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→Brewing and Blending Process
The lambic brewed on the Belgoo side of the brewery is a traditional lambic recipe that consists of approximately +/- 35% wheat and +/- 65% malted barley and uses aged pellet hops. The brewhouse at Belgoo has a capacity of 24 hectoliters. The stainless steel koelschip was fabricated locally and is divided into two equal halves of 1,200 liters each; thus, a full brew at Belgoo will fill the koelship. The wort is then pumped over to the Lambiek Fabriek side at approximately 95 degrees Celsius and left to cool until it is transferred over to barrels at around 22 to 23 degrees Celsius.
The blendery started off with oak barrels of both 400-liter and 220-liter sizes, of which approximately 90% of them are of French oak and an 10% are of American oak. In June of 2019, the blendery received 8 Italian foeders with a capacity of around 46 to 47 hectoliters each. As of 2019, there are approximately 150 more than 280 total barrels and foeders across two warehouses. Many of the French oak barrels are first- fill barrels coming from the Burgundy region in France where the blendery has a connection to some winemakers. The current barrel count as of July 2019 is: 8 x 47 HL foeders50 x 220L barrels230 x 400L barels
Blends are done in a 3,200 liter stainless steel blending tank and left to rest for 24 hours before being bottled. Each blend yields approximately 4,000 75cl bottles or 8,000 37,5cl bottles.