our craft

Why we cannot make standard lambic beer.

Brouwerij 3 Fonteinen cannot make the exact same lambik beer twice, and that is just the way we like it.

Pajottenland cereals.

Sourcing barley, wheat and hops from our own back garden is more than buying from local farmers. It is about reinstalling what was bound to be forever lost.

A definitive return to our terroir.

We are going against the modern (lambic) brewing grain when it comes to (fruit) farming, brewing and blending, and extended ageing. Why? Because this once defined a grand tradition ànd beautiful region.

Lambic in short.

Lambic is great to drink, but usually the 'flat' beer serves as the base for geuze and other derived beers such as kriek and other fruit lambics.

From lambic to geuze.

Geuze is created from a mixture - also called a blend - of lambics of at least one, two and three years old, which are bottled and further mature and bottle condition.

Creating a fruit lambic.

Young lambic is placed in a wooden barrel or stainless-steel tank together with full fruit - no juices, syrups or sugary flavours - and sits for several months. This process is called maceration.