The Wild & Spontaneous Beer Tour
Six days, five nights. | One DEPARTURE A YEAR
• April 27-May 2, 2018
• 2019 TBA
Lambic, geuze, kriek, Faro, Flemish Reds and Browns. It’s a small, but enthusiastic segment of the beer-loving population who enjoys these special mysterious brews and this group is expanding more and more each day. Some Americans call these "sour beers." If you are reading this, you likely already have these beers on your radar and have a basic understanding of them. This tour will take you to the next level in the heart of the Payottenland, an area southwest of Brussels and in the Flemish Brabant Province of Belgium.
This tour will include the Toer de Geuze in odd years and in even years, Night of the Great Thirst International Gueuze & Kriek Festival and the Zythos Beer Festival.
While all spontaneous beers are wild, not all wild beers are spontaneously fermented.
There’s a lot to know about how these beers are produced and the whole history of it and process is fascinating. Gaining an understanding of behind-the-scenes of these special beers will make you appreciate them even more and cause you want to explore even deeper.
The exact places we will visit will vary depending on the schedules of the brewers and blenders, but rest assured you will be satisfied in in our sorties into this uniquely Belgian beer world.We will also explore Flemish Red and Flemish Brown ales, which are in a wild beer league of their own and employ different techniques to achieve their enjoyable flavors, as opposed to lambics.
Preview of coming attractions
We will also visit De Lambiek Lambic living history center and eat and drink at some of Belgium’s finest atmospheric beer cafes specializing in Lambics, geuze and Flemish ales.
All this combined with the bucolic landscape, palpable history and fine cuisine of Flanders makes for a memorable beer tour. Join us, won’t you?
- Five nights accommodations in nice, friendly, centrally-located hotels often in the old town section of the city and some in bucolic rural settings.
- All breakfasts, two lunches and three dinners with gratuities.
- Beer during brewery tours, taproom visits, festivals and company meals as listed on the itinerary.
- Ground transportation via private luxury coach with professional driver. Leave the driving to us!
- Professional and courteous BBM! guide services.
- All tours and admissions.
- An instant group of interesting and fun, beer-loving friends you haven’t met yet.
- Guaranteed tour price the moment submit your deposit.
- Plenty of unstructured free time to relax, shop and explore on your own.
- Custom BBM! name badges.
- Souvenir BBM! luggage tags
- One souvenir BBM! soft-sided cooler per household.
- Flexibility in the event you need to transfer or cancel your tour.
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- Airport transfers.
- Some meals and beer on your own. Free-time sightseeing.Our guides are available to provide suggestions.
- Fine Print: You are responsible for the costs of your free-time sightseeing. Be sure to read our Terms & Conditions Agreement for important details.
- Gratuities, at your discretion, for brewery tour guides and coach drivers.
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Deadline to sign up is one month before departure.
$1795/per person + Air, $325 single supplement*
* Prices based on double room occupancy. If you are a solo traveler and would like to have a private room all to yourself there is a single supplement fee of $325 in addition to the base price of $1795 per person. We can also work with you to pair you with other single travelers to avoid the single supplement. Better yet, recruit a friend to come, too! Unless, of course, like Rick Steves says, you prefer to “snore alone.”
Also consider The Legendary Zythos Beer Festival and Wild & Spontaneous Beer Festival Combo Package Tour of Belgium April 24-May 2, 2018. Cost is $2450 per person based on double occupancy. There is a single supplement of $495 if requesting a single room or traveling alone. Tour deposit* is $400 per person.
We require a minimum number of guests for each tour to be guaranteed to go, so it’s important to sign up ASAP, as opposed to waiting until the deadline. Also, tours can fill rapidly and suddenly, so signing up early ensures that you will go and not be disappointed.
Please share BBM! tours with fellow Belgian beer enthusiasts, your friends in general, and encourage them to join the fun!
LEARN MORE ABOUT TOER DE GEUZE BY CHUCK COOK AND BELGIAN BEER SPECIALIST.
