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Event
Breaking Bread with 3 Fonteinen
On July 10, we'll be hosting our second installment of Breaking Bread with Drie Fonteinen. Webbs has been selected to host some of the most exclusive beers money can buy, we are 1 of 30 locations globally to host the Speiling Van Het Lot series. This event grants exclusive access to purchase rare 3 Fonteinen bottles served ONSITE ONLY along with a curated LOKO Cuisine dish for guests to enjoy in our private beer garden and cellar.
$30 - Tickets
Available 3 Fonteinen Bottles - While Supplies Last
Lambic (Non-Fruited)
Oude Gueze 2001
Oude Gueze, Bottled on: 04/02/2001, what else is there to say, far and away the most mature beer we have poured.3 Fonteinen Zenne y Frontera is a unique creation of Armand Debelder and maître-sommelier Andy De Brouwer. This natural millésime beer is a blend of young traditional lambics that have aged on forty-year-and-older authentic Oloroso, Amontillado and/or Pedro Ximénez sherry casks. Zenne y Frontera is the perfect symbiosis of a few stubborn characters, a lot of wild ideas, a vast palette of aromas and two beautiful regions!
Zenne y Frontera 94
Blend 94 bottling date: 25/07/19
This Zenne y Frontera is a blend of ten different sherry barrels - nine Oloroso barrels and one Amontillado barrel. The Oloroso barrels were more than fourty years old. The lambics originate from five different brews and were all a good year old when filling the sherry barrels. Accordingly, the weighted average age upon bottling was a tad more than 24 months. 100% 3 Fonteinen.
Zenne y Frontera 93
Blend 93 bottling date: 24/07/19
This Zenne y Frontera is a blend of ten different sherry barrels - nine Oloroso barrels and one Amontillado barrel. The Oloroso barrels were more than fourty years old. We filled these with young lambic from four different brews and some with four month-old lambic wort. The weighted average age upon bottling was 21 months. 100% 3 Fonteinen.
Oude Gueze Geturfd 61
In the spring of 2019, we received a series of very old Oloroso, PX and Amontillado barrels through alocal Jerez cooperage. The aromas were a mix of typical fine sherry notes and toasted, peated characteristics, which we have never experienced before. However, after a year of bottle conditioning because of the higher peated aromas, albeit balanced we decided to release this bottle not as a Zenne y Frontera, but as a peated geuze. This blend, like blend 61, comes mostly from Oloroso barrels. The weighted average age of this blend, upon its release, is almost three years old. The oldest lambik was brewed in April 2018.
Oude Geuze Geturfd 62
Blend 62 bottling date: 15/04/2020
In the spring of 2019, we received a series of very old Oloroso, PX and Amontillado barrels through a local Jerez cooperage. The aromas were a mix of typical fine sherry notes and toasted, peated characteristics, which we have never experienced before. However, after a year of bottle conditioning because of the higher peated aromas, albeit balanced we decided to release this bottle not as a Zenne y Frontera, but as a peated geuze. This blend, like blend 61, comes mostly from Oloroso barrels. The weighted average age of this blend, upon its release, is almost three years old. The oldest lambik was brewed in April 2018.
Tuverbol
Tuverbol is a blend of Loterbol Blond & Drie Fonteinen lambik. Spontaneous refermentation in the bottle.
9.7%
Speling Van Het Lot
Webbs City is one of thirty locations around the world to receive these. These are thebasis for the event. Brouwerij 3 Fonteinen Speling van het Lot (Twist of Fate) is a series of small batchexperimental brews, barrel maturations, fruit macerations and blends. This 10th version featuresa range of macerations in oak barrels of grapes, grape must and grape juice on lambic ofBrouwerij 3 Fonteinen. The inspiration for these grape lambics comes forth from our love forhigh quality (natural) wines and our respect for wineries with vision. Add to that the creativity ofa passionate team and the warm encounters with winemakers-friends, and the idea for a grapelambic series was born.
10.7. Muscaris
Blend 18 bottling date: 09/01/2020 bottle count: 454
After a first run of grape based Spelingen from their 2018 harvest, and overwhelmed by the results, we continued experimenting with the grapes from Ghislain Houben and his son Jeroen from Hoenshof, Hoepertingen near Sint-Truiden, Limbug province, Belgium. For this Speling van het Lot, we macerated 250 kilos of Muscaris must for almost four months on an oak barrel. We bottled the grape lambic straight from the barrel to the bottle without any additional young lambic blended into it. Consequently, the final fruit intensity is 658 grams of grapes per liter of Druif. The lambics originate from 1 barrel and two different brews. 100% 3 Fonteinen.
10.8 Johanniter
Blend 19 bottling date: 09/01/2020 bottle count: 521
A grape maceration Speling. Johanniter is a hybrid grape, developed in Freiburg, Germany. It is named after its inventor, and derived from the Riesling, to which it resembles quite a lot. In the summer of 2019, we harvested a good 250 kilos and destemmed them in our barrel room, after which we immediately put on some young lambik from two different brews. We let them macerate for three and a half months on an ex-Bordeaux barrel before bottling them straight from the barrel. No lambik was added to the blend. Consequently, the final fruit intensity is 610 grams of grapes per litre. We found this Druif Speling to have evolved quite a bit over time, balancing the grape qualities and the traits of our lambik. 100% 3 Fonteinen.
