Brouwerij Van Honsebrouck - Revision history

Matt: Updated address and notes to reflect current brewery location.

2019-05-22T23:57:47Z

Updated address and notes to reflect current brewery location.

← Older revision		Revision as of 23:57, 22 May 2019
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	'''Phone:''' +32(0)51 33 51 60		'''Phone:''' +32(0)51 33 51 60

	'''Address:''' ~~Oostrozebekestraat 43~~, ~~8770 Ingelmunster~~		'''Address:''' Brouwerijstraat 1, 8870 Emelgem (Izegem)

	==Overview==		==Overview==
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	<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>		<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>

	Wort was transferred into oak foeders that held Bacchus and blended with a house-brewed wort. This eventually inoculated the yeast culture into the foeders which lead to in-house production of spontaneously fermented ale after their wort supplier ceased production. In an attempt to replicate the environment in the Pajottendland the brewery experimented with trucking their wort into the region for cooling. The experiment was ultimately unsuccessful, and all spontaneous fermentation is done in-house today.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> In 1969 Van Honsebrouck became the second largest "gueuze" producer in Belgium behind Belle-Vue using 700,000 kg of malt.<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>		Wort was transferred into oak foeders that held Bacchus and blended with a house-brewed wort. This eventually inoculated the yeast culture into the foeders which lead to in-house production of spontaneously fermented ale after their wort supplier ceased production. In an attempt to replicate the environment in the Pajottendland the brewery experimented with trucking their wort into the region for cooling. The experiment was ultimately unsuccessful, and all spontaneous fermentation is done in-house today.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> In 1969, Van Honsebrouck became the second largest "gueuze" producer in Belgium behind Belle-Vue using 700,000 kg of malt.<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>

	In 1986 Van Honsebrouck introduced the Kasteel line of beers which are not spontaneously fermented.		In 1986, Van Honsebrouck introduced the Kasteel line of beers which are not spontaneously fermented.
	<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref> Since 1997, Van Honsebrouck has produced what they call a traditional product, Gueuze Fond Tradition. Wood shavings and oak bars were used from 2008 until 2012 when new foeders were set up for the beers.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> In 2009, Xavier Van Honsebrouck took over the brewery as the 5th generation owner. As of 2010, 45% of the annual production is dedicated to spontaneous fermentation beers.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>		<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref> Since 1997, Van Honsebrouck has produced what they call a traditional product, Gueuze Fond Tradition. Wood shavings and oak bars were used from 2008 until 2012 when new foeders were set up for the beers.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> In 2009, Xavier Van Honsebrouck took over the brewery as the 5th generation owner. As of 2010, 45% of the annual production is dedicated to spontaneous fermentation beers.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

	The brewery ~~is planning to move~~ to a 7.5-acre site of ~~the~~ former furniture factory in Izegem. The new brewery ~~will have~~ a capacity of 200,000 hectoliters, doubling that of the ~~current~~ brewery in Inglemunster.<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>		The brewery moved to a 7.5-acre site of a former furniture factory in Izegem, which opened in 2016 after a €30 million expansion. The new brewery has a capacity of 200,000 hectoliters, doubling that of the previous brewery site in Inglemunster.<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>

	==Van Honsebrouck Definition of Lambic==		==Van Honsebrouck Definition of Lambic==

Matt: added the Vieux Bruges & Bruxelles labels, 2 are still in production and sold at EU Aldi's (Vieux Bruxelles Framboise & Kriek).

2017-12-27T15:47:01Z

added the Vieux Bruges & Bruxelles labels, 2 are still in production and sold at EU Aldi's (Vieux Bruxelles Framboise & Kriek).

← Older revision		Revision as of 15:47, 27 December 2017
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	* [[Saint Louis Premium Pêche]]		* [[Saint Louis Premium Pêche]]
	* [[Saint Louis Wild Kersen Bier]]		* [[Saint Louis Wild Kersen Bier]]
			* Vieux Bruges Framboise Lambic
			* Vieux Bruges Gueuze Lambic
			* Vieux Bruges Kriek Lambic
			* Vieux Bruges Peche Lambic
			* Vieux Bruxelles Framboise Lambic
			* Vieux Bruxelles Gueuze Lambic
			* Vieux Bruxelles Kriek Lambic

	==References==		==References==
	<references />		<references />
	[[West_Flanders\|← West Flanders]]		[[West_Flanders\|← West Flanders]]