Chuck Cook, aka, “The Belgian Beer Specialist”will be joining us on the 2019 Wild & Spontaneous tour as a continuation of his history of joining us in 2015 & 2017. He has traveled to Belgium more than 30 times since 1994 to explore, experience, and enjoy its incredible beer culture. Chuck has visited more than 170 of the 195 or so breweries that now exist in Belgium, including multiple visits at all the Trappist Abbey breweries, and most of the other established breweries in “The Beer Country.”
map of overnight locations
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SOME OF THE BREWERIES AND ATTRACTIONS WE HAVE VISITED ON THIS TOUR IN THE PAST:
- 3 Fonteinen
- Brewery Contreras
- Oud Beersel
- De Cam
- De Troch
- Mort Subite
- Drie Fonteinen
- De Lambiek Lambic Museum
- Oude Beersel
- Museum at De Cam
- Van Honsebrouck
- Oud Maalderij
- Toer de Geuze
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Wild & Spontaneous Beer Tour Itinerary • 2018
Day One, Fri., April 27 • Leuven We begin our tour as we meet in Bruges at 11 a.m. in the lobby of our hotel, then board our coach to Breendonk for a grand tour of the Duvel Moortgat Brewery and the Duvel Depot hospitality room, where they feature most of the beers made by the company, including Duvel, Maredsous, Achouffe, Vedette, De Koninck and Liefmans. Afterward we’ll have our welcome dinner at the nearby taproom of a famous regional brewery. Then this evening you will attend the Night of the Great Thirst International Gueuze & Kriek Festival Payottenland. Afterward, we continue on to the historic university town of Leuven, where we will spend the first two nights of our tour. You’ll have the late night free to explore the city. Members of the Zythos Beer Tour of Belgium will join us today and the two tours will overlap for two nights. (Breakfast & dinner)
Day Two, Sat., April 28 • Leuven The morning is yours free to sleep in, hold up in a coffee shop and people watch, and further investigate this intriguing and picturesque city. This afternoon, we depart to what this whole week has been building toward, the legendary Zythos Beer Festival, where you can drink all the beer you want and it’s included in the price of the tour. This evening we dine together at one of my favorite cafes in Leuven, featuring a special regional cuisine a la biére three-course menu. This dinner is also the Farewell Dinner for the Zythos Beer Festival Tour. So, tonight we say goodbye to our new ZBF Tour friends. (Breakfast & dinner)
Day Three, Sun., April 29 • Aalst Get ready for a marathon day of beer hunting. Today we shift gears to get wild and spontaneous as we head out to visit one of the newest lambic blenders, Bokkereyder, established in 2014. Young blender Raf Souvereyns has been turning heads and creating buzz in the lambic world since, so we’re excited to be able to visit and sample some of his sought-after geuze, sometimes made with cherries, grape and peaches. (Awaiting confirmation on this visit). For lunch, we’ll head over to the nearby Wilderen Brewery and Distillery, where we’ll enjoy their beers and tapas. Owner and Brewer Mike Janssen, along with his crew, has captured numerous World Beer Awards. Their beers range from golden ale, to triple to kriek. I know you will enjoy their beers. Next we’ll venture into the heart of the Pajottenland, southwest of Brussels to visit the new 3 Fonteinen in Lot, Belgium. This massive complex, located in a former dairy ice cream warehouse, is the next phase of 3F. It features, blending, barrel-aging, bottling, a shop, a Schaarbeekse cherry orchard