Brouwerij Omer Vander Ghinste (Bockor) - Revision history

Matt: /* Omer Vander Ghinste Definition of Lambic */

2017-12-27T15:53:47Z

Omer Vander Ghinste Definition of Lambic

← Older revision		Revision as of 15:53, 27 December 2017
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	==Omer Vander Ghinste Definition of Lambic==		==Omer Vander Ghinste Definition of Lambic==
	Following the success of [[Brouwerij_Van_Honsebrouck\|Brouwerij Van Honsebrouck's]] introduction of the Saint Louis line in 1958, Vander Ghinste followed suit in 1970 producing a filtered and sweetened product, Gueuze Lambic Jacobins. ~~Until 1981,~~ Bockor purchased lambic wort from Heyvaert in Asse when the brewery ceased production. It was aged in various barrels and foeders of 200, 120, and 65 hectoliters before being packaged and sold. After that, they began to brew their own spontaneously fermented beer with a [[koelschip]] having been installed in 1929 for their own products. According to Van den Steen, Vander Ghinste uses 33% wheat and 67% malted barley for their brews.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>		Following the success of [[Brouwerij_Van_Honsebrouck\|Brouwerij Van Honsebrouck's]] introduction of the Saint Louis line in 1958, Vander Ghinste followed suit in 1970 producing a filtered and sweetened product, Gueuze Lambic Jacobins. Bockor purchased lambic wort from Heyvaert in Asse until 1981, when the brewery ceased production. It was aged in various barrels and foeders of 200, 120, and 65 hectoliters before being packaged and sold. After that, they began to brew their own spontaneously fermented beer with a [[koelschip]] having been installed in 1929 for their own products. According to Van den Steen, Vander Ghinste uses 33% wheat and 67% malted barley for their brews.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

	Buren quotes Omer Jean Vander Ghinste, the fourth generation owner of the brewery in 1992 as saying that the Bellegem region, the “Leiestreek” also has its lambic, and that he got the confirmation of a professor from Ghent, Monsieur Baetsle, who said: “the idea that lambic originated in the Senne valley is, above all, historic. In the current commercial sense, we must examine if these microorganisms that trigger spontaneous fermentation come from the Senne or from elsewhere… Besides, a 100% artisanal gueuze isn’t part of our times anymore, that beer is too sour." Additionally, the professor seems to advocate a “judicious cutting of the spontaneously fermented acidic beer with a young beer" to make it more palatable.<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>		Buren quotes Omer Jean Vander Ghinste, the fourth generation owner of the brewery in 1992 as saying that the Bellegem region, the “Leiestreek” also has its lambic, and that he got the confirmation of a professor from Ghent, Monsieur Baetsle, who said: “the idea that lambic originated in the Senne valley is, above all, historic. In the current commercial sense, we must examine if these microorganisms that trigger spontaneous fermentation come from the Senne or from elsewhere… Besides, a 100% artisanal gueuze isn’t part of our times anymore, that beer is too sour." Additionally, the professor seems to advocate a “judicious cutting of the spontaneously fermented acidic beer with a young beer" to make it more palatable.<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>

Adam at 15:04, 29 October 2016

2016-10-29T15:04:49Z

← Older revision		Revision as of 15:04, 29 October 2016
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	==History==		==History==
	~~[[File:Plaque_omer_vandenberghen1.jpg\|thumb\|right\|Old Omer Vander Ghinste plaque]]~~
	Brouwerij Omer Vander Ghinste was founded in May of 1892 when Remi Vander Ghinste bought the brewery for his son Omer. The building itself housed a brewery as early as 1869 according to records.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> Initially, Vander Ghinste brewed a brown ale typical of the West Flanders region at the time. Remi's son, Omer Remi, ran the brewery until turning it over to his son (also named Omer Remi) in 1952.		Brouwerij Omer Vander Ghinste was founded in May of 1892 when Remi Vander Ghinste bought the brewery for his son Omer. The building itself housed a brewery as early as 1869 according to records.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> Initially, Vander Ghinste brewed a brown ale typical of the West Flanders region at the time. Remi's son, Omer Remi, ran the brewery until turning it over to his son (also named Omer Remi) in 1952.

