Changes

Founded The history of Brouwerij Van Honsebrouck dates back to the mid-1800's when Amandus Van Honsebrouck founded his first brewery. After passing away in 1865 his son Emile took over the brewery and at the age of 21. In 1900, Emile Van Honsebrouck began as a family moved to Inglemnuster with his wife Louise and founded the Sint-Jozef Brewery. By 1922, the brewery, and is currently was in the 4th its third generation of family ownership under Emile's sons Paul and Ernest Van Honsebrouck who began to expand the brewing storage and capacity with addition of a new malt house and foeder room in 1930 and a new brewing room, fermentation room, tank room and bottling plant in Ingelmunster1939.<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, goes to brewery school and completes 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 19571958, the brewery began buying wort from [[Brasserie_Van_Haelen-Coche | Van Haelen Fréres]] in Uccleto 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>At the brewery<ref name=HonseHistory> Brouwerij Van Honsebrouck, it [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref> Wort was transferred into foudres oak foeders that held Bacchus, the brewery's Flemish Red, and blended with a house-brewed wort. This eventually inoculated the yeast culture into the foudres and was enough foeders which lead to begin lambic 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-housetoday.<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 using700,000 kg of malt.

The brewer had attempted trucking their wort to In 1986 Van Honsebrouck introduced the Payottenland for cooling, but this experiment was unsuccessful. After 1971, a microclimate was created from the year-long presence Kasteel line of Van Haelen wort, and after that no more wort was purchased from the lambic brewerbeers which are not spontaneously fermented.  After 1978, <ref name=HonseHistory> Brouwerij Van Honsebrouck was the second largest Gueuze producer after , [[Brasserie_Belle_Vue | Belle Vuehttp://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]].  </ref> Since 1997, Van Honsebrouck has produced what hey call a traditional product, Gueuze Fond Tradition. Wood shavings and oak bars were used from 2008 until 2012 when new foeders were set upfor 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>