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On Tuesday, December 5, Monk’s Café welcomes Shaun Hill of Hill Farmstead and Christian Gregory of 3 Fonteinen to the back bar for the world premiere of 3 Fonteinen Resonance, a friendship blend.
“In October 2019, Hill Farmstead’s Shaun Hill joined Michaël Blancquaert in the cellars of Brouwerij 3 Fonteinen to gather together threads of a celebratory assemblage, affirming friendships and perspectives for the art of blending. Brought to culmination through a deeply held sense of mutual admiration, shared respect, and the singular pursuit of an ideal; a living tribute to Armand Debelder, whose balanced, harmonious blends imbued upon Shaun a formative sense memory that has reverberated and inspired for the many years since their first meeting. Resonance.”
3 Fonteinen Zenne y Frontera 21|22 Batch 107 and Hill Farmstead’s Samuel (Vintage 2017) will join 3F Resonance on the tasting menu. All three beers will be served in five ounce pours, accompanied by a selection of three Vermont cheeses.
Zenne y Frontera Batch 107 is a blend of two- and three year old lambikken, aged in Moscatel barrels from the South of Spain. This is incredibly limited; only four cases came to the US, and we have three of them. Samuel is the original batch, brewed in 2016, bottled in 2017 and released in February 2019.
In order to provide this rare opportunity to the greatest number of people, each seated session will host 25 guests for one hour only. Additional special 3 Fonteinen and Hill Farmstead beer will be available after 3:30pm for guests to enjoy a la carte, in the front bar and dining room.
Tickets for three one-hour, seated tasting sessions go on sale on Tuesday, November 28 at 10am ET, and can be purchased only by calling Monk’s Café at 215-545-7005 from 10am on Nov. 28.
Each $50 ticket includes five ounces each of three extraordinary beers, a curated cheese plate, taxes and service charge. Please join us for this once in a lifetime afternoon celebrating tradition, innovation and friendship.
Session One: 3:30-4:30pm
Session Two: 5-6pm
Session Three: 6:30-7:30pm
Back bar reopens for service: 8pm
Bottling date: 10/16/2019
6.3%abv
In October 2019, Hill Farmstead’s Shaun Hill joined Michaël Blancquaert in the cellars of Brouwerij 3 Fonteinen to gather together threads of a celebratory assemblage, affirming friendships and perspectives for the art of blending. Brought to culmination through a deeply held sense of mutual admiration, shared respect, and the singular pursuit of an ideal; a living tribute to Armand Debelder, whose balanced, harmonious blends imbued upon Shaun a formative sense memory that has reverberated and inspired for the many years since their first meeting. Resonance.
Bottling date: 07/09/2022
Alongside Palomino (for most sherry) and Pedro Ximénez (for sherry carrying that respective name) grapes, some sherry bodegas also vinify the Muscatel grape to a sweet, densely legged, fortified wine with long barrel aging. For this small batch of Zenne y Frontera, we aged two- and three-year-old lambikken on Moscatel barrels from the south of Spain. At bottling, the weighted average age of this blend was more than 31 months. The lambikken originates from four different barrels and nine different brews. Only four cases came to the US and we have three of them. 614 bottles produced.
Release #1
6% abv
“Samuel Hill (1820-1899) was my great-great-uncle, brother of Ephraim, and a widely accomplished individual. He served in the Union army at the Battle of Gettysburg. An early agricultural innovator, he held several patents for milk cooling and cream separation; if you've visited our taproom, you've likely seen a reproduction of that patent on display. He moved a house, midwinter, with horses from North Greensboro to Greensboro Village and also helped build the first road from Greensboro to Greensboro Bend.
I spent more than 6 years contemplating such a beer that might be worthy of Samuel's name. In an attempt to honor this intrepid relative, I realized that his namesake beer must be comprised of the same nuances that defined two of my favorite beers: Le Sarrasin and Vera Mae. We set out by crafting a base of buckwheat, spelt, Vermont wildflower honey, and the same hops used in both Vera and Sarrasin. Following shifting seasons of rest in wine barrels and more than a year of bottle conditioning, we are finally able to present a beer that is more than 9 years in the making and worthy of Samuel's name.” ~Shaun Hill
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