Bottled November 16, 2021 • blend nº1 • season 21/22 • 6.2%abv
Blend of strawberry lambik and a sour cherry lambik 65%/35% respectively. 516 grams of strawberries & sour cherries per litre
THIS LARGE FORMAT BOTTLE IS FOR A SPECIAL OCCASSION. All of the Lambic in this special blend was brewed at 3 Fonteinen (they often blend in other lambics brewed by others & aged in 3 Fonteinen's cellars). Armand DeBelder first blended this to honor his father Gaston in late 2015, released in 2016. This was my favorite beer at the 2018 Nacht van de Grote Dorst (Night of Great Thirst) Lambic Festival held every two years.
Bottled Sep 20, 2018 Season 2017/18 6.3%abv
A blend of one-, two-, and three-year old lambics all brewed at 3 Fonteinen. No two bottlings are alike, as there are multiple variables in the blending process, a high variety of barrels, differences in age, and lambic proportions, etc. 7 different barrels from 7 different brews. The oldes of which brewed mid-February 2015. This is the same as n° 77m which is in 750ml bottles.
Blended with lambics from 7 different barrels and originating from 7 brews. The oldest portion of this blend was brewed mid-November of 2015.
21 September 2018
All of the Lambic in this special blend was brewed at 3 Fonteinen (they often blend in other lambics brewed by others & aged in 3 Fonteinen's cellars). Armand DeBelder blended this to honor his father Gaston in late 2015, released in 2016. This was my favorite beer at the 2018 Nacht van de Grote Dorst (Night of Great Thirst) Lambic Festival held every two years.
Bottled November 21, 2019 • Blend nº6 •
An Oude Gueuze blended from eight different lambics matured in five different barrels. The oldest lambik in this blend was brewed in 2016.
Bottled July 28, 2021 • blend nº67 • season 20/21 • 7.9%abb
Special version of Armand & Gaston (always a blend on 1-2-3 & 4-year old lambik) that was infused with local honey while in the Coolship. Additonal honey was added during the blending of this special lambik.
Bottled December 1, 2020 6.5%abv This 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, hence the name. The resulting lambik blend is subtle with natural white wine aromas and a malty citrussy taste. The oldest lambikken in the blend were brewed in the beginning of 2018.
Skin macerated grape juice and sour cheries blended from young and 2 year old lambic. Bottled 2/10/21
Bottled May 31, 2021 • Batch N°50 • 7.1% abv
We macerated Limburg grown Souvignier Gris grapes on one- and quite a lot of our own two-year old lambik.The maceration took more than seven months. The lambikken in this bottle orrignate from two different barrels and three different brews. The weighted average age of this blend upon bottling is eighteen months. A small portion of the lambik was brewed with Belgian cereals.The final fruit intensity is 353 grams of fruit per litre of Druif.
This Framboos was created with raspberries from Ferme Framboos from beautiful Hudenberg. We macerated these for three months on jonge lambik from three different barrels and three different brews. We blended another two jonge lambikken from two different barrels. The final fruit intensity is 284 grams per litre. 6.2% abv 18 Dec 2019
Bottled March 3, 2021 7.2%abv
A blend of lambik from three different barrels and five different brews. More than one third 50-month-old lambik, and one barrel of 34-month-old sherry barrel lambik. The weighted age of the lambik at bottling is 28 months.
bottled Feb 13, 2020 • blend nº41 • season 19/20 • 6%abv
"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 a very potent jonge lambikken, the fermentation in the bottle did not continue. And it remained flat. A nice gentle sipper. 6% abv 13 February 2020
A "Lazy Lambic"
Bottled February 23, 2022 • 7.4%abv
This “Longest Boil” is a version of Cuvée Armand & Gaston with an 18 hour boil time as opposed to their already long 5 hours of wort boil time. After a year of barrel fermentation and maturation it is blended with young lambik to continue the bottle fermentation. The weighted average age of lambiks in this geuze is 12 months.
