Difference between revisions of "De Cam Geuzestekerij"
From Lambic.Info
(→Photos) |
(added Lambic 5 Jaar Op Foeder 2014) |
||
| (60 intermediate revisions by 5 users not shown) | |||
| Line 1: | Line 1: | ||
| − | '''Website ( | + | '''Website (Dutch):''' https://www.facebook.com/De.Cam.Pajottenland/ [[File:DeCam-Logo.jpg|right|275px|De Cam Geuzestekerij]] |
| − | '''Phone:''' +32 | + | '''Phone:''' +32 476 81 68 06 |
| − | '''Address:''' Volkscafé De Cam DBD BVBA, Dorpsstraat 67a, 1755 Gooik | + | '''Address:''' Volkscafé De Cam DBD BVBA, Dorpsstraat 67a, 1755 Gooik |
== Overview == | == Overview == | ||
| − | De Cam is.. | + | De Cam Geuzestekerij is a lambic blendery located in Gooik. De Cam's lineup consists of traditional oude geuze and oude kriek, as well other fruited lambics. All of De Cam's offerings are strictly traditional, using traditional ingredients, methods, and techniques. |
== History == | == History == | ||
| − | De Cam Geuzestekerij is a relative newcomer to the lambic blending scene. In June of 1997 De Cam | + | De Cam Geuzestekerij is a relative newcomer to the lambic blending scene. In June of 1997, De Cam opened in Gooik, becoming the first new traditional lambic blender to open in Belgium in nearly forty years.<ref name=WildBrews>Jeff Sparrow, [[Books#Wild Brews: Culture and Craftsmanship in the Belgian Tradition|Wild Brews: Culture and Craftsmanship in the Belgian Tradition]], 2005</ref> The blendery was founded by Willem van Herreweghen, who at the time was a production manager at Palm Breweries, along with support from Armand Debelder, Frank Boon, and Michel Doomst, the mayor of Gooik. De Cam is currently housed in what was a former brewery dating back to at least 1705, though likely earlier. The location eventually came into the possession of the town of Gooik in 1992, and was converted into a community center. By 1997, the building was reclaimed as part of the Belgian lambic tradition.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> [[File:DeCamGeuzestekerij-9.jpg|thumb|right|Entrance to De Cam]] |
| − | In 2000, after a successful three years of blending lambic, Willem van Herreweghen left De Cam to return to Palm Breweries as a technical advisor. At the time, Karel Goddeau had been helping around De Cam and Willem had already suggested that Goddeau take over the operations. While finishing his final project as a student at Hogeschool CTL, researching starting a microbrewery and the brewing process of spontaneously fermented beers at [[Brouwerij_3_Fonteinen|3 Fonteinen]], both Armand and Gaston Debelder agreed to show him the art of blending lambic. In May of 2000 | + | In 2000, after a successful three years of blending lambic, Willem van Herreweghen left De Cam to return to Palm Breweries as a technical advisor. At the time, Karel Goddeau had been helping around De Cam and Willem had already suggested that Goddeau take over the operations. While Karel was finishing his final project as a student at Hogeschool CTL, researching starting a microbrewery and the brewing process of spontaneously fermented beers at [[Brouwerij_3_Fonteinen|3 Fonteinen]], both Armand and Gaston Debelder agreed to show him the art of blending lambic. In May of 2000, Karel agreed to become the blender at De Cam while still maintaining his day job as a brewer at a non-lambic brewery nearby.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> |
| − | Today De Cam is still one of the smallest lambic blenders in Belgium receiving | + | Today, De Cam is still one of the smallest lambic blenders in Belgium, receiving its lambic from [[Brouwerij Boon|Boon]], [[Brouwerij Girardin|Girardin]], and [[Brouwerij Lindemans|Lindemans]]. The blendery is also a member of [[HORAL|HORAL]]. For his part, Karel still works as a brewer at [http://www.witkap.be Brouwerij Slaghmuylder] about 11 kilometers from Gooik, while maintaining the blending and bottling at De Cam. |
| + | |||
| + | ==Blending Process== | ||
