Vlaanderen Beer

Leffe Blond is the flagship of Leffe. The unique recipe is the fruit of centuries of experience in the art of brewing, which brings a broad palette of aromas into balance. It is elegant, smooth and fruity, and it has a spicy aftertaste... Read More

EN 3 Fonteinen Hommage is the slow and all-natural maceration of hand-picked whole raspberries and sour cherries on traditional lambic. No addition of juices, syrups or artificial sweeteners. Unfiltered. Unpasteurised.... Read More

3 Fonteinen “Intens Rood” (Intense Red) is the result of macerating hand-picked whole sour cherries on lambic for at least six months, in a proportion of one kilogram of fruit per litre of lambic, and is then blended... Read More

3 Fonteinen “Intens Rood” (Intense Red) is the result of macerating hand-picked whole sour cherries on lambic for at least six months, in a proportion of one kilogram of fruit per litre of lambic, and is then blended... Read More

A true Geuze. A blend of 1, 2, and 3 year-old lambic unfiltered and unpasteurized and aged in the bottle for at least 6 months after blending. Continued fermentation in the bottle give this Geuze its famous champagne-like spritziness.... Read More

3 Fonteinen Oude Geuze Cuvée Armand & Gaston is a blend of one-, two-, and three-year old traditional lambics, all brewed at Brouwerij 3 Fonteinen. Spontaneous fermentation, patient maturation in oak barrels, and continued... Read More

3 Fonteinen Oude Kriek 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. The kriek lambic is then blended again... Read More

3 Fonteinen Schaarbeekse Kriek is the result of macerating local hand-picked Schaarbeekse cherries on young traditional lambic for at least one year, in a proportion of one kilo of sour cherries per liter of lambic. The cherry... Read More

For this Pruim, we macerated fresh picked-to-ripeness sweet Mirabelle plums.

Maceration took a tad over four months. For both maceration and blending, we used over 90% of old lambics, both two-, three- and four-year old. The weighted... Read More

In Napoleon's time Pauwel Kwak was a brewer and the owner of the 'De Hoorn' inn in Dendermonde. Mail coaches stopped there every day. But at that time coachmen were not allowed to leave their coach and horses in order... Read More

Tripel Karmeliet is still brewed to an authentic beer recipe from 1679 originating in the former Carmelite monastery in Dendermonde. Written over 300 years ago, this recipe describes the use of three kinds of grain: wheat, oats... Read More

This typical deep red-brown end-of-year beer was made from roasted special malts, the finest hops and selected yeasts and seasoned with a hint of coriander. Corsendonk Christmas gives the best of what a Christmas beer can give,... Read More

This typical deep red-brown end-of-year beer was made from roasted special malts, the finest hops and selected yeasts and seasoned with a hint of coriander. Corsendonk Christmas gives the best of what a Christmas beer can give,... Read More

This beer has caramelized malt on the nose with hints of ripe fruit. Mild on the palate with wellbalanced bitterness, hints of fruit, toasted bread, liquorice, coffee and caramel.

Every year on the 24th of February, we celebrate the birth of Charles Quint. Therefore we brew a special beer in limited edition called Gouden Carolus Cuvée van de Keizer Imperial Dark (‘Grand Cru of the Emperor’).... Read More

Gouden Carolus Tripel was originally brewed for the Knights of the Golden Fleece in 1491. This golden specialty beer is brewed with the best Belgian ripe barley and hops, to preserve as much pure aroma as possible. Ideal with... Read More