Gueuzerie Tilquin: Difference between revisions

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In 2017, Tilquin began to expand their capacity with several more stainless steel tanks. These tanks will be used to continue larger scale production of fruited lambics following the first [[Tilquin_Experimental_Fruit_Series#1|experimental fruit series]].

In 2019, Pierre Tilquin confirmed the capacity of the blendery ~~went up~~ to ~~reach~~ 575 barrels of 400 L each, allowing him to stock ~~about~~ 2,300 ~~hectoliters~~ (1,960 U.S. barrels) of lambic, resulting in the release of about 1,350 hl of beer per year. He also ~~mentionned~~ that in mid-January 2019, he ~~took delivery of~~ some new 600 L barrels, ~~with the aim~~ to replace some of the oldest 400 L barrels at the blendery, ~~and~~ he acquired some 220 L barrels ~~as well~~ to fill when there is not enough wort to complete a 400 ~~liters~~ barrel. He also bought some 500 L barrels, with stainless steel openings on the top of the barrels, to extend his fruit experiments. <ref name=TilquinInterviewDBB> Interview with drinkbelgianbeer.com, https://drinkbelgianbeer.com/breweries/interview-pierre-tilquin-owner-master-blender-gueuzerie-tilquin</ref>.

In 2019, Pierre Tilquin confirmed the capacity of the blendery was increased to 575 barrels of 400 L each, allowing him to stock approximately 2,300 hl (1,960 U.S. barrels) of lambic, resulting in the release of about 1,350 hl of beer per year. He also mentioned that in mid-January 2019, he received some new 600 L barrels, aiming to replace some of the oldest 400 L barrels at the blendery. Additionally, he also acquired some 220 L barrels to fill when there is not enough wort to complete a 400 L barrel. He also bought some 500 L barrels, with stainless steel openings on the top of the barrels, to extend his fruit experiments. <ref name=TilquinInterviewDBB> Interview with drinkbelgianbeer.com, https://drinkbelgianbeer.com/breweries/interview-pierre-tilquin-owner-master-blender-gueuzerie-tilquin</ref>.

On June 22, 2021, Tilquin announced on social medias that a small turbid mash brew kit ~~has~~ been received at the blendery, and was being installed to brew their very own lambic during the next brewing season. The following day, they announced that they acquired their own coolship ~~as well, and on~~ January 27, 2022, the first 100% Tilquin lambic was brewed, mashing with 60% organic malted barley and 40% organic raw wheat. After spending the night in the coolship, the wort went into two 500 L barrels, with the aim not to replace the production of the blendery, but to experiment and eventually produce a small volume of 100% organic Tilquin gueuze, which could be bottled as soon as 2025.

On June 22, 2021, Tilquin announced on social medias that a small turbid mash brew kit had been received at the blendery, and was being installed to brew their very own lambic during the next brewing season. The following day, they announced that they had also acquired their own coolship. On January 27, 2022, the first 100% Tilquin lambic was brewed, mashing with 60% organic malted barley and 40% organic raw wheat. After spending the night in the coolship, the wort went into two 500 L barrels, with the aim not to replace the production of the blendery, but to experiment and eventually produce a small volume of 100% organic Tilquin gueuze, which could be bottled as soon as 2025.

== Beers ==

@@ Line 23: / Line 23: @@
 In 2017, Tilquin began to expand their capacity with several more stainless steel tanks.  These tanks will be used to continue larger scale production of fruited lambics following the first [[Tilquin_Experimental_Fruit_Series#1|experimental fruit series]].
-In 2019, Pierre Tilquin confirmed the capacity of the blendery went up to reach 575 barrels of 400 L each, allowing him to stock about 2,300 hectoliters (1,960 U.S. barrels) of lambic, resulting in the release of about 1,350 hl of beer per year. He also mentionned that in mid-January 2019, he took delivery of some new 600 L barrels, with the aim to replace some of the oldest 400 L barrels at the blendery, and he acquired some 220 L barrels as well to fill when there is not enough wort to complete a 400 liters barrel. He also bought some 500 L barrels, with stainless steel openings on the top of the barrels, to extend his fruit experiments. <ref name=TilquinInterviewDBB> Interview with drinkbelgianbeer.com, https://drinkbelgianbeer.com/breweries/interview-pierre-tilquin-owner-master-blender-gueuzerie-tilquin</ref>.
+In 2019, Pierre Tilquin confirmed the capacity of the blendery was increased to 575 barrels of 400 L each, allowing him to stock approximately 2,300 hl (1,960 U.S. barrels) of lambic, resulting in the release of about 1,350 hl of beer per year. He also mentioned that in mid-January 2019, he received some new 600 L barrels, aiming to replace some of the oldest 400 L barrels at the blendery. Additionally, he also acquired some 220 L barrels to fill when there is not enough wort to complete a 400 L barrel. He also bought some 500 L barrels, with stainless steel openings on the top of the barrels, to extend his fruit experiments. <ref name=TilquinInterviewDBB> Interview with drinkbelgianbeer.com, https://drinkbelgianbeer.com/breweries/interview-pierre-tilquin-owner-master-blender-gueuzerie-tilquin</ref>.
-On June 22, 2021, Tilquin announced on social medias that a small turbid mash brew kit has been received at the blendery, and was being installed to brew their very own lambic during the next brewing season. The following day, they announced that they acquired their own coolship as well, and on January 27, 2022, the first 100% Tilquin lambic was brewed, mashing with 60% organic malted  barley and 40% organic raw wheat. After spending the night in the coolship, the wort went into two 500 L barrels, with the aim not to replace the production of the blendery, but to experiment and eventually produce a small volume of 100% organic Tilquin gueuze, which could be bottled as soon as 2025.
+On June 22, 2021, Tilquin announced on social medias that a small turbid mash brew kit had been received at the blendery, and was being installed to brew their very own lambic during the next brewing season. The following day, they announced that they had also acquired their own coolship. On January 27, 2022, the first 100% Tilquin lambic was brewed, mashing with 60% organic malted barley and 40% organic raw wheat. After spending the night in the coolship, the wort went into two 500 L barrels, with the aim not to replace the production of the blendery, but to experiment and eventually produce a small volume of 100% organic Tilquin gueuze, which could be bottled as soon as 2025.
 == Beers ==