| + | De Cam follows traditional [[Brewing Lambic#Barrels|barrel]] and [[Brewing Lambic#Blending|blending]] processes with the following notable facts: | ||
| + | |||
| + | * Karel studied as a cooper so that he could personally maintain the barrels used at De Cam. | ||
| + | |||
| + | * Most of the barrels at De Cam are former 1000 liter Pilsner Urquell casks. | ||
| + | |||
| + | * De Cam uses Schaerbeekse Cherries from orchards that belong to his aunts and uncles when possible. However, as more quantity is needed, Polish cherries provided by Frank [[Brouwerij Boon|Boon]] are used to supplement the fruit supply.<ref name=GeuzeKriek /> | ||
| + | |||
| + | * Fruited lambics are first macerated in a steel tank for 10-12 months and then put back in the barrel for up to another 4 months. | ||
== Beers == | == Beers == | ||
=== Geuze === | === Geuze === | ||
* [[De Cam Geuzestekerij Oude Geuze De Cam|Oude Geuze De Cam]] | * [[De Cam Geuzestekerij Oude Geuze De Cam|Oude Geuze De Cam]] | ||
| + | * [[De_Cam_Geuzestekerij_Oude_Geuze_De_Cam_Editie_Gooikoorts|Oude Geuze Editie Gooikoorts]] | ||
=== Faro === | === Faro === | ||
| − | |||
* [[De Cam Geuzestekerij Oude Faro De Cam|Oude Faro De Cam]] | * [[De Cam Geuzestekerij Oude Faro De Cam|Oude Faro De Cam]] | ||
=== Fruit === | === Fruit === | ||
| + | * [[De Cam Geuzestekerij Aardbei Lambiek|Aardbei Lambiek]] | ||
| + | * [[De Cam Geuzestekerij Abrikoos Rabarber|Abrikoos Rabarber]] | ||
* [[De Cam Geuzestekerij Framboise Lambiek|Framboise Lambiek]] | * [[De Cam Geuzestekerij Framboise Lambiek|Framboise Lambiek]] | ||
* [[De Cam Geuzestekerij Framboise Lambiek Extra|Framboise Lambiek Extra]] | * [[De Cam Geuzestekerij Framboise Lambiek Extra|Framboise Lambiek Extra]] | ||
| + | * [[De Cam Geuzestekerij Framboise Vlier|Framboise Vlier]] | ||
| + | * [[De Cam Geuzestekerij Kriek Lambiek De Cam|Kriek Lambiek De Cam]] | ||
* [[De Cam Geuzestekerij Lambiek Special|Lambiek Special]] | * [[De Cam Geuzestekerij Lambiek Special|Lambiek Special]] | ||
| + | * [[De Cam Geuzestekerij Malus Domestica Lambicus|Malus Domestica Lambicus]] | ||
| + | * [[De Cam Geuzestekerij Mirabel Lambiek|Mirabel Lambiek]] | ||
| + | * [[De Cam Geuzestekerij Nectarine Lambiek|Nectarine Lambiek]] | ||
* [[De Cam Geuzestekerij Oude Kriek De Cam|Oude Kriek De Cam]] | * [[De Cam Geuzestekerij Oude Kriek De Cam|Oude Kriek De Cam]] | ||
| − | * [[De Cam Geuzestekerij | + | * [[De Cam Geuzestekerij Rabarber Lambiek|Rabarber Lambiek]] |
| + | * [[De Cam Geuzestekerij Tros Bessen|Tros Bessen]] | ||
| + | * [[De Cam Geuzestekerij Wilde Bosbessen|Wilde Bosbessen]] | ||
| + | * [[De Cam Geuzestekerij Zjiem Bezen Framboise|Zjiem Bezen Framboise]] | ||
| − | === | + | === Jonge Lambiek=== |
| + | * [[De Cam Geuzestekerij Jonge Lambiek De Cam|Jonge Lambiek De Cam (Draught/Cask)]] | ||
| + | |||
| + | === Oude Lambiek === | ||
* [[De Cam Geuzestekerij Oude Lambiek De Cam| Oude Lambiek De Cam]] | * [[De Cam Geuzestekerij Oude Lambiek De Cam| Oude Lambiek De Cam]] | ||
| + | * [[De Cam Geuzestekerij Lambic 5 Jaar Op Foeder 2014| Lambic 5 Jaar Op Foeder 2014]] | ||
== Breweriana == | == Breweriana == | ||
| − | * [[De Cam | + | * [[De Cam Breweriana|Coasters]] |
| − | * [[De Cam | + | * [[De Cam Breweriana|Glassware]] |
| − | * [[De Cam | + | * [[De Cam Breweriana|Signs]] |
| − | * [[De Cam | + | * [[De Cam Breweriana|Everything Else]] |
== References == | == References == | ||
| Line 44: | Line 69: | ||
== Photos == | == Photos == | ||
| − | + | <gallery> | |
| − | + | File:DeCamGeuzestekerij-1.jpg | |
| − | + | File:DeCamGeuzestekerij-2.jpg | |
| − | + | File:DeCamGeuzestekerij-4.jpg | |
| − | + | File:DeCamGeuzestekerij-5.jpg | |
| − | + | File:DeCamGeuzestekerij-8.jpg | |
| − | + | File:DeCamGeuzestekerij-3.jpg | |
| − | + | File:DeCamGeuzestekerij-6.jpg | |
| − | + | File:DeCamGeuzestekerij-7.jpg | |
| + | File:DeCamGeuzestekerij-10.jpg | ||
| + | File:DeCamGeuzestekerij-11.jpg | ||
| + | File:DeCamGeuzestekerij-12.jpg | ||
| + | GooikHammers-1.jpg | ||
| + | </gallery> | ||
| + | |||
| + | == Videos == | ||
| + | <youtube width="250" height="200">3tKiZd9ADuI</youtube> | ||