10.10 Cabernet Cortis
Blend 52 bottling date 26/02/2020 bottle count: 554 While experimenting with grapes, we have always had in mind to put the emphasis on fruitiness while balancing the nuances of the cépages, and the characteristics of our traditional lambik. While Cabernet aromas and taste can be on the peppery side and green-bell-pepper-forward, we find that this Speling features these characteristics in a subtle way. Beginning of October 2019, we started macerating a good 200 kilos of Cabernet Cortis grapes on young lambik in an ex-Bordeaux barrel. We let it sit for a good four and a half months before blending it with a bit of other young lambik. Final fruit intensity is at 548 grams of must per litre of druivenlambik. 100% 3 Fonteinen. This 11th (XI) version features a range of plum(-like) fruit macerations. About 60 years ago, there were more than 200 ancient plum varieties in and around Belgium, now almost extinct. The ambition is to track down and experiment with such old local varieties and have them grown again with local farmers and enthusiasts.
11.3 Prium: Mirabellan
Blend 20 bottling date: 31/01/2020 bottle count: 659
Wijndomein Hoenshof does not only have grapes in their orchards, but also quite some plum varieties. In the early summer of 2019, we harvested a good 200 kilos of Mirabelle plums. We macerated them on an ex-Bordeaux barrel, with four different lambikken from two different barrels. After five and a half months of maceration, we blended with some young lambik originating from one barrel but from three different brews. So, there are seven lambikken in this blend. Besides, the final fruit intensity clocks at 462 grams of plums per litre. 100% 3 Fonteinen brewed lambik.
11.4 Prium: Sultana
Blend 21 bottling date 13/01/2020 bottle count: 684
For the last two summer seasons, unfortunately, peach harvest was almost non-existing with Ludo Rosseels, the last peach grower of importance in Belgium. Luckily, he also has some plum trees that we are fortunate to be able to harvest from. Last summer, we were able to harvest about 250 kilos of Sultana plums from his fields. We macerated these on an ex-Bordeaux barrel with young lambik for five and a half months. We blended with some jonge lambik prior to bottling. This way, we used lambikken from four different barrels and four different brews. The final fruit intensity is at 500 grams of plums per litre. 100% 3 Fonteinen.
11.5 Prium: Conducta + Opal
Blend 24 bottling date: 15/01/2020 bottle count: 969
For this Pruim Speling, we co-macerated two different plum varieties from Wijndomein Hoenshof, Conducta and Opal. We freed up a small 1000L toasted foeder from our friends at Garbellotto, a small family run cooperage. We macerated the plums, with stone and all, for almost five months on two different young lambikken. We bottled the fruitlambik straight from the barrel.
11.7 Prium: Hondskloten
Blend 49 bottling date: 26/02/20 bottle count: 544 Paterskloten (as called in the province of Vlaams-Brabant) or Hondskloten (as called in the province of Limburg) or Karnebroeken (as called around Bruges) are the common local names for a variety of stew plums, called the Belle De Louvain. The plums are typically rather large, egg-shaped, and dark purple red-ish. Beginning of September 2020, we macerated about 300 kilos of these on young lambik in an ex-Bordeaux barrel. Prior to bottling, we blended with a small portion of another two young lambikken. Consequently, the fruit intensity is still at 745 grams of Hondskloten per litre of plum lambik. 100% 3 Fonteinen brewed lambik.
16.1 Close, but no Schaarbeekse
Blend 27 bottling date: 20/01/2020 bottle count: 380
Every summer, our circle of local owners of Schaarbeekse trees expands a little also because we give away a tree or two left and right. In the summer of 2020, this community reached over seventy families. Every lot of cherries is also inspected carefully on colour and ripeness. This is how, last harvest, we received some highly qualitative cherries, but they appeared not to be real Schaarbeekse; it held the middle between a sweet cherry and a smaller sour cherry and had a dark red skin rather than a deep purple one; probably Noordkrieken. Anyhow, we put them for more than six months on a small barrel, before blending and bottling. The final fruit intensity is at 417 grams of local sour cherries per litre of local Kriek. 100% 3 Fonteinen brewed lambik.
16.2 Kriekenlambik Kelleris
Blend 29 bottling date: 20/01/2020 bottle count: 490
Next to supporting and growing a local community of Schaarbeekse Kriek tree owners, we would also like to have a one-on-one relation with a (organic) farmer of other sour cherries for our regular Oude Kriek. In that search, we came across the Kelleris sub-variety with Wijndomein Hoenshof. Mid-summer of 2019, we harvested 300 kilos and macerated them with 300 litres of young lambik on an ex-Bordeaux barrel. The maceration took a good six months before we bottled them straight from the barrel (so we did not blend in additional lambik). As a result, there is quite a high final fruit intensity: 857 grams of sour cherries per litre of Kriek. 100% 3 Fonteinen.
