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This Pruim features the Vroege Tolse, an old plum varietal, hand-picked by our team in the summer of 2021 in the small plum orchards of Willy, a retired schoolteacher. With a yield of only 250 kilos, this is a small batch blend. The plums macerated on a single oak barrel for a good four months. We u...

For this Wijnbergperzik, we macerated vineyard peaches for about four months on three- and four-year old lambik. Two thirds of the lambikken have been brewed by Brouwerij 3 Fonteinen, one third by Lindemans. The oldest lambik has been brewed in October 2019. This renders the weighted average age to...

For this Kweepeer, quinces were macerated for over six months on both two and three year-old lambik. It was then blended with some very young lambik for continued bottle fermentation.L ambikken originate from five different barrels and seven different brews, brewed by both Lindemans (30%) and 3 Font...

For this Strenge Winter, we brewed a full malt wort with the addition of candied sugar on the coolship. This wort was brewed on April 16th 2020. We left it for more than two years to age on three different barrels. Upon bottling, we blended with some young lambik for continued bottle fermentation, a...

The foundation and our essence: lambik as it should be; pure, spontaneous and complex. For six years, three consecutive brews from March 2017 fermented and matured in the same oak barrel. This fine lambik was bottled in a dark brown bottle and finished with the most excellent cork. For even longer c...

For this Druif, we macerated muscaris grapes, picked at Hoenshof in the summer of 2021. We macerated the grape must on two- and three-year old lambikken. Maceration took almost four months before blending and bottling.This brings the weighted average age of the blend to more than 22 months. The fina...

For this Druif, we macerated Merlot grapes of Claus Preisinger for more than eight months on three-and-a-half-year-old lambik. Afterwards, we blended with some more four-year-old lambik. We used lambikken originating from three different barrels and seven different brews. The weighted average age of...

For this Druif, we macerated Sylvaner grapes from Harth Harth, for more than four months on an oak barrel. We used two- and three-year lambikken only, rendering the weighted average age of this blend to more than 26 months. The final fruit intensity clocks at more than 584 grams of grapes per litre...

For this Druif, we macerated the ever fragrant Gewurztraminer grape, harvested in the summer 2022 in Bourgheim, Alsace, on one- and three-year old lambik, for more than four months. The old portion accounts for almost 80%, rendering the weighted average age of more than 31 months. The final fruit in...

For this Oude Geuze Golden Blend we blended lambikken that originate from three different barrels and four different brews, with three different brewers. This Golden Blend is particular in that sense that we used two- and five-year old lambikken only, and finished it with some freshly brewed lambik...

For this specific Braambes, we macerated whole blackberries on two- and three-year old lambik for almost four months. We blended with some young lambik right before bottling for continued bottle fermentation. This way, the weighted average age of this blend surpasses 29 months at the moment of bottl...

3 Fonteinen (Oude) Kriekenlambik is the result of macerating hand-picked whole sour cherries on young lambic for at least four months, in a proportion of one kilogram of fruit per litre of lambic (and possibly blended with some more young lambic). Fruit intensity ranges from minimum 35% to 50%. Asid...

This Schaarbeekse Kriek has macerated for a full twelve months. We used locally grown and hand-picked Schaarbeekse sour cherries and lambikken originating from five different barrels and nine different brews, both young and two-year old lambikken. This way, the weighted average age of the blend upon...

Lindemans Kriek is created by adding fresh black cherries to a Lambic that is 6 month’s old. The addition of fruits provokes a new fermentation in the oak barrels and after another 8 to 12 months, only peels and stones are left and the Kriek-Lambic is ready to be filtered and bottled.4% ABV

One for lovers of sweet cherries with intense aromas and flavours of malt and red fruits. Surprisingly easy to drink with hints of pepper and spice.8% ABV

Experience the delightful taste of Kasteel Rouge 0.0% Alcohol-Free, a ruby-red craft beer with a rich, creamy head and a distinctive palate. Brewed to perfection, this alcohol-free variant maintains the essence of the original Kasteel Rouge, offering a refreshing and flavourful experience with hints...

Experience the delightful taste of Kasteel Rouge 0.0% Alcohol-Free, a ruby-red craft beer with a rich, creamy head and a distinctive palate. Brewed to perfection, this alcohol-free variant maintains the essence of the original Kasteel Rouge, offering a refreshing and flavourful experience with hints...

One for lovers of sweet cherries with intense aromas and flavours of malt and red fruits. Surprisingly easy to drink with hints of pepper and spice.8% ABV

Kasteel Rubus Framboise is a full-bodied beer with a delicately pearling light pink head. While the ripe raspberries tickle all the senses, a slightly malty undertone appears in the nose. The flavour is a perfect balance of sweet ripe fruits and slightly bitter undertones7% ABV

This gueuze is obtained by mixing (‘versnijden’), young and old lambiek. It achieves a beautiful balance between sweet, sour and slightly bitter, which makes it an ideal thirst quencher on hot and humid summer days.It is only mildly sour with touches of citrus, strawberry and caramelised grains...