Lambiek Fabriek: Difference between revisions

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== History==

[[File:Lambiek Fabriek Jozef and Jo.jpg|Jozef Van Bosstraeten & Jo Panneels|thumb|left]]

Jo Panneels and Jozef Van Bosstraeten raised the idea of starting their own lambic brewery whilst drinking geuze in a café in the ~~Payottenland~~. Back in the mid-2000s, Jo Panneels worked in the retail business and Jozef Van Bosstraeten worked as a plasterer. Each year the two friends (who have known each other since childhood) went to France to help the winemakers with the grape harvest in the Burgundy region. The winemakers were intrigued when they found out about the friends’ lambic project, and offered some oak barrels of both 400 L and 220 L sizes. Lambic wort could relatively easily be sourced around the mid-2000s, because it was not as popular as it is nowadays. The Lambiek Fabriek founders had not grown up in a brewing family, but gained their technical beer knowledge by taking professional classes in COOVI Anderlecht, which is a school specialized in the catering industry.

Jo Panneels and Jozef Van Bosstraeten raised the idea of starting their own lambic brewery whilst drinking geuze in a café in the Pajottenland. Back in the mid-2000s, Jo Panneels worked in the retail business and Jozef Van Bosstraeten worked as a plasterer. Each year the two friends (who have known each other since childhood) went to France to help the winemakers with the grape harvest in the Burgundy region. The winemakers were intrigued when they found out about the friends’ lambic project, and offered some oak barrels of both 400 L and 220 L sizes. Lambic wort could relatively easily be sourced around the mid-2000s, because it was not as popular as it is nowadays. The Lambiek Fabriek founders had not grown up in a brewing family, but gained their technical beer knowledge by taking professional classes in COOVI Anderlecht, which is a school specialized in the catering industry.

A two stories high garage in the Fabriekstraat in Ruisbroek (Sint-Pieters-Leeuw) was transformed into a warehouse where Jo & Jozef could produce their first lambic around 2006–07. Between 2008 and 2015, the future Lambiek Fabriek founders purchased some wort, young lambic, and old lambic from: [[Brouwerij_Lindemans|Lindemans]], [[Brouwerij_3_Fonteinen|3 Fonteinen]], [[Brouwerij Oud Beersel]], and [[Hanssens Artisanaal bvba]]. They began to experiment making only kriek lambic in small 20 L and 60 L carboys for non-commercial use. While beginning to contemplate the logistics of blending lambic commercially, lambic was at the same time in one of its most popular and rapid upswings in popularity. This made the market for lambic wort from other producers much tighter due to demand at their own breweries and blenderies, as well as making any available wort more expensive.

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 == History==
 [[File:Lambiek Fabriek Jozef and Jo.jpg|Jozef Van Bosstraeten & Jo Panneels|thumb|left]]
-Jo Panneels and Jozef Van Bosstraeten raised the idea of starting their own lambic brewery whilst drinking geuze in a café in the Payottenland. Back in the mid-2000s, Jo Panneels worked in the retail business and Jozef Van Bosstraeten worked as a plasterer. Each year the two friends (who have known each other since childhood) went to France to help the winemakers with the grape harvest in the Burgundy region. The winemakers were intrigued when they found out about the friends’ lambic project, and offered some oak barrels of both 400 L and 220 L sizes. Lambic wort could relatively easily be sourced around the mid-2000s, because it was not as popular as it is nowadays. The Lambiek Fabriek founders had not grown up in a brewing family, but gained their technical beer knowledge by taking professional classes in COOVI Anderlecht, which is a school specialized in the catering industry.
+Jo Panneels and Jozef Van Bosstraeten raised the idea of starting their own lambic brewery whilst drinking geuze in a café in the Pajottenland. Back in the mid-2000s, Jo Panneels worked in the retail business and Jozef Van Bosstraeten worked as a plasterer. Each year the two friends (who have known each other since childhood) went to France to help the winemakers with the grape harvest in the Burgundy region. The winemakers were intrigued when they found out about the friends’ lambic project, and offered some oak barrels of both 400 L and 220 L sizes. Lambic wort could relatively easily be sourced around the mid-2000s, because it was not as popular as it is nowadays. The Lambiek Fabriek founders had not grown up in a brewing family, but gained their technical beer knowledge by taking professional classes in COOVI Anderlecht, which is a school specialized in the catering industry.
 A two stories high garage in the Fabriekstraat in Ruisbroek (Sint-Pieters-Leeuw) was transformed into a warehouse where Jo & Jozef could produce their first lambic around 2006–07. Between 2008 and 2015, the future Lambiek Fabriek founders purchased some wort, young lambic, and old lambic from: [[Brouwerij_Lindemans|Lindemans]], [[Brouwerij_3_Fonteinen|3 Fonteinen]], [[Brouwerij Oud Beersel]], and [[Hanssens Artisanaal bvba]]. They began to experiment making only kriek lambic in small 20 L and 60 L carboys for non-commercial use. While beginning to contemplate the logistics of blending lambic commercially, lambic was at the same time in one of its most popular and rapid upswings in popularity. This made the market for lambic wort from other producers much tighter due to demand at their own breweries and blenderies, as well as making any available wort more expensive.