Non-Speiling Fruited Lambic
Druif: Dornfelder
bottling date: 22/01/2020 blend 27
For this Druif, we used Dornfelder grapes from Wijndomein Hoenshof in Hoepertingen, Haspengouw
region, Flanders. Dornfelder is a dark-skinned variety, originally from Germany. We co-fermented lambic with freshly-pressed-shortly-skin-macerated Dornfelder grape juice in an oak foeder. We let it sit for four months and blended the grape lambic with some fresh lambic wort for the prise de mousse in the bottle. The final fruit intensity is 51,7% of grape juice per litre of Druif Dornfelder. 100% 3 fonteinen.
Druif/Kriek
bottling date: 10/02/2021 blend 26. For this Druif/Kriek, we blended a Belgian dornfelder druivenlambik and a kriekenlambik in a 50/50 proportion. We used both young and two-year old lambikken, originating from nine different barrels and nine different brews. The combined maceration took eight months and the final fruit intensity is 510 grams per litre of sour cherries and freshly pressed, skin-macerated grape juice.
Druif Muscaris
Bottling date: 19/01/21 blend 16
This Druif features the Muscaris variety, a crossing between Solaris and Muskateller. This rather young variety originates from the Freiburg region in Germany and combines an intense muscat bouquet with a higher sugar density than other Muscat varieties (especially when harvested slightly late). Anyhow, we put the grape must with fifteen-months old lambik on a small oak foeder. The lambikken that we used for blending, was a three-year old lambik (and makes up more than 10% of the total volume). The final fruit intensity is 469 grams of Muscaris grapes per litre of Druif. 100% 3 Fonteinen brewed lambik.
Frambozenlambik
bottling date: 29/01/2020 blend 33
For this Frambozenlambik, we macerated raspberries from Ferme Framboos for four months on jonge lambik at a fruit intensity of 382 grams of raspberries per litre of lambik. Lighter in colour due to the applied maceration technique, the raspberry characteristics in aroma and taste of this Frambozenlambik present themselves while opening up. We let this Frambozenlambik rest for almost 18 months before releasing it. 100% 3 Fonteinen brewed lambik.
Aardbei
bottling date: 05/01/2021 blend 6
This Aardbei has shortly macerated on a stainless steel tank and then matured on a foeder for another two months. We used strawberries from Ferme Framboos that were hand-picked in the summer of 2020. We used a single jonge lambik, and we did not blend with any other lambik afterwards. The final fruit intensity amounts up to 623 grams of strawberries per litre of Aardbei.
Oude Kriekenlambik
bottling date: 13/01/2021 blend 15
This is not any Oude Kriek, this is Zéér Oude Kriekenlambik. Instead of using one- and two-year old lambik for maceration and blending, this time we used 36% three-year old lambik (yes, like in more than thirty-six months) and 58% two-year old lambik. The lambikken come from twelve different barrels and eleven different brews. This blend consists of 60% 3 Fonteinen lambik. The final fruit is at 340 grams of sour cherries per litre of this Oude Kriek.
Prium Belle L
06/01/2021 Blend 9 blend 9
This Pruim features the Belle De Louvain, an ancient plum variety, popularly known in Brabant and Limburg province as Paterskloten and Hondskloten respectively. We sourced both these at Hoenshof in Limburg and at Willys orchard on the Wijngaardberg around Rotselaar. We macerated the entire plums for almost five months on lambik from five different barrels and five different brews. Finally, we blended with some young lambik before bottling. Final fruit intensity is 380 grams of Belle De Louvain plums per for almost five months on lambik from five different barrels and five different brews. Finally, we blended with some young lambik before bottling. Final fruit intensity is 380 grams of Belle De Louvain plums per litre of Pruim. 100% 3 Fonteinen.
LOKO Cuisine Menu
Sausage Plate | The Boozy Pig assortment of Eastern European-style sausages, fresh fermented kraut, curry ketchup, brown mustard *VF
4 Cheese Hatch Mac | cavatappi, white cheddar béchamel, Parmesan, chèvre, Gorgonzola, roasted Hatch green chilies *V
Brussels Slaw | shaved Brussels sprouts, endive, radicchio, kale, carrots, dried cherries and cranberries, mustard vinaigrette *V
Raspberry Shortbread Crumbled Cookie *V
*VF-Vegetarian Friendly option available with ticket purchase *V-Vegetarian
Please email micki@greenbenchbrewing if you would like to request the vegetarian option.
LOKO Cuisine Menu
Sausage Plate | The Boozy Pig assortment of Eastern European-style sausages, fresh fermented kraut, curry ketchup, brown mustard *VF
4 Cheese Hatch Mac | cavatappi, white cheddar béchamel, Parmesan, chèvre, Gorgonzola, roasted Hatch green chilies *V
Brussels Slaw | shaved Brussels sprouts, endive, radicchio, kale, carrots, dried cherries and cranberries, mustard vinaigrette *V
Raspberry Shortbread Crumbled Cookie *V
*VF-Vegetarian Friendly option available with ticket purchase *V-Vegetarian
Please email micki@greenbenchbrewing if you would like to request the vegetarian option.
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LocationGreen Bench Brewing Co. (View)
1133 Baum Avenue North
St. Petersburg, FL 33705
United States
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