Brasserie Belle Vue: Difference between revisions

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==Brewing Process==

Belle Vue does not follow traditional [[Brewing Lambic|lambic brewing]] processes. Instead, Belle Vue uses a process called the DKZ method (DK - De Keersmaeker, Z - Zuun) for spontaneously fermenting its lambic. This process abandons the coolship and instead uses a two step process where the lambic is first cooled using a traditional heat exchanger and then non-sterile, compressed air is pushed into the tanks. This introduces the local microorganisms to the wort. Belle Vue also blends old lambic back into the tanks at this time to further ensure that the young wort is inoculated.

Belle-Vue does not follow traditional [[Brewing Lambic|lambic brewing]] processes. Instead, Belle-Vue uses a process called the DKZ method (DK - De Keersmaeker, Z - Zuun) for spontaneously fermenting its lambic. This process abandons the coolship and instead, uses a two-step process where the lambic is first cooled using a traditional heat exchanger and then non-sterile, compressed air is pushed into the tanks. This introduces the local microorganisms to the wort. Belle-Vue also blends old lambic back into the tanks at this time to further ensure that the young wort is inoculated.

The royal proclamation of 1993 declares that to be called a lambic or gueuze, a beer must only contain a small proportion of authentic lambic beer in it. As such, Belle Vue ~~next~~ blends in fruit juices and other beer with the traditional lambic to create the final product.

The royal proclamation of 1993 declares that to be called a lambic or gueuze, a beer must only contain a small proportion of authentic lambic beer in it. As such, Belle-Vue blends in fruit juices and other beer with the traditional lambic to create the final product.

== Beers ==

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 ==Brewing Process==
-Belle Vue does not follow traditional [[Brewing Lambic|lambic brewing]] processes.  Instead, Belle Vue uses a process called the DKZ method (DK - De Keersmaeker, Z - Zuun) for spontaneously fermenting its lambic.  This process abandons the coolship and instead uses a two step process where the lambic is first cooled using a traditional heat exchanger and then non-sterile, compressed air is pushed into the tanks.  This introduces the local microorganisms to the wort.  Belle Vue also blends old lambic back into the tanks at this time to further ensure that the young wort is inoculated.
+Belle-Vue does not follow traditional [[Brewing Lambic|lambic brewing]] processes.  Instead, Belle-Vue uses a process called the DKZ method (DK - De Keersmaeker, Z - Zuun) for spontaneously fermenting its lambic.  This process abandons the coolship and instead, uses a two-step process where the lambic is first cooled using a traditional heat exchanger and then non-sterile, compressed air is pushed into the tanks.  This introduces the local microorganisms to the wort.  Belle-Vue also blends old lambic back into the tanks at this time to further ensure that the young wort is inoculated.
-The royal proclamation of 1993 declares that to be called a lambic or gueuze, a beer must only contain a small proportion of authentic lambic beer in it.  As such, Belle Vue next blends in fruit juices and other beer with the traditional lambic to create the final product.
+The royal proclamation of 1993 declares that to be called a lambic or gueuze, a beer must only contain a small proportion of authentic lambic beer in it.  As such, Belle-Vue blends in fruit juices and other beer with the traditional lambic to create the final product.
 == Beers ==