453: Gert Christiaens of Oud Beersel Is Preserving Oude Gueuze Heritage by Building New Flavor Bridges

Oude Beersel's revival and dedication to traditional lambic beers are explored with Gert Christiaens. The discussion covers the brewery's history since 1882, its near closure in 2002, and Gert's efforts to preserve Gueuze and Kriek traditions. The impact of Pilsner beer on lambic production, the nuances of spontaneous fermentation, and the importance of barrel management are examined. Gert explains the four main phases of fermentation in lambic beer: antibacterial, Saccharomyces, acidification, and bretonomyces. Also, the conversation highlights Oude Beersel's innovative use of ingredients like Schaerbeekse cherries, green walnuts, and spices to create unique lambic infusions, bridging traditional brewing with modern tastes.