Brasserie Mort Subite - Revision history

Matthew: /* Fruit */

2026-01-30T17:23:01Z

Fruit

← Older revision		Revision as of 17:23, 30 January 2026
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	=== Fruit ===		=== Fruit ===
			<div style="column-count:2;-moz-column-count:2;-webkit-column-count:2">
	* [[Mort Subite Blanche]]		* [[Mort Subite Blanche]]
	* [[Mort Subite Cassis]]		* [[Mort Subite Cassis]]
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	* [[Mort Subite Xtreme Manzana]]		* [[Mort Subite Xtreme Manzana]]
	* [[Mort Subite Xtreme Pêche]]		* [[Mort Subite Xtreme Pêche]]
			</div>

	=== Jeune Lambic ===		=== Jeune Lambic ===

Matthew: /* Gueuze */

2026-01-30T17:22:44Z

Gueuze

← Older revision		Revision as of 17:22, 30 January 2026
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	== Beers ==		== Beers ==
	=== Gueuze ===		=== Gueuze ===
			<div style="column-count:2;-moz-column-count:2;-webkit-column-count:2">
	* [[Mort Subite Gueuze Fond]]		* [[Mort Subite Gueuze Fond]]
	* [[Mort Subite Original Gueuze]]		* [[Mort Subite Original Gueuze]]
	* [[Mort Subite Oude Gueuze]]		* [[Mort Subite Oude Gueuze]]
			</div>

	=== Faro ===		=== Faro ===

Matthew: /* Brewing Process */

2025-02-05T19:20:40Z

Brewing Process

← Older revision		Revision as of 19:20, 5 February 2025
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	==Brewing Process==		==Brewing Process==
	Mort Subite follows traditional [[Brewing_Lambic\|lambic brewing processes]], with one exception. As a result of Lebeau's discoveries, Mort Subite ceased using the [[koelschip]] in the early ~~1990's~~. Instead, the wort is cooled using a plate cooler to 30°C to prevent infection. Next the beer is placed in a steel tank that was filled with air from the region, rather than sanitized air or CO₂, to introduce microorganisms from the region. Similar air is also placed in the pipes. Because this regional air is not sterile, the wild yeasts that are present begin fermentation. This allows Mort Subite to brew year round, rather than just in the traditional winter season.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>		Mort Subite follows traditional [[Brewing_Lambic\|lambic brewing processes]], with one exception. As a result of Lebeau's discoveries, Mort Subite ceased using the [[koelschip]] in the early 1990s. Instead, the wort is cooled using a plate cooler to 30°C to prevent infection. Next the beer is placed in a steel tank that was filled with air from the region, rather than sanitized air or CO₂, to introduce microorganisms from the region. Similar air is also placed in the pipes. Because this regional air is not sterile, the wild yeasts that are present begin fermentation. This allows Mort Subite to brew year round, rather than just in the traditional winter season.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>

	The following additional item is noteworthy about Mort Subite's brewing processes:		The following additional item is noteworthy about Mort Subite's brewing processes:

Matt: /* History */

2021-01-31T03:41:49Z

History

← Older revision		Revision as of 03:41, 31 January 2021
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	== History ==		== History ==
	The history of what eventually became the Mort Subite brand name starts in 1869 when Johanna Philipina Bastaerts married Jan Fransiscus De Keersmaeker, a farmer. Johanna had inherited what was previously a brewery from her brother, and Jan soon became a part of it. The Bastaerts-De Keersmaeker family had five children, including three sons. One son, Felix Jan De Keersmaeker (1840–1912) eventually inherited the brewery. Felix, who married twice, had one son named Hubert (1896–1945) who took over the brewery at a young age after the death of his father.		The history of what eventually became the Mort Subite brand name starts in 1869, when Johanna Philipina Bastaerts married Jan Fransiscus De Keersmaeker, a farmer. Johanna had inherited what was previously a brewery from her brother, and Jan soon became a part of it. The Bastaerts-De Keersmaeker family had five children, including three sons. One son, Felix Jan De Keersmaeker (1840–1912) eventually inherited the brewery. Felix, who married twice, had one son named Hubert (1896–1945) who took over the brewery at a young age after the death of his father.