Adam at 01:00, 1 June 2015

2015-06-01T01:00:17Z

← Older revision		Revision as of 01:00, 1 June 2015
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			[[West_Flanders\|← West Flanders]]
	[[File:Logo Van Honsebrouck.gif\|300px\|right]]		[[File:Logo Van Honsebrouck.gif\|300px\|right]]
	'''Website (Dutch, French, English, Spanish):''' http://www.vanhonsebrouck.be		'''Website (Dutch, French, English, Spanish):''' http://www.vanhonsebrouck.be
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	==References==		==References==
	<references />		<references />
			[[West_Flanders\|← West Flanders]]

Adam: /* Overview */

2015-05-29T03:02:58Z

Overview

← Older revision		Revision as of 03:02, 29 May 2015
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	==Overview==		==Overview==
	Van Honsebrouck is a producer of ~~spontaneous fermentation~~ beers as well as ales and lagers. The brewery began producing spontaneously ~~fermend~~ beers based on the the success of [[Brasserie_Belle_Vue\|Belle-Vue]] in the 1950s. By the early 1970's they were brewing their own spontaneously fermented products using a [[koelschip]] and foeders for aging.		Van Honsebrouck is a producer of spontaneously fermented beers as well as ales and lagers. The brewery began producing spontaneously fermented beers based on the the success of [[Brasserie_Belle_Vue\|Belle-Vue]] in the 1950s. By the early 1970's they were brewing their own spontaneously fermented products using a [[koelschip]] and foeders for aging.

	==History==		==History==

Adam: /* Van Honsebrouck Definition of Lambic */

2015-05-11T03:06:15Z

Van Honsebrouck Definition of Lambic

← Older revision		Revision as of 03:06, 11 May 2015
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	When Van Honesbrouck began making what they view as lambic around 1958 they were indeed bringing in wort from a ''bona fide'' lambic producer in the Pajottenland and maturing it in their own barrels. Capitalizing on the popularity of [[Sweetened_Lambic\|sweetened lambic]], Luc Van Honsebrouck saw a business opportunity. What he did not see, according to Raymond Buren, was the uniqueness of the product to the Senne Valley. Buren quotes Van Honsebrouck: "The Senne, he says, is the sewer of Brussels." Van Honsebrouck goes on to wonder who created the geographic border typically recognized by lambic producers anyhow: "Kobbegem isn’t in the Pajottenland”, he notes (refering to [[Brasserie_Mort_Subite\|Mort Subite]]). “My gueuze conforms to the taste of the times, it’s refreshing and sells well in France, it’s from that perspective that I’ve named it St. Louis.”<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>		When Van Honesbrouck began making what they view as lambic around 1958 they were indeed bringing in wort from a ''bona fide'' lambic producer in the Pajottenland and maturing it in their own barrels. Capitalizing on the popularity of [[Sweetened_Lambic\|sweetened lambic]], Luc Van Honsebrouck saw a business opportunity. What he did not see, according to Raymond Buren, was the uniqueness of the product to the Senne Valley. Buren quotes Van Honsebrouck: "The Senne, he says, is the sewer of Brussels." Van Honsebrouck goes on to wonder who created the geographic border typically recognized by lambic producers anyhow: "Kobbegem isn’t in the Pajottenland”, he notes (refering to [[Brasserie_Mort_Subite\|Mort Subite]]). “My gueuze conforms to the taste of the times, it’s refreshing and sells well in France, it’s from that perspective that I’ve named it St. Louis.”<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>

	Luc Van Honsebrouck also took issue with the Royal Decree of 1965 which sought to protect lambic against counterfeiting. It stated a geographical boundary of 20km around Brussels ~~was~~ the defined area for lambic production. He learned of this almost by accident, after a visit from lambic brewer Edgar Winderickx, whom he knew from his brewing school days. He appealed against the Royal Decree and won, arguing "If Brussels says people can't make ~~gueze~~ in Ingelmunster, then it simply would not work there". <ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>		Luc Van Honsebrouck also took issue with the Royal Decree of 1965 which sought to protect lambic against counterfeiting. It stated a geographical boundary of 20km around Brussels as the defined area for lambic production. He learned of this almost by accident, after a visit from lambic brewer Edgar Winderickx, whom he knew from his brewing school days. He appealed against the Royal Decree and won, arguing "If Brussels says people can't make geuze in Ingelmunster, then it simply would not work there". <ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

