Drie Fonteinen (three fountains) is a café in Beersel that blends its own gueuze (but note the alternative spelling used) from three lambics aged one, two and three years, without sweetening it. The resulting beer is bottled in Champagne-style corked wine bottles, and pours with a huge bubbly head that lasts well. On the nose it is incredibly fruity; with loads of apples, pears, citrusy lemon/lime, a little chalk from the yeast and even a distinct rubbery note, mixed with sweat. In the mouth it is extremely sour, spritzy without being too fizzy, and contains sharp apple, orange and grapefruit notes. Rolling it around the tongue also reveals faint berry fruit (although doing so also sets your teeth on edge and makes you squint with the acidity). Finish becomes bitter (probably due to the yeast being mixed in) and is incredibly palate-cleansing. Aftertaste is very dry; leaving a faint malt and even a slight hop sensation (unusual to detect this in a gueuze because very old hops are used to avoid a strong hop aroma). All in all a staggeringly complex, extremely refreshing beer, perhaps a little challenging to the lambic newcomer - the more commercial producers tend to sweeten their lambics - but well worth the effort of acquiring the taste.

	Oud Beersel Gueuze is a classic among Belgian beers. Following spontaneous fermentation in wooden barrels (no yeast or sugar added), young and old lambic are blended; which results in a dry, tart and fruity wine like taste. Oud Beersel Geuze is the white sparkling wine of the beer world.

This is definitely not a mass-produced lambic. Unlike some lambics which are barely aged at all, those from Hanssens are matured for three years before they leave the brewery. As with the traditional practice of producing lambic, each batch is placed in vats in a barn with an open roof right after boiling to allow it to be fermented by the wild yeasts in the Senne Valley for one night. After its night upstairs, the beer is placed in wooden barrels which contain their own unique micro flora to ferment the lamic for six months. The secondary fermentation occurs in the barrels when fresh cherries from the Senne Valley are placed in each barrel to provide additional sugar for the yeasts.

Oud Beersel Oude Kriek is an artisanal product, made from real cherries and Oud Beersel lambic matured in old barrels. They are slowly absorbed into the lambic, which develops a fruity character and a ruby red colour. Oud Beersel Oude Kriek is unique of its type in that it contains around 400 grams of cherries per litre. Oud Beersel Oude Kriek has no added sugar and contains no artificial flavourings or preservatives. the Oud Beersel Oude Kriek has a pleasant sourness of champagne. The real cherries unveil an overwhelming fruitiness and the touch of almonds of the pip completes the joy. The spontaneous re-fermentation marries the cherries with the lambic and form together a pleasant tasting experience.