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Brouwerij 3 Fonteinen • Flemish Brabant Belgium
Blend of 1, 2, and 3-year-old lambics. Notes of green apple, lemon, and aged sherry. Sharp and invigorating.
Sharp, sparkling and complex, with notes of green apple, lemon, sherry, finishing crisp and dry.
Serve at 6-8°C in a lambic glass to maintain a generous head and let the aromas bloom.
6-8°C
Style-based profile from ABV, style & tasting notes.
Ages for years. Oak-aged and acidic, it deepens and mellows over a decade or more.
"Excellent with charcuterie or pickles; the sharpness mirrors the acidity of pickled vegetables."
Cook this: Ardennes ham, pate gaumais, and saucisson, or a crisp witloof (endive) salad, or white asparagus in spring.
Blend of 1, 2, and 3-year-old lambics. Notes of green apple, lemon, and aged sherry. Sharp and invigorating.
Brewed and blended in Beersel under Armand Debelder, who turned a family café-blendery into one of the most revered names in lambic. A blend of young and old oak-aged lambics, refermented in the bottle.
On the Gueuze style, The "Champagne of Brussels". A blend of young and old lambics, bottle-conditioned. Intensely dry, sour, cider-like, and highly carbonated.
Explore the Gueuze guide Source: BeerAdvocateA slender, tapered glass that shows off the bright effervescence and tart, funky bouquet of spontaneously-fermented lambics, gueuze and fruit ales.
Serve well-chilled
Cool tempers the sharp acidity
Pour gently
Preserve the champagne-like bead
Keep a lacy collar
A thin head carries the funk
Sip slowly
Let the sourness unfold on the palate
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Pour it into a lambic glass, served around 6-8°C, and let its aromatics open before the first sip. Patience rewards this one: a few years in the cellar will round it into something deeper.
Brother Anselm, cellarmaster
Did you know?
Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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