3 Fonteinen Robijn: Difference between revisions

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__NOTOC__

== Description ==

3 Fonteinen Robijn is an Oude Kriek produced using exclusively toasted oak barrels. The fruit macerates for a minimum of four months (though often longer) in the barrel at a proportion of 1 ~~kilogram of fruit per liter~~ of lambic before being blended and bottled in ~~75cl bottles~~. ~~Its~~ ABV varies by blend.

3 Fonteinen Robijn is an Oude Kriek produced using exclusively toasted oak barrels. The fruit macerates for a minimum of four months (though often longer) in the barrel at a proportion of 1 kg/L of lambic before being blended and bottled in 750 mL format. ABV varies by blend.

==History / Other Notes==

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|06/06/2019||~~750ml~~||79th blend of the 2018-~~2019~~ season. This specific (Oude Kriek) Robijn has no less than 8 months of maceration. The maceration took place in 3 Fonteinen lambic and was then backblended with Lindemans lambic. The final fruit intensity is 373 grams of kriek per liter of Robijn.||[[File:3F Robijn 06 Jun 2019 75 BD.png|frameless|150px]]

|06/06/2019||750 mL||79th blend of the 2018-19 season. This specific (Oude Kriek) Robijn has no less than 8 months of maceration. The maceration took place in 3 Fonteinen lambic and was then backblended with Lindemans lambic. The final fruit intensity is 373 grams of kriek per liter of Robijn.||[[File:3F Robijn 06 Jun 2019 75 BD.png|frameless|150px]]

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|06/21/2019||~~750ml~~||84th blend of the 2018-~~2019~~ season. This specific (Oude Kriek) Robijn has no less than 8 months of maceration. The final fruit intensity is 333 grams of kriek per liter of Robijn. 100% 3 Fonteinen lambic coming from two barrels and two brews.||[[File:3F Robijn 21 Jun 2019 75 BD.png|frameless|150px]]

|06/21/2019||750 mL||84th blend of the 2018-19 season. This specific (Oude Kriek) Robijn has no less than 8 months of maceration. The final fruit intensity is 333 grams of kriek per liter of Robijn. 100% 3 Fonteinen lambic coming from two barrels and two brews.||[[File:3F Robijn 21 Jun 2019 75 BD.png|frameless|150px]]

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|08/07/2019||~~750ml~~||100th blend of the 2018-~~2019~~ season. This specific (Oude Kriek) Robijn was macerated for approximately 6 months. The final fruit intensity totals 311grams of kriek per liter of Robijn. 100% 3 Fonteinen lambic coming from five different barrels and nine different brews. This this blend we also used some old lambic.||[[File:3F Robijn 07 Aug 2019.png|frameless|~~50px~~]]

|08/07/2019||750 mL||100th blend of the 2018-19 season. This specific (Oude Kriek) Robijn was macerated for approximately 6 months. The final fruit intensity totals 311grams of kriek per liter of Robijn. 100% 3 Fonteinen lambic coming from five different barrels and nine different brews. This this blend we also used some old lambic.||[[File:3F Robijn 07 Aug 2019.png|frameless|150px]]

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|08/28/2019||750 mL||104th blend of the 2018-19 season. This specific (Oude Kriek) Robijn has nearly 10 months of maceration. The final fruit intensity is around 695 grams of cherries per liter of Robijn. 100% 3 Fontinen coming from three barrels and six brews. 70% of this blend is three year old lambic.||[[File:3F Robijn 28 Aug 2019.png|frameless|150px]]

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 __NOTOC__
 == Description ==
-Fonteinen Robijn is an Oude Kriek produced using exclusively toasted oak barrels. The fruit macerates for a minimum of four months (though often longer) in the barrel at a proportion of 1 kilogram of fruit per liter of lambic before being blended and bottled in 75cl bottles. Its ABV varies by blend.
+Fonteinen Robijn is an Oude Kriek produced using exclusively toasted oak barrels. The fruit macerates for a minimum of four months (though often longer) in the barrel at a proportion of 1 kg/L of lambic before being blended and bottled in 750 mL format. ABV varies by blend.
 ==History / Other Notes==
@@ Line 17: / Line 17: @@
 ! Image Link
 |-
-|06/06/2019||750ml||79th blend of the 2018-2019 season. This specific (Oude Kriek) Robijn has no less than 8 months of maceration. The maceration took place in 3 Fonteinen lambic and was then backblended with Lindemans lambic. The final fruit intensity is 373 grams of kriek per liter of Robijn.||[[File:3F Robijn 06 Jun 2019 75 BD.png|frameless|150px]]
+|06/06/2019||750 mL||79th blend of the 2018-19 season. This specific (Oude Kriek) Robijn has no less than 8 months of maceration. The maceration took place in 3 Fonteinen lambic and was then backblended with Lindemans lambic. The final fruit intensity is 373 grams of kriek per liter of Robijn.||[[File:3F Robijn 06 Jun 2019 75 BD.png|frameless|150px]]
 |-
-|06/21/2019||750ml||84th blend of the 2018-2019 season. This specific (Oude Kriek) Robijn has no less than 8 months of maceration. The final fruit intensity is 333 grams of kriek per liter of Robijn. 100% 3 Fonteinen lambic coming from two barrels and two brews.||[[File:3F Robijn 21 Jun 2019 75 BD.png|frameless|150px]]
+|06/21/2019||750 mL||84th blend of the 2018-19 season. This specific (Oude Kriek) Robijn has no less than 8 months of maceration. The final fruit intensity is 333 grams of kriek per liter of Robijn. 100% 3 Fonteinen lambic coming from two barrels and two brews.||[[File:3F Robijn 21 Jun 2019 75 BD.png|frameless|150px]]
 |-
-|08/07/2019||750ml||100th blend of the 2018-2019 season.  This specific (Oude Kriek) Robijn was macerated for approximately 6 months. The final fruit intensity totals 311grams of kriek per liter of Robijn. 100% 3 Fonteinen lambic coming from five different barrels and nine different  brews. This this blend  we also used some old lambic.||[[File:3F Robijn 07 Aug 2019.png|frameless|50px]]
+|08/07/2019||750 mL||100th blend of the 2018-19 season.  This specific (Oude Kriek) Robijn was macerated for approximately 6 months. The final fruit intensity totals 311grams of kriek per liter of Robijn. 100% 3 Fonteinen lambic coming from five different barrels and nine different  brews. This this blend  we also used some old lambic.||[[File:3F Robijn 07 Aug 2019.png|frameless|150px]]
+|-
+|08/28/2019||750 mL||104th blend of the 2018-19 season. This specific (Oude Kriek) Robijn has nearly 10 months of maceration. The final fruit intensity is around 695 grams of cherries per liter of Robijn. 100% 3 Fontinen coming from three barrels and six brews. 70% of this blend is three year old lambic.||[[File:3F Robijn 28 Aug 2019.png|frameless|150px]]
 |-
 |}