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|02/05/2020||375ml||New paper label, 35th blend of the 2019-2020 season. For this specific Oude Kriek, we macerated sour cherries with jonge lambikken from three different brews and from one and the same barrel, during six months on stainless steel. We blended with another jonge lambik to a final fruit intensity of 353 grams of sour cherries per litre of Oude Kriek. We kept this bottle for almost 18months in our own cellars before releasing this Oude Kriek.||[[File:3F Oude Kriek 05 Feb 2020.png|frameless|150px]]
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|02/20/2020||750ml||New paper label, 46th blend of the 2019-2020 season. This Oude Kriek is typified by a long maceration of six and a half months on oak barrels. While most of the sour cherries were macerated on toasted oak, we decided to blend these to an Oude Kriek rather than a Robijn as we deemed the toast characteristics more subtle. We used five different lambikken from seven different brews. We let this Oude Kriek, wit ha 32% fruit intensity, settle for well over a year before releasing it. This way, the weighted average of this bottle is well over 30 months when released.||[[File:3F Oude Kriek 20 Feb 2020.png|frameless|250px]]
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