young lambik for five and a half months. We blended with some jonge lambik prior to bottling. This way, we used lambikken from four different barrels and four different brews. The final fruit intensity is at 500 grams of plums per litre. 100% 3 F. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends. This 11th version features a range of plum(-like) fruit macerations. About 60 years ago, there were more than 200 ancient plum varieties in and around Belgium, now almost exti

(Belgium / 7.9% / 750 ml / Single) For this Pruim Speling, we co-macerated two different plum varieties from Wijndomein Hoenshof, Conducta and Opal. We freed up a small 1000L toasted foeder from our friends at Garbellotto, a small family run cooperage. We macerated the plums, with stone and all, for almost five months on two different young lambikken. We bottled the fruitlambik straight from the barrel. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends. This 11th version features a range of plum(-like) fruit macerations. About 60 years ago, there were more than 200 ancient plum varieties in and around Belgium, now almost extinct. The ambition is to track down and experiment with such old local varieties and have them grown again with local farmers and enthusiasts.

(Belgium / 7.2% / 750 ml / Single) Paterskloten (as called in the province of Vlaams-Brabant) or Hondskloten (as called in the province of Limburg) or Karnebroeken (as called around Bruges) are the common local names for a variety of stew plums, called the Belle De Louvain. The plums are typically rather large, egg-shaped, and dark purple red-ish. Beginning of September 2020, we macerated about 300 kilos of these on young lambik in an ex-Bordeaux barrel. Prior to bottling, we blended with a small portion of another two young lambikken. Consequently, the fruit intensity is still at 745 grams of Hondskloten per litre of plum lambik. 100% 3 Fonteinen brewed lambik. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 5.5% / 750 ml / Single) For this Speling van het Lot, we blended a lambik that was macerated with sour cherries and winter spices on the coolship during that same Longest Night. On the Longest Night of 2019 on December 21st - as we do every year - we experimented around the brewhouse and the coolship. Aside from the three blends featured in this Twist of Fate-series, that day we also put some sherry barrel staves directly on the coolship to macerate in the cooling lambik wort. We used that lambik in an Oude Geuze blend (season 20|21, blend n° 44). The weighted average age of the blend upon bottling is about sixteen months. 100% 3 Fonteinen brewed lambik. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 6.2% / 750 ml / Single) For this Speling van het Lot, we blended a lambik that was macerated with caraway seeds on the coolship during that same Longest Night. On the Longest Night of 2019 on December 21st - as we do every year - we experimented around the brewhouse and the coolship. Aside from the three blends featured in this Twist of Fate-series, that day we also put some sherry barrel staves directly on the coolship to macerate in the cooling lambik wort. We used that lambik in an Oude Geuze blend (season 20|21, blend n° 44). The weighted average age of the blend upon bottling is about twelve months. One quarter of the cereals used, was sourced around the Pajottenland. 100% 3 Fonteinen brewed lambik. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 6.8% / 750 ml / Single) For this Speling van het Lot, we blended a lambik that was macerated with sour cherries on the coolship during that same Longest Night. On the Longest Night of 2019 on December 21st - as we do every year - we experimented around the brewhouse and the coolship. Aside from the three blends featured in this Twist of Fate-series, that day we also put some sherry barrel staves directly on the coolship to macerate in the cooling lambik wort. We used that lambik in an Oude Geuze blend (season 20|21, blend n° 44). The weighted average age of the blend upon bottling is about sixteen months. More than 20% of the cereals used was sourced in the Pajottenland. 100% 3 Fonteinen brewed lambik. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 6.7% / 750 ml / Single) Every summer, our circle of local owners of Schaarbeekse trees expands a little – also because we give away a tree or two left and right. In the summer of 2020, this community reached over seventy families. Every lot of cherries is also inspected carefully on colour and ripeness. This is how, last harvest, we received some highly qualitative cherries, but they appeared not to be real Schaarbeekse; it held the middle between a sweet cherry and a smaller sour cherry and had a dark red skin rather than a deep purple one; probably Noordkrieken. Anyhow, we put them for more than six months on a small barrel, before blending and bottling. The final fruit intensity is at 417 grams of local sour cherries per litre of local Kriek. 100% 3 Fonteinen brewed lambik. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 7.3% / 750 ml / Single) Next to supporting and growing a local community of Schaarbeekse Kriek tree owners, we would also like to have a one-on-one relation with a (organic) farmer of other sour cherries for our regular Oude Kriek. In that search, we came across the Kelleris sub-variety with Wijndomein Hoenshof. Mid-summer of 2019, we harvested 300 kilos and macerated them with 300 litres of young lambik on an ex-Bordeaux barrel. The maceration took a good six months before we bottled them straight from the barrel (so we did not blend in additional lambik). As a result, there is quite a high final fruit intensity: 857 grams of sour cherries per litre of Kriek. 100% 3 Fonteinen. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends. This 16th version features a range of iterations on sour cherries – but not Schaarbeekse, a fruit that rhymes very well with traditional lambic.

(Belgium / 6.8% / 750 ml / Single) This series of eight Spelingen van het Lot feature the ageing of the same lambikken on different wooden barrels. The lambikken come off two different brews, fully crafted with cereals sourced from our cereal collective and fully organic. The different wood types used are: American oak, German oak, acacia, the combination of German oak and acacia, chestnut, ash, cherry and mulberry. This bottle features the American oak and was handbottled on 513 bottles. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 6.8% / 750 ml / Single) This series of eight Speling van het Lot feature the ageing of the same lambikken on different wooden barrels. The lambikken come off two different brews, fully crafted with cereals sourced from our cereal collective and fully organic. The different wood types used are: American oak, German oak, acacia, the combination of German oak and acacia, chestnut, ash, cherry and mulberry. This bottle features the German oak and was handbottled on 510 bottles. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 6.7% / 750 ml / Single) This series of eight Spelingen van het Lot feature the ageing of the same lambikken on different wooden barrels. The lambikken come off two different brews, fully crafted with cereals sourced from our cereal collective and fully organic. The different wood types used are: American oak, German oak, acacia, the combination of German oak and acacia, chestnut, ash, cherry and mulberry. This bottle features the German oak + acacia and was handbottled on 530 bottles. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 6.87% / 750 ml / Single) This series of eight Spelingen van het Lot feature the ageing of the same lambikken on different wooden barrels. The lambikken come off two different brews, fully crafted with cereals sourced from our cereal collective and fully organic. The different wood types used are: American oak, German oak, acacia, the combination of German oak and acacia, chestnut, ash, cherry and mulberry. This bottle features the chestnut wood and was handbottled on 486 bottles. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 6.87% / 750 ml / Single) This series of eight Spelingen van het Lot feature the ageing of the same lambikken on different wooden barrels. The lambikken come off two different brews, fully crafted with cereals sourced from our cereal collective and fully organic. The different wood types used are: American oak, German oak, acacia, the combination of German oak and acacia, chestnut, ash, cherry and mulberry. This bottle features the ash wood and was handbottled on 477 bottles. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 6.7% / 750 ml / Single) This series of eight Spelingen van het Lot feature the ageing of the same lambikken on different wooden barrels. The lambikken come off two different brews, fully crafted with cereals sourced from our cereal collective and fully organic. The different wood types used are: American oak, German oak, acacia, the combination of German oak and acacia, chestnut, ash, cherry and mulberry. This bottle features the cherry wood and was handbottled on 454 bottles. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 6.5% / 750 ml / Single) This series of eight Spelingen van het Lot feature the ageing of the same lambikken on different wooden barrels. The lambikken come off two different brews, fully crafted with cereals sourced from our cereal collective and fully organic. The different wood types used are: American oak, German oak, acacia, the combination of German oak and acacia, chestnut, ash, cherry and mulberry. This bottle features the mulberry wood and was handbottled on 507 bottles. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 6.6% / 750 ml / Single) This series of eight Spelingen van het Lot feature the ageing of the same lambikken on different wooden barrels. The lambikken come off two different brews, fully crafted with cereals sourced from our cereal collective and fully organic. The different wood types used are: American oak, German oak, acacia, the combination of German oak and acacia, chestnut, ash, cherry and mulberry. This bottle features the acacia wood and was handbottled on 496 bottles. Brouwerij 3 Fonteinen “Speling van het Lot” (Twist of Fate) is a series of small batch experimental brews, barrel maturations, fruit macerations and blends.

(Belgium / 6.5% / 750 ml / Single) For this Perzik, we macerated German grown vineyard peaches (weinbergpfirsich) on two- and three-year old lambics. Maceration took a full four months, before blending with more two-year old lambics. This brings the weighted average age of this fruit blend to 26 months upon bottling. The lambics used in this blend originate from not less than five different barrels and fourteen different brews, of which the oldest was brewed in November 2018. The peaches were manually picked in the Mosel region in Germany, in between the steep hilled vineyards. The final fruit intensity clocks at 362 grams of vineyard peaches used per litre of finished Wijnbergperzik.

(Belgium / 6.7% / 750 ml / Single) This Zenne y Frontera is a blend of ten different sherry barrels - nine Oloroso barrels and one Amontillado barrel. The Oloroso barrels were more than fourty years old. We filled these with young lambic from four different brews and some with four month-old lambic wort. The weighted average age upon bottling was 21 months. 100% 3 Fonteinen.

(Belgium / 6.8% / 750 ml / Single) This Zenne y Frontera is a blend of ten different sherry barrels - nine Oloroso barrels and one Amontillado barrel. The Oloroso barrels were more than fourty years old. The lambics originate from five different brews and were all a good year old when filling the sherry barrels. Accordingly, the weighted average age upon bottling was a tad more than 24 months. 100% 3 Fonteinen.

(Belgium / 8.6% / 750 ml / Single) This iteration of Zenne y Frontera is a Amontillado, Oloroso & Palo Cortado Blend. For this Zenne y Frontera, we blended lambikken originating from seven different sherry barrels; three Amontillado barrels, two Oloroso barrels and two Palo Cortado barrels. The barrels were sourced with two different bodegas: Josefa Pérez Rosado (closed) and Fernández-Gao (started up again in 2014). The weighted average age of this lambik is 28 months at the moment of bottling. Three quarters of the five different lambikken used was brewed by us, and about half of the cereals of these brews were Pajot-grown. We did not blend in young lambik.

(Belgium / 6.5% / 1.5L / Single) 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.

(Belgium / 6.3% / 750 ml / Single) 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.

(Maine / 5.6% / 48° / 12.7 oz. / Single) Coolship Cerise is aged on cherries for six months in oak wine barrels. We use 100 lbs of fresh Maine cherries (a blend of Montmorency and Balaton varieties) per oak barrel. The beer is pale red in color with cherry and spice in the aroma. Cherry, oak and spice punctuate the flavor. A dry finish rounds out this tart and delightfully complex beer.

(Maine / 6.2% / 48° / 12.7 oz. / Single) This blend of spontaneously fermented beer is aged on blackberries. Allagash begins brewing Coolship la Mûre with pilsner malt, 40% raw wheat and aged whole-leaf hops. The unfermented wort is then transferred to a large shallow pan called a coolship, which allows the hot wort to mingle with wild yeast and souring microflora in the Maine air. After fermenting and aging in French oak wine barrels for over two years, they add blackberries and let it rest for an additional five months. The finished beer’s aroma exhibits hints of lime zest and an herbal, berry-like quality. The tart flavor evokes multiple facets of blackberry, including just-ripened fruit and rich, juicy berry.

(Maine / 6.6% / 48° / 12.7 oz. / Single) To make Coolship Pomme, we selected specific batches of our spontaneously fermented Coolship beer—that had fermented in oak barrels for about two years—and added a medley of freshly picked Golden Russet, Ashmead’s Kernel, Northern Spy, and Winesap apples from a local farm. We then aged that mixture for an additional four months. The result: a well-rounded and complex ale with notes of crisp apple, oak, white pepper, apricot, and a hint of funk—all with a wonderfully dry finish.

(Maine / 6.2% / 48° / 12.7 oz. / Single) Coolship Red is Allagash’s coolship beer, aged on raspberries for six months, in oak wine barrels. They use 100 pounds of fresh Maine raspberries per oak barrel. Coolship Red is bright red in color with raspberry and oak in the aroma. Raspberries dominate the flavor of this tart beer, along with hints of dried apricot. The finish is tart and dry.

(Maine / 6.4% / 48° / 12.7 oz. / Single) Coolship Resurgam is brewed with Pilsner malt, raw wheat, and aged hops. The beer is cooled overnight using outside air temperature in a traditional, large shallow pan known as a coolship. During the cooling process, naturally occurring microflora from the air inoculates the beer, and in the morning, it is transferred into French oak wine barrels where the entire fermentation and aging takes place. Coolship Resurgam is a blend of this one-, two-, and three-year old spontaneously fermented beer. The finished beer has aromas of apricot, lemon zest, and candied fruit. Notes of tropical fruit and flavors of funk lead to a clean, tart, and dry finish.

