I addressed the ABV because it was easier. The foeder VS stainless is more complicated. Some time ago (aka when we still had Belgian lambic admins) it was decided that this is not a significant enough difference and more importantly sometimes it isn’t easy to know which technique was used in which batch (it isn’t always mentioned on the label). So from db consistency perspective I would say it wouldn’t be a good move.
That being said, historically toasted oak has been separated from the regular foeder/steel and 18|19 99th blend is macrated on toasted barrel, hence should be a separate entry (and possibly alias for Lot VIII.ii?).
I know this would also create a lot of consistency problems, but another way to separate some newer 3F lambics would be based on whether they use 100% 3F lambic or not (aka green VS brown bottle). Imo it is significant difference (and basically it is the difference between OG & A&G), but the problem is that there are already a lot of mixed ratings under Oude Kriek, Hommage etc.