Hoy os quiero mostrar la visita que realicé a la cervecera 3 Fonteinen Para #beersaturday, uno de los templos de la cerveza lámbica más famosos del mundo.
3 Fonteinen está ubicada en la localidad belga de Beersel, a veinte kilómetros de Bruselas. Supone un lugar de peregrinación mundial de todos los amantes de los estilos clásicos de de cerveza belga de fermentación espontánea.
Fue fundada en en 1887 como cafetería y cervecería y adquirida por Gaston de de Belder en 1953, el cual la amplió a restaurante y la cedió a sus hijos Guido y Armand. Éste último recientemente fallecido fue el que elevó a la cervecera 3 fonteinen a la más famosa del mundo entero en el estilo (Con permiso de Cantillon).
Tras varios años en los que se vio interrumpida su producción por un incidente en la fábrica, finalmente se reanudó la producción y se inauguraron las instalaciones que os muestro.
Para los que desconocen el apasionante mundo de las cervezas lámbicas, es un estilo que fermenta de manera espontánea, sin usar levadura añadida, utilizando únicamente la que existe en el ambiente de sus bodegas. La cerveza fermenta en unas bañeras gigantes y después se introduce en unas grandes barricas. Finalmente los maestros cerveceros, mezclan "blends" o lotes antiguos y viejos con gran maestría para poder finalmente probar estas joyas líquidas.
Existen dos grandes clases de cervezas lámbicas, las Geuze o clásicas y las kierk, a las que se añade frutos rojos, cereza principalmente.
Para mí y mis amigos esta visita supuso una verdadera experiencia que recomiendo sin ninguna duda.
En futuros artículos os enseñaré las cervezas que probé.
Today I want to show you the visit I made to the 3 Fonteinen brewery, one of the most famous temples of lambic beer in the world.
3 Fonteinen is located in the Belgian town of Beersel, twenty kilometers from Brussels. It is a place of world pilgrimage for all lovers of classic styles of spontaneously fermented Belgian beer.
It was founded in 1887 as a cafeteria and brewery and acquired by Gaston de de Belder in 1953, who expanded it into a restaurant and passed it on to his sons Guido and Armand. The latter recently deceased was the one that raised the 3 fonteinen brewery to the most famous in the world in the style (With permission from Cantillon).
After several years in which its production was interrupted by an incident in the factory, production was finally resumed and the facilities that I am showing you were inaugurated.
For those who are unaware of the exciting world of lambic beers, it is a style that ferments spontaneously, without using added yeast, using only what exists in the environment of its cellars. The beer ferments in giant tubs and is then put into large barrels. Finally, the master brewers mix "blends" or old and old batches with great mastery in order to finally be able to taste these liquid jewels.
There are two main classes of lambic beers, the Geuze or classic and the kierk, to which red fruits are added, mainly cherries.
For me and my friends, this visit was a true experience that I recommend without a doubt.
In future articles I will show you the beers I tried.Today I want to show you the visit I made to the 3 Fonteinen brewery, one of the most famous temples of lambic beer in the world.
3 Fonteinen is located in the Belgian town of Beersel, twenty kilometers from Brussels. It is a place of world pilgrimage for all lovers of classic styles of spontaneously fermented Belgian beer.
It was founded in 1887 as a cafeteria and brewery and acquired by Gaston de de Belder in 1953, who expanded it into a restaurant and passed it on to his sons Guido and Armand. The latter recently deceased was the one that raised the 3 fonteinen brewery to the most famous in the world in the style (With permission from Cantillon).
After several years in which its production was interrupted by an incident in the factory, production was finally resumed and the facilities that I am showing you were inaugurated.
For those who are unaware of the exciting world of lambic beers, it is a style that ferments spontaneously, without using added yeast, using only what exists in the environment of its cellars. The beer ferments in giant tubs and is then put into large barrels. Finally, the master brewers mix "blends" or old and old batches with great mastery in order to finally be able to taste these liquid jewels.
There are two main classes of lambic beers, the Geuze or classic and the kierk, to which red fruits are added, mainly cherries.
For me and my friends, this visit was a true experience that I recommend without a doubt.
In future articles I will show you the beers I tried.