	After the end of the First World War, Hubert was called to complete his compulsory military service as a solider stationed in Germany. There he learned about German brewing methods and styles. Upon his return, Hubert returned to brewing both lambic as well as top-fermented beers. His top fermented beers eventually became popular under the name Hert Ale, and he decided to sell his gueuze under the name [[Brasserie De Keersmaeker \| Gueuze Den Hert]] which lasted until 1971.		After the end of the First World War, Hubert was called to complete his compulsory military service as a solider stationed in Germany. There he learned about German brewing methods and styles. Upon his return, Hubert returned to brewing both lambic as well as top-fermented beers. His top fermented beers eventually became popular under the name Hert Ale, and he decided to sell his gueuze under the name [[Brasserie De Keersmaeker \| Gueuze Den Hert]] which lasted until 1971.
	[[File:MortSubite-SpontaneousTanks-1.jpg\|thumb\|left\|Sponteanous fermentation tanks at Mort Subite]]		[[File:MortSubite-SpontaneousTanks-1.jpg\|thumb\|left\|Sponteanous fermentation tanks at Mort Subite]]

	Throughout the middle part of the 20th century the [[Brasserie De Keersmaeker \| De Keersmaeker]] family both farmed and brewed. In 1936, a completely new brewing system was ordered. By the time it was ready, World War II had broken out and Hubert managed to hide the as of yet uninstalled kettles under piles of straw when the Germans invaded in the spring of 1940. As was common in many of the small villages, the brewer also became the mayor. Hubert was elected Mayor of Kobbegem in 1932, and remained in office until his accidental death in 1945.		Throughout the middle part of the 20th century, the [[Brasserie De Keersmaeker \| De Keersmaeker]] family both farmed and brewed. In 1936, a completely new brewing system was ordered. By the time it was ready, World War II had broken out and Hubert managed to hide the as of yet uninstalled kettles under piles of straw when the Germans invaded in the spring of 1940. As was common in many of the small villages, the brewer also became the mayor. Hubert was elected Mayor of Kobbegem in 1932, and remained in office until his accidental death in 1945.

	Despite this tragedy, Hubert’s widow, along with their four children, decided to continue the expansion that was planned before Hubert’s death. Construction began in 1950 and a new brewing hall was ready for use in 1952, which is still in use during the winter months today. Of Hubert’s four sons, his oldest son Paul went to work at the brewery. His brother André joined him in 1958 after he finished his military service. The start of Paul’s political career came in 1958 after being elected mayor of Kobbegem. The demands of his political career would later compel him to sell his shares in the brewery completely. Though the De Keersmaeker Pils beer ballooned to 60% of the overall production by 1960, its popularity eventually fell, and by 1972 André was back to producing just lambic.		Despite this tragedy, Hubert’s widow, along with their four children, decided to continue the expansion that was planned before Hubert’s death. Construction began in 1950 and a new brewing hall was ready for use in 1952, which is still in use during the winter months today. Of Hubert’s four sons, his oldest son Paul went to work at the brewery. His brother André joined him in 1958 after he finished his military service. The start of Paul’s political career came in 1958 after being elected mayor of Kobbegem. The demands of his political career would later compel him to sell his shares in the brewery completely. Though the De Keersmaeker Pils beer ballooned to 60% of the overall production by 1960, its popularity eventually fell, and by 1972 André was back to producing just lambic.

