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→Omer Vander Ghinste Definition of Lambic
==Omer Vander Ghinste Definition of Lambic==
Following the success of [[Brouwerij_Van_Honsebrouck|Brouwerij Van Honsebrouck's]] introduction of the Saint Louis line in 1958, Vander Ghinste followed suit in 1970 producing a filtered and sweetened product, Gueuze Lambic Jacobins. Until 1981, Bockor purchased lambic wort from Heyvaert in Asse until 1981, when the brewery ceased production. It was aged in various barrels and foeders of 200, 120, and 65 hectoliters before being packaged and sold. After that, they began to brew their own spontaneously fermented beer with a [[koelschip]] having been installed in 1929 for their own products. According to Van den Steen, Vander Ghinste uses 33% wheat and 67% malted barley for their brews.<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>
Buren quotes Omer Jean Vander Ghinste, the fourth generation owner of the brewery in 1992 as saying that the Bellegem region, the “Leiestreek” also has its lambic, and that he got the confirmation of a professor from Ghent, Monsieur Baetsle, who said: “the idea that lambic originated in the Senne valley is, above all, historic. In the current commercial sense, we must examine if these microorganisms that trigger spontaneous fermentation come from the Senne or from elsewhere… Besides, a 100% artisanal gueuze isn’t part of our times anymore, that beer is too sour." Additionally, the professor seems to advocate a “judicious cutting of the spontaneously fermented acidic beer with a young beer" to make it more palatable.<ref name=GeuzeFaroEtKriek>Raymond Buren, [[Books#Gueuze.2C_Faro_et_Kriek|Gueuze, Faro, et Kriek]], 1992</ref>