00:00:14.514 --> 00:00:16.850
[soft rumbling]

00:00:23.773 --> 00:00:26.109
[soft clicks]

00:00:32.198 --> 00:00:33.533
[soft clinking]

00:00:34.159 --> 00:00:35.827
Mm.

00:00:35.910 --> 00:00:39.330
Right here.
So this is a 2008, for example.

00:00:40.457 --> 00:00:43.543
Cellaring beer is something
that is very unique to lambic.

00:00:43.626 --> 00:00:46.129
And we're able
to collect bottles like this.

00:00:46.212 --> 00:00:48.381
This is a 1982 Cantillon Kriek.

00:00:49.507 --> 00:00:51.468
Uh, my intention
for this particular beer

00:00:51.551 --> 00:00:53.470
is to age it for another
five to ten years

00:00:53.553 --> 00:00:54.763
before opening it.

00:00:59.684 --> 00:01:02.854
So this, for example,
is a 3 Fonteinen Gueuze.

00:01:02.937 --> 00:01:06.274
Uh, this was blended in 2007.

00:01:06.357 --> 00:01:10.070
This is a blend of one, two,
and three-year-old lambics.

00:01:10.153 --> 00:01:13.156
It then sat in the bottle,
at the brewery, for a few years

00:01:13.239 --> 00:01:16.117
until it was released in 2010.

00:01:16.201 --> 00:01:17.869
I bought it, and then
I've been aging it

00:01:17.952 --> 00:01:19.788
for the past decade
here in this cellar.

00:01:22.290 --> 00:01:23.875
You can actually see

00:01:23.958 --> 00:01:26.711
the line of sediment
that has developed

00:01:26.795 --> 00:01:28.755
as this beer has not moved

00:01:28.838 --> 00:01:30.507
over the course
of the past decade.

00:01:31.091 --> 00:01:32.967
That's actually what makes
a Gueuze unique.

00:01:33.510 --> 00:01:38.014
It continues to evolve
for many years in the bottle,

00:01:38.098 --> 00:01:40.975
um, and improve
and change characteristics.

00:01:41.059 --> 00:01:43.061
[gentle music]

00:01:45.480 --> 00:01:47.482
[birds chirping]

00:01:47.565 --> 00:01:49.567
[soft rustling]

00:01:59.953 --> 00:02:02.288
[Yves]
The valley of the Zenne
and region of Pajottenland,

00:02:02.372 --> 00:02:05.208
they're famous
for their lambic beers,

00:02:05.291 --> 00:02:07.210
because there,
we have a cluster,

00:02:07.293 --> 00:02:11.172
uh, of, um, producers of beers
of spontaneous fermentation.

00:02:11.256 --> 00:02:13.091
There's only one lambic
in the world.

00:02:13.174 --> 00:02:15.802
This place. Zenne river Valley.

00:02:15.885 --> 00:02:19.222
Brussels and 20 kilometers
around, more or less,
that's the region.

00:02:19.305 --> 00:02:21.057
[birds cawing]

00:02:21.141 --> 00:02:23.977
[Yves]
The type of microorganisms
which are here

00:02:24.060 --> 00:02:25.520
are specific for lambic.

00:02:26.896 --> 00:02:29.399
[Dirk]
You can brew lambic
only in winter time

00:02:29.482 --> 00:02:32.110
because of the,
the microflora here.

00:02:32.193 --> 00:02:34.279
Uh, it's changing
during summer time

00:02:34.362 --> 00:02:36.447
and then it's not
a good period to brew.

00:02:36.531 --> 00:02:38.992
[beer splashing]

00:02:56.217 --> 00:02:58.720
[Jean]
So, we never add
any kind of yeast.

00:02:58.803 --> 00:03:01.139
The wort stay during one night
in contact with the air.

00:03:01.222 --> 00:03:02.932
And during the night,

00:03:03.016 --> 00:03:05.226
we have natural inoculation
only with natural yeast

00:03:05.310 --> 00:03:07.604
coming from the air
and from the building itself.

00:03:11.316 --> 00:03:15.820
[Yves]
We easily talk about a group of,
uh, 60 to 70 microorganisms

00:03:15.904 --> 00:03:17.947
who, in the development

00:03:18.031 --> 00:03:21.618
of a beer of spontaneous
fermentation, play a major role.

