Geuzestekerij Parrain: Difference between revisions

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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 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.

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 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 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.