(Maine / 6.4% / 48° / 12.7 oz. / Single) Coolship Resurgam is brewed with Pilsner malt, raw wheat, and aged hops. The beer is cooled overnight using outside air temperature in a traditional, large shallow pan known as a coolship. During the cooling process, naturally occurring microflora from the air inoculates the beer, and in the morning, it is transferred into French oak wine barrels where the entire fermentation and aging takes place. Coolship Resurgam is a blend of this one-, two-, and three-year old spontaneously fermented beer. The finished beer has aromas of apricot, lemon zest, and candied fruit. Notes of tropical fruit and flavors of funk lead to a clean, tart, and dry finish.

(Maine / 6.4% / 48° / 12.7 oz. / Single) Coolship Resurgam is brewed with Pilsner malt, raw wheat, and aged hops. The beer is cooled overnight using outside air temperature in a traditional, large shallow pan known as a coolship. During the cooling process, naturally occurring microflora from the air inoculates the beer, and in the morning, it is transferred into French oak wine barrels where the entire fermentation and aging takes place. Coolship Resurgam is a blend of this one-, two-, and three-year old spontaneously fermented beer. The finished beer has aromas of apricot, lemon zest, and candied fruit. Notes of tropical fruit and flavors of funk lead to a clean, tart, and dry finish.

(Belgium / 9.0% / 54° / 375 ml / Single) A unique stout in all regards, Blidegarian is a departure for this classic farmhouse brewery. Rich, roasted malts dominate the nose with their sweet and smoky character. Fruity esters compliment the malt flavours while the use of coffee adds to the pleasantly bitter-sweet finish.

(Belgium / 8.0% / 48° / 375 ml / Single) Pear, apple and a little banana give an early fruit sweetness. A grainy malt body with a floral and spicy hop bitterness. There is a little farmhouse funk but not as obvious in the taste as it is in the aroma. Well carbonated with a really lively body allows the taste to dance across your tongue. It pours a hazy kind of straw color with a pillowy white head. The aromas emitted from the glass are enticing. Of course, you have some of the farmhouse character from Blaugies, along with fruit and spice. It is beautifully balanced, with everything working together for a great tasting beer that leaves a pleasant tingling bitterness and a dryness that invites the next sip.

(Belgium / 5.8% / 48° / 375 ml / Single) Blaugies Darbyste is a Saison made with wheat and fermented with fig juice. It’s somewhat a variant of the Belgian “Wit” or “Blanche” style, but a little drier and a lot more substantial and flavorful.

(Belgium / 8.0% / 48° / 375 ml / Single) La Moneuse is named for A.J. Moneuse (b. 1768), a famous local bandit and gang leader, and ancestor of the brewers’ family. It is a classic “Saison” beer by virtue of its strength and its earthy, aged quality. It has a hardy, semi-dry malt character – fresh, but not overpowering hoppiness, abundant yeasty, fruity flavors and a fairly strong, but pleasant and enticing, mustiness. Among Belgium’s Saisons, La Moneuse sits with Saison Dupont on the opposite end of the spectrum from the quirky, thin, fruity varieties. But La Moneuse is quite distinct from the Dupont, which drinks much colder, hoppier, harder-edged, and has no discernible sweetness.

(Belgium / 6.0% / 48° / 375 ml / Single) Saison D’Epeautre is a Saison beer made in a unique traditional style that uses spelt and barley malt in the mash. Very dry and light in body, with a hint of wheaty tartness and a hardy texture that expresses the character of spelt, a primitive strain of wheat. It is one truly feisty brew, with an outrageous pop and a natural long-lasting head. And ah, the aroma! It’s a wonderfully heady, musty, cellar character that is unmistakably Belgian and a lot like champagne. The taste delivers on the promise of the nose. Very enjoyable, and perfect for summer, but wonderful at any time of year.

(Belgium / 7.0% / 330 ML / Single) Topped with a creamy head, it gives off a light, fruity apricot aroma. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. To the palate, the taster perceives a pleasant astringency which complements the flavor qualities of this beer very harmoniously.

(Belgium / 5.0% / 12.7 oz. / Single) Blend of 1, 2 & 3-year-old lambics from boon, girardin & lindemans; conditioned with apricot

(Belgium / 6.9% / 375 ml / Single) Raspberry Lambic made with 1000 kg of Rubus idaeus "Fallgold" raspberries matured in 1500 liters of lambic.

(Belgium / 6.0% / 12.7 oz. / Single) This beer has a minimum of one year maturation, and the old lambic with a minimum of two years. The result is a beer of spontaneous fermentation with a typical taste and beautiful foam head. This gueuze is also described as quite dry, bitter, and relatively less acidic.

(Belgium / 4.8% / 12.7 oz. / Single) Aged in vats of more than 100 years old, De Cam's Oude Lambiek is a blend of unpasteurized 3-year-old lambics specially selected by brewer/blender Karel Goddeau for their character and roundness. Still, without a head, Oude Lambiek should be chilled and enjoyed like a fine white wine but prized for the wonderful, rare, spontaneously fermented Belgian Ale that it is.

(Belgium / 6.5% / 375 ml / Single) This lambic is created by fermenting young lambic together with a quantity of aromatic nectarines. The nectarines, Prunus Nuci persica, are processed as a whole (no juice) with kernel. The nectarine content is approximately 40 kg per 100 liters of lambic. This Nectarine Lambic contains only wheat, barley malt, hops and nectarines. Not pasteurized, No artificial sweeteners, flavors or colors.

(Belgium / 9.0% / 54° / 330 ml/ Single) Stout is an old-fashioned beer, but still popular in English speaking countries. Upon request by the American importer, we brew Stout a couple of times a year, with roasted malt, caramel malt and pale malt, Nugget hops and the same fermentation as Oerbier. The combination of all that is a bitter, tart beer, with character. It could have been drunk in England or Ireland some 200 years ago. Cheers!

(Belgium / 9.0% / 330 ml / Single) A dark ale brewed with a number of different malts, Poperinge Golding hops, and a special yeast that makes it a little tart, especially with aging. After several years, it begins to take on a wine-like note.

(Belgium / 13.0% / 54° / 330 ml/ Single) De Dolle Oerbier Special Reserva is a specially matured version of De Dolle Oerbier. This version of De Dolle Oerbier is matured for 18 months in Bordeaux wine casks. This aging process creates new flavors in three different ways. The flavors of the wood, that are used to improve wine, can come out into the beer, creating oaky, and tannic flavors. The red wine itself that has soaked into the wood can also enter the beer, giving it wine and fruit flavors. Oxygen, which is present in the barrel, will also create smoky, nutty flavors similar to those found in Sherry. Finally, there are micro organisms in both the beer and the barrel that can continue maturing, producing new flavor elements as the beer ages.

(Belgium / 13.0% / 54° / 330 ml/ Single) De Dolle Oerbier Special Reserva is a specially matured version of De Dolle Oerbier. This version of De Dolle Oerbier is matured for 18 months in Bordeaux wine casks. This aging process creates new flavors in three different ways. The flavors of the wood, that are used to improve wine, can come out into the beer, creating oaky, and tannic flavors. The red wine itself that has soaked into the wood can also enter the beer, giving it wine and fruit flavors. Oxygen, which is present in the barrel, will also create smoky, nutty flavors similar to those found in Sherry. Finally, there are micro organisms in both the beer and the barrel that can continue maturing, producing new flavor elements as the beer ages.

(Belgium / 13.0% / 54° / 330 ml/ Single) De Dolle Oerbier Special Reserva is a specially matured version of De Dolle Oerbier. This version of De Dolle Oerbier is matured for 18 months in Bordeaux wine casks. This aging process creates new flavors in three different ways. The flavors of the wood, that are used to improve wine, can come out into the beer, creating oaky, and tannic flavors. The red wine itself that has soaked into the wood can also enter the beer, giving it wine and fruit flavors. Oxygen, which is present in the barrel, will also create smoky, nutty flavors similar to those found in Sherry. Finally, there are micro organisms in both the beer and the barrel that can continue maturing, producing new flavor elements as the beer ages.

(Belgium / 12.0% / 54° / 330 ml / Single) Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers brewed for Christmas. It’s brewed with pale malt and white candy sugar in the kettle. The Nugget hops give an extra bitterness to balance the extreme sweetness due to its density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age.

(Belgium / 12.0% / 54° / 330 ml / Single) Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers brewed for Christmas. It’s brewed with pale malt and white candy sugar in the kettle. The Nugget hops give an extra bitterness to balance the extreme sweetness due to its density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age.

(Belgium / 12.0% / 54° / 330 ml / Single) Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers brewed for Christmas. It’s brewed with pale malt and white candy sugar in the kettle. The Nugget hops give an extra bitterness to balance the extreme sweetness due to its density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age.

(Belgium / 12.0% / 54° / 330 ml / Single) Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers brewed for Christmas. It’s brewed with pale malt and white candy sugar in the kettle. The Nugget hops give an extra bitterness to balance the extreme sweetness due to its density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age.

(Belgium / 12.0% / 54° / 330 ml / Single) Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers brewed for Christmas. It’s brewed with pale malt and white candy sugar in the kettle. The Nugget hops give an extra bitterness to balance the extreme sweetness due to its density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age.

(Belgium / 12.0% / 54° / 330 ml / Single) Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers brewed for Christmas. It’s brewed with pale malt and white candy sugar in the kettle. The Nugget hops give an extra bitterness to balance the extreme sweetness due to its density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age.

(Belgium / 12.0% / 54° / 330 ml / Single) Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers brewed for Christmas. It’s brewed with pale malt and white candy sugar in the kettle. The Nugget hops give an extra bitterness to balance the extreme sweetness due to its density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age.

(Belgium / 12.0% / 54° / 330 ml / Single) Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers brewed for Christmas. It’s brewed with pale malt and white candy sugar in the kettle. The Nugget hops give an extra bitterness to balance the extreme sweetness due to its density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age.

(Belgium / 12.0% / 54° / 330 ml / Single) Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers brewed for Christmas. It’s brewed with pale malt and white candy sugar in the kettle. The Nugget hops give an extra bitterness to balance the extreme sweetness due to its density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age.

(Belgium / 12.0% / 54° / 330 ml / Single) Stille Nacht (Silent Night) is a prestige beer from De Dolle Brouwers brewed for Christmas. It’s brewed with pale malt and white candy sugar in the kettle. The Nugget hops give an extra bitterness to balance the extreme sweetness due to its density. The taste triangle is completed with some acidity of the fermentation. It is a very interesting beer to age.

(Belgium / 12.0% / 54° / 750 ml / Single) Stille Nacht Reserva is a specially matured version of Stille Nacht. Batch 2015 bottled in 2018.

(Oregon / 6.5% / 750 ml / Single) A Spontaneous Wild Ale with Black Raspberries. Aged in Oak Barrels for Two Years.

(Oregon / 5.0% / 750 ml / Single) A spontaneous wild ale aged in oak barrels for one year with Montmorency & Morello cherries.

(Oregon / 5.0% / 750 ml / Single) A Spontaneous Wild Ale Aged in Oak Barrels for One Year with Peaches.

(Oregon / 7.0% / 750 ml / Single) A wild ale aged in oak barrels with pinot noir grapes.

(Oregon / 5.7% / 750 ml / Single) A Spontaneous Wild Ale Aged in Ex-Sherry Whiskey Barrels for Three Years

Oregon / 5.5% / 750 ml / Single) A spontaneous Wild Ale aged in Oak barrels blended from three years.

(Oregon / 6.7% / 750 ml/ Single) A spontaneous wild ale, inoculated in our coolship, then fermented and aged for an average of 21 months in oak. After aging, select barrels were chosen for their ability to complement the amazing fruit, and blended into a secondary oak tank for refermentation on fresh Oregon grown Nectarines from Baird Family Orchards. The tank was tracked for approximately two and a half months, then run into our blending tank for hand bottling when ready. We further conditioned this beer in bottle for approximately five months.

(Oregon / 7.9% / 750 ml / Single) A Spontaneous Wild Ale with Grenache Grapes Aged in Oak Barrels for Three years

(Oregon / 6.6% / 750 ml / Single) A Spontaneous Wild Ale Aged in Oak Gin Barrels Blended from 3 Years

(Belgium / 6.2% / 11.2 oz. / Single) created for the 25th birthday of Cantillon’s Quintessence—uses an ancient and typically Belgian technique called ‘coupage’: the blend of a sour beer with a young ale. The sour beer we used is 2-year-old Lambic from Cantillon. The result is a 6.2% abv amber beer, with an appealing tartness and a deep, complex vinous character.

(Belgium / 5.7% / 11.2 oz. / Single) Brett Porter is inspired by the old London Porters, superstar beers of the 1800s, which were kept in huge wooden casks in which Brettanomyces yeasts thrived. It has not been barrel-fermented, but co-fermented with our in-house Brettanomyces, and brewed with beautiful special English malts.

(Belgium / 6.2% / 11.2 oz. / Single) Brett Saison is a spelt Saison, dry-hopped and fermented with added Brettanomyces. 5,3% ABV. It is blond, opalescent; its very persistent foam is creamy and fine. Very aromatic and fruity, its nose is reminiscent of pineapple, quince, apricot, and gooseberry.

(Belgium / 6.5% / 11.2 oz. / Single) Amber colored with copper reflections, very fruity (pineapple and red fruits), sustained by hop flavors and complex notes of old leather. In spite of its 6,5%, its dry and bitter finish makes it a surprising thirst-quencher.

