Blue Plum

€ 19,00

100% own lambic aged in French oak wine barrels and macerated for at least 6 months with 400 grams of hand-picked blue plums from our own orchard.

Alcohol %: 5%
Bottle content: 75 cl
Aging: at least 18 months
Bottles / batch: 250

 

Out of stock

SKU: BPRUIM Category:

Description

Since 2014, we’ve been brewing our own ‘beer’ as the base for our whisky. Because whisky is essentially a distillate of beer. So why not release a beer as well? It wasn’t until 2021 that we finally brewed our own beer. Not just any beer, but only lambic. The beer of our region, the beer we can be truly proud of, down to our very core.

This is how we make... the difference

Blue plums from our own plum trees

Anthony once saw plums hanging… it’s a familiar phrase, and for this fruit beer, it’s exactly how things unfolded. Among our fruit trees, we also have 2 plum trees. Anthony saw the fruit and thought, ‘Let’s make a beer with these too.’ That’s how our ‘Blauwe Pruim’ (Blue Plum) came to be.
After nearly 2 years of aging in 400-liter French oak barrels, we macerate the lambic with blue plums for 6 months.
For this, we use 400 grams of pitted plums per liter of lambic. The result is a delicious gueuze with notes of plum, as plums naturally don’t have an intense flavor like, for example, sour cherries. But that subtle aftertaste adds an extra dimension.

”We don't let fruit just hang on a tree. And if we can't eat it all ourselves, we add lambic to it. If nature provides us with such abundance, it's up to us to create something unique with it.

Our own lambic brewed on our... alembic

According to historians, the name lambic is said to originate from ‘alambic,’ which is the original Arabic word for still. And that’s exactly what we naturally have as a distillery. After some thought, adjustments, and many tests, 2022 was the year: we could brew on our still, on our alambic. We had already built a coolship by then, and we also had barrels for fermentation ready. The step from distillery to brewery is actually very small.

At our core, we are a distillery, and that will always remain so. So why the leap into lambic? We’ve been brewing for years, and we also have the equipment to do it. And with Anthony, our son-in-law (who only became so after meeting our daughter here at the distillery), we’ve found a passionate, young, enthusiastic brewer. When we say ‘family,’ we truly mean it.

And what's more, local and sustainable...

Why wouldn’t we use local grain for our lambic? A truly short chain. As the ‘court of Brussels,’ we’ve been cultivating grains in the Pajottenland for centuries, for bread, for beer, for animal feed,… and that self-sufficiency is precisely what fascinates us as a distillery and brewery. Can we cultivate wheat and barley ourselves, or with local farmers, for brewing and distilling? Yes, of course! And with the construction of the malt house, we can further strengthen this local story.

And we can also brew with full respect for nature. Not only through our short supply chain but also through our energy efficiency. Here’s how it works. With the distillery, we use over 2000 liters of cooling water per hour. Water that we need for the condenser. We not only reuse that water for brewing, but more importantly, we reuse the heat it contains. This way, we can brew almost energy-neutrally, from mashing for whisky to even kilning the barley in the malt house. Sustainability is not only good for the environment but also for your wallet.

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