Launched in 2021, it is the first mixed-fermentation program launched in over half a century.
DANSAERT brings back the Lambic in the spotlight… but with a wild side!
In the cellar underneath our brewery at Antoine Dansaert, we have over 100 oak barrels & foeders full of our 3 base beers: lambic, saison & sour red, each made using local grain, of which 95% is regeneratively grown.
In the barrels, the beer is slowly fermenting & maturing, from a few months to several years.
When we’re happy with the beer inside the barrel, we bring the beer into the brewery’s tanks, where it can be blended with other barrels and/or macerate with fruits, a dry-hopping or the addition of some crazy ingredient.
Once the final product is ready it goes into our 75cl DANSAERT bottles! But don’t trust us… and see it for yourself! We organize 30-minute Flash tours every week of our barrel chamber (combined with a free tasting).
During the lambic season (winter), you can also go behind-the-scenes & assist at the filling of our coolship by our brewers, who will give you tons of information about the process (on Tuesdays only).
In 2015, the first BBP beers were made on Antoine Dansaert Street. This was our playground for IPAs, stouts & more than 200 different recipes before the opening of the new Port Sud brewery (link to Port Sud Taproom) in 2022.
But we didn’t wait until 2022 to make the first lambics and mixed-fermentation beers. In all secrecy, we started brewing them in January 2020, using our coolship for the first time & transferring these beers to barrels for a long & slow fermentation in our basement.
Almost 2 years after the first beers were brewed for the secret DANSAERT program, we released the first 75cl bottles to the public at the end of 2021. To launch the new program, we had the crazy idea to push our mobile coolship to the Brussels Grand’Place & show the first new brewery dedicated to spontaneous fermentation in Brussels in more than half a century.
With DANSAERT, we plan to bring a breath of fresh air to this true symbol of Brussels & Belgian brewing culture.
At DANSAERT we play both with spontaneously fermented beer and beer fermented with a mixed-culture. But what’s the difference?
Spontaneous beer is magical. A brewer prepares the wort on a brew day and then leaves things up to nature…
We brew a traditional lambic recipe with barley, unmalted wheat & a touch of oats. The brewing process involves a turbid mash and the use of aged hops in our long boil.
The lambic wort is transferred to our coolship situated in our barrel cellar to cool overnight in ambient temperatures & pick up microflora. The next day we transfer the cooled wort to barrels to start fermentation, without the addition of any yeast or bacteria.
Mixed-fermentation beer is different.
It is made with a house culture of yeast & bacteria. In contrast to lambic we add this culture to our Saison & sour red recipes, which don’t spend a night in the coolship.
The primary fermentation of these beers can be done in our stainless tank. Certain brews will move into barrels, others will be used as fresh beer into our blends.
Just be aware, DANSAERT beers always contain a portion of barrel-aged beers. Our house culture creates beers with a soft ester profile and a bright acidity.
Both spontaneous & mixed-fermentation beers bring their strengths to the DANSAERT beers. We make beers with 100% lambic, beers with 100% mixed-fermentation beers, but we also don’t shy away from blends that contain both lambic & mixed-fermentation Saison.FLASH TOUR
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