LAMB-bic Menu

3 Fonteinen - Armand & Gaston  // Assemblage no. 6 | seizoen 16/17

• 6th blend of the 2016-2017 season

3 Fonteinen - Armand & Gaston // Assemblage no. 57 | seizoen 16/17

• 57th blend of the 2016-2017 season. This particular geuze is blended with lambics aged on 8 different barrels, originating from wort of 9 different brews. 5.2% ABV

3 Fonteinen - Armand & Gaston // Assemblage no. 60 | seizoen 16/17

• 60th blend of the 2016-2017 season. This particular geuze is blended with lambics agedon 9 different barrels originating from 8 different brews. Some local honey was added to the blend.

3 Fonteinen - Armand & Gaston // Assemblage no. 27 | seizoen 17/18

• 27th blend of the 2017-2018 season. This particular geuze is blended with lambics from 7 different barrels and originating from 10 different brews. The oldest portion of lambic was brewed on October 22nd, 2014. This is a perfect Oude Geuze for long term cellaring!

3 Fonteinen - Armand & Gaston // Assemblage no. 29 | seizoen 17/18

• 29th blend of the 2017-2018 season. This particular geuze is blended with lambics from 6 different barrels originating from 5 different brews. The oldest portion of lambic was brewed in the first days of 2015. This is a perfect Oude Geuze for long term cellaring!

3 Fonteinen - Armand & Gaston // Assemblage no. 9 | seizoen 19/20

• 9th Blend of the 2019-2020 season

Tommie Sjef - Oude 2021

• Oude is a very special blend of wild ales aged for 1 up to 4 years. Over 1/3 of the total blend is aged in oak puncheons (500l) for 4 years. We’ve never used such an old beer in our blends so far. This gives the final beer a characterful and complex taste. Another 50% is a younger beer of 1 years old which adds freshness, herbal and floral qualities to the blend. The remaining part of the blend is a 2 year old beer that acts as a bridge between the old and young.

Tommie Sjef - Kriek 

• Kriek is made with organic sour cherries. Our interpretation of this classic style is a blend of different wild ales varying from 1 up to 2 years combined with the cherries. The cherries where macerated and fermented in the beer for over half a year in a red wine foeder. We used 375 grams of cherries per liter of beer.

OWA - Ume

• Ume is a Japanese plum that is much more sour than typical European plums. In Japan, Ume are eaten as pickles and not as fresh fruits. These Japanese plums can also be used to make Ume wine: the Umeshyu. The Ume chosen by Leo Imai for Ume Lambic are sourced from Wakayama district – the best reputed region for Ume

OWA - Ichigo

• Young Lambic with Japanese Strawberries