Five different hops are used in the beer with dry hopping (Belgian hops) techniques reinforcing their fruity and spicy character. It results in a dry, bitter beer with a delicate aftertaste.
The use of wild yeast (Brett) results in a pleasantly dry, low-sugar, ‘living’ beer, which evolves in the bottle and can be aged for at least 5 years.
On May 17th, 1892, Remi Vander Ghinste buys a house in 1892 with accompanying buildings in Bellegem for his 23-year-old son Omer Vander Ghinste.
That same year, the first barrels of "Ouden Tripel", the current "Vanderghinste Roodbruin", are produced. He distributes his beer with horse and carriage in a radius of 15 kilometers in and around Bellegem.
Since brand names did not yet exist then Omer gave his own name to the beer: "Beers Omer Vander Ghinste".
Article number: FBBDN205