Geuzestekerij Parrain: Difference between revisions

(2 intermediate revisions by the same user not shown)

Line 19:

The blendery is operating under the company "Cuvée Armand BV" which they inherited in 2022 at Armand's passing, but the name wasn't an option as a brand, as it was already used by [[Brouwerij_3_Fonteinen|3 Fonteinen]]. They opted for Parrain ("godfather" in french) as a tribute to their uncle Armand and their grandfather Gaston, who started the 3 Fonteinen blendery originally in the cellars of the restaurant in Beersel, where the new project would take place once again.

After that, things took off fairly quickly as lambic was purchased in 2023 with sufficient age to create a first blend, using lambic from Boon (1 and 2-year-old) and Den Herberg (3 year-old). The idea was to create an easy-~~drinking~~ gueuze, mainly to serve at the restaurant, like in the old days.

After that, things took off fairly quickly as lambic was purchased in 2023 with sufficient age to create a first blend, using lambic from Boon (1 and 2-year-old) and Den Herberg (3 year-old). The idea was to create an easy-access gueuze for everyone, mainly to serve at the restaurant, like in the old days.

Originally, the ~~idea~~ was to aim for about 8000 bottles per year, selling 5 to 6000 of them directly at the restaurant. While the first batch was smaller (about 4000 bottles), they reached the ballpark of 8000 bottles from batch 2.

Originally, the plan was to aim for about 8000 bottles per year, selling 5 to 6000 of them directly at the restaurant. While the first batch was smaller (about 4000 bottles), they reached the ballpark of 8000 bottles from batch 2.

The choice of lambic wort is up to the breweries they purchase from, as trust is established through years of friendship and they know exactly what the pair are looking for: a soft profile, easy-drinking without too much acidity but also some oak notes to add structure. Once the lambic aged to satisfaction in the cellar, Julie (who is known to have the best nose in the family) and Thomas work together on the blend.

Line 33:

At the moment the gueuze is bottled at Boon, and best before date (dated 20 years after bottling) printed by machine can be found either on the back label or cork.

The cellar ~~holds actually~~ about 8000L of wort, ~~and the barrels used~~ are freshly emptied clean wine barrels, to extract some wood notes in the overall profile, without going overboard or provide any clear wine notes from the previous uses.

The cellar can hold about 8000L of wort spread through 40 barrels (though in November 2025, 27 were filled), which are freshly emptied clean wine barrels, to extract some wood notes in the overall profile, without going overboard or provide any clear wine notes from the previous uses.

Sales are handled directly at the restaurant/blendery so there is no real distribution, except a small amount shipped to Italy and the shop Être Gourmet who ships internationally.

@@ Line 19: / Line 19: @@
 The blendery is operating under the company "Cuvée Armand BV" which they inherited in 2022 at Armand's passing, but the name wasn't an option as a brand, as it was already used by [[Brouwerij_3_Fonteinen|3 Fonteinen]]. They opted for Parrain ("godfather" in french) as a tribute to their uncle Armand and their grandfather Gaston, who started the 3 Fonteinen blendery originally in the cellars of the restaurant in Beersel, where the new project would take place once again.
-After that, things took off fairly quickly as lambic was purchased in 2023 with sufficient age to create a first blend, using lambic from Boon (1 and 2-year-old) and Den Herberg (3 year-old). The idea was to create an easy-drinking gueuze, mainly to serve at the restaurant, like in the old days.
+After that, things took off fairly quickly as lambic was purchased in 2023 with sufficient age to create a first blend, using lambic from Boon (1 and 2-year-old) and Den Herberg (3 year-old). The idea was to create an easy-access gueuze for everyone, mainly to serve at the restaurant, like in the old days.
-Originally, the idea was to aim for about 8000 bottles per year, selling 5 to 6000 of them directly at the restaurant. While the first batch was smaller (about 4000 bottles), they reached the ballpark of 8000 bottles from batch 2.
+Originally, the plan was to aim for about 8000 bottles per year, selling 5 to 6000 of them directly at the restaurant. While the first batch was smaller (about 4000 bottles), they reached the ballpark of 8000 bottles from batch 2.
 The choice of lambic wort is up to the breweries they purchase from, as trust is established through years of friendship and they know exactly what the pair are looking for: a soft profile, easy-drinking without too much acidity but also some oak notes to add structure. Once the lambic aged to satisfaction in the cellar, Julie (who is known to have the best nose in the family) and Thomas work together on the blend.
@@ Line 33: / Line 33: @@
 At the moment the gueuze is bottled at Boon, and best before date (dated 20 years after bottling) printed by machine can be found either on the back label or cork.
-The cellar holds actually about 8000L of wort, and the barrels used are freshly emptied clean wine barrels, to extract some wood notes in the overall profile, without going overboard or provide any clear wine notes from the previous uses.
+The cellar can hold about 8000L of wort spread through 40 barrels (though in November 2025, 27 were filled), which are freshly emptied clean wine barrels, to extract some wood notes in the overall profile, without going overboard or provide any clear wine notes from the previous uses.
 Sales are handled directly at the restaurant/blendery so there is no real distribution, except a small amount shipped to Italy and the shop Être Gourmet who ships internationally.