00:03:22.243 --> 00:03:24.245
[crickets chirping]

00:03:25.580 --> 00:03:26.956
[Jean]
And the day after,

00:03:27.040 --> 00:03:28.541
when we fill up
the wooden barrel,

00:03:28.625 --> 00:03:30.084
natural fermentation starts

00:03:30.168 --> 00:03:31.794
after some days, some weeks.

00:03:34.297 --> 00:03:38.635
Speaking about beer,
it's the most natural
fermentation in the world.

00:03:40.637 --> 00:03:42.972
[Armand]
The beer is different
in each barrel.

00:03:43.056 --> 00:03:46.017
Each barrel has its own
yeast reaction.

00:03:46.100 --> 00:03:49.729
The same batch, brewed,
gives in ten barrels,
ten different tastes.

00:03:49.812 --> 00:03:53.733
It's impossible to, to really
understand and to, to...

00:03:55.318 --> 00:03:57.028
...to, to speak about it.

00:03:57.111 --> 00:03:59.364
Because it's, uh,
it's a mystery.

00:03:59.447 --> 00:04:01.074
And that's,
that's why I like it.

00:04:01.991 --> 00:04:04.827
Because the beer is mysterious.

00:04:04.911 --> 00:04:06.537
[beer pouring]

00:04:25.390 --> 00:04:27.267
[soft clinking]

00:04:27.350 --> 00:04:28.935
[Yves]
So, when I talk about lambic,

00:04:29.644 --> 00:04:30.937
it's always unblended.

00:04:31.521 --> 00:04:34.607
A Gueuze is a blend
of different lambics.

00:04:34.691 --> 00:04:37.026
It's not a beer that is,

00:04:37.110 --> 00:04:40.154
uh, produced in two, three weeks
like most other beers.

00:04:40.238 --> 00:04:41.531
It takes quite a lot of time.

00:05:13.229 --> 00:05:15.231
[tape rewinding]

00:05:18.609 --> 00:05:20.278
[indistinct chatter]

00:05:58.483 --> 00:06:00.401
[band music playing]

00:07:01.671 --> 00:07:03.881
[engine rumbling]

00:07:08.177 --> 00:07:11.472
[Jean]
It's a typical reaction
of the old brewers.

00:07:13.558 --> 00:07:16.060
Today, lambic is very trendy.

00:07:16.144 --> 00:07:17.520
Even 15 years ago,

00:07:17.603 --> 00:07:20.314
no one could imagine such,
such a success.

00:07:20.398 --> 00:07:22.400
[indistinct chatter]

00:07:25.361 --> 00:07:27.697
[soft rumbling and hissing]

00:07:29.115 --> 00:07:30.992
I learned everything
from my father

00:07:31.075 --> 00:07:32.910
and my grandfather as well.

00:07:32.994 --> 00:07:34.495
So I'm the fourth generation

00:07:34.579 --> 00:07:37.373
working with the same recipe
and the same equipment.

00:07:40.793 --> 00:07:42.962
At the beginning,
you always follow

00:07:43.045 --> 00:07:45.506
your father or your ancestors.

00:07:45.590 --> 00:07:47.425
And step by step,
you change your mind

00:07:47.508 --> 00:07:49.594
because a lot of people...

00:07:50.803 --> 00:07:55.349
...producing spontaneous
fermentation beer are producing
very, very good stuff.

00:07:55.433 --> 00:07:58.644
Everybody's producing
a lot of different types
of fruit beers.

00:07:59.312 --> 00:08:01.022
And we have to pay attention.

00:08:01.689 --> 00:08:03.900
But for my father, when you are
in a lambic brewery,

00:08:03.983 --> 00:08:06.235
if you produce lambic
and Gueuze, it's enough.

00:08:07.153 --> 00:08:08.529
He's old school.

00:08:08.613 --> 00:08:09.906
But me, not.

00:08:09.989 --> 00:08:12.825
[laughing] And I am the brewer.

