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Lindemans brews its lambic according to the method of spontaneous fermentation. This lambic is then used as the base for all of the fruit beers. In 25 years, the production grew from 5.000 to 50.000 hectoliters. Over that span, the brewery expanded multiple times. In 1991 a new brewhouse was built next to the old one to increase capacity.
A Beer Store outlet in downtown Ottawa, NCR on Rideau Street (closed since October 2018) [18] A Beer Store outlet in Richmond Hill, Ontario in 2020. The Beer Store follows an open ownership model whereby any qualifying brewer is allowed the opportunity to become a Beer Store shareholder, but three multi-nationals own the vast majority of shares: Molson-Coors, Labatt (owned by Anheuser-Busch ...
The LCBO maintained a quasi-monopoly on the trade in alcoholic beverage sales in Ontario for nearly a century after its creation: for most of this time, LCBO stores were the only retail outlets licensed to sell alcohol in Ontario, with the notable exceptions of beer (The Beer Store had a quasi-monopoly on retailing beer during most of this ...
In 1963, a 7-Eleven store near an Austin, Texas, university began to stay open all night for student shoppers. It was such a success that other stores in the chain adopted the 24/7 hours, and ...
Lambic is generally brewed from a grist containing about 60–70% barley malt and 30–40% unmalted wheat. The wort is cooled overnight in a shallow, flat, metal pan (generally copper or stainless steel) called a coolship, where it is left exposed to the open air so more than 120 different types of microorganisms may inoculate the wort. [5]
Tilquin is the only lambic blendery in the mainly French-speaking, southern region of Wallonia. In addition, Tilquin is the only blendery that is allowed to blend one, two, and three-year-old lambics with wort acquired from Boon , Lindemans , Girardin , and Cantillon breweries.
Kriek lambic is a style of Belgian beer, made by fermenting lambic with sour Morello cherries. [1] [2] Traditionally "Schaarbeekse krieken" (a rare Belgian Morello variety) from the area around Brussels are used. As the Schaarbeek type cherries have become more difficult to find, some brewers have replaced these (partly or completely) with ...
Due to its lambic blend, gueuze has a different flavor than traditional ales and lagers. Because of their use of aged hops, lambics lack the characteristic hop aroma or flavor found in most other beers. Furthermore, the wild yeasts that are specific to lambic-style beers give gueuze a dry, cider-like, musty, sour, acetic acid, lactic acid taste ...