(Belgium / 8.0% / 11.2 oz. / Single) Blond and copper-colored, Jambe-de-Bois is a powerful and full-bodied beer. It has a scent of ripe banana and a subtle blend of old varieties of aromatic hops. As for taste, the malt dominates, supported by a long and delicate bitterness.

(Belgium / 6.0% / 11.2 oz. / Single) An extremely complex but at the same time very refreshing beer. It somehow resembles a hoppy gueuze with a distinct bitterness. Indeed, the Saisons were generously hopped for the well-known keeping properties of hops. Also, they were often dry-hopped, as is the case here. Saison de la Senne has been barrel-aged for three years before bottling. Amber in color, its nose reminds one of Lambic, with notes of fallen apples, wood, leather, and the typical funky character of the Bretts. In the mouth, a soft tartness is present, quickly leading to dryness. The aromas of the nose are completed by those of spelt and rye, quince, green gooseberries and a complex vinous character. The finish is bitter but perfectly in balance.

(Belgium / 8% / 11.2 oz. / Single) The foam of the Schieve X-Mas is beige and dense. Its color is copper, with appetizing red highlights. Its aroma immediately presents a nice balance between malt and hops. On the palate, you’ll find delicious flavors of caramel, biscuit, and pudding, complemented by notes of candied fruits, mandarin, bitter orange, and licorice.

(Belgium / 6.0% / 11.2 oz. / Single) An evolution of the very first Wadesda, a blend of Jambe-de-Bois and Cantillon lambic, making the Wadesda #9 a Tripel Saison: a stronger version of the original Saisons. She is amber in colour and has those typical characteristics of Lambic: woody with a strong funky nose of Brettanomyces, with quince and fallen apples. This is followed by white flowers, old kirsch and persimmon, and even a hint of curry leaves. A very winey character, as it should be! All of this blends perfectly with the classic aromas of tripels, like pears and bananas. Her strong alcohol percentage enhances her vinous qualities and gives a certain roundness to a finale that is quite dry and almost mineral. Intoxicating and complex, but refreshing and drinkable!

(Belgium / 9.5% / 54° / 750 ml / Single) Back to Black is a dark brown, almost black, beer that appeals to our imaginations. The beer matures in an oak foeder over a period of nine months before reaching its unique taste. Originally brewed for the 10th Anniversary of the original location of Moeder Lambic in Brussels, Belgium.

(Belgium / 6% / 48° / 750 ml / Single) XX Bitter with Brewers Gold + dry hopping. This beer harks back to the development phase of the world revered XX Bitter. Guido Devos joined the brewery in 1997, and he attempted to make a beer with as many hops in it as possible without it being undrinkable. The first batch was made with Brewers Gold whole hop cones from his own garden. As he is retiring, but in classic Belgian brewer fashion not in the sense of stopping working at the brewery, they wanted to re-release this to mark the occasion.

(Belgium / 7.0% / 48° / 750 ml / Single) The De Ranke brewery created this wonderful brew and proudly presents this product at our online store. Cuvee de Ranke is amber coloured and has quite a full and creamy head. This glorious craft beer has a beautiful body and a wonderful aroma. This brew, created by the De Ranke brewery, is a mix of 70% Belgian Sour Ale and 30% lambic beer. This lambic beer is created by the well-known Girardin Brewery.

(Belgium / 7.0% / 48° / 750 ml / Single) The De Ranke brewery created this wonderful brew and proudly presents this product at our online store. Cuvee de Ranke is amber coloured and has quite a full and creamy head. This glorious craft beer has a beautiful body and a wonderful aroma. This brew, created by the De Ranke brewery, is a mix of 70% Belgian Sour Ale and 30% lambic beer. This lambic beer is created by the well-known Girardin Brewery.

(Belgium / 7.0% / 48° / 750 ml / Single) The De Ranke brewery created this wonderful brew and proudly presents this product at our online store. Cuvee de Ranke is amber coloured and has quite a full and creamy head. This glorious craft beer has a beautiful body and a wonderful aroma. This brew, created by the De Ranke brewery, is a mix of 70% Belgian Sour Ale and 30% lambic beer. This lambic beer is created by the well-known Girardin Brewery.

(Belgium / 6.5% / 48° / 750 ml / Single) Trebbiano d'Abbruzzo Grapes from Italy (2021) steeped in lambic. Unfiltered & unpasteurized beer.

(Belgium / 8.0% / 330 ml/ Single) Guldenberg is a high-fermenting, balanced bitter beer. The origin of the name comes from the former Guldenberg-abbey in Wevelgem where monks used to make beer. Also, Wevelgem is the birthplace of one of the brewers.

(Belgium / 6.5% / 48° / 750 ml / Single) This beer is inspired by the tradition of steeping whole cherries on old brown beer in the nearby city of Oudenaarde, where many producers were making it in the first half of the 20th century.

(Belgium / 6.5% / 48° / 750 ml / Single) This beer is inspired by the tradition of steeping whole cherries on old brown beer in the nearby city of Oudenaarde, where many producers were making it in the first half of the 20th century.

(Belgium / 5.5% / 48° / 750 ml / Single) As big fans of Geuze-style beers, Nino Bacelle and Guido Devos wanted to give making their own spontaneous fermentation beer a go. To even their surprise, with success. Aside from their Spierelambiek–a spontaneously fermented beer named after a tiny river that runs near the brewery–they use two traditional lambieks from the valley of the river Senne to make the blend. One, two and three year old lambiek was used in Mirakel, which they consider their own little miracle.

(Belgium / 5.5% / 48° / 750 ml / Single) As big fans of Geuze-style beers, Nino Bacelle and Guido Devos wanted to give making their own spontaneous fermentation beer a go. To even their surprise, with success. Aside from their Spierelambiek–a spontaneously fermented beer named after a tiny river that runs near the brewery–they use two traditional lambieks from the valley of the river Senne to make the blend. One, two and three year old lambiek was used in Mirakel, which they consider their own little miracle.

(Belgium / 5.5% / 48° / 750 ml / Single) As big fans of Geuze-style beers, Nino Bacelle and Guido Devos wanted to give making their own spontaneous fermentation beer a go. To even their surprise, with success. Aside from their Spierelambiek–a spontaneously fermented beer named after a tiny river that runs near the brewery–they use two traditional lambieks from the valley of the river Senne to make the blend. One, two and three year old lambiek was used in Mirakel, which they consider their own little miracle.

(Belgium / 8.5% / 54° / 330 ml / Single) Noir de Dottignies is a complex, high fermenting dark beer, brewed with 7 different malts which includes chocolate malts and dark-roasted malts.

(Belgium / 7.0% / 11.2 oz. / Single) Père Noël is a Christmas Ale, though very different from typical Christmas ales. While most are rich and sweet, this one is amber colored, alcohol strong, and tastes quite bitter. The complex taste is completed with the addition of liquorice.

(Belgium / 7.5% / 48° / 750 ml / Single) Vieille Provision is a preservation beer, made from a selection of the best barrels of aged beer at De Ranke. The beer is part of the base for Cuvée De Ranke and, thus, Kriek De Ranke, and has aged at least one year on oak barrels. Expect a soft tartness with the subtle aroma of wood.

(Belgium / 7.5% / 48° / 750 ml / Single) Vieille Provision is a preservation beer, made from a selection of the best barrels of aged beer at De Ranke. The beer is part of the base for Cuvée De Ranke and, thus, Kriek De Ranke, and has aged at least one year on oak barrels. Expect a soft tartness with the subtle aroma of wood.

(Belgium / 5.8% / 48° / 750 ml / Single) Oud bruin is a typical style of our region between Kortrijk en Oudenaarde. This beer is a blend of our own young- and 2 year old wood aged oud bruin. For complexity we added some of the marvelous "Jacobins Foederbier" from our neighbours in Bellegem, brewery Vanderghinste.

(Belgium / 9.5% / 750 ml / Single) Les Bons Vœux means "best wishes", which is what Brasserie Dupont sends with this very special saison ale brewed for the holidays. “The best Belgian beer, if ever there could be such an award...a sumptuous, seductive 9.5% beer. Because of its intensity, I would recommend the novice graduate to this beer. However, if a saison that is starting to lean towards being a triple appeals to you, and if it's in season, don’t hesitate.”

(Belgium / 6.5% / 330 ml / Single) Saison Dupont is a world classic beer and the yardstick for one of Belgium’s most important beer styles. It is the most admired AND imitated Saison in the world. A strong, vital yeast is key to full attenuation and thus to the style. Saison Dupont is straw colored with a dense creamy head. The nose is alive, like fresh raised bread, estery with citrus and spice notes. Full-bodied and malty, it sparkles on the palate and finishes with a zesty hop and citrus attack. Incredibly compatible with food!

yeast waffle studded with pearl sugar

yeast waffle studded with pearl sugar

yeast waffle studded with pearl sugar

yeast waffle studded with pearl sugar

yeast waffle studded with pearl sugar

(BELGIUM / 5.2% / 48° / 750ML / Single) Brewed with brazilian hops & pepper, collaboration with turatti (brazil).

(BELGIUM / 7% / 48° / 750ML / Single) Saison made with bergamot and spices.

(BELGIUM / 6.5% / 48° / 750ML / Single) Hopped with Challenger.

(Belgium / 6.0% / 375 ml / Single) A true Geuze. A blend of 1, 2, and 3 year-old lambic unfiltered and unpasteurized and aged in the bottle for at least 6 months after blending. Continued fermentation in the bottle give this Geuze its famous champagne-like spritziness. The lambic that goes into it is brewed only with 60% barley malt, 40% unmalted wheat, aged hops, and water, spontaneously fermented by wild yeasts, and matured in oak casks. 3 Fonteinen Oude Geuze is a blend of one-, two-, and three-year old lambics. Spontaneous fermentation, patient maturation in oak barrels, and continued evolution of the ecosystem in the bottle result in a distinctively complex and elegant natural beer. No two bottlings are alike, as there are multiple variables in the blending process, a variety of barrel sizes and shapes, differences in aged lambic proportions in the blend, etc. When cellared properly, 3 Fonteinen Oude Geuze can be aged for several decades.

NY Strip, fries, beer butter

(Washington / 5.5% / 500 ml / Single) From mixed-ferm specialists Garden Path, this is a blend of spontaneously fermented beers inoculated in their cool ship overnight, then fermented and aged in oak for one, two and three years retrospectively. Before packaging, the beer was re-inoculated with fresh spontaneous wort for natural conditioning!

(Washington / 8.5% / 375 ml / Single) A blend of mature barrel-aged beers refermented with Skagit boysenberries.

(Washington / 7.2% / 750 ml / Single) The Prime Barrel Age is a series of beers that are blends of oak-aged beers from different batches.

(Belgium / 5.0% / 375 ml / Single) Girardin Gueuze from Brouwerij Girardin is a lambic of exceptional excellence, the epitome of traditional gueuze, bombarding the palate with slightly lemon-grapefruit tang. Considered by many to be the finest lambic of all.

(Belgium / 5.0% / 375 ml / Single) Girardin Gueuze from Brouwerij Girardin is a lambic of exceptional excellence, the epitome of traditional gueuze, bombarding the palate with slightly lemon-grapefruit tang. Considered by many to be the finest lambic of all.

(Belgium / 5.0% / 375 ml / Single) Girardin Gueuze from Brouwerij Girardin is a lambic of exceptional excellence, the epitome of traditional gueuze, bombarding the palate with slightly lemon-grapefruit tang. Considered by many to be the finest lambic of all.

(Belgium / 5.0% / 375 ml / Single) Girardin Gueuze from Brouwerij Girardin is a lambic of exceptional excellence, the epitome of traditional gueuze, bombarding the palate with slightly lemon-grapefruit tang. Considered by many to be the finest lambic of all.

(Belgium / 5.0% / 375 ml / Single) Girardin Gueuze from Brouwerij Girardin is a lambic of exceptional excellence, the epitome of traditional gueuze, bombarding the palate with slightly lemon-grapefruit tang. Considered by many to be the finest lambic of all.

(Belgium / 5.0% / 375 ml / Single) Girardin Gueuze from Brouwerij Girardin is a lambic of exceptional excellence, the epitome of traditional gueuze, bombarding the palate with slightly lemon-grapefruit tang. Considered by many to be the finest lambic of all.

(Belgium / 5.0% / 375 ml / Single) Girardin Gueuze from Brouwerij Girardin is a lambic of exceptional excellence, the epitome of traditional gueuze, bombarding the palate with slightly lemon-grapefruit tang. Considered by many to be the finest lambic of all.

(Belgium / 5.0% / 3L / Single) Girardin Gueuze from Brouwerij Girardin is a lambic of exceptional excellence, the epitome of traditional gueuze, bombarding the palate with slightly lemon-grapefruit tang. Considered by many to be the finest lambic of all.

(Belgium / 5.0% / 375 ml / Single) Girardin Gueuze from Brouwerij Girardin is a lambic of exceptional excellence, the epitome of traditional gueuze, bombarding the palate with slightly lemon-grapefruit tang. Considered by many to be the finest lambic of all.

