Cuvée Juliette

€ 27,00

100% our own lambic aged in French oak wine barrels in a unique blend with a local Muscat-based wine. This blend makes Cuvée Juliette a lightly sparkling “sparkling wine” with subtle notes resulting from spontaneous fermentation.

Alcohol %: 8.9%
Bottle content: 75 cl
Aging: at least 18 months
Bottles / batch: 150 (limited numbered edition, max 1 bottle per person)

in stock

SKU: CUVEEJ Category:

Description

We’ve been brewing our own ‘beer’ as a base for our whisky since 2014. Because whisky is essentially a distillate of beer. So why not bring a beer to market too? It wasn’t until 2021 that we started brewing our own beer. Not just any beer, but exclusively lambic. The beer of our region, a beer we can be truly proud of to our core.

This is how we make... the difference

Our own lambic brewed on our... alambic

According to historians, the name lambic comes from alambic, the original Arabic word for a still. And that’s exactly what we have here as a distillery. After some brainstorming, adjustments, and plenty of testing, 2022 was the year: we could brew on our still, our alambic. We had already built a coolship and had barrels ready for fermentation. The step from distillery to brewery is actually a very small one.

At our core, we are a distillery and always will be. So why the leap into lambic? Well, we’ve been brewing for years and 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 found a passionate, young, and enthusiastic brewer. When we say ‘family’, we really mean it.

”I named this blend after my eldest daughter, Juliette... a sparkling and spontaneous girl. To your health, Juju!

Anthony LebbeBrouwmeester

And also short-chain and sustainable...

Why wouldn’t we use local grain for our lambic? Truly short-chain. As a ‘Court of Brussels’, we’ve been growing grains in the Pajottenland for centuries—for bread, beer, animal feed… and that self-sufficiency is exactly what fascinates us as a distillery and brewery. Can we grow 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 strengthen this local story even further.

And we can brew with full respect for nature. Not just through that short chain, but also through our energy efficiency. Here’s how it works: at the distillery, we use more than 2,000 liters of cooling water per hour. Water we need for the condenser. We don’t just reuse that water for brewing, but more importantly, we reuse the heat it carries. This allows us to brew almost energy-neutrally, from mashing for whisky to even kilning the barley in the malt house. Sustainability isn’t just good for the environment, it’s good for the wallet too.

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