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<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://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 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>
==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 recongized 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>.
Presently, Van Honsebrouck uses a coolship to spontaneously ferment their Saint Louis line of beers and uses aged hops.<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwproces Brewing Process]</ref>
==Beers==
* Saint Louis Gueuze
* Premium Framboise
* Premium Kriek
==References==
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