3 Fonteinen Restaurant-Café: Difference between revisions

Line 23:

At the age of 16 in 1967, Armand Debelder, son of Gaston (and brother of Guido, who would later manage the place) started working in the kitchen, and during the 70's he slowly turned the place into a real restaurant with more elaborated local food, and he became a chef in 1974.

In 1982, Armand and Guido officially took over. Guido would manage the ~~resutaurant~~ itself (which is still the case to this day, though he will soon retire), while Armand would handle the kitchen, and the beer blending business which was his true passion. As ~~for Gaston~~, he was known for having a great nose, and through interactions with Willem Van Herreweghen (founder of De Cam) and Frank Boon, he perfected his craft creating more elaborated blends.

In 1982, Armand and Guido officially took over. Guido would manage the restaurant itself (which is still the case to this day, though he will soon retire), while Armand would handle the kitchen, and the beer blending business which was his true passion. As his father, he was known for having a great nose, and through interactions with Willem Van Herreweghen (founder of De Cam) and Frank Boon, he perfected his craft creating more elaborated blends. It is important to note that while the restaurant was a hot spot at the time, lambic consumption as a whole was at its lowest, so it took real determination to dive into this venture.

Around 1995 a first warehouse was rented to store more beer, and a second around 97 as they started planning on brewing their own beer as well.

Line 29:

In 1998, they purchased two foeders (4000 & 6000L) placed in the second warehouse and started using sour cherries from Poland for the first time as production had increased and local cherries weren't enough. A first refrigerated space was purchased to store fruits properly.

On December 1st, Restaurant Debelder BV (the company represented by Guido, Armand and Gaston Debelder) signed the paperwork necessary to the rental of the brewing equipment through BCB, company represented by Willem Van Herreweghen so Armand could start brewing.

On December 1st of the same year, Restaurant Debelder BV (the company represented by Guido, Armand and Gaston Debelder) signed the paperwork necessary to the rental of the brewing equipment through BCB, company represented by Willem Van Herreweghen so Armand could start brewing.

It is around that time that they started bottling at Brouwerij Boon, using Champagne corks (before that while bottling by hand in the cellar, wine corks were used).

Line 35:

On February 1st, 2001, Armand left the restaurant and in late March 2001 he created "A.D. Bieren", which then went on to continue as "[[Brouwerij_3_Fonteinen|3 Fonteinen]]". From that point on, the restaurant was owned and managed solely by Guido, though the entire family kept working together until 2015 as they all almost lived under the same roof up to that point.

Nowadays, Guido and his son Thomas Debelder still run the restaurant, which hosts in its cellar [[Geuzestekerij_Parrain|Geuzestekerij Parrain]] since 2023, the latest lambic blending project of the Debelder family, a collaboration between Thomas and his sister Julie (also a renowned nose in the family), who both aim to create an easy-drinking, thirst-quenching gueuze as a tribute to their origins.

Nowadays, Guido and his son Thomas Debelder still run the restaurant, which still serves traditional food (some of it cooked using beer, including lambic) as well as vegeterian options. It also hosts in its cellar [[Geuzestekerij_Parrain|Geuzestekerij Parrain]] since 2023, the latest lambic blending project of the Debelder family, a collaboration between Thomas and his sister Julie (also a renowned nose in the family), who both aim to create an easy-drinking, thirst-quenching gueuze as a tribute to their origins.

==3 Fonteinen Restaurant-Café Beers==

@@ Line 23: / Line 23: @@
 At the age of 16 in 1967, Armand Debelder, son of Gaston (and brother of Guido, who would later manage the place) started working in the kitchen, and during the 70's he slowly turned the place into a real restaurant with more elaborated local food, and he became a chef in 1974.
-In 1982, Armand and Guido officially took over. Guido would manage the resutaurant itself (which is still the case to this day, though he will soon retire), while Armand would handle the kitchen, and the beer blending business which was his true passion. As for Gaston, he was known for having a great nose, and through interactions with Willem Van Herreweghen (founder of De Cam) and Frank Boon, he perfected his craft creating more elaborated blends.
+In 1982, Armand and Guido officially took over. Guido would manage the restaurant itself (which is still the case to this day, though he will soon retire), while Armand would handle the kitchen, and the beer blending business which was his true passion. As  his father, he was known for having a great nose, and through interactions with Willem Van Herreweghen (founder of De Cam) and Frank Boon, he perfected his craft creating more elaborated blends. It is important to note that while the restaurant was a hot spot at the time, lambic consumption as a whole was at its lowest, so it took real determination to dive into this venture.
 Around 1995 a first warehouse was rented to store more beer, and a second around 97 as they started planning on brewing their own beer as well.
@@ Line 29: / Line 29: @@
 In 1998, they purchased two foeders (4000 & 6000L) placed in the second warehouse and started using sour cherries from Poland for the first time as production had increased and local cherries weren't enough. A first refrigerated space was purchased to store fruits properly.
-On December 1st, Restaurant Debelder BV (the company represented by Guido, Armand and Gaston Debelder) signed the paperwork necessary to the rental of the brewing equipment through BCB, company represented by Willem Van Herreweghen so Armand could start brewing.
+On December 1st of the same year, Restaurant Debelder BV (the company represented by Guido, Armand and Gaston Debelder) signed the paperwork necessary to the rental of the brewing equipment through BCB, company represented by Willem Van Herreweghen so Armand could start brewing.
 It is around that time that they started bottling at Brouwerij Boon, using Champagne corks (before that while bottling by hand in the cellar, wine corks were used).
@@ Line 35: / Line 35: @@
 On February 1st, 2001, Armand left the restaurant and in late March 2001 he created "A.D. Bieren", which then went on to continue as "[[Brouwerij_3_Fonteinen|3 Fonteinen]]". From that point on, the restaurant was owned and managed solely by Guido, though the entire family kept working together until 2015 as they all almost lived under the same roof up to that point.
-Nowadays, Guido and his son Thomas Debelder still run the restaurant, which hosts in its cellar [[Geuzestekerij_Parrain|Geuzestekerij Parrain]] since 2023, the latest lambic blending project of the Debelder family, a collaboration between Thomas and his sister Julie (also a renowned nose in the family), who both aim to create an easy-drinking, thirst-quenching gueuze as a tribute to their origins.
+Nowadays, Guido and his son Thomas Debelder still run the restaurant, which still serves traditional food (some of it cooked using beer, including lambic) as well as vegeterian options. It also hosts in its cellar [[Geuzestekerij_Parrain|Geuzestekerij Parrain]] since 2023, the latest lambic blending project of the Debelder family, a collaboration between Thomas and his sister Julie (also a renowned nose in the family), who both aim to create an easy-drinking, thirst-quenching gueuze as a tribute to their origins.
 ==3 Fonteinen Restaurant-Café Beers==