Geuzestekerij Parrain: Difference between revisions

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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.

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 21: / Line 21: @@
 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.
-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.