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Price: 10.15 (incl. vat) |
Price empties: 0.20 (Not included) |
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Price: 11.80 (incl. vat) |
Price empties: 0.20 (Not included) |
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Price: 1.75 (incl. vat) |
Price empties: 0.10 (Not included) |
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De Troch Gueuze and Kriek are brewed by age-old methods which depend on spontaneous fermentation and ripening. In the first stage a mixture of malt, wheat and water is prepared. During the process the starch is transformed into sugars suitable for fermentation. The mixing is repeated several times over. A liquid is obtained by filtering the mix. This is the wort, which ultimately becomes beer. Matured hops are added to the wort, wich is then boiled for 4 to 5 hours so that it reaches a density of 5 Belgian degrees. After boiling the by now useless hop buds are removed. The wort is then cooled in shallow vats. The outside air is allowed to pass freely over the large open vats. This air is essential to the brewing method, as it contains the micro-organisms wich give lambic its unique flavour. For this reason lambic brewing is a seasonal activity (October to end April). The cool wort is then run into tubs before being directly transferred to casks. A few days later the main fermentation process becomes evident with the appearance of foam in the bung holes. The beer is then allowed to ripen on oaken casks wich hold about 650 litres each. This is the true spontaneously fermented lambic. The fruit beers are, like Kriek, the result of adding peaches, bananas, raspberry or mirabelle plums to the spontaneously fermented Lambic. After bottling, both Gueuze and Kriek are stocked for 7 to 8 months in the cellars of the brewery so that they can continue to ferment further in the bottle.
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Price: 1.75 (incl. vat) |
Price empties: 0.10 (Not included) |
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De Troch Gueuze and Kriek are brewed by age-old methods which depend on spontaneous fermentation and ripening. In the first stage a mixture of malt, wheat and water is prepared. During the process the starch is transformed into sugars suitable for fermentation. The mixing is repeated several times over. A liquid is obtained by filtering the mix. This is the wort, which ultimately becomes beer. Matured hops are added to the wort, wich is then boiled for 4 to 5 hours so that it reaches a density of 5 Belgian degrees. After boiling the by now useless hop buds are removed. The wort is then cooled in shallow vats. The outside air is allowed to pass freely over the large open vats. This air is essential to the brewing method, as it contains the micro-organisms wich give lambic its unique flavour. For this reason lambic brewing is a seasonal activity (October to end April). The cool wort is then run into tubs before being directly transferred to casks. A few days later the main fermentation process becomes evident with the appearance of foam in the bung holes. The beer is then allowed to ripen on oaken casks wich hold about 650 litres each. This is the true spontaneously fermented lambic. The fruit beers are, like Kriek, the result of adding peaches, bananas, raspberry or mirabelle plums to the spontaneously fermented Lambic. After bottling, both Gueuze and Kriek are stocked for 7 to 8 months in the cellars of the brewery so that they can continue to ferment further in the bottle.
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Price: 1.75 (incl. vat) |
Price empties: 0.10 (Not included) |
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De Troch Gueuze and Kriek are brewed by age-old methods which depend on spontaneous fermentation and ripening. In the first stage a mixture of malt, wheat and water is prepared. During the process the starch is transformed into sugars suitable for fermentation. The mixing is repeated several times over. A liquid is obtained by filtering the mix. This is the wort, which ultimately becomes beer. Matured hops are added to the wort, wich is then boiled for 4 to 5 hours so that it reaches a density of 5 Belgian degrees. After boiling the by now useless hop buds are removed. The wort is then cooled in shallow vats. The outside air is allowed to pass freely over the large open vats. This air is essential to the brewing method, as it contains the micro-organisms wich give lambic its unique flavour. For this reason lambic brewing is a seasonal activity (October to end April). The cool wort is then run into tubs before being directly transferred to casks. A few days later the main fermentation process becomes evident with the appearance of foam in the bung holes. The beer is then allowed to ripen on oaken casks wich hold about 650 litres each. This is the true spontaneously fermented lambic. The fruit beers are, like Kriek, the result of adding peaches, bananas, raspberry or mirabelle plums to the spontaneously fermented Lambic. After bottling, both Gueuze and Kriek are stocked for 7 to 8 months in the cellars of the brewery so that they can continue to ferment further in the bottle.
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Price: 34.70 (incl. vat) |
Price empties: 4.50 (Not included) |
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In origin, this sweet-acid drink was obtained by adding fresh black cherries to a barrel Lambic of 6 months young. The addition of fruits provokes a new fermentation in the oak barrels. After another 8 to 12 months, only peels and stones left and the Kriek-Lambic is ready to be filtered and bottled. The residual sugar can be adjusted with straight-on fruit juice to give a refermentation in the bottle. This traditional type of fruit beer is more acid and less fruity. Because of the high price of fresh black cherries and the limited availability (only in the beginning of August), just as to brew a less sour and more fruity Lambic beer, Lindemans farm brewery developed an unique natural method using pure cherry pulp from unfrozen cherries. This straight cherry juice is blended with selected Lambic of different ages. Kriek has a pink-red color and a delicious taste of sparkling cherry champagne.
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Price: 12.50 (incl. vat) |
Price empties: 0.00 (Not included) |
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Price: 23.90 (incl. vat) |
Price empties: 0.00 (Not included) |
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Price: 23.45 (incl. vat) |
Price empties: 0.00 (Not included) |
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Price: 26.50 (incl. vat) |
Price empties: 4.50 (Not included) |
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A version of Belgium's "wild-fermented" wheat beer, which is the result of blending Lambic of "one summer" with old Lambic and chaptalized with candy sugar. Faro is an intriguing balance of wineyness and sweetness. This was probably the beer being served in Breugel's paintings of Flemish Village Life. Faro is a delicious accompaniment of a whole assortment of desserts.
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