(Belgium / 5.0% / 375 ml / Single) Girardin Gueuze from Brouwerij Girardin is a lambic of exceptional excellence, the epitome of traditional gueuze, bombarding the palate with slightly lemon-grapefruit tang. Considered by many to be the finest lambic of all.

(Belgium / 7.0% / 750 ml / Single) Lambik macerated with fresh local raspberries. Blended with lambik macerated with redcurrant and a bit of lambik macerated with cherries. Barrel aged after maceration.

(Belgium / 7% / 48° / 750 ml / Single) This Gueuze is a traditional blend of young and old lambics. Cuvée Héritage is a tribute to our brewing and farming heritage. This unique blend, exhibits exceptional complexity and aging potential. Fermented, aged, and bottled on the farm.

(Belgium / 7.0% / 375 ml / Single) Traditional blend of young and old lambics. Fermented, aged, and bottled on the farm.

(Belgium / 8% / 48° / 750 ml / Single) Blend of lambics macerated with 3 varieties of organically grown cherries, fermented and aged in Amarone wine barrels (Boticella). After maceration, the blend was further aged in a foeder.

(Belgium / 7.0% / 750 ml / Single) Blend of 1 & 2 year old lambics with maceration of peach & nectarine. 5 different varieties, including 2 white peach, 2 yellow peach and 1 nectarine. These were hand-picked from orchards in Italy. Each variety is blended separately with lambic to then macerate for months. Fermented, aged & bottled on the farm.

(Belgium / 7.0% / 750 ml / Single) Blend of young and old lambics with maceration of rhubarb. Infused with vervein from the garden. The 3 varieties of rhubarb are grown on the Neerhof. An organic farm where brother Joppe Eylenbosch manages land and livestock. Fermented, aged & bottled on the farm.

(Belgium / 8.0% / 750 ml / Single) Blend of lambic & wine made from Riesling grapes. Riesling is a well-known German grape. These grapes are grown by our friend Pascal Treichler. The wine ripened along with our lambic. Brewed on 26-10-2021 Blended on 26-10-2022 In honor of old and new comrades. Fermented, aged & bottled on the farm.

(Belgium / 8% / 48° / 750 ml / Single) Blend of honey wine, young and old lambics with blackcurrant maceration.

(Texas / 4.2% / 750 ml / Single) Kollaborationsbiermittschechischemhopfenundwilderbakterienhefekombination (or Kollaborationsbier for short) literally means “collaboration beer with Czech hops, wild yeast, and bacteria” in German. The inspiration for the beer came from two sources. In making Kollaborationsbier, we brewed a low gravity wort at Live Oak w/ Head Brewer Dusan Kwiatkowski. The wort was made using a traditional decoction mash, beginning with undermodified pilsner malt then working it vigorously by separating out a portion of the mash, boiling it in the kettle, then returning it to the mash tun. We then added a few hefty doses of Czech hops to the boil. After brewing we racked it into portable tanks and drove it from east Austin to the outskirts of town in the Texas Hill Country where Jester King Brewery is located, transferred it into one of our fermentation tanks, inoculated it with our unique mixed culture of brewer’s yeast and naturally occurring wild yeast & bacteria

(Texas / 5.8% / 375 ml / Single) 2017 SPON — Three Year Blend is a blend of three different vintages — 2014, 2015 and 2016 — of 100% spontaneously fermented beer. Our goal is to make beer inextricably linked to our time, place, and people by harnessing the microflora, climate, and ecology of the Texas Hill Country.

(Texas / 5.8% / 375 ml / Single) 2018 SPON Muscat is a blend of 100% spontaneously fermented beer refermented with 2,000 pounds of Muscat grapes from Sulpher Bluff, Texas (2018 harvest)! The grapes were really pleasant, reminded us of honeysuckle and flowers, and refermented very nicely with SPON. Our SPON beers (short for "spontaneous") are brewed with unfiltered well water, Texas malted barley, Texas raw wheat, and aged hops from our barn. The wort sits overnight in our coolship and collects wild yeast and bacteria from the air before spontaneously fermenting in oak barrels for typically one to three years. They are then conditioned in bottles and kegs through natural refermentation. As we state on our label, SPON is a unique reflection of the ecology of the Texas winter, the Texas Hill Country, and the people of Jester King.

(Texas / 5.5% / 750 ml / Single) 2018 SPON Three Year Blend is our blend of one, two and three year old 100% spontaneously fermented beer. Our goal is to honor tradition while making a beer unique to the Texas Hill Country, our winter microflora, and the people of Jester King. We brew with water from our well, grain from our local maltster (Blacklands Malt), old hops from the attic of our barn, and ferment with ambient yeast collected overnight as the wort cools in our coolship. We spontaneously ferment in oak barrels, blend across three years, and 100% naturally condition for almost a year in kegs and bottles resting on their sides.

(Texas / 5.8% / 750 ml / Single) We're happy to introduce 2021 All-Texas SPON -- our first beer brewed with 100% Texas ingredients! Specifically, Texas homebrewer Dustin Kirkland grew several dozen pounds of Cascade for us in his backyard. The water came from the Trinity Aquifer below Jester King. The barley and wheat were grown in west Texas and malted by Blacklands Malt, and the hops came from Dustin's backyard in Austin. The all-Texas wort was chilled in our coolship and 100% spontaneously fermented with native yeast. After about two years of maturation in oak barrels, we blended and bottled our first 100% Texas ingredient beer this past spring! Our brewing team gets notes of grapefruit, tire shop, diesel, stonefruit, vinyl album cover, and being inside the Alamo.

(Texas / 5.8% / 750 ml / Single) 2023 SPON Grapefruit is a blend of three year old spontaneously fermented beer with Texas Grapefruit. On a cold winter night three years ago, we juiced and zested fresh grapefruit and added them to the coolship as it filled. We then let the beer slowly mature for three years before blending and bottle conditioning.

(Texas / 7.4% / 750 ml / Single) A tart amber beer inspired by the rustic farmhouse ales of French Flanders, particularly those brewed by Brasserie Thiriez in Esquelbecq — one of our favorite breweries in the world. Naturally occurring wild yeasts from the Texas Hill Country impart a sense of place to this unfiltered, unpasteurized, 100% bottle conditioned beer.

(Texas / 4.5% / 750 ml / Single) Made using the once commonplace Old Word technique of bière de coupage, freshly hopped young beer is blended with old, sour beer aged in oak barrels. Das Wunderkind is dry, highly attenuated, unspiced, tart, floral, and funky. Unfiltered, unpasteurized, and 100% naturally conditioned.

(Texas / 4.6% / 750 ml / Single) Meowzah! was brewed with well water, native grains from Blacklands Malt (pale and amber malt), and British hops (EKG, Progress & First Gold). It was fermented with our mixed culture of brewers yeast and native yeast and bacteria. As we've mentioned before, when we hop a beer fairly aggressively (at least in the Old World context), we get beer that presents clean and bitter. It isn't until months later that we start to see funk and acidity develop. When you think about it, this makes sense. Pure culture fermentation is a fairly modern phenomenon, and all beer used to be wild. All beer was alive and often consumed fresh before it started to naturally "spoil". We've enjoyed experimenting with bitterness and the absence of long term barrel aging to create dry, low alcohol, drinkable beers. Meowzah! follows this path.

(Texas / 5.1% / 500 ml / Single) Nocturn Chrysalis is our barrel-aged wild ale refermented with six pounds per gallon Marion Blackberries! Batch 8 ranks up there with the best of our Nocturn Chrysalis blends in our opinion. It's decadently jammy, gorgeous in color, and has a beautiful, soft acidity with a hint of funk. We're really proud of this blend and hope you enjoy it!

(Texas / 4.0% / 750 ml / Single) A farmhouse ale brewed with Texas Guajillo honey and Texas-grown Eureka and Ujukitsu lemons, brewed to celebrate the 2017 Honey Beer Summit in Austin later this month! The Guajillo honey was collected by Koch Ranches in the Hill Country and the Eureka and Ujukitsu lemons were grown at River’s End Nursery in the Rio Grande Valley. Queen’s order was brewed on February 13th, 2017 with Hill Country well water, organic pilsner malt, malted spelt, rolled oats, Perle hops, Guajillo honey, and Texas lemons we dried in-house. It was fermented in stainless steel with our mixed culture of brewers yeast, native yeast, and native bacteria.

(Texas / 5.0% / 750 ml / Single) In the summer of 2014, an intense purple field of lemon beebalm wildflowers grew around Jester King. Our Head Brewer Garret Crowell picked some of the leaves and flowers and dried them for several months. On brew day in late September of 2014, he picked fresh horehound around our brewery and added it to the dried lemon beebalm leaves and flowers. He then made a concentrated tea of horehound and lemon beebalm and added it at the end of the boil. Vulgar Affectation was brewed with Hill Country well water, barley, wheat, rye, rolled oats, lemon beebalm, horehound, and hops. It was fermented with our mixed culture of brewers yeast and native yeast and bacteria harvested from the Texas Hill Country. It is unfiltered, unpasteurized, and 100% naturally conditioned in bottles, kegs, and casks.

(Michigan / 10% / 375 ml / Single) A Belgian inspired stout that is as dark as a moonless midnight, brimming of roasted malts and bitter hops. It will keep you good company in all places, be thay light or dark. A small portion of Madrugada (late 2017/2018) aged in bourbon barrels for 5 months.

(Michigan / 6.1% / 375 ml / Single) To catch a bit of soft radiance in each bottle, we wait for fall colors to begin their bright and fleeting glow before brewing this wonderful ale under their autumn fire. Gentle amber malt blend smooth caramel notes, gently lapping against a shore of distant forgotten spice. A beer to sip, contemplate and enjoy.

(Michigan / 6.1% / 375 ml / Single) To catch a bit of soft radiance in each bottle, we wait for fall colors to begin their bright and fleeting glow before brewing this wonderful ale under their autumn fire. Gentle amber malt blend smooth caramel notes, gently lapping against a shore of distant forgotten spice. A beer to sip, contemplate and enjoy.

(Michigan / 6.4% / 750 ml / Single) This very vibrant, bright, rose-colored saison is full of floral & spice notes mixed with hints of tartness from the foeder aging & hibiscus flowers. A beautiful piece of art presented in a glass.

(Michigan / 7.2% / 750 ml / Single) An artisan amber ale brewed in the Flanders tradition. Deep amber with earthy caramel, spice, and sour fruit notes developed through natural barrel aging. Unfiltered, unpasteurized and blended from barrels ranging in age from two to ten months.

(Michigan / 5.9% / 750 ml / Single) Enjoy this dry hopped oak aged sour saison, rich and resplendent with hoppy tropical fruit notes, full of liliko’i, papaya, mango, and apricot.

(Michigan / 8% / 375 ml / Single) Brewed in the Franco-Belgian tradition of strong golden ales. Spicy and peppery with a gentle hop bouquet and the beguiling influence of wild yeast.

(Michigan / 8% / 375 ml / Single) Artisan golden ale aged in oak barrels. The Grand Reserve edition is a regular version Oro de Calabaza which has been barrel/bottle aged for an extended period of time.

(Belgium / 6.5% / 750 ml / Single) Reuss is produced for the Bink festival. Marc Limet blends the lambic with a less bitter version of Bink Blond (38 IBUs versus 52 IBUs.) Reuss was the name of the first beer brewed at Kerkom in 1878.

(Netherlands / 8.0% / 750 ML / Single) A golden blonde Trappist ale with a white head. Fruity aromas of peach and apricot are combined with a floral aroma. La Trappe Tripel is a classic Trappist ale with a powerful and full flavour. In addition, this ale has a candy-sweet and light malty character. The aftertaste is bitter and slightly dry.

(Belgium / 7% / 750 ml / Single) Unique unfiltered blend of self-brewed, spontaneous fermented lambics, aged in oak barrels and macerated with blackberries (+/- 300g/L).

(Belgium / 6.8% / 375 ml / Single) Unique unfiltered blend of home-brewed lambic, from spontaneous fermentation, aged in oak barrels. The lambic has a maceration with the Muscaris grape, grown in Limburg, Belgium.

(Belgium / 6.8% / 750 ml / Single) Unique unfiltered blend of home-brewed lambic, from spontaneous fermentation, aged in oak barrels. The lambic has a maceration with the Muscaris grape, grown in Limburg, Belgium.

(Belgium / 7% / 750 ml / Single) Unique unfiltered blend of home-brewed lambic, from spontaneous fermentation, aged in oak barrels. The lambic has a maceration with the black currant.

(Belgium / 7% / 750 ml / Single) Unique unfiltered blend of home-brewed lambic, from spontaneous fermentation, aged in oak barrels. The lambic has a maceration with the black currant.

(Belgium / 8% / 750 ml / Single) Lambic matured with Belgian Muscat Bleu grapes, approximately 300 grams per liter.

(Belgium / 5.5% / 750 ml / Single) Oude Geuze, Traditional unfiltered blend of home-brewed lambics, from spontaneous fermentation. Made with different vintages of lambic, aged in oak barrels.

(Belgium / 6.2% / 750 ml / Single) Oude Kriek, Traditional unfiltered blend of home-brewed lambic, from spontaneous fermentation, aged in oak barrels. The lambic has a maceration with fresh 'Schaarbeekse' cherries (±300 g/l) for 6 months.

