Stekerij Ambreus: Difference between revisions
| (6 intermediate revisions by the same user not shown) | |||
| Line 8: | Line 8: | ||
'''Open:''' every 2nd Saturday of the month, 10am - 4pm | '''Open:''' every 2nd Saturday of the month, 10am - 4pm | ||
== Overview == | == Overview == | ||
Stekerij Ambreus is a blendery located in Buizingen, Belgium. | |||
== History == | == History == | ||
| Line 33: | Line 30: | ||
After cleaning came stacking; concrete blocks with beams on top and barrels with wooden wedges underneath. It sounds simple, but the barrels must lie straight and stable so you can build a whole tower. | After cleaning came stacking; concrete blocks with beams on top and barrels with wooden wedges underneath. It sounds simple, but the barrels must lie straight and stable so you can build a whole tower. | ||
Then came the big moment; filling the barrels. The first IBC containers filled with wort from | Then came the big moment; filling the barrels. The first IBC containers filled with wort from Den Herberg arrived. One by one, the barrels were filled, and the necessary markings such as barrel number, filling date, and origin of the wort were meticulously applied. | ||
'''First time bottling "on commission" (2020)'''<br> | '''First time bottling "on commission" (2020)'''<br> | ||
| Line 44: | Line 41: | ||
We borrowed the idea from the wine industry to stack barrels instead of laying them side by side. With this more efficient method, we had just enough space to accommodate all our barrels at our original location. | We borrowed the idea from the wine industry to stack barrels instead of laying them side by side. With this more efficient method, we had just enough space to accommodate all our barrels at our original location. | ||
''' Growing to a new location (2021)'''<br> | |||
By the summer of 2021, it became clear that expansion or a new location was necessary. As Oude Geuze is a blend of 1, 2, and 3-year-old lambics and requires aging in a warm room. Our garage no longer had space for a third season, a warm room, or other necessities. | |||
It took some effort to find the right location. We were looking for a place with plenty of square meters, somewhere in Halle and surroundings, where we could store alcohol, preferably with some history. It took several months. | |||
After much searching, we found a café with a banquet hall called “De Kleine Ardennen” in Buizingen. This turned out to be the perfect location; plenty of space, a driveway at the door, a courtyard that could serve as a terrace and workspace,… . With some refurbishment, we thought we could quickly put this building to use… | |||
Despite a year and a half of phased hard work, we’re proud to call this location our Stekerij Ambreus. | |||
'''Getting started with the renovations (2021)'''<br> | '''Getting started with the renovations (2021)'''<br> | ||
| Line 50: | Line 56: | ||
We embarked on a race against the clock with great enthusiasm, as the new brewing season was only 6 months away. We tore down some false ceilings, walls, and the floor. We installed new plumbing, drainage, electricity, and flooring. At the last minute, we managed to paint the halls and let them air out. | We embarked on a race against the clock with great enthusiasm, as the new brewing season was only 6 months away. We tore down some false ceilings, walls, and the floor. We installed new plumbing, drainage, electricity, and flooring. At the last minute, we managed to paint the halls and let them air out. | ||
''' | '''Getting started in the Little Ardennes (2022)''' | ||
After 6 months of racing, sweating, and toiling, during weekends and holidays, the first barrel room was finally ready to receive barrels. What a luxury this new location provided. Cleaning, drying, and sulfurizing barrels could all be done under one roof. No more hassle of working in the rain and wind. | |||
In our first season at the new location, we easily accommodated the first 48 barrels. The entire floor is one concrete platform with a new drainage system, maintaining a consistent climate to allow the lambic to mature optimally. | |||
After the renovations, we could finally begin our initial experiments. In addition to our geuze, we also aim to produce a delicious kriek, or perhaps something else in the future. This location offers all the space and resources for our experiments. | |||
'''First Old Geuze Ambreus bottled (2023)''' | |||
A year later, after another brewing season, it’s time; our Oude Geuze Ambreus is being bottled… . Before bottling: tasting, measuring, testing, and seeking advice. The preparations were thorough; from the more than 100 barrels, we took samples and tasted them. Some samples were tested, and various trial bottlings were made. Along the way, we received valuable advice from Kloris Devillé & Pauwel Raes, and then we began. | |||
But before we could bottle, we needed a tank. Thanks to Den Herberg, we were able to borrow a 4,500-liter tank, and with the help of a friend, it was expertly placed over the hedge. | |||
With the help of 14 enthusiastic volunteers from family & friends, we bottled 4000 liters of geuze within a day and a half. These bottles were then placed in the warm room so that bottle refermentation could begin. | |||
== Beers == | == Beers == | ||
* [[Ambreus Oude Geuze A L’Ancienne|Oude Geuze A L’Ancienne]] | * [[Ambreus Oude Geuze A L’Ancienne|Oude Geuze A L’Ancienne]] | ||
* [[Ambreus Oude Kriek A L’Ancienne|Oude Kriek A L’Ancienne]] | * [[Ambreus Oude Kriek A L’Ancienne|Oude Kriek A L’Ancienne]] | ||
* [[Ambreus El Criador Flamenca|El Criador Flamenca]] | |||
* [[Ambreus A|A]] | |||