Adam: /* History */

2016-10-29T14:56:41Z

History

← Older revision		Revision as of 14:56, 29 October 2016
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	==History==		==History==
			[[File:Plaque_omer_vandenberghen1.jpg\|thumb\|right\|Old Omer Vander Ghinste plaque]]
	Brouwerij Omer Vander Ghinste was founded in May of 1892 when Remi Vander Ghinste bought the brewery for his son Omer. The building itself housed a brewery as early as 1869 according to records.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> Initially, Vander Ghinste brewed a brown ale typical of the West Flanders region at the time. Remi's son, Omer Remi, ran the brewery until turning it over to his son (also named Omer Remi) in 1952.		Brouwerij Omer Vander Ghinste was founded in May of 1892 when Remi Vander Ghinste bought the brewery for his son Omer. The building itself housed a brewery as early as 1869 according to records.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> Initially, Vander Ghinste brewed a brown ale typical of the West Flanders region at the time. Remi's son, Omer Remi, ran the brewery until turning it over to his son (also named Omer Remi) in 1952.

Adam at 01:37, 1 June 2015

2015-06-01T01:37:57Z

← Older revision		Revision as of 01:37, 1 June 2015
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	'''Phone:''' +32 (0)56 23 51 71		'''Phone:''' +32 (0)56 23 51 71

	'''Address:''' Kwabrugstraat 5, B-8510 ~~Bellgem~~		'''Address:''' Kwabrugstraat 5, B-8510 Bellegem

	==Overview==		==Overview==

Adam at 00:59, 1 June 2015

2015-06-01T00:59:09Z

← Older revision		Revision as of 00:59, 1 June 2015
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			[[West_Flanders\|← West Flanders]]
	[[File:OmerVanderGhinsteLogo.gif\|right\|300px]]		[[File:OmerVanderGhinsteLogo.gif\|right\|300px]]
	'''Website:''' http://www.omervanderghinste.be		'''Website:''' http://www.omervanderghinste.be
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	==References==		==References==
	<references />		<references />

			[[West_Flanders\|← West Flanders]]

Adam: /* Omer Vander Ghinste Definition of Lambic */

2015-06-01T00:58:14Z

Omer Vander Ghinste Definition of Lambic

← Older revision		Revision as of 00:58, 1 June 2015
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	==Omer Vander Ghinste Definition of Lambic==		==Omer Vander Ghinste Definition of Lambic==
	Following the success of [[Brouwerij_Van_Honsebrouck\|Brouwerij Van Honsebrouck's]] introduction of the Saint Louis line in 1958, Vander Ghinste followed suit in 1970 producing a filtered and sweetened product, Gueuze Lambic Jacobins. Until 1981, Bockor purchased lambic wort from Heyvaert in Asse when the brewery ceased production. It was aged in various barrels and foeders of 200, 120, and 65 hectoliters before being packaged and sold. After that, they began to brew their own spontaneously fermented beer with a [koelschip] having been installed in 1929 for their own products. According to Van den Steen, Vander Ghinste uses 33% wheat and 67% malted barley for their brews.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>		Following the success of [[Brouwerij_Van_Honsebrouck\|Brouwerij Van Honsebrouck's]] introduction of the Saint Louis line in 1958, Vander Ghinste followed suit in 1970 producing a filtered and sweetened product, Gueuze Lambic Jacobins. Until 1981, Bockor purchased lambic wort from Heyvaert in Asse when the brewery ceased production. It was aged in various barrels and foeders of 200, 120, and 65 hectoliters before being packaged and sold. After that, they began to brew their own spontaneously fermented beer with a [[koelschip]] having been installed in 1929 for their own products. According to Van den Steen, Vander Ghinste uses 33% wheat and 67% malted barley for their brews.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

