Geuzestekerij Parrain: Difference between revisions

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==History / Process==

The idea for the blendery slowly made it's way over the years, especially as Armand Debelder was retiring. For the first time in years there wasn't an active lambic activity happening in the Debelder family. Around 2017, Thomas Debelder made calculations for the project, but it was then left aside. Forward to 2023, his sister Julie just finished working sales for the international wholesaler Metro and came back with the idea for the blendery, and despite the rise in costs since the original business plan, motivation was high and they decided to put their plan to execution, keeping things as simple as possible, which also meant borrowing material.

The idea for the blendery slowly made it's way over the years, especially as Armand Debelder was retiring. For the first time in years there wasn't an active lambic activity happening in the Debelder family. Around 2017, Thomas Debelder made calculations for the project, but it was then left aside. Forward to 2023, his sister Julie just finished working sales for the international wholesaler Metro and came back with the idea for the blendery to celebrate the 70th anniversary of the restaurant, and despite the rise in costs since the original business plan, motivation was high and they decided to put their plan to execution, keeping things as simple as possible, which also meant borrowing material.

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 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.

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There are no plans to really expand the range, but the team isn't closed to the idea of small experiments in tiny batches if quality fruits are brought to them : they are actually macerating quinces in a demi-john and have been offered Schaerbeekse cherries that will be used for a kriek in a near future.

==Side Notes==

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.

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.

==Beers==

* [[Geuzestekerij Parrain Oude Geuze Parrain|Oude Geuze Parrain]]

* [[Geuzestekerij Parrain Lambiek Parrain|Lambiek Parrain]]

@@ Line 15: / Line 15: @@
 ==History / Process==
-The idea for the blendery slowly made it's way over the years, especially as Armand Debelder was retiring. For the first time in years there wasn't an active lambic activity happening in the Debelder family. Around 2017, Thomas Debelder made calculations for the project, but it was then left aside. Forward to 2023, his sister Julie just finished working sales for the international wholesaler Metro and came back with the idea for the blendery, and despite the rise in costs since the original business plan, motivation was high and they decided to put their plan to execution, keeping things as simple as possible, which also meant borrowing material.
+The idea for the blendery slowly made it's way over the years, especially as Armand Debelder was retiring. For the first time in years there wasn't an active lambic activity happening in the Debelder family. Around 2017, Thomas Debelder made calculations for the project, but it was then left aside. Forward to 2023, his sister Julie just finished working sales for the international wholesaler Metro and came back with the idea for the blendery to celebrate the 70th anniversary of the restaurant, and despite the rise in costs since the original business plan, motivation was high and they decided to put their plan to execution, keeping things as simple as possible, which also meant borrowing material.
 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 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.
@@ Line 28: / Line 28: @@
 There are no plans to really expand the range, but the team isn't closed to the idea of small experiments in tiny batches if quality fruits are brought to them : they are actually macerating quinces in a demi-john and have been offered Schaerbeekse cherries that will be used for a kriek in a near future.
+==Side Notes==
+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.
+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.
 ==Beers==
 * [[Geuzestekerij Parrain Oude Geuze Parrain|Oude Geuze Parrain]]
 * [[Geuzestekerij Parrain Lambiek Parrain|Lambiek Parrain]]