On the longest night of 2019 on December 21st – as we do every year – we experimented around the brewhouse and the Coolship.Three blends are featured in the Twist of Fate series. We added sherry barrel staves directly into the Coolship while the wort was cooling. This version was macerated with caraway seeds on the Coolship that same night. Average age of this blend is about 12 months.
On the longest night of 2019 on December 21st – as we do every year – we experimented around the brewhouse and the Coolship.Three blends are featured in the Twist of Fate series. We added sherry barrel staves directly into the Coolship while the wort was cooling. This version added sour cherries and winter spices.
Season 20/21. Blend 47. Bottled on April 13, 2021. 6.8%abv
On the longest night of 2019 on December 21st – as we do every year – we experimented around the brewhouse and the Coolship.Three blends are featured in the Twist of Fate series. We added sherry barrel staves directly into the Coolship while the wort was cooling. We blended a lambik with sour cherries on the Coolship that same longest night. The average age of the lamik in this blend is 16 months.
Bottled March 10, 2022 •blend nº47• season 21/22•
Not your typical lambik beer, but a take on a Vlaams Oud Bruin. The beer is brewed with five different barley malts, from pilsner malt to dark roasted malts, and no wheat whatsoever. This batch was brewed in April 2019, and put on oak barrels for three years before it was blended with a small portion of freshly brewed Nocturne. The weighted average age of this beer upon bottling is 33 months.
A blend of 1 year old, 2 year old, and 3 year old oak aged Lambics. These Lambics were all aged at 3 Fonteinen. However, some of the Lambic was brewed at Boon, Lindemans and Giradin, in addition to house-brewed Lambic.
A blend of 1 year old, 2 year old, and 3 year old oak aged Lambics. These Lambics were all aged at 3 Fonteinen. However, some of the Lambic was brewed at Boon, Lindemans and Giradin, in addition to house-brewed Lambic.
Bottled October 10, 2019 • Blend nº 116 •
A blend of one- two-, and three year old lambics originating from four different barrels and seven different brews. The average age of lambik at bottling is 52 months.
In the summer of 2018, we had the honour of visiting Frederiksdal, the renowned Danish kirsebaer orchard and cherry wine maker. We received a few hundred kilos of their sour cherries in Sept. 2019 and macerated them on a charred oak barrel. We used a gentle 3 Fonteinen lambik from one barrel and two different brew days and macerated the lot for almost seven and a half months. While blending we added one- and two-year old lambikken from three different barrels and three different brews and some lambikwort from three different brews. We bottled this on Thursday, April 16, 2020. The final fruit intensity is 400 grams of kirsebaer per litre of this special version of Kriek. Takt il de venlige mennesker I Frederiksdal! 8.2% abv 1530 bottles were produced on April 16, 2020
They macerate whole cherries, including the pits, in a young Lambic. They somehow manage to cram in a kilogram of macerated cherries per liter into these oak casks, which then rest at least four months. This intensely hued and flavored liquid is blended with more young lambic and bottled. The bottles cellar for at least five months. Aromas of cherry dominate with a hint of almond from the pits. Tart and ladened with cherry flavor and a bit of the house-character funk.
LARGE FORMAT BOTTLE FOR A VERY SPECIAL OCCASSION: They macerate whole cherries, including the pits, in a young Lambic. They somehow manage to cram in a a lot of macerated cherries per liter into this lambik. This intensely hued and flavored liquid is blended with more young lambic and bottled. The bottles cellar for at least five months. Aromas of cherry dominate with a hint of almond from the pits. Tart and ladened with cherry flavor and a bit of the house-character funk.
bottled Dec 17, 2019 • blend nº13 • season 19/20 • 7.2 %abv
We macerated whole sour cherries on one-and almost – two-year old lambik in stainless steel for 5 ½ months. 346 grams of cherries per liter.
bottled Jan 13, 2021 • blend nº15 • season 20/21 • 6.6%abv
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. 6.6% abv 13 January 2021
Bottled January 5, 2022 • blend nº14 • season 21/22 •
With macerated hand-picked yellow peaches from an organic producer in the north of Spain. Two- and three-year old lambikken for the maceration of 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. 100% 3 Fonteinen brewed lambik.