00:08:12.909 --> 00:08:14.911
[inspirational music]

00:08:17.663 --> 00:08:19.665
[engines rumbling]

00:08:29.091 --> 00:08:30.092
[thudding]

00:08:32.136 --> 00:08:34.138
[rattling]

00:08:41.395 --> 00:08:43.397
[indistinct chatter]

00:08:43.481 --> 00:08:46.275
[Werner]
Today we find ourselves
in an economic situation

00:08:46.359 --> 00:08:49.487
where people are ready
to pay the price

00:08:49.570 --> 00:08:52.281
that lambic beer, traditional
lambic beer is worth.

00:08:54.575 --> 00:08:57.119
We see the group of people
that want to consume less

00:08:57.203 --> 00:08:58.871
but want to buy better.

00:08:58.955 --> 00:09:00.540
That group is growing,
it's still a niche,

00:09:00.623 --> 00:09:02.041
but that group is growing.

00:09:03.125 --> 00:09:06.379
We see it as our responsibility
to find ways

00:09:06.462 --> 00:09:09.799
to keep the beer style,

00:09:09.882 --> 00:09:12.134
uh, relevant to the future.

00:09:13.427 --> 00:09:15.429
That is something
that we have taken upon us

00:09:15.513 --> 00:09:17.557
because everything
comes back to Armand.

00:09:18.057 --> 00:09:21.811
He often referred
to Michaël and myself
as the sons he never had.

00:09:21.894 --> 00:09:24.522
Uh, but for us, as well,
he's a second father.

00:09:25.189 --> 00:09:27.191
[beer softly pouring]

00:09:27.275 --> 00:09:29.277
[inspirational music]

00:09:30.236 --> 00:09:32.488
The result
of his long persistence

00:09:32.572 --> 00:09:34.240
in believing in,
in the tradition,

00:09:34.323 --> 00:09:37.785
in believing in the natural way
of, of making, uh, lambic,

00:09:37.868 --> 00:09:42.248
of blending Gueuze,
how he actually,
against all economical sense,

00:09:42.331 --> 00:09:45.334
he continued to pursue
his dreams and his passion.

00:09:45.418 --> 00:09:47.420
Because no one was interested

00:09:47.503 --> 00:09:49.005
in traditional lambic beers

00:09:49.088 --> 00:09:50.798
20, 30, 40 years ago.

00:10:05.104 --> 00:10:07.440
We have now two degrees Celsius.

00:10:08.733 --> 00:10:10.151
That's brewing season.

00:10:12.653 --> 00:10:17.033
And here we're coming
on the historical restaurant
of my parents.

00:10:17.992 --> 00:10:19.535
And under the
restaurant we have,

00:10:19.619 --> 00:10:21.245
the basements
of the 3 Fonteinen,

00:10:21.329 --> 00:10:22.580
where everything started.

00:10:23.706 --> 00:10:25.416
[rattling]

00:10:27.460 --> 00:10:28.502
Wait a second, huh.

00:10:29.962 --> 00:10:30.796
Oops.

00:10:33.758 --> 00:10:35.301
I have to find the lights.

00:10:42.099 --> 00:10:42.933
[soft click]

00:10:47.855 --> 00:10:50.983
So you see, this is the,
the old warehouse.

00:10:52.735 --> 00:10:54.278
Few barrels left here.

00:10:56.238 --> 00:10:57.823
This will be empty this year...

00:10:58.658 --> 00:10:59.659
totally empty.

00:11:02.870 --> 00:11:05.748
And here, we have the picture
of my dad. [chuckles]

00:11:06.666 --> 00:11:10.127
He teach me everything
about what I'm doing today.

00:11:11.337 --> 00:11:13.339
[gentle music]

00:11:15.508 --> 00:11:17.843
In 1953, in all the region here,

00:11:17.927 --> 00:11:19.804
there were a few hundreds
of blenders.

00:11:20.471 --> 00:11:24.934
In 1993, there were
two blenders in the world.

00:11:25.017 --> 00:11:29.605
Traditions were disappearing
under the influence
of easy money makers.

