The yeast at Drie Fonteinen cannot be replicated anywhere else in the world. Not only are they unique to the local terroir, but where else can you find brewery where the local yeasts and bacteria were cooked to 60 degrees Celsius? Because of that fateful day, only the strongest, funkiest yeasts survived.
These yeasts now come together to make 3 Fonteinen lambic. Because of the SpontanAir project, now you too can brew lambic, taking advantage of the benefits of super-yeast.