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.read more
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.read more
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.read more
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.read more
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.read more
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.read more