00:11:55.089 --> 00:11:57.591
[light whimsical music]

00:11:57.675 --> 00:11:59.677
[indistinct shouting]

00:13:10.331 --> 00:13:13.918
[Jean]
The demand was going down

00:13:14.001 --> 00:13:17.087
and, uh, yeah, people
complaining about the beer

00:13:17.171 --> 00:13:19.507
because it was too sour,
because, uh,

00:13:19.590 --> 00:13:22.510
they couldn't understand
why some people like us

00:13:23.093 --> 00:13:25.262
continue to, to try to produce

00:13:25.346 --> 00:13:27.681
and to preserve such a beer.

00:13:29.183 --> 00:13:32.812
[Armand]
Lambic is a beer
with a certain pH.

00:13:32.895 --> 00:13:36.690
And acidity
is the transport of flavors.

00:13:37.608 --> 00:13:41.278
We have that sourness,
but the sourness has to be nice.

00:13:41.362 --> 00:13:47.284
And that's why
the blending is so important.

00:13:54.959 --> 00:13:56.502
[Frank]
Blending is an art.

00:13:56.585 --> 00:13:58.045
It's like, for winemaking,

00:13:58.128 --> 00:14:00.506
you have to be trained
for all these tastes.

00:14:01.006 --> 00:14:04.385
And it's important if you taste
the beer, that you can...

00:14:04.468 --> 00:14:06.011
[mimics ticking]

00:14:06.095 --> 00:14:08.264
...tick t-- all the qualities
of this,

00:14:08.347 --> 00:14:09.974
of this lambic at this age.

00:14:10.516 --> 00:14:12.017
And then, you make
your big puzzle.

00:14:12.101 --> 00:14:14.770
Finding your different origins,

00:14:14.854 --> 00:14:16.230
your different ages,

00:14:16.313 --> 00:14:18.107
because Gueuze is always a blend

00:14:18.190 --> 00:14:21.527
of a one-year, two-years,
and three-years-old lambics.

00:14:22.987 --> 00:14:26.115
And when you bottle
that blend of lambics,

00:14:26.198 --> 00:14:29.493
we have a beautiful
refermentation in the bottle.

00:14:29.577 --> 00:14:32.913
But it takes time,
you cannot control,
you have to hope.

00:14:33.998 --> 00:14:36.208
[Frank]
After blending,
the beer stay for another year

00:14:36.292 --> 00:14:39.753
or two years in the cellar
before the bottles are sold.

00:14:39.837 --> 00:14:43.507
So, um, it's a lot of,

00:14:43.591 --> 00:14:45.843
uh, capital that is immobilized.

00:14:45.926 --> 00:14:47.928
[gentle music]

00:14:48.804 --> 00:14:50.347
[Armand]
One of the most
difficult things,

00:14:50.431 --> 00:14:52.933
when comes the bottle
conditioned beer on the market?

00:14:55.102 --> 00:14:56.228
After how many months?

00:14:57.021 --> 00:14:58.939
It can be ten,
like, it can be 14,

00:14:59.023 --> 00:15:00.482
like, it can be two years.

00:15:01.442 --> 00:15:03.485
[Jean]
When we are making a blend,
we never know

00:15:03.569 --> 00:15:07.781
if such a blend will age
better than another one.

00:15:07.865 --> 00:15:10.784
Some will develop more...

00:15:11.952 --> 00:15:15.122
...aromas, more complexity
than others.

00:15:15.205 --> 00:15:16.165
I don't know why.

00:15:16.248 --> 00:15:18.500
Every single batch is different.

00:15:18.584 --> 00:15:20.169
Every single year is different.

00:15:20.252 --> 00:15:22.212
Of course, a Gueuze is a Gueuze.

00:15:22.296 --> 00:15:24.882
But a Gueuze
and a five-years-old Gueuze

00:15:24.965 --> 00:15:27.676
is not exactly the same.

00:15:28.177 --> 00:15:31.597
[Dirk]
Uh, it's not
an easy to drink beer.

00:15:31.680 --> 00:15:34.308
Uh, you, uh,
have to know, a lambic is,

00:15:34.391 --> 00:15:36.727
is very complex, uh, of taste.

00:15:36.810 --> 00:15:40.189
It's more a sour beer.
And yeah, in that time,

00:15:40.272 --> 00:15:44.276
sour was, um, linked to,

00:15:44.360 --> 00:15:47.029
to, um, not, not good, uh, beer.