Bottled January 20, 2022 • blend nº20 • season 21/22 • 6.2%abv
Red O’Henery peaches macerated for about 5 months in two-, three-, and four-year old lambikken. This is then blended with even more four year old lambikken. The weighted average of the lambik in the blend is 34 months with 390 grams per liter.
Bottled April 8, 2021 6.7%abv
A blend of young lambik and 25% four year old oude lambik only. From four different brews and two barrels. The weighted age of the blend at bottling is 21 months, and the oldest lambik was brewed in early 2017.
Bottled January 21, 2022 • blend nº21 • season 21/22 • 7.3%abv
Fresh Mirabelle plums macerated in 90% old lambikken with a final, weighted average of 25 months from fourteen brews. The final fruit intensity is 304 grams of plums per liter.
Paterskolten (as called in the province of Vlaams-Branbant) or Hondskloten (as called in the province of Limburg) or Kamebroeden (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 jonge lambik in an ex-Bordeaux barrel. Prior to bottling, we blended with a small portion of another two young lamikken. Consequently, the fruit intensity is still at 745 grams of Hondskloten per litre. 7.2% abv 544 bottles were produced on February 26, 2020
Two years of subpar Peach harvest led to the use of Plums from the same Belgian orchard. 250 Kilos of plums were added to an ex-Bordeaux barrel containing Jonge (young) Lambic for five and a half months. We blended in additional young lambic prior to bottling. This way we used from four different barrels and four different brews. The final fruit intensity is 500 gr per litre. 6.8% abv 684 bottles were produced on January 13. 2020
Bottled November 16, 2021 • blend nº94 • season 20/21 • 5.9%abv 988 Bottles
Small batch using local Pajot-grown rhubarb from De Groentelaar. Macerated for 5 months on two-year old lambic, then blended with additional olde lambik.
Bottled July 20, 2021 • blend nº61 • season 20/21 • 6.3%abv
This Schaarbeekse Kriek utilizes locally grown and manually harvested sour cherries that are macerated for almost twelve months in wooden barrels, with both one-year and two-year old lambik. The final fruit intensity is about 347 grams of Schaarbeekse per liter of finished Schaarbeekse Kriek. The average age of this beer upon release will be at least 17 months. 100% 3 Fonteinen. A rare, completely natural, traditional lambic beer, with no added sugars, syrups, artificial colors, or flavors. For ages, rare Schaerbeek cherries have been prized by brewers for the deep rich color and flavor they give to Kriek beer.
This series of eight Spelling van het Lot bottlings (18.1-18.8) features the aging of the same lambik, which is a blend of two different brews, in barrels crafted of different woods.
This series of eight Spelling van het Lot bottlings (18.1-18.8) features the aging of the same lambik, which is a blend of two different brews, in barrels crafted of different woods.
This series of eight Spelling van het Lot bottlings (18.1-18.8) features the aging of the same lambik, which is a blend of two different brews, in barrels crafted of different woods.
This series of eight Spelling van het Lot bottlings (18.1-18.8) features the aging of the same lambik, which is a blend of two different brews, in barrels crafted of different woods.
This series of eight Spelling van het Lot bottlings (18.1-18.8) features the aging of the same lambik, which is a blend of two different brews, in barrels crafted of different woods.
This series of eight Spelling van het Lot bottlings (18.1-18.8) features the aging of the same lambik, which is a blend of two different brews, in barrels crafted of different woods.
This series of eight Spelling van het Lot bottlings (18.1-18.8) features the aging of the same lambik, which is a blend of two different brews, in barrels crafted of different woods.
This series of eight Spelling van het Lot bottlings (18.1-18.8) features the aging of the same lambik, which is a blend of two different brews, in barrels crafted of different woods.
Bottled July 20, 2022 • season 21/22 •
A classical blend of eight different sherry barrels with young lambik from seventeen brews aged up to two years. The barrels chosen were primarily Oloroso casks with a few Palo Cortado casks as well.
