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In 1997 Armand became a founding member of [[HORAL|HORAL]], the High Council of Artisanal Lambic Beers which strives for the protection of traditional lambic beers<ref name=“Horal3F”>http://www.horal.be/vereniging/3-fonteinen-beersel Horal - 3 Fonteinen</ref>. In 1998 Armand leased a computerized brewing system and had it installed becoming the first new lambic brewery in decades with his first batch brewed in 1999. In the meantime, Armand would save up for his own installation. Until then, Armand had only been blending lambic from the three breweries. As this was the first new lambic brewery to be seen in Belgium for nearly eighty years<ref name=“LambicLand”>Tim Webb, Chris Pollard, Siobhan McGinn, [[Books#LambicLand: A Journey Round the Most Unusual Beers in the World|LambicLand: A Journey Round the Most Unusual Beers in the World]], 2010</ref>, many banks were unwilling to fund Armand’s venture to buy the necessary equipment. To help facilitate the purchase, Armand and his brother split the business with Guido taking the restaurant café and Armand forming AD Bieren bvba, the company under which Drie Fonteinen beers are brewed.<ref name=“LambicLand”>Tim Webb, Chris Pollard, Siobhan McGinn, [[Books#LambicLand: A Journey Round the Most Unusual Beers in the World|LambicLand: A Journey Round the Most Unusual Beers in the World]], 2010</ref> Brewing his own lambic, Armand was now able to fully manage his own product.
In the 1999-2000 season Armand began making to make preparations to begin foreign exports. In 2006 Drie Fonteinen Oude Geuze and Oude Kriek received recognition and protection as a traditional Flemish regional product.<ref name=“Horal3F”>http://www.horal.be/vereniging/3-fonteinen-beersel Horal - 3 Fonteinen</ref> As the lambic revival picked up in the early 2000’s, Drie Fonteinen continued to be one of the most prolific and traditional producers. This all changed on May 16, 2009. As Armand entered his warehouse in Essenbeek he was met with a blast of hot air that signified a massive failure of the climate control mechanism. The Thermostat Incident, as it would come to be called, was the result of a faulty thermostat causing the hot air blower to not turn off. As a result, the temperature had risen to as high as 60 degrees Celsius (140 degrees Fahrenheit) essentially cooking over 80,000 bottles of lambic and causing some of them to explode. Only some bottles of the Oude Kriek were salvageable and today are affectionately known as “Hot Cherry” bottles amongst lambic aficionados.
This huge financial loss of a year’s worth of product, coupled with the fact that the ten-year brewing equipment lease was about to run out caused Armand to not renew the lease. The remaining capital invested in his own brewing system had to be divested to meet other financial obligations of the brewery. Armand’s last official brew of the pre-Thermostat Incident was in March of 2009.<ref name=“GeuzeKriek”>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>