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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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|09/09/2020||750ml||**PEATED KRIEK, new round label** New paper label, 75th blend of the 2019-2020 season. This Oude Kriek was macerated with sour cherries for almost eleven months. The lambikken used while macerating were both one- and two-year old. We also used on-, two-, and three-yyear old lambikken from (peated) sherryy barrels to blend the sour cherry lambik into a Kriek. By doing so, the weigthed average of this Kriek is a tad less than two-and-a-half years upon release. Final fruit intensityy of 354 grams per liter of Kriek. 100% 3 Fonteinen.||[[File:3F OK Peated 09 Sep 2020.png|frameless|150px]]
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