	Presently, the Van Honsebrouck brewery uses a coolship to spontaneously ferment their Saint Louis line of beers and uses aged hops while continuing to sweeten their fruited versions.<ref name=HonseBrewing> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwproces Brewing Process]</ref>		Presently, the Van Honsebrouck brewery uses a coolship to spontaneously ferment their Saint Louis line of beers and uses aged hops while continuing to sweeten their fruited versions.<ref name=HonseBrewing> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwproces Brewing Process]</ref>

Adam: /* History */

2015-05-11T03:03:32Z

History

← Older revision		Revision as of 03:03, 11 May 2015
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	<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>		<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>

	Wort was transferred into oak foeders that held Bacchus and blended with a house-brewed wort. This eventually inoculated the yeast culture into the foeders which lead to in-house production of spontaneously fermented ale after their wort supplier ceased production. In an attempt to replicate the environment in the Pajottendland the brewery experimented with trucking their wort into the region for cooling. The experiment was ultimately unsuccessful, and all spontaneous fermentation is done in-house today.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> In 1969 Van Honsebrouck became the second largest "gueuze" producer in Belgium behind Belle-Vue using 700,000 kg of malt.[http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>		Wort was transferred into oak foeders that held Bacchus and blended with a house-brewed wort. This eventually inoculated the yeast culture into the foeders which lead to in-house production of spontaneously fermented ale after their wort supplier ceased production. In an attempt to replicate the environment in the Pajottendland the brewery experimented with trucking their wort into the region for cooling. The experiment was ultimately unsuccessful, and all spontaneous fermentation is done in-house today.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> In 1969 Van Honsebrouck became the second largest "gueuze" producer in Belgium behind Belle-Vue using 700,000 kg of malt.<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>

	In 1986 Van Honsebrouck introduced the Kasteel line of beers which are not spontaneously fermented.		In 1986 Van Honsebrouck introduced the Kasteel line of beers which are not spontaneously fermented.

Adam at 03:02, 11 May 2015

2015-05-11T03:02:15Z

← Older revision		Revision as of 03:02, 11 May 2015
Line 14:		Line 14:
	<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>		<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>

	In early 1950, Van Honsebrouck began distributing [[Brasserie_Belle_Vue \| Belle Vue]] and observed the increasing demand for the beer.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> In 1953, Luc Van Honsebrouck, the son of Paul, went to brewery school and ~~completeed~~ apprenticeships in Wallonia and Germany. He then took over the brewery and renamed it Brewery Van Honsebrouck. By 1955, Luc Van Honsebrouck decided to stop brewing lagers and focus on his own Oud Bruin recipe which was named Bacchus. In 1958, the brewery began buying wort from [[Brasserie_Van_Haelen-Coche \| Van Haelen Fréres]] in Uccle to produce what they called a gueuze and later a kriek.<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>		In early 1950, Van Honsebrouck began distributing [[Brasserie_Belle_Vue \| Belle Vue]] and observed the increasing demand for the beer.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> In 1953, Luc Van Honsebrouck, the son of Paul, went to brewery school and completed apprenticeships in Wallonia and Germany. He then took over the brewery and renamed it Brewery Van Honsebrouck. By 1955, Luc Van Honsebrouck decided to stop brewing lagers and focus on his own Oud Bruin recipe which was named Bacchus. In 1958, the brewery began buying wort from [[Brasserie_Van_Haelen-Coche \| Van Haelen Fréres]] in Uccle to produce what they called a gueuze and later a kriek.<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>
	<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>		<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>

	Wort was transferred into oak foeders that held Bacchus and blended with a house-brewed wort. This eventually inoculated the yeast culture into the foeders which lead to in-house production of spontaneously fermented ale after their wort supplier ceased production. In an attempt to replicate the environment in the Pajottendland the brewery experimented with trucking their wort into the region for cooling. The experiment was ultimately unsuccessful, and all spontaneous fermentation is done in-house today.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> In 1969 Van Honsebrouck became the second largest "gueuze" producer in Belgium behind Belle-Vue using 700,000 kg of malt.		Wort was transferred into oak foeders that held Bacchus and blended with a house-brewed wort. This eventually inoculated the yeast culture into the foeders which lead to in-house production of spontaneously fermented ale after their wort supplier ceased production. In an attempt to replicate the environment in the Pajottendland the brewery experimented with trucking their wort into the region for cooling. The experiment was ultimately unsuccessful, and all spontaneous fermentation is done in-house today.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> In 1969 Van Honsebrouck became the second largest "gueuze" producer in Belgium behind Belle-Vue using 700,000 kg of malt.[http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>