Bottled June 17, 2021 • season 20/21 •
Lambik blended from seven different sherry barrels, three Amontillado barrels, two Oloroso barrels, and two Palo Cortado barrels. Weighted average age of lambik at bottling is 28 months. No young lambik blended in.
Orginally imported simply as "Extra", but now the brewery has created a Blonde Extra. Full body with dried dark fruit flavors, warm sherry notes, a hint of malt sweetness and a brisk background of fresh hop bitterness. I love that these folks use a good amount of hops to create a great balance of sweet and bitter.
A new-ishg ale from this monastery that was previously only available at the Abbey. This version has more malt, resulting in higher alcohol production, and is dry-hopped, resulting a drier feeling finish.
Farmhouse ale with fig juice. Fig Juice you ask...yep indeed. The fig component adds a slight umami quality to this already wickedly refreshing farmhouse ale. We are so pleased that this now comes in a smaller format so, basically I can have one without finding someone to share a big bottle. Named for the Temperance Preacher John Darby, whoe parishioners consumed what they said was simply fig juice. The neglected the fermentation portion of the beverage.
A blonde, special bier brewed with malt, spelt and hops. The spelt adds that rustic wheat-like flavor and the "bread-y" aroma.
Shaun Hill became fast friends with Pierre-Alex, Marie-Noelle and thier eldest sone, Kévin Carlier. Pierre-Alex is such character and can weave quite a tale – a great drinking or dinner companion. Anyhow, they collaborated on a spelt saison brewed with Amarillo hops.
Old and young lambic blended and refermented with 300g of raspberries per liter of lambic.
Old and young lambic blended and refermented with 250g of fresh cherries per liter of lambic.
Lambic aged 18 months then blended with 400g per liter with fresh wild cherries. After maceration the lambic is matured in oak barrels for 6-8 months before a secondary bottle fermentation.
Lambic aged for 18 months, refermented with 270g of fresh Belgian Schaarbeek cherries per liter, then aged another 6 months in oak barrels.
A blend of 1,2,and 3 year old oak aged lambics conditioned in the bottle.
100% Organic~One year old lambic fermented for 4 months with 300g per liter of organic, pitted apricots. Refermented in the bottle.
100% Organic~Lambic at least 1 year old fermented with 350 g per liter of organic raspberries and refermented in the bottle.
100% Organic~Lambic fermented for four months with 400g per liter of organic green grapes. Refermented in the bottle.
100% Organic~A blend of 1,2, and 3 year-old lambics refermented in the bottle.
100% Organic~One year old lambic fermented with 400g per liter of organic, whole Schaarbeek cherries. Refermented in the bottle.
Maceration of 2 year old Lambic with blue honeysuckle.
A special bottling of 2 year old lambics dry hopped in the cask.
After much discussion with Jean Van Roy, we decided to create a very special Gueuze to commemorate Monk’s 25th Anniversary. This is the 5th lambic that I helped create – one for each 5 years of serving Cantillon’s magical elixirs. This is my third gueuze, and the most special. We are honored that Jean’s father, Jean-Pierre, interrupted his retirement to lend his guidance to this blend. He had not been involved in brewing or blending lambic since his retirement in 2005. Jean-Pierre’s wife, Claude was also on hand. Florian, Jean’s son has been working side-by-side with his father to learn the art of brewing and blending lambic. My daughter, Isabel flew in from New Zealand to assist. We tasted dozens of barrels of lambic and selected only the very best to blend to create this gueuze. What you will be enjoying today is what I believe is one of the finest gueuze I have ever tasted. We are all very proud of how well all these lambic characteristics integrated into such a wonder gueuze. We hope you enjoy this as much as we do.
Strong Trappist Blond Ale
Dry Hopped Belgian Quad
Saison with Cantillon Lambic blended in.
A Triple Saison blended with Cantillon Lambic.