(Belgium / 9% / 750 ml / Single) Beer from spontaneous fermentation, where we added dark malts. The beer has aged for at least 2 years, some of which + 3 years, in our oak barrels. This results in an amber colored beer with a solid 9% alcohol. It has a fresh aroma of red fruit and in the taste the typical lambic notes with soft tones of roasted malt. An ideal beer towards the dark and cold winter months!

(Belgium / 6.2% / 750 ml / Single) An unfiltered blend matured in oak barrels with a various fruits (black, red and wild blueberry, blackberry, raspberry, strawberry).

(Belgium / 11% / 750 ml / Single) Beer of a unique of unfiltered blend of self-brewed spontaneous fermented lambics. Aged on Gouden Carolus Single Malt casks.

(Belgium / 6.5% /375 ml / Single) For this geuze we selected some very soft & easy-to-drink lambics. This results in a real everyman's friend of 6.5 abv.

(Belgium / 5.5% / 750 ml / Single) Specific, unfiltered blend of home-brewed lambic, from spontaneous fermentation, aged in oak barrels. This blend consists of lambics of +/- 2 years old and are selected for their specific aroma.

(Canada / 11.3% / 750 ml / Single) Red lager brewed once a year with a special blend of spices that will evoke souvenirs from the Holiday Season.

(Belgium / 7.0% / 330 ML / Single) Layered aromas of toasted malt, caramel, and dark fruit open into a rounded palate of brown sugar, dried fruit, and candied citrus, supported by gentle spice, earthy yeast, and a firm, balancing bitterness, leading to a smooth, structured, and notably dry finish with lingering malt and rustic complexity.

(England / 7.4% / 330 ML / Single) Tynt Meadow is mahogany-coloured, with a subtle, warm red hue, and a lasting beige head. Its aroma carries hints of dark chocolate, liquorice, and rich fruit flavours. The beer is full-bodied, gently balancing the taste of dark chocolate, pepper, and fig. It leaves a warm and dry finish on the palate.

Bruin braised short rib, roasted carrots, shaved celery, pearl onions, fingerling potatoes

roasted chicken breast, bacon lardon, summer squash, herbed spaetzle

fingerling potatoes, asparagus, shallots, Kriek cherry demi

Braised Holland leeks, lentils, squash, crispy onions, smoked roe beurre blanc

(Belgium / 6.2% / 375 ml / Single) This beer is brewed exclusively from spring water, barley malt, hop cones, candy sugar, and yeast. The aroma and the fine taste are due more to the hop cones and the yeast than to the malt that is used. What’s special about Orval’s beer is that hops are added at two different stages of the production process. First, in the brewing room, a large quantity of very fine hops are added – this produces the famous bitter taste and is the reason why the beer keeps for a longer period of time. Later, in the storage cellars, hops are once again added. This is the so-called British “dry hopping,” which produces the delightful aroma that completely enraptures even the most carefully forewarned taster.

(Belgium / 6.5% / 375 ml / Single) Our Vandervelden series, named after the brewery‘s founder, Henri Vandervelden, is known for the complexities arising from only foeder-aged Lambic. To celebrate the 140th anniversary of Oud Beersel, a unique blend was composed, with one- and two-year-old lambics from 40 HL foeders and three-year-old lambic from a 120 HL foeder. The average age of the blend was 30 months, which gives this refined Oude Geuze an extraordinary complexity.

(Maine / 6.5% / 500 ml / Single) Barrel-Aged Farmhouse Pale Ale is an American saison that has been aged in American and French oak barrels. The extended aging process creates a lightly tart and funky character that is balanced by gentle hints of vanilla. Like all Oxbow beers, this authentic farmhouse ale was brewed with well water at our rural Maine brewery.

(Maine / 8.5% / 500 ml / Single) Barrel-aged mixed-fermentation farmhouse ale brewed with estate honey.

(Maine / 5.5% / 500 ml / Single) Crossfade is a hop-forward saison fermented and aged with brettanomyces in stainless tanks.

(Maine / 7.5% / 500 ml / Single) Dry-hopped farmhouse ale fermented with brettanomyces.

(Maine / 6.5% / 750 ml / Single) Native/Wild is a spontaneously-fermented farmhouse ale brewed with Maine grains, aged hops, and well water. Native microflora and wild yeasts inoculate the cooling wort overnight in a traditional coolship at our rural farmhouse brewery. After fermentation and aging in oak barrels, this beer is naturally conditioned in the bottle and further aged in our cellars.

(Maine / 5.5% / 500 ml / Single) A rice ale fermented with brettanomyes and saison yeast.

(Wyoming / 10.5% / 750 ml / Single) 3-year blend of Méthode Traditionnelle Primitive Beers aged in Spirit Hound Distillers’ Honey Whiskey barrels. Here’s where it gets trippy; the barrels that define this beer previously held Malt Whiskey, followed by Bee Squared Apiaries’ Longmont honey, followed one more time by Malt Whiskey. To complete the proverbial circle, we procured a gallon of the whiskey barrel-aged honey, a gorgeously spirit-forward oaky nectar that preceded the last Whiskey fill of our barrel, to fuel bottle conditioning in our blend. Expect big honey and booze-soaked oak on the nose followed by a surprisingly delicate and balanced flavor. Grainy and complex with a warming sensation yielding to a dry finish.

(Wyoming / 5.5% / 750 ml / Single) Blend of 3-, 2-, and 1-Year matured Méthode Traditionnelle Primitive Beers aged on second-use Colorado-grown Cascade wet hops (originally delivered fresh from the field) in Sauvignon Blanc barrels over a full year. Young spontaneous beer was used to fuel bottle refermentation in this blend. Brightly acidic and pleasingly spritzy, this relative “hop-bomb” will awaken your palate and lift your spirits.

(Wyoming / 5.8% / 750 ml / Single) This beer showcases flavor characteristics more akin to Sherry-cask aged Scotches than many beers, presenting a big nose of tar, tobacco, leather, and burnt raisin with a drying tannic sensation on the tongue. Smoke, overturned earth, wood linger on the palate, begging for contemplation and ostentatious smoking jacket.

(Wyoming / 6% / 375 ml / Single) In our first entrant to the "Exercise in Fruitility" series, we saved a pallet of beautiful organic Chilean blueberries from certain doom and created a deliciously bubbly bottled treat to be enjoyed by all. Layered on a 3-year blended base, this fermentation has all the complexity of our other MT3 offerings, but with a bright and refreshing blueberry twist. We love the color and vinous flavors brought out in this fruit re-fermentation, which reminds us of some fun Pet Nat Cabernet Sauvignon, with notes of vanilla from the Rye Whiskey barrels that we used to house the fruit maceration.

(Wyoming / 6.8% / 375 ml / Single) For the second release in our "Exercise in Fruitility" series, we rescued a pallet of sanguineous ripe organic Mexican raspberries from a fate so unspeakable it won't be spoken. We've always wanted to play with raspberries, but consistently have difficulty finding a large enough harvest within our Colorado confines to make Framboise an option. When this pallet of raspberries knocked on our door, we couldn't refuse the opportunity. The resulting blend, with an MT3 base and stainless maceration, is a true celebration of all things jammy and berry-forward! The nose on this beer is fresh raspberry yogurt and the tannic finish keeps us reaching for more.

(Wyoming / 6.5% / 375 ml / Single) After years in the making, this is our first release truly shaped by the techniques of traditional Oude Kriek. With a base of 3-, 2-, and 1-year aged spontaneous beer and a substantial quantity of Colorado-grown sour cherries (>500 grams/liter Montmorency and Balaton), we're super proud of this beautiful and complex beer that bursts with whole fruit aromas of both cherry flesh and pit-derived baker's spice from a long maceration (eight months).

(Belgium / 11.3% / 330 ml / Single) Dominant impressions of latte coffee with powerful chocolate aromas in the nose. The alcohol esters are enveloped with hints of autumn wood, citrus zest (orange, lemon) and freshly baked biscuits. The initial taste is sweetly sinful. Beer and chocolate trapped into one single glass, a liquid milky draught with a backbone of bitter malt. The alcohol warms the throat and, in the finish, you will pick up traces of cloves, citrus, orange and mocha. The heaviest of the Rochefort beers, the 10 is a quadrupel style beer and can be recognized by its blue label.

(Belgium / 7.5% / 330 ml / Single) Reddish colour, brewed only about once per year, representing approximately 1% of total beer production. This beer begins with a density of 16.5º Plato is 7.5% ABV. “Rochefort 6” is the oldest Rochefort Trappist beer, and was brewed empirically until the end of the Second World War. Until 1958, this was the only Rochefort beer that was bottled in both 33 cc bottles and 75 cc bottles. It has a strong malt taste and is slightly bitter.

(Belgium / 9.2% / 330 ml / Single) Originally called "Spécial," Rochefort 8 dates to the mid-1950s. The name comes from the original gravity in "Belgian degrees." Deep brown color; the flavor is vigorous and complex, with firm body to support the strength. The aroma has elusive notes of fresh fruit, spice, leather, and figs.

(California/ 6.2% / 48° / 12.7 oz. / Single) Barrel-aged Saison with aged whole hops. Inspired by the tradition of Belgian Gueuze, "Past Remembered" is a blend of 1-3 year old barrel stock that held aged hop Saison. The result is maximum funk and barnyard with a lemon/ citrus zing. Capitola bred, but with Belgian roots, if you will.

(Limit 1 per person) (Missouri / 4% / 330 ml / Single) Bière du Pays is inspired by the classic Saisons from the country. An airy and fluffy malt bill is fermented with wild Missouri yeast and bacteria and our house Saison blend. This refreshing and delicate farmhouse ale was aged in Missouri oak for several months before it was naturally conditioned in this bottle.

(Limit 1 per person) (Missouri / 5% / 750 ml / Single) Bière Blanche is inspired by the witbiers of Belgium brewed with large amounts of wheat and spiced with coriander and orange peel. The soft palate and low bitterness of this witbier is perfect for aging in Missouri Oak with our local microflora, which added a ripe, citrus acidity to this vibrant beer. This refreshing witbier aged in a foedre for 6 months before it was naturally conditioned in this bottle.

(Limit 1 per person) (Missouri / 6% / 375 ml / Single) Missouri Wild Ale aged in French Oak and then refermented on Oregon Blueberries in Missouri Oak. We have used blueberries in Saisons (Bleuet du Fermier) and with a Flanders (Blueberry Flanders), but never with our signature blonde Missouri Wild Ale.

(Limit 1 per person) (Missouri / 6% / 375 ml / Single) Flanders style red ale fermented and aged in Missouri oak red wine barrels with Missouri blueberries.

(Limit 1 per person) (Missouri / 7% / 750 ml / Single) Coeur de Cuvée is a series of blends of some of our finest wine barrel fermented and aged Saisons. This eighth release contains select barrels of a Chablis-inspired Saison which was then refermented on Michigan Pears before being blended in a Bière de Coupage style and conditioned for an extended period of time in bottle before being shared with you.

(Limit 1 per person) (Missouri / 7% / 750(Missouri / 7.6% / 330 ml / Single) ml / Single) Fermier is a spelt Missouri Saison in which exclusive processes and bottle conditioning techniques to this beer have created a singular experience which showcases our exploration of fermentation with our native microflora. Somewhere between Saison du Fermier and Oude Fermier, we hope you enjoy this limited expression of our flagship Missouri Saison.

(Limit 1 per person) (Missouri / 8% / 750 ml / Single) Raspberries were meant for beer and our Missouri cultures do a lovely job fermenting the fruit sugars and turning this beer into something special while we let it mature in Missouri Oak. While our fruiting has gotten more and more aggressive over the years - we are always pushing to create new flavors - for Framboise du Fermier, we use the exact same ratio of fruit to beer in every batch - roughly 3.5 lbs of raspberries per gallon of beer. An almost nostalgic beer for us now, I am happy our fruited Saisons continue to be exciting.

(Limit 1 per person) (Missouri / 4% / 750ml / Single) Grisette is inspired by the soft session beers of Belgium. The blond color, notes of floral European hops and delicate, bright finish create a complex, yet very approachable beer. This farmhouse-inspired table beer was aged in a Missouri oak foedre for several months before being naturally conditioned in this bottle.

(Limit 1 per person) (Missouri / 6% / 375 ml / Single) La Belle Fleur is the base of our Single Farm beers with Brettanomyces Claussenii and Brettanomyces Anomala and our house cultures. This expression was then refermented on Pineapples & Mangoes and then dry-hopped with Galaxy.

(Limit 1 per person) (Missouri / 5% / 750 ml / Single) La Ruche is a delicate Missouri Saison fermented using a blend of our local microflora and a traditional Saison yeast. Meadowfoam Honey was added to this soft beer for refermentation in a Missouri Oak Foedre and was aged to maturity before being naturally conditioned in this bottle.

(Limit 1 per person) (Missouri / 6% / 750 ml / Single) Loam is a the type of soil that is found in the Augusta AVA about 30 minutes west of our brewery. This American Viticultural Area is the home of the Missouri Chambourcin Grapes we used to showcase a harmony of our Missouri Saison with Missouri Wine Fruit. We treated this beer with the beautiful fruit to extract the delicate flavors and aromatics before allowing it to naturally condition in this bottle for several months and then sharing it with you.