	Buren quotes Omer Jean Vander Ghinste, the fourth generation owner of the brewery in 1992 as saying that the Bellegem region, the “Leiestreek” also has its lambic, and that he got the confirmation of a professor from Ghent, Monsieur Baetsle, who said: “the idea that lambic originated in the Senne valley is, above all, historic. In the current commercial sense, we must examine if these microorganisms that trigger spontaneous fermentation come from the Senne or from elsewhere… Besides, a 100% artisanal gueuze isn’t part of our times anymore, that beer is too sour." Additionally, the professor seems to advocate a “judicious cutting of the spontaneously fermented acidic beer with a young beer" to make it more palatable.<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>		Buren quotes Omer Jean Vander Ghinste, the fourth generation owner of the brewery in 1992 as saying that the Bellegem region, the “Leiestreek” also has its lambic, and that he got the confirmation of a professor from Ghent, Monsieur Baetsle, who said: “the idea that lambic originated in the Senne valley is, above all, historic. In the current commercial sense, we must examine if these microorganisms that trigger spontaneous fermentation come from the Senne or from elsewhere… Besides, a 100% artisanal gueuze isn’t part of our times anymore, that beer is too sour." Additionally, the professor seems to advocate a “judicious cutting of the spontaneously fermented acidic beer with a young beer" to make it more palatable.<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>

Adam at 00:57, 1 June 2015

2015-06-01T00:57:49Z

← Older revision		Revision as of 00:57, 1 June 2015
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	==Omer Vander Ghinste Definition of Lambic==		==Omer Vander Ghinste Definition of Lambic==
	Following the success of [[Brouwerij_Van_Honsebrouck\|Brouwerij Van Honsebrouck's]] introduction of the Saint Louis line in 1958, Vander Ghinste followed suit in 1970 producing a filtered and sweetened product, Gueuze Lambic Jacobins. Until 1981, Bockor purchased lambic wort from Heyvaert in Asse when the brewery ceased production. It was aged in various barrels and foeders of 200, 120, and 65 hectoliters before being packaged and sold. After that, they began to brew their own spontaneously fermented beer with a ~~coolship~~ having been installed in 1929 for their own products. According to Van den Steen, Vander Ghinste uses 33% wheat and 67% malted barley for their brews.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>		Following the success of [[Brouwerij_Van_Honsebrouck\|Brouwerij Van Honsebrouck's]] introduction of the Saint Louis line in 1958, Vander Ghinste followed suit in 1970 producing a filtered and sweetened product, Gueuze Lambic Jacobins. Until 1981, Bockor purchased lambic wort from Heyvaert in Asse when the brewery ceased production. It was aged in various barrels and foeders of 200, 120, and 65 hectoliters before being packaged and sold. After that, they began to brew their own spontaneously fermented beer with a [koelschip] having been installed in 1929 for their own products. According to Van den Steen, Vander Ghinste uses 33% wheat and 67% malted barley for their brews.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

	Buren quotes Omer Jean Vander Ghinste, the fourth generation owner of the brewery in 1992 as saying that the Bellegem region, the “Leiestreek” also has its lambic, and that he got the confirmation of a professor from Ghent, Monsieur Baetsle, who said: “the idea that lambic originated in the Senne valley is, above all, historic. In the current commercial sense, we must examine if these microorganisms that trigger spontaneous fermentation come from the Senne or from elsewhere… Besides, a 100% artisanal gueuze isn’t part of our times anymore, that beer is too sour." Additionally, the professor seems to advocate a “judicious cutting of the spontaneously fermented acidic beer with a young beer" to make it more palatable.<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>		Buren quotes Omer Jean Vander Ghinste, the fourth generation owner of the brewery in 1992 as saying that the Bellegem region, the “Leiestreek” also has its lambic, and that he got the confirmation of a professor from Ghent, Monsieur Baetsle, who said: “the idea that lambic originated in the Senne valley is, above all, historic. In the current commercial sense, we must examine if these microorganisms that trigger spontaneous fermentation come from the Senne or from elsewhere… Besides, a 100% artisanal gueuze isn’t part of our times anymore, that beer is too sour." Additionally, the professor seems to advocate a “judicious cutting of the spontaneously fermented acidic beer with a young beer" to make it more palatable.<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>