and the lambik-o-droom cafe. A brewery is planned for the future. For now, they continue to brew at their original location in Beersel, about 4 km away. Our host for this special visit will be the very endearing brewer/blender Armand Debelder. He has made a name for himself through the years as one of the lambic rock stars and today you will get meet the passionate man and to experience his works of art. Dinner at the 3 Fonteinen Restaurant, in Beersel, will follow. The restaurant is known for its cuisine and atmosphere. It is one of the most famous lambic cafe/restaurants in the region. It is known for having one of the best kitchens in Belgium. With a great menu, extensive beer list and comfortable atmosphere, it is sure to please. Afterward, we continue on to nearby Aalst and our four-star hotel, which will be our home for the next three nights. (Breakfast, lunch & dinner)
Day Four, Mon., April 30 • Aalst This morning we have a tour and tasting at the famous Liefmans Craft Blenders to begin our study of “wild” beers. In this case Flemish red/brown ales. You’ll learn about how wild yeasts are used with mixed fermentation and blending to achieve the desired results of these eventful beers. Liefmans is perhaps best known for their award-winning Goudenband and Oud Bruin. It’s also known for having one of the best tours in Belgium. Next up is a very special treat, the new brewery of the Oude Maalderij (Old Maltery), run by the affable Jef Pirens. You’re going to enjoy his new brewery, beers and quaint taproom. Here’s we’ll take tour and have lunch with his beers. Jef brews a number of beers. Some barrel-aged ones (More wild beer), too: Qantelaar Oak Aged, Leviathan (a barley wine aged in Ardbeg whisky barrels), The Kraken (a barley wine aged in Andalusian brandy barrels and Chtulhu, a blend of the last two. After lunch we head to a very special tour and tasting at Brewery Verhaege in Vichte, home of the sublime Duchesse de Bourgogne. Our guide here is one of our favorites and she will lead us amongst the giant wooden foeders as you enjoy their beers. Upon our return to Aaslt the evening is free to discover its many beer cafes. Dinner is on your own. (Breakfast & lunch)
Day Five, Tues., May 1 • Aalst Early morning is free to explore and enjoy Aalst, then we’ll travel to Brussels to the world-famous Cantillon for a tour and tasting of lambic, gueuze, faro and kriek. This family owned brewery is steeped in tradition and nothing has changed since it was founded in 1900. Our guide here is also one of our favorites. He will delight you with the history of the brewery and other thought-provoking factoids pertaining to beer and Belgium. Afterward we’ll visit a bustling flea market and one of my favorite old lambic cafes in an authentic, non-touristy, neighborhood of Brussels. Then we’ll work our way up to the Grand Place, visit some of the highpoint of Brussels, then indulge in some of my favorite Bruxeloise alley bars. Dinner is on your own. This evening we'll gather for our Farewell Beer Session at our hotel in Aalst and recall the many good memories of this grand tour. (Breakfast)
Day Six, Wed., May 2 • Aalst Breakfast at your leisure, concludes our grand tour and you say your goodbyes to your new beer friends and figure out how to carefully pack the dozens of bottles of fine Belgian beer you have somehow amassed. A quick and direct train (Approx. 30-45 Min.) is available to Brussels Airport and Brussels railway stations for those heading home and those continuing on your own in Europe. (Breakfast)
* Itinerary subject to change.
