Beer

Brewed with real blood oranges with a base of Brew Free or Die IPA. 

21st Amendmen Brewing added some additional Citra hops to compliment the orange notes.

7.0% ABV

For this Druif, we used Dornfelder grapes from Wijndomein Hoenshof in Hoepertingen, Haspengouw region, Flanders. Dornfelder is a dark-skinned variety, originally from Germany. We co-fermented lambic with freshly-pressed-shortly-skin-macerated Dornfelder grape juice in an oak foeder. We let it sit for four months and blended the grape lambic with some fresh lambic wort for the ?prise de mousse? in the bottle. The final fruit intensity is 51,7% of grape juice per litre of Druif Dornfelder.

9% ABV

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. With an abundant forest fruit nose as it warms in the glass, 

3 Fonteinen Framboos will age perfectly but may lose some of the vibrant colours and forest fruit aromas. This unfiltered and unpasteurised lambic is all-natural with no artifcial juices, syrups, or sugars added. 

Traditional Lambic is living, cultural heritage rooted in the Zenne valley!

6.3% ABV

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. With an abundant forest fruit nose as it warms in the glass, 

3 Fonteinen Framboos will age perfectly but may lose some of the vibrant colours and forest fruit aromas. This unfiltered and unpasteurised lambic is all-natural with no artifcial juices, syrups, or sugars added. 

Traditional Lambic is living, cultural heritage rooted in the Zenne valley!

4.7% ABV

The Golden Blend is one of only a rare few blends that contains 4 year old beer, this older beer gives considerable depth and complexity to the beer, and paired with the slightly nutty, and fruity oxidized notes of the Sherry barrel this blend is sure to stand out. Will continue to develop in the cellar for years (or decades) to come.

7.2% ABV

Drie Fonteinen Golden Doesjel is blend of one-, two-, three-, and four-year-old lambic that did not carbonate, making it a doesjel (lazy) beer. It has been released twice in 375ml bottles. It is labeled as 6% ABV.

History / Other Notes

Golden Doesjel was first released in late 2013 after being bottled in April 2012. A second batch was bottled in May 2013 and released in early 2014. It is unclear where the four-year-old lambic comes from for these blends. The beer saw widespread distribution including in the United States and Canada. Both batches of Golden Doesjel would have been released as Oude Geuze Golden Blend had they refermented in the bottle.

6.0% ABV.

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.

6% ABV

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!

6.6% ABV

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.

8% ABV

A peated blend of one, two and three year old spontaneously fermented lambics.

?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.?

7.8% ABV

3 Fonteinen Oude Gueuze is 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

6% ABV

3 Fonteinen Oude Geuze Cuv?e 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 cuv?e, 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. Traditional Lambic is living, cultural heritage rooted in the Zenne valley! 

Taste, savour, enjoy, and experience this unfiltered, unpasteurised, and unadulterated beer with friends new and old! 

5.5% ABV

This Platinum Blend is a blend of jonge lambikken and four-year old oude lambikken only, originating from six different brews and two different barrels. One quarter of the blend consists of lambikken brewed with our own sourced cereals from different fields 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.

We added some local honey from our own beehives to the blend. 100% 3 Fonteinen brewed lambik.

6.4% ABV

3 Fonteinen Oude Kriek is a traditional kriek lambic released annually in several batches by the brewery. It is produced by macerating cherries, including the pits, in young lambic. After bottling, it is stored in a warm room for at least four months to help with secondary fermentation in the bottle.

5.6% ABV.

3 Fonteinen Oude Kriek is a traditional kriek lambic released annually in several batches by the brewery. It is produced by macerating cherries, including the pits, in young lambic. After bottling, it is stored in a warm room for at least four months to help with secondary fermentation in the bottle.