Matt: /* Omer Vander Ghinste Definition of Lambic */

2015-05-29T12:00:00Z

Omer Vander Ghinste Definition of Lambic

← Older revision		Revision as of 12:00, 29 May 2015
Line 19:		Line 19:
	Following the success of [[Brouwerij_Van_Honsebrouck\|Brouwerij Van Honsebrouck's]] introduction of the Saint Louis line in 1958, Vander Ghinste followed suit in 1970 producing a filtered and sweetened product, Gueuze Lambic Jacobins. Until 1981, Bockor purchased lambic wort from Heyvaert in Asse when the brewery ceased production. It was aged in various barrels and foeders of 200, 120, and 65 hectoliters before being packaged and sold. After that, they began to brew their own spontaneously fermented beer with a coolship having been installed in 1929 for their own products. According to Van den Steen, Vander Ghinste uses 33% wheat and 67% malted barley for their brews.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>		Following the success of [[Brouwerij_Van_Honsebrouck\|Brouwerij Van Honsebrouck's]] introduction of the Saint Louis line in 1958, Vander Ghinste followed suit in 1970 producing a filtered and sweetened product, Gueuze Lambic Jacobins. Until 1981, Bockor purchased lambic wort from Heyvaert in Asse when the brewery ceased production. It was aged in various barrels and foeders of 200, 120, and 65 hectoliters before being packaged and sold. After that, they began to brew their own spontaneously fermented beer with a coolship having been installed in 1929 for their own products. According to Van den Steen, Vander Ghinste uses 33% wheat and 67% malted barley for their brews.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

	Buren quotes Omer Jean Vander Ghinste, the fourth generation owner of the brewery in 1992 as saying that the Bellegem region, the “Leiestreek” also has its lambic, and that he got the confirmation of a professor from Ghent, Monsieur Baetsle, who said: “the idea that lambic originated in the Senne valley is, above all, historic. In the current commercial sense, we must examine if these microorganisms that trigger spontaneous fermentation come from the Senne or from ~~elsewehre…~~ Besides, a 100% ~~artisinal~~ gueuze isn’t part of our times anymore, that beer is too sour." Additionally, the professor seems to advocate a “judicious cutting of the spontaneously fermented acidic beer with a young beer" to make it more palatable.<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>		Buren quotes Omer Jean Vander Ghinste, the fourth generation owner of the brewery in 1992 as saying that the Bellegem region, the “Leiestreek” also has its lambic, and that he got the confirmation of a professor from Ghent, Monsieur Baetsle, who said: “the idea that lambic originated in the Senne valley is, above all, historic. In the current commercial sense, we must examine if these microorganisms that trigger spontaneous fermentation come from the Senne or from elsewhere… Besides, a 100% artisanal gueuze isn’t part of our times anymore, that beer is too sour." Additionally, the professor seems to advocate a “judicious cutting of the spontaneously fermented acidic beer with a young beer" to make it more palatable.<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>

	The name Jacobins refers to a a famous monastery, the hospice Saint Jacques, built in 1218 to house traveling pilgrims. The connection to Vander Ghinste is that the owner during World War I briefly stayed at Rue des Jacobins in Paris, and therefore got the name for his beers. During the French Revolution, revolutionaries met on this street in October 1789 when the government was moved to Paris.		The name Jacobins refers to a a famous monastery, the hospice Saint Jacques, built in 1218 to house traveling pilgrims. The connection to Vander Ghinste is that the owner during World War I briefly stayed at Rue des Jacobins in Paris, and therefore got the name for his beers. During the French Revolution, revolutionaries met on this street in October 1789 when the government was moved to Paris.

Adam at 02:50, 29 May 2015

2015-05-29T02:50:50Z

← Older revision		Revision as of 02:50, 29 May 2015
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	* Passion Max		* Passion Max
	* Rosé Max		* Rosé Max


	==References==		==References==
	<references />		<references />

Adam: /* History */

2015-05-29T02:50:05Z

History

← Older revision		Revision as of 02:50, 29 May 2015
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	In 1963 Omer Vander Ghinste III and his brother Pierre took over the operation of the brewery. With the popularity of sweetened commercial lambic growing, Omer III opted to bring Van Honsebrouck beers into the province to supply to his various bars and customers. However, by 1970 Omer III was ready to produce his own version.		In 1963 Omer Vander Ghinste III and his brother Pierre took over the operation of the brewery. With the popularity of sweetened commercial lambic growing, Omer III opted to bring Van Honsebrouck beers into the province to supply to his various bars and customers. However, by 1970 Omer III was ready to produce his own version.

			The brewery is currently in its fourth generation of family ownership under Omer Jean Vander Ghinste.

	==Omer Vander Ghinste Definition of Lambic==		==Omer Vander Ghinste Definition of Lambic==