(Limit 1 per person) (Missouri / 6% / 750ml / Single) Oude du Blé is a Chardonnay barrel-fermented and aged expression of Saison du Blé, our Missouri Wheat Saison. Our mixed fermentation of local microflora and a classic yeast strain with extended aging in French Oak produced an exceptional Saison with deep layers of complexity and soft, rounded oak nuances. This farmhouse ale was aged for 12 months before its release and being shared with you.

(Limit 1 per person) (Missouri / 7% / 750 ml / Single) A beer that started as a single barrel picked from the initial brewing of the Fermier recipe in 2013, and now it is a blend that showcases how Saison du Fermier can develop with our native microflora after allowing it to rest for more than 1 year in oak. For Oude Fermier Vintage 2022, the entire blend rested in Missouri Oak - not neutral, but also not new - lending to a powerful and balanced texture aligning it with what you might expect from a Grand Cru White Burgundy.

(Limit 1 per person) (Missouri / 9% / 375 ml / Single) Missouri Wild Ale that is aged on Missouri Red Wine Grapes. For the 2017 harvest, not only did we want to use Missouri Red Wine Grapes in one batch - Chambourcin specifically, from Noboleis Vineyards in Augusta - we also wanted to experiment with our favorite red varietal, Pinot Noir, in a separate Punchdown that we are calling Punchdown Pinot Noir! Punchdown Pinot Noir is a beer/wine hybrid, where 51% of the liquid is Missouri Wild Ale and the remaining 49% is Pinot Noir that was co-fermented with our Missouri Wild Ale. We sourced our hot weather Pinot Noir directly from S & L Vineyards of Lodi, California, for its herbaceous tones to provide balance to our bright acidity.

(Limit 1 per person) (Missouri / 5% / 750ml / Single) Rosé du Blé is our Wheat Saison that is fermented with wild Brettanomyces and Lactobacillus from our family’s farm and aged in our Missouri Oak Foedre. At maturity, it was racked atop the skins of Raspberries and a small touch of Hibiscus, adding the color, tannins and aromatics inspired by the rosé wines of France.

(Limit 1 per person)(Missouri / 6% / 750ml / Single) Oak Aged Missouri Wheat Saison

(Limit 1 per person) (Missouri / 6% / 750 ml / Single) Single Thread is our yearly release exclusively for you, the LC Members. Blended entirely with an approach to create something new, this year I took one of my favorite fruits - Black Raspberries - and a technique that has been treating us very well - blending young and old beers together - to create this Saison / Bière de Coupage hybrid.

(Limit 1 per person) (Missouri / 7% / 750ml / Single) Tete de Cuvee Vintage 2022 Blend: 36% Oude du Ble - 16 months in 225L French Oak Barrels 18% OudeFermier - 25 months in 500L French Oak Puncheons 18% Oude Fermier - 17 months in 225L French Oak Barrels 9% Oude Fermier - 15 months in 225L French Oak Barrels 9% Oude Fermier - 12 months in 225L French Oak Barrels 9% Oude Fermier - 17 months in 500L French Oak Puncheon

(Belgium/ 10% / 330 ml / Single) St.Bernardus Abt 12 is widely regarded as one of the best beers in the world and therefore also the real flagship of our brewery. It is brewed in the classic quadrupel style and adheres to the original 1946 recipe. St.Bernardus Abt 12 is a dark beer of top fermentation with a robust head that is ivory in colour. It has a very fruity aroma that is the result of using our own unique yeast. It brims over with different, complex tastes and stands out through its long, bittersweet finish. It is an ideal partner for rich beef dishes and recipes with game. It also forms a perfect match with blue cheese and chocolate.

(Belgium/ 10% / 6 L / Single) St.Bernardus Abt 12 is widely regarded as one of the best beers in the world and therefore also the real flagship of our brewery. It is brewed in the classic quadrupel style and adheres to the original 1946 recipe. St.Bernardus Abt 12 is a dark beer of top fermentation with a robust head that is ivory in colour. It has a very fruity aroma that is the result of using our own unique yeast. It brims over with different, complex tastes and stands out through its long, bittersweet finish. It is an ideal partner for rich beef dishes and recipes with game. It also forms a perfect match with blue cheese and chocolate.

(Belgium/ 10% / 1.5 L / Single) St.Bernardus Abt 12 is widely regarded as one of the best beers in the world and therefore also the real flagship of our brewery. It is brewed in the classic quadrupel style and adheres to the original 1946 recipe. St.Bernardus Abt 12 is a dark beer of top fermentation with a robust head that is ivory in colour. It has a very fruity aroma that is the result of using our own unique yeast. It brims over with different, complex tastes and stands out through its long, bittersweet finish. It is an ideal partner for rich beef dishes and recipes with game. It also forms a perfect match with blue cheese and chocolate.

(Belgium/ 10% / 1.5 L / Single) St.Bernardus Abt 12 is widely regarded as one of the best beers in the world and therefore also the real flagship of our brewery. It is brewed in the classic quadrupel style and adheres to the original 1946 recipe. St.Bernardus Abt 12 is a dark beer of top fermentation with a robust head that is ivory in colour. It has a very fruity aroma that is the result of using our own unique yeast. It brims over with different, complex tastes and stands out through its long, bittersweet finish. It is an ideal partner for rich beef dishes and recipes with game. It also forms a perfect match with blue cheese and chocolate.

(Belgium/ 10% / 1.5 L / Single) St.Bernardus Abt 12 is widely regarded as one of the best beers in the world and therefore also the real flagship of our brewery. It is brewed in the classic quadrupel style and adheres to the original 1946 recipe. St.Bernardus Abt 12 is a dark beer of top fermentation with a robust head that is ivory in colour. It has a very fruity aroma that is the result of using our own unique yeast. It brims over with different, complex tastes and stands out through its long, bittersweet finish. It is an ideal partner for rich beef dishes and recipes with game. It also forms a perfect match with blue cheese and chocolate.

(Belgium/ 10% / 1.5 L / Single) St.Bernardus Abt 12 is widely regarded as one of the best beers in the world and therefore also the real flagship of our brewery. It is brewed in the classic quadrupel style and adheres to the original 1946 recipe. St.Bernardus Abt 12 is a dark beer of top fermentation with a robust head that is ivory in colour. It has a very fruity aroma that is the result of using our own unique yeast. It brims over with different, complex tastes and stands out through its long, bittersweet finish. It is an ideal partner for rich beef dishes and recipes with game. It also forms a perfect match with blue cheese and chocolate.

(Belgium / 6.7% / 330 ml / Single) St.Bernardus Pater 6 is brewed according to the classic Dubbel style with a recipe that dates back to 1946. The name of this beer has become a reference for its style, and it is commonly referred to as ‘een Paterke' in Belgium, which is a Dutch nickname for a monk. St.Bernardus Pater 6 is a chestnut-brown, dark beer with a creamy head. Impressions of hazelnut and mocha lie at the basis of the mouth feel, which flows into a playful duel between the mild taste of dark candy sugar and a slightly toasted but dry grain character. Plenty of apple and pear aromas make their presence felt all the way to the slightly bitter aftertaste.

(Belgium / 8% / 330 ml / Single) St.Bernardus Prior 8 is a traditional abbey beer and sometimes also referred to as a dark tripel. The original recipe dates back to the times when we still brewed under licence (1946-1992). Named ‘World’s Best Dark Belgian Style Dubbel’ on the World Beer Awards, in other words, the best Dubbel beer in the world. St.Bernardus Prior 8 is chestnut brown, emitting a deep red glow and presenting a lovely rounded head. The beer stands out with its fruity aroma, reminiscent of tree fruits like red apples, but complemented by exotic touches of figs and dates. The whole is rounded off perfectly by impressions of caramel and roast malt. The full taste is malty and fruity in equal measure and achieves the perfect balance between bitter and sweet.

(Belgium / 8% / 330 ml / Single) St.Bernardus Tripel is a traditional abbey beer that follows the classic ‘Tripel’ style. In the Watou region a tripel is often referred to as a ‘Bernadetje’. A fine tribute that pays homage to Bernadette, the youngest daughter of Evariste Deconinck (founder of the brewery in 1946). St.Bernardus Tripel is a blonde beer with an inviting golden hue and an impressive, velvety-soft head of froth. It has a slightly sweet aroma and a flowery, fruity taste in which bitter and sweet merge harmoniously. Thanks to its pleasant hoppiness, the mouth feel of this beer is nothing short of beatific. A hugely accessible beer that is surprisingly light in character.

(Belgium / 10% / 330 ml / Single) Matured for 4 years in Bordeaux wine barrels.

(Belgium / 10% / 330 ml / Single) Old Fisherman's Ale is a dark ale brewed with spices. Pannepot is a term that describes the Fishing Boats from the village of De Panne. Brewed and bottled on the Deca Brewery in Woesten-Vleteren.

(New York / 5.6% / 48° / 500 ml / Single) Backroads is a country beer brewed with foraged staghorn sumac and tangerine marigold flowers grown by our neighbors. We ferment with a mixed culture and ripen it in oak casks, yielding a vinous ales with vibrant palate.

(New York / 5% / 48° / 500 ml / Single) Domain is our series of one-off blends of unique barrels. This blend combines extra-aged, magical barrels of two of our perennial favorites: 100 Ft. North and Big Night. We taste compelling notes of kiwi, blackberry, marigold, melon taffy, and watermelon rind. Clean, supple, and truly special.

(NEW YORK / 5% / 500 ml / Single) An oak ripened country beer of mixed fermentation, rested upon whole Japanese Satsuma plums.

(NEW YORK / 5% / 500 ml / Single) Plum country beer racked on Shiro plums. Notes of Honeycomb, chamomile, and lemon peel. A zippy and lithe beer with a surprising amount of honey-like depth.

roasted beets, thyme crème fraîche, hazelnuts, red onion, mâche, citrus vinaigrette

greens, cucumber, radish, pickled red onion, sherry vinaigrette

ground beef, brown beer onion jam, gruyère mustard fondue, fries

witbier mustard cream

crispy fried bruin beer-braised beef, mustard

gruyère, spicy bicky sauce

beef short rib gravy, gruyère cheese

house pickled vegetables

hand cut NY strip, fried capers, worcestershire emulsion

(California / 12% / 750 ml / Single) Bible stories are epic, like huge. So is this beer. A blend of non barrel-aged imperial stout with a bourbon barrel-aged barleywine ale, a perfect reward for getting lost in the desert for a spell. Huge notes of espresso, mocha, with some Belgian candi and kick on the finish.

(California / 8.5% / 750 ml / Single) There's something so silky and seductive about Golden Strong ales. At once, they are light in body yet never stray too far from the Cauldron of Alcoholic riches. Your first sip will reveal a faint malt sweetness that will be crushed by the Overlord's love of sugar and spice and all things nice. Consuming a whole bottle may find you a banishment to hell.

(California / 8% / 750 ml / Single) Lost and Found- Modeled after the great Trappist and Monastic beers that inspired the founding of our brewery. A richly deep garnet colored ale created from a blend of Domestic and imported malts. Malts, raisins and a fantastic yeast strain working in harmony produce a beer of amazing complexity and depth.

(Pennsylvania / 5.8% / 750 ml / Single) Spontaneously fermented golden ale conditioned on rhubarb. For this 2020 second edition, NJ rhubarb was macerated for two months in a single puncheon of 2.5-year-old beer. Bottled Aug. 28, 2020.

(Pennsylvania / 5.1% / 375 ml / Single) Bog Pomes is our spontaneously fermented pale wheat ale first refermented with NJ apples in charred oak ex-spirit barrels to become Pomes Penyeach, blended with Bog Poems, our spontaneously fermented golden ale refermented with NJ cranberries, all into rum barrels atop "spent" NY Morello cherries for four additional months of conditioning before bottling.

(Pennsylvania / 7.2% / 375 ml / Single) Onegin is our spontaneously fermented golden ale aged in one gin barrel at a time. This first edition was brewed in 2018 and spontaneously fermented in neutral oak before aging over a year in a single charred oak gin barrel.

(Pennsylvania / 6.4% / 375 ml / Single) The Song of the Earth is a spontaneously fermented golden ale aged on mushrooms. For this 2019 harvest edition, locally foraged 2019 Maitake (Hen-of-the-Woods) mushrooms were added whole to an oak barrel. After six months of conditioning on a base beer blended from one to four years, this blend was naturally fermented and conditioned in the bottle.

(Pennsylvania / 6% / 750 ml / Single) The Uses of Enchantment is our spontaneously fermented golden ale conditioned on yuzu. For this 2019 late harvest edition, we added end-of-season hand-zested local NJ yuzu to a blend of mature beer aged an average of 27 months prior to a natural refermentation in the bottle.

(Pennsylvania / 4.4% / 750 ml / Single) Brewed in October of 2016 with pilsner malt grown in NJ and malted in PA, raw wheat, and five-year-old aged Sterling hops. Following a five hour boil and fifteen hours overnight in the coolship, the wort was racked to Oloroso sherry butts where it spontaneously fermented and aged for twenty-eight months prior to blending with NJ wildflower honey for refermentation in the bottle.

