The basic ingredient of our Jacobins Gueuze is wort made of wheat and malted barley. After it has cooled down in the cooling vessel, the wort spontaneously ferments in big oak barrels. 18 to 24 months later we blend this lambic with younger lambic beer to obtain our Jacobins Gueuze characterized by its light amber colour and rounded sour-sweet flavour.
BreweryOmer Vander Ghinste
It all started in 1892, when Remi Vander Ghinste bought a house with accompanying buildings from a brewer for his 23-year-old son, Omer. That same year, the first barrels of Ouden Tripel (now VanderGhinste Oud Bruin) rolled out across the cobblestones of Bellegem. Omer delivered his beers by horse and cart in the region of Kortrijk. As brands didn’t exist at that time, he gave the beers his own name: the “bieren Omer Vander Ghinste”.