| + | <youtube width="250" height="200">RpbFv-eCRI4</youtube> | ||
| + | |||
| + | * http://www.een.be/programmas/vlaanderen-vakantieland/leven-de-brouwerij-fier-op-bier-vlaams-brabant (a video interview with Karel in Dutch. Also includes an interview with [[Books#Geuze_.26_Kriek:_The_Secret_of_Lambic_Beer|Jeff Van den Steen]]) | ||
| + | |||
[[Category:Blenders & Brewers]] | [[Category:Blenders & Brewers]] | ||
Latest revision as of 11:34, 30 December 2021
Website (Dutch): https://www.facebook.com/De.Cam.Pajottenland/
Phone: +32 476 81 68 06
Address: Volkscafé De Cam DBD BVBA, Dorpsstraat 67a, 1755 Gooik
Contents
Overview
De Cam Geuzestekerij is a lambic blendery located in Gooik. De Cam's lineup consists of traditional oude geuze and oude kriek, as well other fruited lambics. All of De Cam's offerings are strictly traditional, using traditional ingredients, methods, and techniques.
History
De Cam Geuzestekerij is a relative newcomer to the lambic blending scene. In June of 1997, De Cam opened in Gooik, becoming the first new traditional lambic blender to open in Belgium in nearly forty years.[1] The blendery was founded by Willem van Herreweghen, who at the time was a production manager at Palm Breweries, along with support from Armand Debelder, Frank Boon, and Michel Doomst, the mayor of Gooik. De Cam is currently housed in what was a former brewery dating back to at least 1705, though likely earlier. The location eventually came into the possession of the town of Gooik in 1992, and was converted into a community center. By 1997, the building was reclaimed as part of the Belgian lambic tradition.[2]
In 2000, after a successful three years of blending lambic, Willem van Herreweghen left De Cam to return to Palm Breweries as a technical advisor. At the time, Karel Goddeau had been helping around De Cam and Willem had already suggested that Goddeau take over the operations. While Karel was finishing his final project as a student at Hogeschool CTL, researching starting a microbrewery and the brewing process of spontaneously fermented beers at 3 Fonteinen, both Armand and Gaston Debelder agreed to show him the art of blending lambic. In May of 2000, Karel agreed to become the blender at De Cam while still maintaining his day job as a brewer at a non-lambic brewery nearby.[2]
Today, De Cam is still one of the smallest lambic blenders in Belgium, receiving its lambic from Boon, Girardin, and Lindemans. The blendery is also a member of HORAL. For his part, Karel still works as a brewer at Brouwerij Slaghmuylder about 11 kilometers from Gooik, while maintaining the blending and bottling at De Cam.
Blending Process
De Cam follows traditional barrel and blending processes with the following notable facts:
- Karel studied as a cooper so that he could personally maintain the barrels used at De Cam.
- Most of the barrels at De Cam are former 1000 liter Pilsner Urquell casks.
- De Cam uses Schaerbeekse Cherries from orchards that belong to his aunts and uncles when possible. However, as more quantity is needed, Polish cherries provided by Frank Boon are used to supplement the fruit supply.[2]
- Fruited lambics are first macerated in a steel tank for 10-12 months and then put back in the barrel for up to another 4 months.
Beers
Geuze
Faro
Fruit
- Aardbei Lambiek
- Abrikoos Rabarber
- Framboise Lambiek
- Framboise Lambiek Extra
- Framboise Vlier
- Kriek Lambiek De Cam
- Lambiek Special
- Malus Domestica Lambicus
- Mirabel Lambiek
- Nectarine Lambiek
- Oude Kriek De Cam
- Rabarber Lambiek
- Tros Bessen
- Wilde Bosbessen
- Zjiem Bezen Framboise
Jonge Lambiek
Oude Lambiek
Breweriana
References
- ↑ Jeff Sparrow, Wild Brews: Culture and Craftsmanship in the Belgian Tradition, 2005
- ↑ 2.0 2.1 2.2 Jef Van den Steen, Geuze & Kriek: The Secret of Lambic Beer, 2012
Photos
Videos
- http://www.een.be/programmas/vlaanderen-vakantieland/leven-de-brouwerij-fier-op-bier-vlaams-brabant (a video interview with Karel in Dutch. Also includes an interview with Jeff Van den Steen)