(Virginia / 5.9% / 1.5 L / Single) Make You Feel is a farmhouse inspired ale brewed with barley, wheat, spelt, buckwheat, and European hops. We then pump the wort into the koelschip at 74F while pitching two expressive saison yeast strains and allow to open ferment for 48 hours. After 48 hours, we drained the koelschip into freshly dumped French oak Pinot Noir barrels from a high end Napa producer. We then inoculated with our house culture, and brought the barrels over to our Funkhaüst to finish fermentation and condition for many months. After 15 months in the barrels, we blended the barrels together, bottled the blend, and let bottle conditioned for 3 months. This is one of the most beautifully refined beers we’ve ever produced.

(Virginia / 6% / 1.5 L / Single) Hornswoggler fermented in a stainless steel fermenter. Then we transferred Horns into freshly dumped red wine French oak barrels and brought the barrels over to our Funkhaüst. We then inoculated the barrels with a mixed culture of wild yeasts and bacteria. Vermicious Knid spent 15 months conditioning and developing complexity in the barrels. We then bottled the beer with a small amount of yeast and priming sugar and allowed the bottles to referment/condition for another 2.5 months. The results are incredible! Clocking in at 8.4%, Vermicious Knid displays restrained and elegant tartness, a luscious full body, vinous similarities, beautiful integration of oak tannins, dry cocoa powder, ripe dark fruit, and bright zippy coffee. The best way to describe Vermicious Knid is a slightly tart Cabernet crossed with a cocoa/dark fruit forward full bodied stout.

(Belgium / 5.8% / 330 ml / Single) Thiriez Amber is a celebration of wholesome, freshly harvested barley malt, and that is what you get in the nose. The barley that grows in the fields of French Flanders (quite close to the border with Belgium) is some of the best in the world. Meanwhile, along with all that pure malt goodness you’ll detect a few spicy, earthy notes – just what you want in a real farmhouse brew – that derive from a very special yeast that is exclusive to the Thiriez brewery. Some of the malt is lightly roasted, which lends a mild, nutty flavor, and gives the beer a reddish tinge.

(Belgium / 6% / 330 ml / Single) Spicy, piquant, right in our face. If we’re not mistaken, there’s more than a hint of the Saison about this blonde beer. Something earthy and spicy, a complexity that almost frightens, but at the same time beckons, and tantalizes. We love it when a beer is so forward, so fearless.

(Belgium / 5.5% / 330 ml / Single) This particular beer is an interesting joint effort with an English brewery. It uses one hop varietal, a rather unusual hop grown in Kent called ‘Bramling Cross.’ The malt is from 2-row spring barley grown in France. The result has certain characteristics of an English bitter: it’s not too strong, very dry, and eminently drinkable.

(Belgium / 5.8% / 750 ml / Single) Thiriez labels La Maline with the description of Bière Noire des Flandres, which is a porter-style beer in that it uses dark specialty malts, but is fermented and aged with the use of some Brettanomyces and lactobacillus, in oak foeders. In so doing, it harkens back to the very first porters, which were blended beers incorporating aged ale which had picked up some lacto- and brett-driven acidity and tartness. Think of it as a much darker Oud Bruin, but not as tart and much less barnyard-like in aroma, with more emphasis on malt, hop bitterness, and the development of black fruit flavors and esters.

(Belgium / 6.3% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Abricot Tilquin à l'Ancienne is made from the fermentation of 230 g of organic apricots by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

c This Beer of spontaneous fermentation, the Oude Airelle Sauvage Tilquin à l'ancienne is obtained from the fermentation of 125 g of lingonberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle.

(Belgium / 6.5% / 750 ml / Single) This Beer of spontaneous fermentation, the Oude Airelle Sauvage Tilquin à l'ancienne is obtained from the fermentation of 125 g of lingonberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle.

(Belgium / 6.3% / 375 ml / Single) The Cassis Tilquin à l’ancienne is a spontaneous fermentation beer obtained from the fermentation of frozen blackcurrants in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 200 gr fruit per liter.

(Belgium / 6.3% / 750 ml / Single) The Cassis Tilquin à l’ancienne is a spontaneous fermentation beer obtained from the fermentation of frozen blackcurrants in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 200 gr fruit per liter.

(Belgium / 7.7% / 750 ml / Single) Beer of mixed fermentation, the Cassis Rullquin is made from the fermentation of 160 g of blackcurrants by liter in a blending of 7/8 of Rulles Brune and 1/8 of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle.

(Belgium / 7% / 750 ml / Single) Blended in honor of Arthur Tilquin (1865 - 1932), great-grandfather of Pierre, with 20% 1-year old lambics, 30% 2-year old lambics and 50% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented and matured in the bottle for minimum 1 year. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree.

(Belgium / 7.3% / 750 ml / Single) Blended on 23 june 2022 in honor of Jean-François Tilquin (1759 - 1832), with 10% 2-year old lambics and 90% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer was refermented and matured in the bottle for 1 year. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree.

(Belgium / 7% / 750 ml / Single) GUEUZE TILQUIN À L'ANCIENNE – CUVÉE JEAN-PAUL is blended in honor of Jean-Paul Tilquin (1947 - 2010), father of Pierre, with 40% 1-year old lambics, 30% 2-year old lambics and 30% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented and matured in the bottle for 1 year minimum. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree.

(Belgium / 7% / 750 ml / Single) Blended in honor of Jean-Paul Tilquin (1947 - 2010), father of Pierre, with 40% 1-year old lambics, 30% 2-year old lambics and 30% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer is refermented and matured in the bottle for 1 year minimum. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree.

(Belgium / 7% / 750 ml / Single) GUEUZE TILQUIN À L'ANCIENNE – CUVÉE MARIE-CATHERINE was blended on 15 February 2022 in honor of Marie-Catherine Tilquin-Rousseaux, mother of Pierre, with 40% 1-year old lambics, 30% 2-year old lambics and 30% 3-year old lambics, all matured in oak barrels. Unfiltered and unpasteurized, this beer was refermented and matured in the bottle for 1 year. It is part of our Family Tree Project: a different blend for each member of the Tilquin family tree.

(Belgium / 8.2% / 750 ml / Single) Beer with spontaneous fermentation, the Oude Gewurzt Tilquin is obtained by fermenting 250 g of Gewirztraminer grapes per liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 8.4% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Gewurzt Tilquin à l'ancienne is made from the fermentation of 250 g of Gewurztraminer grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 6.6% / 375 ml / Single) Oude Groseille Rouge Tilquin à l'ancienne is produced by the fermentation of frozen organic redcurrants in one year old lambic and then blended with 1, 2 and 3 years old lambic to reach a final concentration of 260 grams of fruit per liter of lambic. It is a different version from the Experimental Fruit Series - draft version, which is lighter in alcohol.

(Belgium / 5.5% / 375 ml / Single) The Oude Groseille à Maquereau Verte Tilquin à l'Ancienne is a spontaneous fermentation beer obtained from the fermentation of frozen green gooseberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 grams per liter. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 5.5% / 750 ml / Single) The Oude Groseille à Maquereau Verte Tilquin à l'Ancienne is a spontaneous fermentation beer obtained from the fermentation of frozen green gooseberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 grams per liter. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 7% / 375 ml / Single) The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle.

(Belgium / 6.4% / 375 ml / Single) The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle.

(Belgium / 7% / 375 ml / Single) The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle.

(Belgium / 7% / 1.5 L / Single) The Gueuze Tilquin à l’ancienne 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.

(Belgium / 7% / 375 ml / Single) The Gueuze Tilquin à l’ancienne 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.

(Belgium / 7% / 750 ml / Single) The Gueuze Tilquin à l’ancienne 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.

(Belgium / 7% / 375 ml / Single) The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle.

(Belgium / 7% / 375 ml / Single) The Oude Gueuze Tilquin à l'ancienne is a blend of 1, 2 and 3 years old lambic refermented in bottle for at least 6 months. "Oude" in flemish or "à l'ancienne" in french is an appellation protected by the EU and is restricted for traditional belgian gueuze in bottle.

(Belgium / 7% / 750 ml / Single) The Gueuze Tilquin à l’ancienne 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.

(Belgium / 7% / 750 ml / Single) The Gueuze Tilquin à l’ancienne 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.

(Belgium / 7% / 375 ml / Single) The Gueuze Tilquin à l’ancienne 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.

(Belgium / 7.6% / 750 ml / Single) In this special blend, we used 40% 2 years old lambics that fermented and matured for 2 years in freshly emptied Cognac barrels. 30% 1 year old lambics and 30% 3 years old lambics were used in the blend to bring freshness and complexity, respectively.

(Belgium / 10% / 750 ml / Single) Beer of spontaneous fermentation, the Gueuzérable Tilquin is made from the fermentation of organic maple syrup in a blend of 1, 2 and 3 years old lambics aged on oak barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle with again some organic canadian maple syrup.

(Belgium / 10% / 750 ml / Single) Beer of spontaneous fermentation, the Gueuzérable Tilquin is made from the fermentation of organic maple syrup in a blend of 1, 2 and 3 years old lambics aged on oak barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle with again some organic canadian maple syrup.

(Belgium / 5.6% / 375 ml / Single) The Meerts Tilquin series was made by fermenting fruit that had already been used once. Cassis was fermented for a period of 4 months in a blend of 80% 1 year old Meerts and 20% of a blend of different 2 year old lambics. Meerts (or March Beer) is a low strength lambic, which was originally produced with the weaker wort obtained from the rinsing of the grains. Unfiltered and unpasteurized, they are refermented in the bottle.

(Belgium / 5.6% / 375 ml / Single) The Meerts Tilquin series was made by fermenting fruit that had already been used once. Gewürztraminer was fermented for a period of 4 months in a blend of 80% 1 year old Meerts and 20% of a blend of different 2 year old lambics. Meerts (or March Beer) is a low strength lambic, which was originally produced with the weaker wort obtained from the rinsing of the grains. Unfiltered and unpasteurized, they are refermented in the bottle.

(Belgium / 5.6% / 375 ml / Single) The Meerts Tilquin series was made by fermenting fruit that had already been used once. Pinot Gris grapes were fermented for a period of 4 months in a blend of 80% 1 year old Meerts and 20% of a blend of different 2 year old lambics. Meerts (or March Beer) is a low strength lambic, which was originally produced with the weaker wort obtained from the rinsing of the grains. Unfiltered and unpasteurized, they are refermented in the bottle.

(Belgium / 5.6% / 375 ml / Single) The Meerts Tilquin series was made by fermenting fruit that had already been used once. Pinot Meunier grapes were fermented for a period of 4 months in a blend of 80% 1 year old Meerts and 20% of a blend of different 2 year old lambics. Meerts (or March Beer) is a low strength lambic, which was originally produced with the weaker wort obtained from the rinsing of the grains. Unfiltered and unpasteurized, they are refermented in the bottle.

(Belgium / 5.6% / 375 ml / Single) The Meerts Tilquin series was made by fermenting fruit that had already been used once. Pinot Noir grapes were fermented for a period of 4 months in a blend of 80% 1 year old Meerts and 20% of a blend of different 2 year old lambics. Meerts (or March Beer) is a low strength lambic, which was originally produced with the weaker wort obtained from the rinsing of the grains. Unfiltered and unpasteurized, they are refermented in the bottle.

(Belgium / 5.6% / 375 ml / Single) The Meerts Tilquin series was made by fermenting fruit that had already been used once. Riesling grapes were fermented for a period of 4 months in a blend of 80% 1 year old Meerts and 20% of a blend of different 2 year old lambics. Meerts (or March Beer) is a low strength lambic, which was originally produced with the weaker wort obtained from the rinsing of the grains. Unfiltered and unpasteurized, they are refermented in the bottle.

(Belgium / 5.6% / 375 ml / Single) Beer The Meerts Tilquin series was made by fermenting fruit that had already been used once. Elderberries were fermented for a period of 4 months in a blend of 80% 1 year old Meerts and 20% of a blend of different 2 year old lambics. Meerts (or March Beer) is a low strength lambic, which was originally produced with the weaker wort obtained from the rinsing of the grains. Unfiltered and unpasteurized, they are refermented in the bottle.

(Belgium / 5.6% / 375 ml / Single) The Meerts Tilquin series was made by fermenting fruit that had already been used once. Mirabelle was fermented for a period of 4 months in a blend of 80% 1 year old Meerts and 20% of a blend of different 2 year old lambics. Meerts (or March Beer) is a low strength lambic, which was originally produced with the weaker wort obtained from the rinsing of the grains. Unfiltered and unpasteurized, they are refermented in the bottle.

(Belgium / 7% / 750 ml / Single) The Oude Geuze Megablend symbolizes the collaboration between the Lambic breweries and Gueuze blenders from the Senne valley and the Pajottenland. Produced by blending Lambics from 13 HORAL members. This gives us a very complex beer that highlights the uniqueness of Oude Geuze. Megablend is traditionally launched during the Toer de Geuze. Part of the revenues from the Megablend serve to finance HORAL’s operations.

