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→Van Honsebrouck Definition of Lambic
“My gueuze conforms to the taste of the times, it’s refreshing and sells well in France, it’s from that perspective that I’ve named it St. Louis.”<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek|Gueuze, Faro, et Kriek]], 1992</ref>
Luc Van Honsebrouck also took issue with the Royal Decree of 1965 which sought to protect lambic against counterfeiting. It stated a geographical boundary of 20km around Brussels was the defined area for lambic production. He learned of this almost by accident, after a visit from lambic brewer Edgar Winderickx, whom he knew from his brewing school days. He appealed against the Royal Decree, and won with the argument that "If Brussels says people can't make gueze in Ingelmunster, then it simply would not work there".<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>
Presently, the Van Honsebrouck brewery uses a coolship to spontaneously ferment their Saint Louis line of beers and uses aged hops.<ref name=HonseBrewing> Brouwerij Van Honsebrouck, [http://www.vanhonsebrouck.be/en/brouwproces Brewing Process]</ref>