Brouwerij Kestemont: Difference between revisions

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== Side Notes ==

Kestemont boils the wort 3 to 4 hours before placing it in their coolship, and many of the barrels they use are ex-cognac barrels, with a capacity from 450 Liter to 600 Liter, but they also have former french wine barrels (225 Liter) as well as former italian wine barrels (500 Liter).

Kestemont boils the wort 3 to 4 hours before placing it in their coolship, and many of the barrels they use are ex-cognac barrels, with a capacity from 450 Liter to 600 Liter, but they also have former french wine barrels (225 Liter) as well as former italian wine barrels (500 Liter). In 2024, the barrel room stocked about 360 barrels, totalling at about 700 hectoliters of lambic.

~~Many of the fruits used in the beers are actually farmed by the family (who grows mainly vegetables~~, ~~but also a small portion of fruits as well as their own wheat). The list includes sour cherries, including~~ the ~~Schaarbeek variety~~, ~~as well as raspberries, blackberries, red, green and yellow gooseberries, rhubarb, red currant and black currant. They are added on lambic~~ at ~~least one year old, but are often a blend of one, two, and sometimes three years old, depending on the beer.~~

The tanks used at the brewery to macerate fruits since 2023 have an unusual shape due to the fact that as an historical site, laws in Belgium prevent them to alter the buildings to open wider openings to fit bigger tanks through.

~~The brewery itself was bought second hand from Brouwerij De Sater in Nazareth, and has a capacity of 16~~ hectoliters ~~(about 13.6 U.S. beer barrels) and was originally built for dairy production, which is quite common as a setup in Belgian breweries .~~

~~== Side Notes ==~~

~~Kestemont boils the wort 3 to 4 hours before placing it in their coolship, and many~~ of ~~the barrels they use are ex-cognac barrels, with a capacity from 450 Liter to 600 Liter, but they also have former french wine barrels (225 Liter) as well as former italian wine barrels (500 Liter)~~.

Many of the fruits used in the beers are actually farmed by the family (who grows mainly vegetables, but also a small portion of fruits as well as their own wheat). The list includes sour cherries, including the Schaarbeek variety, as well as raspberries, blackberries, red, green and yellow gooseberries, rhubarb, red currant and black currant. They are added on lambic at least one year old, but are often a blend of one, two, and sometimes three years old, depending on the beer.

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 == Side Notes ==
-Kestemont boils the wort 3 to 4 hours before placing it in their coolship, and many of the barrels they use are ex-cognac barrels, with a capacity from 450 Liter to 600 Liter, but they also have former french wine barrels (225 Liter) as well as former italian wine barrels (500 Liter).
+Kestemont boils the wort 3 to 4 hours before placing it in their coolship, and many of the barrels they use are ex-cognac barrels, with a capacity from 450 Liter to 600 Liter, but they also have former french wine barrels (225 Liter) as well as former italian wine barrels (500 Liter). In 2024, the barrel room stocked about 360 barrels, totalling at about 700 hectoliters of lambic.
-Many of the fruits used in the beers are actually farmed by the family (who grows mainly vegetables, but also a small portion of fruits as well as their own wheat). The list includes sour cherries, including the Schaarbeek variety, as well as raspberries, blackberries, red, green and yellow gooseberries, rhubarb, red currant and black currant. They are added on lambic at least one year old, but are often a blend of one, two, and sometimes three years old, depending on the beer.
-The tanks used at the brewery to macerate fruits since 2023 have an unusual shape due to the fact that as an historical site, laws in Belgium prevent them to alter the buildings to open wider openings to fit bigger tanks through.
-The brewery itself was bought second hand from Brouwerij De Sater in Nazareth, and has a capacity of 16 hectoliters (about 13.6 U.S. beer barrels) and was originally built for dairy production, which is quite common as a setup in Belgian breweries .
-== Side Notes ==
-Kestemont boils the wort 3 to 4 hours before placing it in their coolship, and many of the barrels they use are ex-cognac barrels, with a capacity from 450 Liter to 600 Liter, but they also have former french wine barrels (225 Liter) as well as former italian wine barrels (500 Liter).
 Many of the fruits used in the beers are actually farmed by the family (who grows mainly vegetables, but also a small portion of fruits as well as their own wheat). The list includes sour cherries, including the Schaarbeek variety, as well as raspberries, blackberries, red, green and yellow gooseberries, rhubarb, red currant and black currant. They are added on lambic at least one year old, but are often a blend of one, two, and sometimes three years old, depending on the beer.