De Cam Geuzestekerij: Difference between revisions
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De Cam follows traditional [[Brewing Lambic#Barrels|barrel]] and [[Brewing Lambic#Blending|blending]] processes with the following notable facts: | 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 | * 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 | * 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 /> | * 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. | * 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 === | ||