00:15:47.112 --> 00:15:50.032
Working hard
during two or three years

00:15:50.115 --> 00:15:53.077
to produce a beer.
A beer you loved.

00:15:55.037 --> 00:15:57.206
And after, people told you,

00:15:59.583 --> 00:16:01.293
"That's the worst beer
I ever drink."

00:16:01.377 --> 00:16:03.379
[light tense music]

00:17:02.021 --> 00:17:04.648
[Bill]
Every one of those producers
that are still in existence,

00:17:04.732 --> 00:17:06.483
you can map it
to a certain decision

00:17:06.567 --> 00:17:08.736
or to a couple of decisions
that were made

00:17:08.819 --> 00:17:11.196
from a business perspective
to protect the brewery.

00:17:11.280 --> 00:17:13.490
They found alternative ways
to bring people in,

00:17:13.574 --> 00:17:15.492
to open up interest in lambic.

00:17:15.576 --> 00:17:18.787
But what that allowed them
to do was really stick
with their morals

00:17:18.871 --> 00:17:23.792
and stick with their beliefs
of what their product was
that they were making.

00:17:23.876 --> 00:17:25.294
[Armand]
We lived from the restaurant.

00:17:25.377 --> 00:17:26.712
Without the restaurant
of 3 Fonteinen,

00:17:26.795 --> 00:17:29.339
there was no more lambic
anymore in 3 Fonteinen.

00:17:29.423 --> 00:17:32.885
Sure, I worked, like,
28 years in the kitchen as well.

00:17:32.968 --> 00:17:35.554
He was working
at the restaurant,
so he had, he had that income,

00:17:35.637 --> 00:17:39.058
and he kept the blendery,
which was in the basement.

00:17:39.141 --> 00:17:41.351
And then, he eventually
moved out from there

00:17:41.435 --> 00:17:43.020
and had things elsewhere.

00:17:43.103 --> 00:17:46.065
He made an agreement
with his brother and they split

00:17:46.148 --> 00:17:47.524
and his brother took
the restaurant

00:17:47.608 --> 00:17:50.861
and Armand completely went
for lambic blending.

00:17:50.944 --> 00:17:53.113
[engine rumbling]

00:17:53.197 --> 00:17:54.573
[Armand]
I had my own vision.

00:17:55.074 --> 00:17:58.202
And believe me,
everybody called me crazy.

00:17:59.203 --> 00:18:01.413
Everybody called me crazy.
"Armand...

00:18:02.581 --> 00:18:05.417
...think twice."
It was very difficult.

00:18:05.501 --> 00:18:07.628
Every time I had
a big challenge to continue,

00:18:07.711 --> 00:18:10.464
because, believe me, different
times in my life, I said,

00:18:10.547 --> 00:18:12.591
[sharply exhales]
"It's over. That's enough."

00:19:17.322 --> 00:19:19.324
[indistinct chatter]

00:19:28.083 --> 00:19:30.085
[indistinct chatter]

00:19:33.714 --> 00:19:34.715
[flipping pages]

00:20:24.765 --> 00:20:28.810
A room with all those
old equipments, documents.

00:20:28.894 --> 00:20:31.063
Uh, it will be...

00:20:32.356 --> 00:20:36.693
...it will be a good thing,
but my father will,
maybe, take a space

00:20:37.653 --> 00:20:40.530
we are using now
for barrels. So--

00:20:41.573 --> 00:20:43.158
People won't understand

00:20:43.242 --> 00:20:45.535
that they will receive
less Cantillon

00:20:45.619 --> 00:20:48.330
because of a new space
dedicated for the museum.

00:20:49.122 --> 00:20:50.624
Yeah, it's--

00:20:52.292 --> 00:20:54.253
could be a small
familial problem,

00:20:54.336 --> 00:20:55.754
but let's see.

00:20:57.089 --> 00:20:58.090
Hmm.

00:21:01.343 --> 00:21:03.595
This lambic is brewed in 2015.

00:21:03.679 --> 00:21:04.721
[chuckles]

00:21:08.267 --> 00:21:11.061
So probably, this will go
into a special blend.