Wild & Spontaneous Beer Tour Itinerary • 2019 Tour
Day One • Aalst We begin our tour as we meet this afternoon at 1 p.m. in Aalst in the lobby of our hotel. From there, we visit De Lambiek Lambic Visitors Center in Alesemberg. “The center immerses the visitor in the flavors, aromas, sounds and textures of Lambic beer. With its welcoming, spacious and stylish interior, the centre has a charm all of its own. Start your voyage of discovery here in the world of Lambic brewing, Gueuze blending and explore the wider region around. Lambic is a beer that ferments spontaneously and matures in wooden casks. Optimum conditions for this spontaneous fermentation only occur in the Senne Valley and Pajottenland. Lambic beer provides the basis for the traditional Gueuze and Kriek beers.” We’ll see a movie, view some exhibits then sample some lambics in their cafe. From there we head to the historic village of Oudenaarde, for a tour and tasting at Liefmans Craft Blenders and to begin our study of “wild” beers. In this case Flemish red/brown ales. You’ll learn about how wild yeasts are used with mixed fermentation and blending to achieve the desired results of these eventful beers. Liefmans is perhaps best known for their award-winning Goudenband and Oud Bruin. It’s also known for having one of the best tours in Belgium. After a leisurely tasting, we’ll head to our 6 p.m. welcome dinner at a traditional Flemish cafe. (Dinner)
Day Two • Aalst You’ll have free time this morning to explore the city and visit some shops. This afternoon we visit La Brocante, which is old Brussels at its best and one of the most famous lambic cafes in the city. Afterward, we visit the hallowed halls of Cantillon Brewery for a tour and tasting of lambic, gueuze, faro and kriek. This family owned brewery is steeped in tradition and nothing has changed since it was founded in 1900. This evening we have dinner at one of my favorite cafes in Brussels. (Breakfast & dinner)
Day Three • Aalst Today we visit Oude Beersel Geuzestekerij (geuze blender) for a tour and tasting. This is an excellent tour, with a museum of sorts and a fine tasting room and retail shop. As a sideline, because they don’t want to put all their eggs in one basket, they also make what I consider to be one the best tripels in Belgium. Afterward we have a company lunch at a rustic cafe known for it’s beer list, menu and decor.
After lunch, we tour Brewery Glazen Toren with Co-Owner and Brewmaster Jef van den Steen. This is not a lambic brewery, but with so many lambics it is good to add some variety to the tour and this one will impress! Glazen Toren started a little more than 10 years ago and is famous for it Saison d’Erpe Mere in its paper wrapped bottle. If you are not already a fan, you will be.
This evening, we attend the Boon Lambic Festival with food and live music. (Breakfast)
Day Four • Aalst Morning begins with a tour and tasting at De Cam with blender Karel Goddeau. Karel is also the brewer at Slaghmuylder. Karel’s story is an interesting one, and his magnetic and charming personality makes a lasting impression. Immediately after have lunch nearby cafe, a favorite of the local people, which also houses a fascinating museum of Flemish culture, which you will be able to explore.
After lunch, as a bonus addition to the schedule, we head for an informal visit to the fairytale-like lambic cafe of the Insurance Against the Great Thirst (In de Verzekering tegen de Grote Dorst). This is possibly the best name you will ever hear for a beer cafe. You’ll have about an hour here to indulge in their extensive list of lambics, some of which are many years old, covered with dust and handled and poured with great care. Be sure to get a video of the bartenders uncorking these ancient beauties carefully placed in horizontal baskets and delicately pouring them properly into their glasses. This is an art form to behold. This is the most famous of Belgium’s lambic cafes with an equally famous story. Usually open only on Sundays, they are opening especially for our group.
Day Five • Aalst Get ready for a marathon day of beer hunting at the 11th Anniversary of Toer de Geuze (TDG). Today is a big day and it will be akin to speed dating with quick approximately 1-hour visits to five lambic producers.
- Mort Subite - This is a hard place in which to visit as they do not offer tours, so we are going to tick this one off right away.
- Timmermans -These guys have been gaining their street cred back in recent years and have an extensive program. They also have a nice, atmospheric, wood-panelled taproom. Part of the festivities will be outside. This is a big place! Founded in 1702, it is the oldest of the lambic breweries.
- Drie Fonteinen -Brewer and blender Armand deBelder has made a name for himself through the years as one of the lambic rock stars and today you will get meet the passionate man and to experience his works of art.
- Hanssens -Another one that is practically impossible to visit, except for today. Look forward to Lambic Cassis, Lambic Raspberry and Kriek Lambic Schaerbeek, made from rarer Schaerbeek cherries from this region.
- Lindemans - Known for their widely distributed fruity and sweet lambics, they also have a couple rarer and well respected ones such as Oude Gueuze Cuvée René and Oude Kriek Cuvée René. Lindemans also provided the base lambic for some other prestigious blenders. Lindemans pulls out all the stops for TDG and this is a nice place to round out the day!
All the members of the HORAL contribute lambic to make a special Oude Gueuze called HORAL Megablend 2017.