(Belgium / 7% / 375 ml / Single) During this season 20|21, we blended a new fruit beer, the Mirabelle Tilquin à l'ancienne 7.0 % alc. (available in 37,5cl & 75cl), which is is made from the fermentation of 240 g of Mirabelle plums by liter of lambic.

(Belgium / 7% / 750 ml / Single) During this season 20|21, we blended a new fruit beer, the Mirabelle Tilquin à l'ancienne 7.0 % alc. in which it is made from the fermentation of 240 g of Mirabelle plums by liter of lambic.

(Belgium / 7.7% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Mourvèdre Tilquin à l'ancienne is made from the fermentation of 185 g of Mourvèdre grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 6.4% / 750 ml / Single) The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter.

(Belgium / 6.4% / 375 ml / Single) The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter.

(Belgium / 6.4% / 375 ml / Single) The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter.

(Belgium / 6.4% / 375 ml / Single) The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter.

(Belgium / 6.4% / 375 ml / Single) The Mûre Tilquin à l’ancienne is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter.

(Belgium / 6.4% / 750 ml / Single) The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter.

(Belgium / 6% / 375 ml / Single) The Mûre Tilquin à l’ancienne is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 280 gr fruit per liter.

(Belgium / 6% / 750 ml / Single) The Mûre Tilquin à l’ancienne is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 280 gr fruit per liter.

(Belgium / 6.4% / 750 ml / Single) The Mûre Tilquin à l’ancienne (6.0% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of fresh or frozen blackberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260-300 gr fruit per liter.

(Belgium / 6.4% / 375 ml / Single) Beer of mixed fermentation, the Mûre Rullquin is made from the fermentation of 260 gr of blackberries by liter in a blending of 7/8 of Rulles Brune and 1/8 of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle.

(Belgium / 6.6% / 375 ml / Single) The Myrtille Sauvage Tilquin à l’ancienne (6.6% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of frozen wild blueberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 200 gr fruit per liter.

(Belgium / 6.6% / 750 ml / Single) The Myrtille Sauvage Tilquin à l’ancienne (6.6% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of frozen wild blueberries in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 200 gr fruit per liter.

(Belgium / 7% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Pêche Jaune Tilquin à l'Ancienne is made from the fermentation of 230 g of peaches by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 8.4% / 750 ml / Single) Beer of spontaneous fermentation, the Old Pinot Gris Tilquin is made from the fermentation of 280 gr of Pinot Gris grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 8.4% / 750 ml / Single) Beer of spontaneous fermentation, the Old Pinot Gris Tilquin is made from the fermentation of 280 gr of Pinot Gris grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 8.4% / 750 ml / Single) Beer of spontaneous fermentation, the Old Pinot Gris Tilquin is made from the fermentation of 280 gr of Pinot Gris grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 8.4% / 750 ml / Single) Beer of spontaneous fermentation, the Old Pinot Gris Tilquin is made from the fermentation of 280 gr of Pinot Gris grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 8.4% / 750 ml / Single) Beer of spontaneous fermentation, the Old Pinot Gris Tilquin is made from the fermentation of 280 gr of Pinot Gris grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 7.9% / 750 ml / Single) Beer of spontaneous fermentation, the Old Pinot Meunier Tilquin is made from the fermentation of 250 g of grapes by liter of lambic. The grapes were grown biodynamically by our neighbours at Domaine W. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 7.9% / 750 ml / Single) Beer of spontaneous fermentation, the Old Pinot Meunier Tilquin is made from the fermentation of 250 g of grapes by liter of lambic. The grapes were grown biodynamically by our neighbours at Domaine W. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 8.2% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Pinot Noir Tilquin à l'ancienne is made from the fermentation of 260 gr of Pinot Noir grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle. The Pinot Grapes are organic grapes from Burger in Steinseltz.

(Belgium / 8.2% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Pinot Noir Tilquin à l'ancienne is made from the fermentation of 260 gr of Pinot Noir grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle. The Pinot Grapes are organic grapes from Burger in Steinseltz.

(Belgium / 8.2% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Pinot Noir Tilquin à l'ancienne is made from the fermentation of 260 gr of Pinot Noir grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle. The Pinot Grapes are organic grapes from Burger in Steinseltz.

(Belgium / 8.2% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Pinot Noir Tilquin à l'ancienne is made from the fermentation of 260 gr of Pinot Noir grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle. The Pinot Grapes are organic grapes from Burger in Steinseltz.

(Belgium / 8.2% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Pinot Noir Tilquin à l'ancienne is made from the fermentation of 260 gr of Pinot Noir grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle. The Pinot Grapes are organic grapes from Burger in Steinseltz.

(Belgium / 6.4% / 375 ml / Single) The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.

(Belgium / 6.4% / 375 ml / Single) The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.

(Belgium / 6.4% / 375 ml / Single) The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.

(Belgium / 6.4% / 750 ml / Single) The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.

(Belgium / 6.4% / 375 ml / Single) The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.

(Belgium / 6.4% / 375 ml / Single) The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.

(Belgium / 6.4% / 750 ml / Single) The Quetsche Tilquin à l’ancienne is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.

(Belgium / 6.4% / 750 ml / Single) The Quetsche Tilquin à l’ancienne is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.

(Belgium / 6.4% / 375 ml / Single) The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.

(Belgium / 6.4% / 750 ml / Single) The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.

(Belgium / 6.4% / 375 ml / Single) The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.

(Belgium / 6.4% / 750 ml / Single) The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.

(Belgium / 6.4% / 750 ml / Single) The Quetsche Tilquin à l’ancienne (6.4% alc/vol) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums in young lambics, blended with 1, 2 and 3 years lambic to reach a final concentration of fruits of 260 gr fruit per liter.

(Belgium / 6.8% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Reinette Étoilée Tilquin à l'ancienne is made from the fermentation of Reinette Etoilée apples (a local belgian variety) in a blend of 1, 2 and 3 years old lambics. The final concentration of apples 390g by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 6.8% / 750 ml / Single) Made from the fermentation of Reinette Etoilée apples (a local belgian variety) in a blend of 1, 2 and 3 years old lambics. The final concentration of apples 390g by litre of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 6.3% / 375 ml / Single) This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la Bosse Jauque.

(Belgium / 6.3% / 750 ml / Single) This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la Bosse Jauque.

(Belgium / 6.3% / 375 ml / Single) This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la Bosse Jauque.

(Belgium / 8.1% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Riesling Tilquin à l’ancienne is made from the fermentation of 270 gr of Riesling grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 8.1% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Riesling Tilquin à l’ancienne is made from the fermentation of 270 gr of Riesling grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 8.1% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Riesling Tilquin à l’ancienne is made from the fermentation of 270 gr of Riesling grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 8% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Roussanne Tilquin à l'ancienne is made from the fermentation of 260 g of Roussanne grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 7% / 750 ml / Single) Beer of mixed fermentation, the Rullquin is obtained from a blending of 7/8 of Rulles Brune and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle.

(Belgium / 7% / 750 ml / Single) Beer of mixed fermentation, the Rullquin is obtained from a blending of 7/8 of Rulles Brune and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle.

Belgium / 7% / 750 ml / Single) Beer of mixed fermentation, the Rullquin is obtained from a blending of 7/8 of Rulles Brune and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle.

(Belgium / 7% / 750 ml / Single) Beer of mixed fermentation, the Rullquin is obtained from a blending of 7/8 of Rulles Brune and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle.

(Belgium / 7% / 750 ml / Single) Beer of mixed fermentation, the Rullquin is obtained from a blending of 7/8 of Rulles Brune and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle.

(Belgium / 7.5% / 750 ml / Single) Mixed fermentation blend of saison and lambic. Made from the fermentation of 170g of a mix of 5 forest fruits per litre in a blend of Saison de L'Ermitage and 1, 2, and 3 year old lambics. Made with blackcurrant, redcurrant, raspberry, blackberry and blueberry.

(Belgium / 6.5% / 375 ml / Single) Beer of spontaneous fermentation, the Old Sureau Tilquin is made from the fermentation of 125 g of elderberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle.

(Belgium / 6.5% / 750 ml / Single) Beer of spontaneous fermentation, the Old Sureau Tilquin is made from the fermentation of 125 g of elderberries by liter of lambic. Unfiltered unpasteurized, this beer is refermented in the bottle.

(Belgium / 7.3% / 750 ml / Single) Beer of mixed fermentation, the Sureau Rullquin is made from the fermentation of 125 gr of elderberries by liter in a blend of 7/8 of Rulles Brune and 1/8 of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 1 year in the bottle.

(Belgium / 8% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Syrah Tilquin à l'ancienne is made from the fermentation of 185 g of Syrah grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Belgium / 8% / 750 ml / Single) Beer of spontaneous fermentation, the Oude Viognier Tilquin à l'ancienne is made from the fermentation of 250 g of Viognier grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle.

(Netherlands / 7.4% / 750 ml / Single) This vintage of Cuvée is a blend of extensively macerated beer on Pinot Blanc grapes, some fresher beer on Muscat grapes and a touch of spontaneously fermented wine of Olasz Rizling grapes. The result is an aromatic, appetizing wild ale with a rich acidity and dry finish.

(Netherlands / 8.2% / 750 ml / Single) A wild ale made with organic red wine grapes (harvested in 2021, Mátra region, Hungary). This year’s vintage is made solely with Kékfrankos grapes. A perfect grape variety which blends very well with our wild ales. We used a blend of different wild ales (approx. aged for two years in wooden barrels), to let referment and macerated further for another year on the wine grapes. The long maceration with the grapes gives the beer more structure and layeredness in taste, since the skins of the grapes have had the time to release their tannins and their taste.

(Netherlands / 6.8% / 750 ml / Single) Wild ale dry hopped with Saaz hops.

(Netherlands / 6.8% / 750 ml / Single) Sauvin is a blend of a rustic saison and longer aged wild ales (3 up to 5 years) dryhopped with Nelson Sauvin hops for over a year in one of our Bourgogne foeders. In the nose you will come across white wine grapes and melon notes from the Nelson Sauvin hops. Accompanied by dusty, oaky and a citrus aroma’s from the base beer. In taste you will experience a slightly bitterness and herbal notes like thyme from the hops, a balanced sourness with a fairly dry woody finish.

(Netherlands / 8.2% / 750 ml / Single) Silhouet is a special blend of wild ales aged for 2 to 5 years in oak barrels, and a rustic saison. 5 year old Hallertau Mittelfrüh hops were used. The outcome is a beautifully balanced beer which marries the complexity of aged, characterful wild ales with the fresh and aromatic qualities of a saison.

(Netherlands / 7.1% / 750 ml / Single) sprøng is a blend of mature wild ales, aged in oak puncheons (400 and 500L) for around 1,5 up to 3 years, and a barrel fermented and aged saison type of beer, which was dryhopped for a few months with Saaz hops. We’ve added Sicilian sage and also wormwood (artemisia absinthium and another secret variety) to the final blend to macerate a week before bottling. It’s a subtle addition we made compared to the original sprong, to add a slightly earthiness and spice to it.

(Netherlands/ 7% / 750 ml / Single) A blend of wild ales (aged for 1 up to 4 years) with organic plums.

(Netherlands / 5.5% / 1.5 L / Single) 'Vier' is a special blend of four of our best barrels varying from 1,5 up to 3 years old. The older barrels give the beer a lot of complexity and depth. These bolder flavours are balanced with a bright and subtle acidity to make it a really layered yet refreshing beer with good aging potential.

(Massachusetts / 6.2% / 500 ml / Single) Carefully blending select components of 1, 2, and 3-year old spontaneously fermented and oak aged beers, we’ve set out to achieve something complex, nuanced, and reflective of our unique terroir.

(Massachusetts / 6.3% / 500 ml / Single) Carefully blending select components of 1, 2, and 3-year old spontaneously fermented and oak aged beers, we’ve set out to achieve something complex, nuanced, and reflective of our unique terroir.

(Massachusetts / 5.6% / 330 ml / Single) Deep yellow in appearance, with a touch of haze and effervescent carbonation, Red Sorrel offers a complex array of aromatics. Vibrant apricot and nectarine tones are layered upon a subtly spicy hop character and musty oak. A moderate tannic structure is washed away by balanced, clean acidity, providing a refreshing finish that dances across the palate.

(Massachusetts / 6.3% / 330 ml / Single) Woolly Mullein pours a golden yellow, with lively carbonation and a fluffy bone-white foam cap. A juicy stone fruit note is immediately perceivable, complemented by rustic undertones of dry hay and leathery funk. The acidity is clean and moderate, allowing each sip to finish on a refreshing high note.

(Netherlands / 8.0% / 330 ML / Single) Zundert Trappist is a chestnut-colored, top-fermented beer with secondary fermentation in the bottle. The brewery calls it "a little unruly,” because it’s a beer you need to give it time to truly appreciate. Expect a hint of herbs and spices. Initially, Zundert Trappist is floral and slightly sweet. Give it some time, and the character evolves from a light caramel note to a pleasant, dry hop bitterness. In the long finish, the bitterness blends with a pleasant spiciness in the background.