A Brief History of Lambic in Belgium: Difference between revisions

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As mergers and acquisitions continued to close smaller breweries, some breweries managed to remain open and independent. Survival mechanisms like sweetened lambic and side businesses persisted throughout the 70's, and still continue to this day. Brewers still cater to what a majority of consumers want and often expect, and that is sweetened lambic. Still, brewers like Armand Debelder who do not offer sweetened lambic survived by maintaining a restaurant with his brother that was connected to [[Brouwerij_3_Fonteinen|3 Fonteinen]].<ref name=summit10>[[The Lambic Summit 2010#Part 10|The Lambic Summit, Part 10]]</ref>

In 1978, Jean Pierre Van Roy of [[Brasserie_Cantillon|Cantilon]] opened the brewery up as a ‘living museum’. The [[Museums#Brussels Gueuze Museum|Brussels Gueuze Museum (Musée bruxellois de la gueuze)]] was born. The museum strived to preserve the process and qualities of centuries old production techniques in the modern era. Today, it is one of the most frequented stops on any lambic pilgrimate to Brussels. If the era immediately following World War II saw a surge in sweetened lambic, then the 1970’s onward has seen a distinct split in lambic production, appellation, and consumption.

In 1978, Jean-Pierre Van Roy of [[Brasserie_Cantillon|Cantilon]] opened the brewery up as a ‘living museum’. The [[Museums#Brussels Gueuze Museum|Brussels Gueuze Museum (Musée bruxellois de la gueuze)]] was born. The museum strived to preserve the process and qualities of centuries old production techniques in the modern era. Today, it is one of the most frequented stops on any lambic pilgrimate to Brussels. If the era immediately following World War II saw a surge in sweetened lambic, then the 1970’s onward has seen a distinct split in lambic production, appellation, and consumption.

Sweetened lambic is still extremely popular, yet so is the ‘traditional’ unsweetened lambic. From hundreds of producers in the early part of the 20th century, the current lambic lineup includes nine lambic brewers (who also blend) and four lambic blenders. Though small in number, these brewers and blenders represent a new resurgence in lambic interest. Many brewers who had long since abandoned the idea of non-sweetened lambics are back to producing both sweetened and unsweetened products for consumers. In 1994, [[Brouwerij_Lindemans|Lindemans]] reintroduced an unsweetened gueuze called [[Gueuze_Cuvée_René|Gueuze Cuvée René]], and [[Brouwerij_Timmermans|Timmermans]] has also reintroduced a line of unsweetened products.

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 As mergers and acquisitions continued to close smaller breweries, some breweries managed to remain open and independent. Survival mechanisms like sweetened lambic and side businesses persisted throughout the 70's, and still continue to this day. Brewers still cater to what a majority of consumers want and often expect, and that is sweetened lambic. Still, brewers like Armand Debelder who do not offer sweetened lambic survived by maintaining a restaurant with his brother that was connected to [[Brouwerij_3_Fonteinen|3 Fonteinen]].<ref name=summit10>[[The Lambic Summit 2010#Part 10|The Lambic Summit, Part 10]]</ref>
-In 1978, Jean Pierre Van Roy of [[Brasserie_Cantillon|Cantilon]] opened the brewery up as a ‘living museum’. The [[Museums#Brussels Gueuze Museum|Brussels Gueuze Museum (Musée bruxellois de la gueuze)]] was born. The museum strived to preserve the process and qualities of centuries old production techniques in the modern era. Today, it is one of the most frequented stops on any lambic pilgrimate to Brussels. If the era immediately following World War II saw a surge in sweetened lambic, then the 1970’s onward has seen a distinct split in lambic production, appellation, and consumption.
+In 1978, Jean-Pierre Van Roy of [[Brasserie_Cantillon|Cantilon]] opened the brewery up as a ‘living museum’. The [[Museums#Brussels Gueuze Museum|Brussels Gueuze Museum (Musée bruxellois de la gueuze)]] was born. The museum strived to preserve the process and qualities of centuries old production techniques in the modern era. Today, it is one of the most frequented stops on any lambic pilgrimate to Brussels. If the era immediately following World War II saw a surge in sweetened lambic, then the 1970’s onward has seen a distinct split in lambic production, appellation, and consumption.
 Sweetened lambic is still extremely popular, yet so is the ‘traditional’ unsweetened lambic. From hundreds of producers in the early part of the 20th century, the current lambic lineup includes nine lambic brewers (who also blend) and four lambic blenders. Though small in number, these brewers and blenders represent a new resurgence in lambic interest. Many brewers who had long since abandoned the idea of non-sweetened lambics are back to producing both sweetened and unsweetened products for consumers. In 1994, [[Brouwerij_Lindemans|Lindemans]] reintroduced an unsweetened gueuze called [[Gueuze_Cuvée_René|Gueuze Cuvée René]], and [[Brouwerij_Timmermans|Timmermans]] has also reintroduced a line of unsweetened products.