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With the resurgence of lambic culture in Belgium, Brouwerj Girardin has been able to get back to it's roots, by bottling and distributing their beer as well as supplying wort to other blenders. They are a main supplier of wort to blenders including [[Brouwerij 3 Fonteinen|3 Fonteinen]], [[De_Cam_Geuzestekerij|De Cam]], and [[Hanssens_Artisanaal_bvba|Hannsens]] as well as many private consumers and experimental blenders including [[Neill and Ross|Neill and Ross]] who blended Girardin lambic with blackberries to produce [[Shot in the Dark|Shot in the Dark]]. Armand Debelder of 3 Fonteinen has been quoted as referring to Girardin as the ''Chateau d’Yquem'' of lambic produces considering it to have some of the greatest “lasting properties” of lambics available for blending.<ref name=WildBrews>Jeff Sparrow, [[Books#Wild Brews: Culture and Craftsmanship in the Belgian Tradition|Wild Brews: Culture and Craftsmanship in the Belgian Tradition]], 2005</ref>. The brewery joined [[HORAL]] in 2004<ref name=HoralGirardin)>Horal - Girardin (Dutch), http://www.horal.be/vereniging</ref>, of which Armand is a founding member. The future seems to be bright for the brewery. A potential fifth generation, three daughters and one son all born to Paul Girardin<ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>, may someday carry on the Girardin name in the lambic world.
==Brewing Process==
Girardin follows traditional [[Brewing Lambic|lambic brewing]] processes, with the following notable facts:
''* Two coolships are used, one under the tiled roof and another in the brewing hall. The temperatures in these two locations are different and depending on the weather, the temperature can be varied to optimize inoculation by wild yeasts. <ref name=GeuzeKriek />
== Beers ==