3 Fonteinen Frambozenlambik: Difference between revisions

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! Image Link

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| 01/16/2018||~~750ml~~||Fold out label, 16th blend of the 2017-~~2018~~ season.||-

| 01/16/2018||750 mL||Fold out label, 16th blend of the 2017-18 season.||-

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| 07/20/2018||~~750ml~~||68th blend of the 2017-~~2018~~ season. 9.5 months maceration, 445 grams of raspberries per liter of lambic||[[File:Frambozenlambik 0,750 - 20 7 2018 - NLFR.jpg|frameless|75px]]

| 07/20/2018||750 mL||68th blend of the 2017-18 season. 9.5 months maceration, 445 grams of raspberries per liter of lambic||[[File:Frambozenlambik 0,750 - 20 7 2018 - NLFR.jpg|frameless|75px]]

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|01/14/2020||~~750ml~~||22nd blend of the 2019-~~2020~~ season, new label.For this small batch frambozenlamik, we used rapsberries from Ferme Framboos, located in beautiful Huldenberg, Flanders. These raspberries, hand-picked in the summer of 2019, macerated for three months on stainless steel. While macerating, we only used lambic originating from one brew and from one barrel; no lambic was added prior to bottling. The final fruit intensity is still 371 grams of raspberries per litre of Frambozenlambik.||[[File:3F Frambozenlambiek 14 Jan 2020.png|frameless|250px]]

|01/14/2020||750 mL||22nd blend of the 2019-20 season, new label.For this small batch frambozenlamik, we used rapsberries from Ferme Framboos, located in beautiful Huldenberg, Flanders. These raspberries, hand-picked in the summer of 2019, macerated for three months on stainless steel. While macerating, we only used lambic originating from one brew and from one barrel; no lambic was added prior to bottling. The final fruit intensity is still 371 grams of raspberries per litre of Frambozenlambik.||[[File:3F Frambozenlambiek 14 Jan 2020.png|frameless|250px]]

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|01/29/2020||~~375ml~~||33rd blend of the 2019-~~2020~~ season. For this Frambozenlambik, we macerated raspberries from Ferme Framboos for four months on jonge lambik at a fruit intensity of 382 grams of raspberreis per liter of lambik. Lighter in color 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.||[[File:3FFrambozenlambik 29 Jan 2020.png|frameless|250px]]

|01/29/2020||375 mL||33rd blend of the 2019-20 season. For this Frambozenlambik, we macerated raspberries from Ferme Framboos for four months on jonge lambik at a fruit intensity of 382 grams of raspberreis per liter of lambik. Lighter in color 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.||[[File:3FFrambozenlambik 29 Jan 2020.png|frameless|250px]]

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 ! Image Link
 |-
-| 01/16/2018||750ml||Fold out label, 16th blend of the 2017-2018 season.||-
+| 01/16/2018||750 mL||Fold out label, 16th blend of the 2017-18 season.||-
 |-
-| 07/20/2018||750ml||68th blend of the 2017-2018 season. 9.5 months maceration, 445 grams of raspberries per liter of lambic||[[File:Frambozenlambik 0,750 - 20 7 2018 - NLFR.jpg|frameless|75px]]
+| 07/20/2018||750 mL||68th blend of the 2017-18 season. 9.5 months maceration, 445 grams of raspberries per liter of lambic||[[File:Frambozenlambik 0,750 - 20 7 2018 - NLFR.jpg|frameless|75px]]
 |-
-|01/14/2020||750ml||22nd blend of the 2019-2020 season, new label.For this small batch frambozenlamik, we used rapsberries from Ferme Framboos, located in beautiful Huldenberg, Flanders. These raspberries, hand-picked in the summer of 2019, macerated for three months on stainless steel. While macerating, we only used lambic originating from one brew and from one barrel; no lambic was added prior to bottling. The final fruit intensity is still 371 grams of raspberries per litre of Frambozenlambik.||[[File:3F Frambozenlambiek 14 Jan 2020.png|frameless|250px]]
+|01/14/2020||750 mL||22nd blend of the 2019-20 season, new label.For this small batch frambozenlamik, we used rapsberries from Ferme Framboos, located in beautiful Huldenberg, Flanders. These raspberries, hand-picked in the summer of 2019, macerated for three months on stainless steel. While macerating, we only used lambic originating from one brew and from one barrel; no lambic was added prior to bottling. The final fruit intensity is still 371 grams of raspberries per litre of Frambozenlambik.||[[File:3F Frambozenlambiek 14 Jan 2020.png|frameless|250px]]
 |-
-|01/29/2020||375ml||33rd blend of the 2019-2020 season. For this Frambozenlambik, we macerated raspberries from Ferme Framboos for four months on jonge lambik at a fruit intensity of 382 grams of raspberreis per liter of lambik. Lighter in color 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.||[[File:3FFrambozenlambik 29 Jan 2020.png|frameless|250px]]
+|01/29/2020||375 mL||33rd blend of the 2019-20 season. For this Frambozenlambik, we macerated raspberries from Ferme Framboos for four months on jonge lambik at a fruit intensity of 382 grams of raspberreis per liter of lambik. Lighter in color 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.||[[File:3FFrambozenlambik 29 Jan 2020.png|frameless|250px]]
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 |}