3 Fonteinen Druif/Kriek is obtained by the successive maceration of grapes and cherries on lambik. Natural fruit, without the addition of syrups, or sugars. Unfiltered and unpasteurized.

For this Druif/Kriek, 3F blended a Belgian Dornfelder druivenlambik and a kriekenlambik in a 50/50 proportion. They used both young and two-year old lambics, originating from nine different barrels and nine different brews.

The combined maceration took eight months and the final fruit intensity is 510 grams per litre of sour cherries and freshly pressed, skin-macerated grape juice.