A Saison brewed with dandelions from Dany's fields. He removes the flowers and dries them in the sun before rehydrating them creating a sort of dandelion tea.
A blend of 80% blond ale and 20% spontaneously fermented lambic.
Scaldis Blond aged in Meursault Burgundy wine barrels.
Spontaneously fermented and aged in Bordeaux red wine barrels for 4 years.
A blend of fermented blackcurrent, raspberry, red currant, blackberry, and wild blueberries with Saison de l'Ermiteand and 1, 2, and 3 year old lambics.
Family Tree Project
Blended in honor of Pierre's father.
40% 1-year--30% 2-year--30% 3-year lambics
Family Tree Project
Blended in honor of Pierre's mother.
40% 1-year--30% 2-year--30% 3-year lambics
Family Tree Project
Blended to honor Pierre's Grandfather.
30% 1-year--30% 2-year--40% 3-year lambics
BELGIUM: This is my favorite Trappist Ale to enjoy in the Summer months. Westmalle Extra is the beer the monks drink with their meals since it has a low-ish abv of 4.8%. Floral/herbal aroma with hints of freshly baked bread. Taste is a bit spicy, yet not bitter, with a bit of citrus. Finishes super dry. Excellent beer!
Cloudy NE IPA
Yeast from the origional 1986 bottling was cultivated to make this 35th Anniversary release.
England’s first Trappist Ale brewed by the monks of Mount Saint Bernard Abbey in Charnwood Forest, Leicestershire. A dark ale with a full, malty body balanced uniquely, (for a Trappist), with English hops and yeast.
Imperial Porter aged in 2017/18 Red Bordeaux barrels
Imperial Porter brewed with chocolate and chocolate malts.
Imperial Stout with Coconut and Costa Rican coffee beans
Imperial Porter aged in Cognac, Sherry, and Islay Scotch barrels.
Imperial Baltic Porter with blackcurrants.
Imperial Baltic Porter aged in Cognac barrels.
Barleywine ale aged in Cognac barels.
Imperial Stout brewed with raspberry branch tea, raspberries, and liquorice and aged in Olorosso Sherry and Ruby Port barrels.
A collaboration with To Øl Brewing in Denmark.
Cider from the 2019 harvest in Normandy, France matured six months in Calvados casks. Bottled in 2020.
An amber-colored ale spiced with Malabar, Phu Quoc, and Ashanti peppercorns.
Strong and very smoky rauchbier with malts dried over a fire of oak wood.
A collaboration with Oxbow Brewing. An ale fermented in Brunello di Montalcino wine barrels.
Spontaneously fremented ale aged in oak with Barbara grapes.
Wild ale refermented with Damaschine Plums and aged in oak barrels.
Wild amber ale fermented and aged in oak barrels
Stout aged in Cherry Barrels.
Belgian style Brown Ale aged in Sake barrels.
An Imperial Stout aged for 9 months in Bourbon Barrels.
Imperial IPA aged 1 year in freshly emptied Utopias barrels.
Barrel Aged Single varietal cider.
A single varietal apple cider fermented with the Orval-like house cultures from Lovedraft Brewing
Mixed fermentation sour with 20 lbs of fresh PA grown white freestone peaches from Green Meadow Farm per barrel.
Mixed culture fermented sour ale brewed with sourdough and whole grain breads and PA grown rye and Pilsner malts.
A blend of wild ale aged on Pinot Blanc grapes, fresher beer aged on Muscat grapes, and a touch of spontaneously fermented wine of Olasz Rizling grapes.
A blend of fresh, hoppy saison and 2-5 year old wild ale that were aged in oak barrels.
A wild ale made with organic Hungarian, Kékfrankos red wine grapes. A blend of wild ales, (about 2 years old on average,) macerated for an additional year on the grapes.
A wild ale with Cabernet Franc and Hungarian Kékfrankos grapes. Aged for 1.5 years following maceration in an Amarone wine foeder.
A blend of wild ales aged in oak puncheons for 1-5 years and an aged saison that was dry hopped with Saaz hops. Macerated for a week prior to bottling with Sicilian Sage and wormwood.
