Brouwerij Kestemont: Difference between revisions

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After three years, the first batch of lambic (brewed at Den Herberg) is put into wooden casks to start aging. A new brewing hall was installed early 2021 to start brewing again after almost half a century of absence, under the guidance of brewing master Lias Kestemont, who was a homebrewer for 10 years before that.

== Side Notes ==

Kestemont boils the wort 3 to 4 hours before placing it in their coolship, and many of the barrels they use are ex-cognac barrels, with a capacity from 450 Liter to 600 Liter, but they also have former french wine barrels (225 Liter) as well as former italian wine barrels (500 Liter).

Many of the fruits used in the beers are actually farmed by the family (who grows mainly vegetables, but also a small portion of fruits as well as their own wheat). The list includes sour cherries, including the Schaarbeek variety, as well as raspberries, blackberries, red, green and yellow gooseberries, rhubarb, red currant and black currant. They are added on lambic at least one year old, but are often a blend of one, two, and sometimes three years old, depending on the beer.

The tanks used at the brewery to macerate fruits since 2023 have an unusual shape due to the fact that as an historical site, laws in Belgium prevent them to alter the buildings to open wider openings to fit bigger tanks through.

The brewery itself was bought second hand from Brouwerij De Sater in Nazareth, and has a capacity of 16 hectoliters (about 13.6 U.S. beer barrels) and was originally built for dairy production, which is quite common as a setup in Belgian breweries .

== Side Notes ==

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 After three years, the first batch of lambic (brewed at Den Herberg) is put into wooden casks to start aging. A new brewing hall was installed early 2021 to start brewing again after almost half a century of absence, under the guidance of brewing master Lias Kestemont, who was a homebrewer for 10 years before that.
+== Side Notes ==
+Kestemont boils the wort 3 to 4 hours before placing it in their coolship, and many of the barrels they use are ex-cognac barrels, with a capacity from 450 Liter to 600 Liter, but they also have former french wine barrels (225 Liter) as well as former italian wine barrels (500 Liter).
+Many of the fruits used in the beers are actually farmed by the family (who grows mainly vegetables, but also a small portion of fruits as well as their own wheat). The list includes sour cherries, including the Schaarbeek variety, as well as raspberries, blackberries, red, green and yellow gooseberries, rhubarb, red currant and black currant. They are added on lambic at least one year old, but are often a blend of one, two, and sometimes three years old, depending on the beer.
+The tanks used at the brewery to macerate fruits since 2023 have an unusual shape due to the fact that as an historical site, laws in Belgium prevent them to alter the buildings to open wider openings to fit bigger tanks through.
+The brewery itself was bought second hand from Brouwerij De Sater in Nazareth, and has a capacity of 16 hectoliters (about 13.6 U.S. beer barrels) and was originally built for dairy production, which is quite common as a setup in Belgian breweries .
 == Side Notes ==