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While our lambic takes years to mature, life at the brewery never stands still. Read the latest stories from our farmers, our barrel room, and the region, and stay up to date with everything happening at 3 Fonteinen.

A low-angle shot of two wheat stalks silhouetted against a moody, dark grey sky.

Tales from the Pajottenland

Hands holding freshly picked raspberries among lush green leaves.
Blog

Why we cannot make standard lambic.

Every little nuance in making lambic affects aroma, taste and experience.

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Hands holding freshly picked raspberries among lush green leaves.
Blog

Our bottles.

Authentic Geuze does not flow from the tap.

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A perspective shot looking down a long, green tunnel formed by tall rows of hop plants.
Blog

From farmer to brewer and brewer to farmer.

Completely closing the local short chain.

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A crate filled to the brim with bumpy, greenish-yellow quinces.
Blog

How to store our bottles?

Keep it fresh and dark and... leave it be!

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Steaming hot wort filling the large, shallow copper coolship (koelschip) in a dimly lit room filled with vapour.
Blog

Lambic in short.

The basis. The beginning. The essence.

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Close-up of a glass of dark red Oude Kriek, backlit by the sun, showing the deep colour and a silhouette of a person in the background.
Blog

From lambic to geuze.

The intriguing art of blending.

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A crate filled with prumes, ready to be processed.
Blog

Creating a fruit lambic.

How to get the fruit subtleties into a balanced fruit lambic.

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