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[[File:OmerVanderGhinsteLogo.gif|right|300px]]'''Website:''' http://www.bockoromervanderghinste.be

'''Phone:''' 056/+32 (0)56 23 51 71

'''Address:''' Kwabrugstraat 5, B-8510 Bellgem

Bockor Brouwerij Omer Vander Ghinste is a brewer of spontaneously as well as traditionally fermented beers, located in West Flanders. In 1970, the brewery began buying lambic wort from Heyvaert to age and package as their own products under the Jacobins name. Since 1981 they have been brewing their own spontaneously fermented beers.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

Founded in 1892, Bockor began as a family brewery, In 1963 Omer Vander Ghinste III and is currently in his brother Pierre took over the 4th generation operation of family ownership. Records show that it was a the brewery since at least 1869. In 1938With the popularity of sweetened commercial lambic growing, Omer III opted to bring Van Honsebrouck beers into the name Bockor province to supply to his various bars and customers. However, by 1970 Omer III was adoptedready to produce his own version.

==Omer Vander Ghinste Definition of Lambic==Following the initiative success of [[Brouwerij_Van_Honsebrouck|Brouwerij Van Honsebrouck 's]] introduction of the Saint Louis line in 1958, Bockor Vander Ghinste followed suit in 1970 to produce producing a filtered an and sweetened product, Gueuze Lambic Jacobins. Until 1981, Bockor purchased lambic wort from Heyvaert in Asse when the brewery ceased production. It was aged in various barrels and foeders of 200, 120, and 65 hectoliters before being packaged and sold. After that, they began to brew their own spontaneously fermented beer with a coolship having been installed in 1929 for their own products. According to Van den Steen, Vander Ghinste uses 33% wheat and 67% malted barley for their brews.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>  Buren quotes Omer Jean Vander Ghinste, the fourth generation owner of the brewery in 1992 as saying that the Bellegem region, the “Leiestreek” also has its lambic, and that he got the confirmation of a professor from Ghent, Monsieur Baetsle, who said: “the idea that lambic originated in the Senne valley is, above all, historic. In the current commercial sense, we must examine if these microorganisms that trigger spontaneous fermentation come from the Senne or from elsewehre… Besides, a 100% artisinal gueuze isn’t part of our times anymore, that beer is too sour." Additionally, the professor seems to advocate a “judicious cutting of the spontaneously fermented acidic beer with a young beer" to make it more palatable.<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek|Gueuze, Faro, et Kriek]], 1992</ref>  The name Jacobins refers to a a famous monastery, the hospice Saint Jacques, built in 1218 to house traveling pilgrims. The connection to Bockor Vander Ghinste is that the owner during World War I briefly stayed at Rue des Jacobins in Paris, and therefore got the name for his beers. During the French Revolution, revolutionaries met on this street in October 1789 when the government was moved to Paris.