Category Archives: Lambic

Vanberg and Dewulf lambic imports

Posted on January 10, 2012 by Aschwin de Wolf

Tonight the founders of Vanberg and DeWulf, Don Feinberg & Wendy Littlefield, will be hosting a tasting of their artisanal Belgian beers at Belmont Station. I have been following Vanberg and DeWulf recent endeavors with interest because they have introduced no … Continue reading →

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Hanssens goes experimental

Posted on December 9, 2011 by Aschwin de Wolf

Cantillon is my favorite brewery in the world, but I have a weak spot for gueuze blender Hanssens Artisinaal from Dworp, Belgium. Everything about Hannsens screams “authentic.” The brewery goes back to 1871, it is a part-time, wife and husband … Continue reading →

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Wild Yeast

Posted on November 1, 2011 by Aschwin de Wolf

Chris White and Jamil Zainasheff’s Yeast: The Practical Guide to Beer Fermentation is a thorough review of the subject of yeast, with the practical (home)brewer in mind. It is mostly a treatment of commercial brewer’s yeast but there are some … Continue reading →

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3 Fonteinen starts brewing again

Posted on September 22, 2011 by Aschwin de Wolf

The Beersel edition of Nieuwsblad reports that Armand Debelder has decided to start brewing again. After the exploding bottle disaster in 2009, Debelder found himself forced to sell his brewing equipment and confine himself to blending only. There was no … Continue reading →

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Mulled lambic

Posted on August 26, 2011 by Aschwin de Wolf

One of the intriguing aspects of reading historical works on the history of brewing and lambic is to discover many obscure details about spontaneously fermented beers. One thing that recently caught my eye was the existence of a popular warm … Continue reading →

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