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In [[Books#Geuze_.26_Kriek:_The_Secret_of_Lambic_Beern|''Geuze & Kriek: The Secret of Lambic'']], Van den Steen, “the Mort Subite named appeared two years previously in 1970, when a well-known Brussels café and geuze blending business A la Mort Subite was taken over from the Vossen brothers”, some of which was purchased from De Keersmaeker brewery. Eventually, De Keersmaeker took over the name and the Geuze Den Hert became Geuze Mort Subite. Mort Subite made its appearance in Belgium and France, and as early as 1984 in the United States.<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 1985 De Keersmaeker hired a new brewer, Bruno Reinders, who was only twenty years old at the time. By 1989, De Keersmaeker was looking to acquire other breweries. De Keersmaeker eventually acquired {[[Brasserie Eylenbosch|Eylenbosch]] in Schepdaal not for brewing, but for storage. Additionally in 1989, Paul De Keersmaeker sold his half of the brewery to the Alken-Maes group. At this point, overall quality began to suffer and numerous infections plagued the brewery. To combat this a new production manager, Marcel Lebeau (previously of [[Brasserie_Belle_Vue|Belle Vue]]) was appointed.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>
Lebeau ascertained that the problem was originating in the coolship which was too small and too deep, and that it could not handle the amount of wort being pumped into it. To combat this problem, he began to divide the batches in two and pump half into a steel tank which was filled with environmental air. When analysis showed that the batches pumped into the tank picked up as much wild yeast to initiate fermentation, the coolship was eventually retired all together.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>