After a full day at TDG getting our fill of tart and acidic brews, we’ll shift gears and retreat to the taproom for the Abbey of Affligem (Gasthof d’Oude Brouwerij) for a nice three-course farewell dinner and their namesake Abbey beers. Affligem’s blond, dubbel and tripel are exquisite. There are two abbeys here, the newer one and the ruins of the old one destroyed during the French revolution. At dinner, you’ll get to recall the many great events of the week and formally say goodbye to your new friends, all with some of the finest abbey beers in the region. After a satisfying dinner and beers, it’s back to the hotel in Aalst. Tonight you’ll have time to carefully bubble wrap all the magnificent beers you have acquired on the tour for journey to your beer cellar and then to be consumed leisurely with great pleasure! (Breakfast & dinner)
Day Six • Aalst Breakfast at your leisure, concludes our grand tour and you say your goodbyes to your new beer friends and figure out how to carefully pack the dozens of bottles of fine Belgian beer you have somehow amassed. A quick train ride (Less than 1 hr.) is available to BRU airport and Brussels rail stations for those heading home and those continuing on your own in Europe. (Breakfast)
* Itinerary subject to change.
A BEER IS BORN
BY JACQUES DE KEERSMAECKER
“So little is known about the origins of lambic that there are three different versions of how the word itself came to be. It might have come from any one of four Belgian villages: Lembeek, Borcht-Lombeek, Onze-Lieve-Vrouw-Lombeek or Sint-Katelijne-Lombeek. Another possibility is the Spanish word lambicado, which means “carefully prepared.” The creation of lambic has also been attributed to Duke Jean IV of Brabant, who in 1428 supposedly tired of the same old brew and hit on the idea of macerating and boiling barley and hops in a still, then known as an alambic. The experiment was a success, and the resulting beer has ever since been known as lambic, according to this version.
Old, unblended lambic, close to what was consumed centuries ago, is now easily found only around Brussels and in the Payottenland. Tart and barely carbonated, it tastes more like fine sherry than beer. Much more common are gueuze (pronounced “gerz”), faro and the various lambics sweetened and flavored with fruit.
Gueuze, like champagne, is the product of a secondary fermentation process. It takes place when young and old lambic are mixed in a bottle. Gueuze was apparently first produced commercially early in the 1 9th century, to make a more bubbly, beerlike beverage suitable for export. Documents have been found attesting to the export, in 1844, of gueuze to Constantinople and to Rio de Janeiro.
Faro is a blend of lambic and mars, a weakly alcoholic and pale liquid obtained by rinsing the grist of a lambic brew. It is generally sweetened with brown crystallized cane sugar. The name comes from the soldiers of the 16th-century emperor Charles V, who called the product “gold liquor” or “barley liquor”–farro in Spanish. Fruit lambics include the traditional cherry (known as kriek, the Flemish word for “cherry”) and raspberry (or framboise, from the French). Other fruits have also been used, with varying degrees of success. They include peaches, grapes, black currants, plums and pineapples.
Essentially all beers–with the possible exception of lambic–are either ales or lagers. All share certain basic kinds of raw materials, such as malt and hops. Malt is barley grain that has been steeped in water, has germinated and has then been dried in a kiln. Malting produces in the grain the enzymes necessary to transform starch into sugar during brewing. The process can be varied to produce certain desired characteristics; lambic malt, for example, is pale and very rich in enzymes. Hops, which are derived from a spicelike plant, are available in dozens of varieties and several different forms. The most popular form for lambic brewing are the dried petals of the hop flowers, also known as cones.”
JACQUES DE KEERSMAECKER is managing director of the Belle-Vue Brewery in Brussels, an affiliate of the Interbrew-Labatt group. A connoisseur and gustatory adventurer, he was born in a lambic brewery and studied at the Brussels Institute’s Meurice Brewing Engineers’ School. He was formerly director of the Lamot Brewery in Mechelen, Belgium.
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