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<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>
Wort was transferred into oak foeders that held Bacchus and blended with a house-brewed wort. This eventually inoculated the yeast culture into the foeders which lead to in-house production of spontaneously fermented ale after their wort supplier ceased production. In an attempt to replicate the environment in the Pajottendland the brewery experimented with trucking their wort into the region for cooling. The experiment was ultimately unsuccessful, and all spontaneous fermentation is done in-house today.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> In 1969 Van Honsebrouck became the second largest "gueuze" producer in Belgium behind Belle-Vue using 700,000 kg of malt.<ref name=HonseHistory> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwerij/geschiedenis# Brewery History]</ref>
In 1986 Van Honsebrouck introduced the Kasteel line of beers which are not spontaneously fermented.