The memoirs of Jef Lambic

The Pottezuyper. The Brommelpot. The Kwaksalver. Krott & Compagnie.[1] They’re just a few of the many types of pub-goers described by a mysterious writer from Brussels in his Mémoires de Jef Lambic. This little book, published in 1958, is all about beer, pubs, and especially ‘zwanze’, a type of humour particular to Brussels. And all this in a late 19th century setting of gaslight and horsecars. It’s an odd book that has to be dissected on multiple levels, because: who actually wrote it, and what of it is true?

(more…)


Eight myths about lambic debunked

The author doing field research in Belgium...The lambic family of beers, consisting of lambic, gueuze, faro and kriek, has been making a remarkable comeback. Doomed to be extinct in the early 1970s, as drinks made for old men by old men, these beers from Brussels and surroundings were kept alive by passionate people that at first must have been regarded by locals as ‘quite crazy’. By now, their perseverance has paid off: today, lambic and gueuze are beer specialities highly coveted by beer lovers around the globe. (more…)


Gueuze in barrels (2)

A la Mort Subite, the café owned by Albert Vossen. Source: WikipediaIn the previous article, I wrote about gueuze, one of the best Belgian beers, known for its refermentation in bottles like champagne. However, in the past it was often also sold in barrels. For instance, in 1909 one Edmond Mineur described an old man from Brussels who every morning invariably had a gueuze from cask, but in the evening closed his day with a few good pints of gueuze from bottle, smoking his pipe.[1] So what was gueuze actually? And why is it a bottled beer almost by definition today? I found a few surprising answers… and they have everything to do with the trade of gueuze blender itself. (more…)


Gueuze in barrels (1)

Advertisement for gueuze-lambic from Maes Frères, 'in barrels and bottles'. Source: Patrick Goderis, Bières et brasseries bruxelloisesGueuze: the Belgian beer style known as the ‘champagne among beers’. After all, this spontaneously fermented beer belongs in a bottle, where it can develop its foam that joyously bursts in all directions when the cork pops out. Right? So why do I keep finding old newspaper ads where gueuze is advertised… in barrels?

(more…)


Lambic: the real story

Lambic busted - Original from: delcampe.netSometimes you suddenly see the light. At least I did last Saturday, at the Carnivale Brettanomyces in Amsterdam. I was invited to do a talk at this wild yeast festival, and it was another nice opportunity to socialise with other Dutch beer enthusiasts. Blending my own Mestreechs Aajt with beer writer Henri Reuchlin at the bar at the Arendsnest for instance, from the extremely sour barrel beer and a few commercially available beers by Gulpener. Great fun, but to me the climax was the (undeservedly poorly-attended) talk by Raf Meert, the lambic mythbuster.

(more…)