Brewed with Pilsner malt, raw wheat and Biscuit malt for a twist on a traditional Saison. They finish the fermentation with their house Brettanomyces for a year. Then aged in Aquavit barrels for an additonal 8 months. Very complex with a dry finish.
Imperial Stout aged in Bourbon Barrels.
Golden Ale with aromass of passion fruit and honey. A hit of biscuit from the 2-row barley blend. Hopped with Nugget and Hallertau. Coplex, dry finish.
Refreshing balance of citrus and spice. Curaçao orange peel and coriander round out the flavor of this hazy Belgian-Style wheat beer.
A 100% spontaneously fermented ale produced in the traditional method of Belgian Lambics and blended Gueuze.
Imperial Stout aged in Bourbon barrels.
A bourbon barrel-aged imperial stout conditioned on carrots, coconut, pecans, raisons, and vanilla.
A kölsch-style lager with elderflower and lemon zest.
Ale brewed with grapefruit. Tart and tangy.
An Appalachian Wild Ale aged on red heart plums.
Lager brewed with watermelon, lime, and tajin spice.
A blend consisting of both red and black raspberry wild ales. Bottle conditioned.
A mixed-cultuer botanical ale brewed with calendula, catnip, mullein, nettle, and tulsi.
Amber Farmhouse Ale aged in wine barrels for two years. Bottled in August 2021. Notes of over-ripe nectarine, caramel and red grape with a solid tannic structure.
Ale fermented with mixed cultured and aged in red wine puncheons for 8 months. Bottle conditioned. Notes of lemon, hay and lychee with an underlying pinot noir character that carries in the finish.
Barrel-Aged Ale with Cherries and Poppy Seeds
A pale ale aged in oak barrels with Sauvignon Blanc grape must.
Imperial Stout with Ancho Chilis, Cacao Nibs, Cinnamon, and Vanilla
Spontaneously fermented, unblended ale aged in oak.
A 100% spontaneously fermented ale aged in oak with NY Morello cherries.
From Vinnie: "Intinction is a mixed culture fermentation which we barrel age in Merlot barrels with freshly pressed Merlot grapes. This complex beer has delicate notes of tart cranberry and floral nuances along with a slightly tannic finish from the grape skins. Intinction is refermented in the bottle creating a natural carbonation and a small layer of yeast sediment".
Tom flew to CA in June of 2021 to brew with Vinnie on the 5 BBL Windsor brew system. After primary fermentation, the beer was transferred to Hogshead oak barrels that had just been emptied of Sonambic – Vinnie’s spontaneously fermented homage to the Lambics brewed in Belgium. Tom then flew back to California in December to collaborate on the blending of the beer we brewed in June. They used some of the Sonambic that was emptied from those Hogshead barrels. Blonde sour ale with notes of peach and pear. Soft, pillowy carbonation.
Non Alchoholic, hop-infused carbonated water.
A collaboration of Brian Grossman of Sierra Nevada Brewery & Vinnie Cirluza of Russian River Brewery. We served this at a beer dinner with Russian River & Sierra Nevada back in 2012. This is a dry, complex Belgian-style ale that was Sierra Nevada's first foray into the use of "wild" brewing yeast. Each bottle was primed with a dosage of Brettanomyces Bruxellensis creating a dry and incredibly complex copper-hued beer. This has evolved into a bone-dry ale, with sour notes of lemon and a hint of barnyard funk. Aged in our cellars for 10+ years. Sorry, but this is not available for take-away – this is for In-House enjoyment only.
Mixed Fermentation Country Beer
Tango Peach Country Beer
Classic "Wee-Heavy" fermented in oak barrels.
Ale brewed with corriander and fermented in oak barrels.
Imperial Stout brewed with vanilla, pepper, and tea.
Ale brewed with Fleur de sel de Guerande/Bretangne, France
Blond Ale brewed with Sage.
Saison aged in Saint Bon Chien barrels for 4 months.