Brasserie Vandenkerckhoven: Difference between revisions

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Kriekenlambic, Gueuze, and Lambic were brewed according to traditional methods.The brewery itself performed all phases of the brewing process: from grinding grain with a millstone (very rare in a brewery), barreling, and bottling of the beer. The millstone was seen in the building until 1975.

According to the brewery owner ~~in 1914~~, the working conditions of workers were as follows: The workers lived ~~generally~~ in Dilbeek and ~~surroundings and most slept~~ during the week in the district, or in the brewery itself. They were given food in the brewery, and at the end of the week they received a 20 liter oak cask of beer to take home. Until 1957 there were about fifty employees and annual production at about 8,000 barrels. <ref name=Quintens>Bier en Brouwerijen te Brussel, Patricia Quintens, AVMB, 1996, page 139.</ref>

According to a 1914 account from the brewery owner, the working conditions for the brewery workers were as follows: The workers generally lived in Dilbeek and the surrounding area, during the week most slept in the district or in the brewery itself. They were given food at the brewery, and at the end of the week they received a 20 liter oak cask of beer to take home.

Until 1957 there were about fifty employees, and an annual production at about 8,000 barrels. <ref name=Quintens>Bier en Brouwerijen te Brussel, Patricia Quintens, AVMB, 1996, page 139.</ref>

==Timeline==

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 Kriekenlambic, Gueuze, and Lambic were brewed according to traditional methods.The brewery itself performed all phases of the brewing process: from grinding grain with a millstone (very rare in a brewery), barreling, and bottling of the beer. The millstone was seen in the building until 1975.
-According to the brewery owner in 1914, the working conditions of workers were as follows: The workers lived generally in Dilbeek and surroundings and most slept during the week in the district, or in the brewery itself. They were given food in the brewery, and at the end of the week they received a 20 liter oak cask of beer to take home. Until 1957 there were about fifty employees and annual production at about 8,000 barrels. <ref name=Quintens>Bier en Brouwerijen te Brussel, Patricia Quintens, AVMB, 1996, page 139.</ref>
+According to a 1914 account from the brewery owner, the working conditions for the brewery workers were as follows: The workers generally lived in Dilbeek and the surrounding area, during the week most slept in the district or in the brewery itself. They were given food at the brewery, and at the end of the week they received a 20 liter oak cask of beer to take home.
+Until 1957 there were about fifty employees, and an annual production at about 8,000 barrels. <ref name=Quintens>Bier en Brouwerijen te Brussel, Patricia Quintens, AVMB, 1996, page 139.</ref>
 ==Timeline==