	In 1986 Van Honsebrouck introduced the Kasteel line of beers which are not spontaneously fermented.		In 1986 Van Honsebrouck introduced the Kasteel line of beers which are not spontaneously fermented.
Line 25:		Line 25:

	==Van Honsebrouck Definition of Lambic==		==Van Honsebrouck Definition of Lambic==
	When Van Honesbrouck began making what they view as lambic around 1958 they were indeed bringing in wort from a bona fide lambic producer in the Pajottenland. Capitalizing on the popularity of [[Sweetened_Lambic\|sweetened lambic]], Luc Van Honsebrouck saw a business opportunity. What he did not see, according to Raymond Buren, was the uniqueness of the product to the Senne Valley. Buren quotes Van Honsebrouck: "The Senne, he says, is the sewer of Brussels." Van Honsebrouck goes on to wonder who created the geographic border typically recognized by lambic producers anyhow. "Kobbegem isn’t in the Pajottenland”, he notes (refering to [[Brasserie_Mort_Subite\|Mort Subite]]).		When Van Honesbrouck began making what they view as lambic around 1958 they were indeed bringing in wort from a ''bona fide'' lambic producer in the Pajottenland and maturing it in their own barrels. Capitalizing on the popularity of [[Sweetened_Lambic\|sweetened lambic]], Luc Van Honsebrouck saw a business opportunity. What he did not see, according to Raymond Buren, was the uniqueness of the product to the Senne Valley. Buren quotes Van Honsebrouck: "The Senne, he says, is the sewer of Brussels." Van Honsebrouck goes on to wonder who created the geographic border typically recognized by lambic producers anyhow: "Kobbegem isn’t in the Pajottenland”, he notes (refering to [[Brasserie_Mort_Subite\|Mort Subite]]). “My gueuze conforms to the taste of the times, it’s refreshing and sells well in France, it’s from that perspective that I’ve named it St. Louis.”<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>
	“My gueuze conforms to the taste of the times, it’s refreshing and sells well in France, it’s from that perspective that I’ve named it St. Louis.”<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>

	Luc Van Honsebrouck also took issue with the Royal Decree of 1965 which sought to protect lambic against counterfeiting. It stated a geographical boundary of 20km around Brussels was the defined area for lambic production. He learned of this almost by accident, after a visit from lambic brewer Edgar Winderickx, whom he knew from his brewing school days. He appealed against the Royal Decree and won, arguing "If Brussels says people can't make gueze in Ingelmunster, then it simply would not work there". <ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>		Luc Van Honsebrouck also took issue with the Royal Decree of 1965 which sought to protect lambic against counterfeiting. It stated a geographical boundary of 20km around Brussels was the defined area for lambic production. He learned of this almost by accident, after a visit from lambic brewer Edgar Winderickx, whom he knew from his brewing school days. He appealed against the Royal Decree and won, arguing "If Brussels says people can't make gueze in Ingelmunster, then it simply would not work there". <ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

	Presently, the Van Honsebrouck brewery uses a coolship to spontaneously ferment their Saint Louis line of beers and uses aged hops.<ref name=HonseBrewing> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwproces Brewing Process]</ref>		Presently, the Van Honsebrouck brewery uses a coolship to spontaneously ferment their Saint Louis line of beers and uses aged hops while continuing to sweeten their fruited versions.<ref name=HonseBrewing> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwproces Brewing Process]</ref>

	==Beers==		==Beers==

Matt: /* Van Honsebrouck Definition of Lambic */

2015-03-10T18:45:56Z

Van Honsebrouck Definition of Lambic

← Older revision		Revision as of 18:45, 10 March 2015
Line 28:		Line 28:
	“My gueuze conforms to the taste of the times, it’s refreshing and sells well in France, it’s from that perspective that I’ve named it St. Louis.”<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>		“My gueuze conforms to the taste of the times, it’s refreshing and sells well in France, it’s from that perspective that I’ve named it St. Louis.”<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>

