Whisky Geuze

€ 19,00

100% our own lambic, aged in French oak wine barrels and finished for at least 10 months in our own freshly emptied single malt whisky barrels. The perfect balance between the whisky and the lambic, the perfect combination of the brewery and the distillery.

Alcohol %: 8.1%
Bottle volume: 75 cl
Aging: at least 18 months + 10 months in single malt whisky barrels
Bottles / batch: approx. 2000 (limited numbered edition, max 2 bottles per person)

NEW EDITION AVAILABLE FROM OCTOBER 18 (launch during our Whisky Weekend)

MAX. 2 BOTTLES PER PERSON.

 

Available on backorder

SKU: WGEUZE 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

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 a still. And that’s precisely what we have here, of course, as a distillery. After some thought, adjustments, and many tests, 2022 was the year: we could brew on our still, on our alembic. We had already built a coolship by then, and we also had fermentation vats 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.

”Brewing lambic in our copper still, with local grain and aged in our own whisky barrels. That's truly what connects the distillery and the brewery.

Anthony LebbeBrouwmeester

And then in our own whisky barrels!

After almost 2 years of aging in 400-liter French oak barrels from French winemakers, we let the lambic rest for at least another 10 months in our own freshly emptied whisky barrels. And that last part is especially important. When we empty the barrels, there’s always some single malt whisky left behind. By immediately filling those barrels with our lambic, we get a beer that is not only barrel-aged (as every gueuze is) but also whisky-infused.
As far as we and many connoisseurs are concerned, it’s the perfect balance of whisky and gueuze. We therefore call it whisky gueuze. And because we only use our own barrels, it is naturally a very limited edition. All bottles are numbered accordingly.

And also short supply chain 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: Our distillery uses over 2000 liters of cooling water per hour, which we need for the condenser. We not only reuse that water for brewing but, even more importantly, we harness the heat it contains. This allows us to brew almost energy-neutrally, from mashing for the 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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