Matt: /* History */

2019-01-24T04:23:29Z

History

← Older revision		Revision as of 04:23, 24 January 2019
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	When the Alken-Maes group was taken over by Scottish & New Castle, André decided it was time to sell his share in the brewery and move on. Thus, the De Keersmaeker name was out of the brewing business. When Marcel Lebeau moved on, Bruno Reinders moved into the production manager position and shepherded Mort Subite through a renovation and revamping under Scottish & New Castle. The company invested more than one million Euros in the brewery. In 2000, Mort Subite made the jump into sweetened lambic by introducing a sweetened kriek followed by a framboise and a peach lambic (made only for Canada<ref name=LambicLand>Tim Webb, Chris Pollard, Siobhan McGinn, [[Books#LambicLand: A Journey Round the Most Unusual Beers in the World\|LambicLand: A Journey Round the Most Unusual Beers in the World]], 2010</ref>). By 2005, Mort Subite had introduced the Mort Subite Xtreme line, a watered down young lambic/fruit juice concoction.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>		When the Alken-Maes group was taken over by Scottish & New Castle, André decided it was time to sell his share in the brewery and move on. Thus, the De Keersmaeker name was out of the brewing business. When Marcel Lebeau moved on, Bruno Reinders moved into the production manager position and shepherded Mort Subite through a renovation and revamping under Scottish & New Castle. The company invested more than one million Euros in the brewery. In 2000, Mort Subite made the jump into sweetened lambic by introducing a sweetened kriek followed by a framboise and a peach lambic (made only for Canada<ref name=LambicLand>Tim Webb, Chris Pollard, Siobhan McGinn, [[Books#LambicLand: A Journey Round the Most Unusual Beers in the World\|LambicLand: A Journey Round the Most Unusual Beers in the World]], 2010</ref>). By 2005, Mort Subite had introduced the Mort Subite Xtreme line, a watered down young lambic/fruit juice concoction.<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 2007, Mort Subite ~~reinroduced~~ the Oude Kriek again, followed by a new push for the Oude Geuze. In 2008 the Alken-Maes name was passed over to Heineken who continued the investment in the Mort Subite name with Bruno Reinders still at the helm of production. Currently, the Mort Subite Oude Geuze and Oude Kriek are bottled at [[Brouwerij_Boon\|Boon]]. Mort Subite is also a member of [[HORAL]].<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref><ref name=HoralMortSubite>http://www.horal.be/vereniging/mort-subite-kobbegem Horal - Mort Subite (Dutch)</ref>		In 2007, Mort Subite reintroduced the Oude Kriek again, followed by a new push for the Oude Geuze. In 2008 the Alken-Maes name was passed over to Heineken who continued the investment in the Mort Subite name with Bruno Reinders still at the helm of production. Currently, the Mort Subite Oude Geuze and Oude Kriek are bottled at [[Brouwerij_Boon\|Boon]]. Mort Subite is also a member of [[HORAL]].<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer\|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref><ref name=HoralMortSubite>http://www.horal.be/vereniging/mort-subite-kobbegem Horal - Mort Subite (Dutch)</ref>

	==Brewing Process==		==Brewing Process==

Adam at 14:45, 29 October 2016

2016-10-29T14:45:18Z

← Older revision		Revision as of 14:45, 29 October 2016
Line 12:		Line 12:

	After the end of the First World War, Hubert was called to complete his compulsory military service as a solider stationed in Germany. There he learned about German brewing methods and styles. Upon his return, Hubert returned to brewing both lambic as well as top-fermented beers. His top fermented beers eventually became popular under the name Hert Ale, and he decided to sell his gueuze under the name [[Brasserie De Keersmaeker \| Gueuze Den Hert]] which lasted until 1971.		After the end of the First World War, Hubert was called to complete his compulsory military service as a solider stationed in Germany. There he learned about German brewing methods and styles. Upon his return, Hubert returned to brewing both lambic as well as top-fermented beers. His top fermented beers eventually became popular under the name Hert Ale, and he decided to sell his gueuze under the name [[Brasserie De Keersmaeker \| Gueuze Den Hert]] which lasted until 1971.
			[[File:MortSubite-SpontaneousTanks-1.jpg\|thumb\|left\|Sponteanous fermentation tanks at Mort Subite]]

	Throughout the middle part of the 20th century the [[Brasserie De Keersmaeker \| De Keersmaeker]] family both farmed and brewed. In 1936, a completely new brewing system was ordered. By the time it was ready, World War II had broken out and Hubert managed to hide the as of yet uninstalled kettles under piles of straw when the Germans invaded in the spring of 1940. As was common in many of the small villages, the brewer also became the mayor. Hubert was elected Mayor of Kobbegem in 1932, and remained in office until his accidental death in 1945.		Throughout the middle part of the 20th century the [[Brasserie De Keersmaeker \| De Keersmaeker]] family both farmed and brewed. In 1936, a completely new brewing system was ordered. By the time it was ready, World War II had broken out and Hubert managed to hide the as of yet uninstalled kettles under piles of straw when the Germans invaded in the spring of 1940. As was common in many of the small villages, the brewer also became the mayor. Hubert was elected Mayor of Kobbegem in 1932, and remained in office until his accidental death in 1945.