	Luc Van Honsebrouck also took issue with the Royal Decree of 1965 which sought to protect lambic against counterfeiting. It stated a geographical boundary of 20km around Brussels was the defined area for lambic production. He learned of this almost by accident, after a visit from lambic brewer Edgar Winderickx, whom he knew from his brewing school days. He appealed against the Royal Decree, and won ~~with the argument that~~ "If Brussels says people can't make gueze in Ingelmunster, then it simply would not work there". <ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>		Luc Van Honsebrouck also took issue with the Royal Decree of 1965 which sought to protect lambic against counterfeiting. It stated a geographical boundary of 20km around Brussels was the defined area for lambic production. He learned of this almost by accident, after a visit from lambic brewer Edgar Winderickx, whom he knew from his brewing school days. He appealed against the Royal Decree and won, arguing "If Brussels says people can't make gueze in Ingelmunster, then it simply would not work there". <ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

	Presently, the Van Honsebrouck brewery uses a coolship to spontaneously ferment their Saint Louis line of beers and uses aged hops.<ref name=HonseBrewing> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwproces Brewing Process]</ref>		Presently, the Van Honsebrouck brewery uses a coolship to spontaneously ferment their Saint Louis line of beers and uses aged hops.<ref name=HonseBrewing> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwproces Brewing Process]</ref>

Adam: /* History */

2015-03-08T17:09:27Z

History

← Older revision		Revision as of 17:09, 8 March 2015
Line 17:		Line 17:
	<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>		<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>

	Wort was transferred into oak foeders that held Bacchus and blended with a house-brewed wort. This eventually inoculated the yeast culture into the foeders which lead to in-house production of spontaneously fermented ale after their wort supplier ceased production. In an ~~attempted~~ to replicate the environment in the Pajottendland the ~~brewer~~ experimented with trucking their wort into the region for cooling. The experiment was ultimately unsuccessful, and all spontaneous fermentation is done in-house today.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> In 1969 Van Honsebrouck became the second largest "gueuze" producer in Belgium behind Belle-Vue using 700,000 kg of malt.		Wort was transferred into oak foeders that held Bacchus and blended with a house-brewed wort. This eventually inoculated the yeast culture into the foeders which lead to in-house production of spontaneously fermented ale after their wort supplier ceased production. In an attempt to replicate the environment in the Pajottendland the brewery experimented with trucking their wort into the region for cooling. The experiment was ultimately unsuccessful, and all spontaneous fermentation is done in-house today.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> In 1969 Van Honsebrouck became the second largest "gueuze" producer in Belgium behind Belle-Vue using 700,000 kg of malt.

	In 1986 Van Honsebrouck introduced the Kasteel line of beers which are not spontaneously fermented.		In 1986 Van Honsebrouck introduced the Kasteel line of beers which are not spontaneously fermented.

Bill: /* Van Honsebrouck Definition of Lambic */

2015-03-08T17:04:11Z

Van Honsebrouck Definition of Lambic

← Older revision		Revision as of 17:04, 8 March 2015
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	==Van Honsebrouck Definition of Lambic==		==Van Honsebrouck Definition of Lambic==
	When Van Honesbrouck began making what they view as lambic around 1958 they were indeed bringing in wort from a bona fide lambic producer in the Pajottenland. Capitalizing on the popularity of [[Sweetened_Lambic\|sweetened lambic]], Luc Van Honsebrouck saw a business opportunity. What he did not see, according to Raymond Buren, was the uniqueness of the product to the Senne Valley. Buren quotes Van Honsebrouck: "The Senne, he says, is the sewer of Brussels." Van Honsebrouck goes on to wonder who created the geographic border typically recognized by lambic producers anyhow. "Kobbegem isn’t in the Pajottenland”, he notes (refering to [[Brasserie_Mort_Subite\|Mort Subite]].		When Van Honesbrouck began making what they view as lambic around 1958 they were indeed bringing in wort from a bona fide lambic producer in the Pajottenland. Capitalizing on the popularity of [[Sweetened_Lambic\|sweetened lambic]], Luc Van Honsebrouck saw a business opportunity. What he did not see, according to Raymond Buren, was the uniqueness of the product to the Senne Valley. Buren quotes Van Honsebrouck: "The Senne, he says, is the sewer of Brussels." Van Honsebrouck goes on to wonder who created the geographic border typically recognized by lambic producers anyhow. "Kobbegem isn’t in the Pajottenland”, he notes (refering to [[Brasserie_Mort_Subite\|Mort Subite]]).
	“My gueuze conforms to the taste of the times, it’s refreshing and sells well in France, it’s from that perspective that I’ve named it St. Louis.”<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>		“My gueuze conforms to the taste of the times, it’s refreshing and sells well in France, it’s from that perspective that I’ve named it St. Louis.”<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek\|Gueuze, Faro, et Kriek]], 1992</ref>