Read here the inspiring story of how Ambreus came to be. What started as a hobby to make geuze, grew from a garage full of barrels to an entire building filled with our passion.
An idea is born (2018)
As geuze enthusiasts, we began by purchasing lambic from various brewers to create our own geuze. After some positive experiences (and a few missteps), our hobby grew from a few bottles to several crates. An idea was born…
After some discussion, we, Pieter-Jan, Erik, Bastiaan & Jean-Pierre, decided to turn our plans into action. Together, we formed a powerful team with the perfect blend of knowledge and skills to create a new geuze. In short, a top team with a mission.
The idea was to create a geuze consisting of lambics from different breweries to achieve a unique taste. After discussion and some tastings, our idea took shape: combining lambic from Brouwerij Den Herberg, De Troch, and Lindemans.
It begins, the first location (2020)
At the end of 2019, our search for a storage location began, and after some wild ideas, we ended up in Jean-Pierre’s garage on Halleweg. Of course, that space wasn’t immediately suitable for our plan. We first had to build a wall to create a separate area for the FAVV.
Thus, the first step was taken amidst the onset of the COVID-19 pandemic in 2020. After cleaning up, masonry work, insulation, and painting, we finally had an ideal place to store our barrels and get started.
First time beer in barrels (2020)
Then the moment arrived; the first barrels were delivered, and it suddenly became real. Unloading barrels, drilling holes, cleaning, drying, sulfuring, and cleaning again. Bastiaan had the experience, and we all worked hard together. The first brewing season kicked off with enthusiasm with our initial 24 barrels.
After cleaning came stacking; concrete blocks with beams on top and barrels with wooden wedges underneath. It sounds simple, but the barrels must lie straight and stable so you can build a whole tower.
Then came the big moment; filling the barrels. The first IBC containers filled with wort from DenHerberg arrived. One by one, the barrels were filled, and the necessary markings such as barrel number, filling date, and origin of the wort were meticulously applied.
First time bottling "on commission" (2020)
Just getting started, and a friend sommelier from Halle asked us to make a Geuze based on a 7-year-old lambic. We were ready for the challenge and set out to find different lambics from various brewers to achieve the perfect balance between acidity and fruitiness.
After several tests, we were satisfied with the result and could begin bottling. Manual filling, corking, and applying bottle caps was an intensive task but served as a good warm-up for the work ahead.
Season 2 - first innovation (2021)
In 2021, the second brewing season was on the horizon, and we needed to innovate to save space. Due to limited space and our grand ambition, we quickly had to find ways to maximize the storage capacity of our barrels.
We borrowed the idea from the wine industry to stack barrels instead of laying them side by side. With this more efficient method, we had just enough space to accommodate all our barrels at our original location.
Growing to a new location (2021)
By the summer of 2021, it became clear that expansion or a new location was necessary. As Oude Geuze is a blend of 1, 2, and 3-year-old lambics and requires aging in a warm room. Our garage no longer had space for a third season, a warm room, or other necessities.
It took some effort to find the right location. We were looking for a place with plenty of square meters, somewhere in Halle and surroundings, where we could store alcohol, preferably with some history. It took several months.
After much searching, we found a café with a banquet hall called “De Kleine Ardennen” in Buizingen. This turned out to be the perfect location; plenty of space, a driveway at the door, a courtyard that could serve as a terrace and workspace,… . With some refurbishment, we thought we could quickly put this building to use…
Getting started with the renovations (2021)
We started with great zeal, but soon realized there was much more work than initially anticipated. Structural renovations were needed, and the budget was limited. The floors couldn’t bear the weight of the barrels, ceilings were uninsulated, the roof leaked,…
We embarked on a race against the clock with great enthusiasm, as the new brewing season was only 6 months away. We tore down some false ceilings, walls, and the floor. We installed new plumbing, drainage, electricity, and flooring. At the last minute, we managed to paint the halls and let them air out.
Despite a year and a half of phased hard work, we’re proud to call this location our Stekerij Ambreus.
Getting started in the Little Ardennes (2022)
After 6 months of racing, sweating, and toiling, during weekends and holidays, the first barrel room was finally ready to receive barrels. What a luxury this new location provided. Cleaning, drying, and sulfurizing barrels could all be done under one roof. No more hassle of working in the rain and wind.
In our first season at the new location, we easily accommodated the first 48 barrels. The entire floor is one concrete platform with a new drainage system, maintaining a consistent climate to allow the lambic to mature optimally.
After the renovations, we could finally begin our initial experiments. In addition to our geuze, we also aim to produce a delicious kriek, or perhaps something else in the future. This location offers all the space and resources for our experiments.
First Old Geuze Ambreus bottled (2023)
A year later, after another brewing season, it’s time; our Oude Geuze Ambreus is being bottled… . Before bottling: tasting, measuring, testing, and seeking advice. The preparations were thorough; from the more than 100 barrels, we took samples and tasted them. Some samples were tested, and various trial bottlings were made. Along the way, we received valuable advice from Kloris Devillé & Pauwel Raes, and then we began.
But before we could bottle, we needed a tank. Thanks to DenHerberg, we were able to borrow a 4,500-liter tank, and with the help of a friend, it was expertly placed over the hedge.
With the help of 14 enthusiastic volunteers from family & friends, we bottled 4000 liters of geuze within a day and a half. These bottles were then placed in the warm room so that bottle refermentation could begin.
Once again, THANK YOU to everyone who helped & supported us.
Launch of Oude Geuze Ambreus (2024)
After a year, another brewing season, and our Oude Geuze Ambreus is ready! After three to six months in the warm room and another 6 months to develop its full flavor, the moment has finally arrived. It was a wait, but it’s here, and it tastes amazing!
We are proud of this delicious and flavorful Oude Geuze! Now that the Geuze is ready, we can start labeling and look forward to the launch. After four long years, we are delighted to finally taste the fruits of our labor on a sunny terrace.