Bill: /* Photos */

2015-08-15T22:21:48Z

Photos

@@ Line 67: / Line 67: @@
 == Photos ==
 <gallery>
-File:MortSubite-SpontaneousSign-1.jpg
+File:MortSubite-1.jpg
-File:MortSubite-SpontaneousTanks-1.jpg
+File:MortSubite-2.jpg
 File:MortSubiteBottle-AntiqueCorker-1.jpg
-File:MortSubite-1.jpg
+File:MortSubiteTasting-1.jpg
 </gallery>

Bill at 03:08, 28 July 2015

2015-07-28T03:08:04Z

← Older revision		Revision as of 03:08, 28 July 2015
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	File:MortSubite-1.jpg		File:MortSubite-1.jpg
	</gallery>		</gallery>

			== Videos ==
			<youtube width="250" height="200">yUhtz4CFDDE</youtube>

	== References ==		== References ==

Bill: /* Photos */

2015-07-10T01:56:26Z

Photos

← Older revision		Revision as of 01:56, 10 July 2015
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	== Photos ==		== Photos ==
	<gallery>		<gallery>
			File:MortSubite-SpontaneousSign-1.jpg
			File:MortSubite-SpontaneousTanks-1.jpg
	File:MortSubiteBottle-AntiqueCorker-1.jpg		File:MortSubiteBottle-AntiqueCorker-1.jpg
	File:MortSubite-1.jpg		File:MortSubite-1.jpg

Bill: /* Photos */

2015-07-10T01:38:01Z

Photos

← Older revision		Revision as of 01:38, 10 July 2015
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	== Photos ==		== Photos ==
	<gallery>		<gallery>
			File:MortSubiteBottle-AntiqueCorker-1.jpg
	File:MortSubite-1.jpg		File:MortSubite-1.jpg
	</gallery>		</gallery>

← Older revision		Revision as of 14:45, 29 October 2016
Line 12:		Line 12:

	After the end of the First World War, Hubert was called to complete his compulsory military service as a solider stationed in Germany. There he learned about German brewing methods and styles. Upon his return, Hubert returned to brewing both lambic as well as top-fermented beers. His top fermented beers eventually became popular under the name Hert Ale, and he decided to sell his gueuze under the name [[Brasserie De Keersmaeker \| Gueuze Den Hert]] which lasted until 1971.		After the end of the First World War, Hubert was called to complete his compulsory military service as a solider stationed in Germany. There he learned about German brewing methods and styles. Upon his return, Hubert returned to brewing both lambic as well as top-fermented beers. His top fermented beers eventually became popular under the name Hert Ale, and he decided to sell his gueuze under the name [[Brasserie De Keersmaeker \| Gueuze Den Hert]] which lasted until 1971.
			[[File:MortSubite-SpontaneousTanks-1.jpg\|thumb\|left\|Sponteanous fermentation tanks at Mort Subite]]

	Throughout the middle part of the 20th century the [[Brasserie De Keersmaeker \| De Keersmaeker]] family both farmed and brewed. In 1936, a completely new brewing system was ordered. By the time it was ready, World War II had broken out and Hubert managed to hide the as of yet uninstalled kettles under piles of straw when the Germans invaded in the spring of 1940. As was common in many of the small villages, the brewer also became the mayor. Hubert was elected Mayor of Kobbegem in 1932, and remained in office until his accidental death in 1945.		Throughout the middle part of the 20th century the [[Brasserie De Keersmaeker \| De Keersmaeker]] family both farmed and brewed. In 1936, a completely new brewing system was ordered. By the time it was ready, World War II had broken out and Hubert managed to hide the as of yet uninstalled kettles under piles of straw when the Germans invaded in the spring of 1940. As was common in many of the small villages, the brewer also became the mayor. Hubert was elected Mayor of Kobbegem in 1932, and remained in office until his accidental death in 1945.