00:21:11.144 --> 00:21:13.188
The last batch
from this place, here.

00:21:13.272 --> 00:21:14.898
And then,
everything is finished here.

00:21:17.693 --> 00:21:20.904
I don't live in a museum.
I refuse. I don't-- I--

00:21:20.988 --> 00:21:22.489
I don't have
any collections, huh.

00:21:22.572 --> 00:21:24.241
Nothing. I don't have--

00:21:24.324 --> 00:21:28.078
maybe a few things
which remember my,
my, my father.

00:21:28.161 --> 00:21:29.454
Okay, that's all.

00:21:30.956 --> 00:21:33.792
Don't... [stutter]
I don't have-- uh,
even in bottles of beer...

00:21:33.875 --> 00:21:35.335
[blows raspberries] No.

00:21:36.086 --> 00:21:38.171
Today. That's important for me.

00:21:38.255 --> 00:21:40.007
[indistinct chatter]

00:21:40.090 --> 00:21:42.009
And it's not emotional,
not at all.

00:21:42.092 --> 00:21:44.636
I'm emotional when I see
what the young guys
are doing here.

00:21:44.720 --> 00:21:46.263
[gentle music]

00:21:46.346 --> 00:21:48.849
I can be proud to transmit

00:21:48.932 --> 00:21:51.184
my knowledge
to the next generation.

00:21:51.768 --> 00:21:53.228
And my two partners
in the business,

00:21:53.312 --> 00:21:54.187
they're fantastic.

00:21:55.689 --> 00:21:56.773
I try to teach them

00:21:57.899 --> 00:22:00.986
and support them,
thinking for the future.

00:22:01.695 --> 00:22:02.863
[door creaking]

00:22:02.946 --> 00:22:04.573
[whistling]

00:22:08.035 --> 00:22:10.370
This is, uh, Schaarbeekse Kriek,

00:22:10.454 --> 00:22:13.790
schaarbeekse cherry
from 2019 harvest.

00:22:13.874 --> 00:22:16.001
-Yeah. Cheers.
-Cheers.

00:22:16.084 --> 00:22:17.085
[soft clinking]

00:22:18.545 --> 00:22:22.341
[Werner]
Armand fully trusts the tandem
of Michaël and myself.

00:22:22.424 --> 00:22:24.801
We are continuing
what he has always done,

00:22:24.885 --> 00:22:26.928
according to the same values.

00:22:27.012 --> 00:22:29.348
The only difference is that

00:22:29.431 --> 00:22:32.934
we just tweaked some
of the values for the better.

00:22:33.018 --> 00:22:34.978
[gentle music]

00:22:35.062 --> 00:22:38.273
The brewery has always had
a negative equity.

00:22:38.357 --> 00:22:41.526
Armand was making
minus 30% on profits.

00:22:41.610 --> 00:22:45.697
He was losing money
instead of keeping some
to reinvest.

00:22:45.781 --> 00:22:48.241
So, the pricing was
the very first thing
that we did.

00:22:48.784 --> 00:22:51.453
"We need to up the price
30% immediately."

00:22:51.536 --> 00:22:53.163
Otherwise, we could not make

00:22:53.246 --> 00:22:55.332
a sustainable business
out of it.

00:22:55.415 --> 00:22:59.002
And then, we were thinking,
"Okay, what's
the very long-term plan?"

00:22:59.086 --> 00:23:02.381
Armand, as well, he said,
like, "Look, we can add
a brewery here.

00:23:02.464 --> 00:23:04.633
We can also add a logistics hall

00:23:04.716 --> 00:23:07.302
and a new version
of the lambik-O-droom."

00:23:07.386 --> 00:23:11.223
The idea is, really,
to create a beer pilgrimage,

00:23:11.306 --> 00:23:13.892
but also involve
other parties like bars,

00:23:13.975 --> 00:23:16.311
restaurants, bed and breakfasts.

00:23:16.395 --> 00:23:19.106
We're confident that,
uh, in the future,

00:23:19.189 --> 00:23:22.567
the group of people that are
very knowledgeable about lambic,

00:23:22.651 --> 00:23:25.904
that are very knowledgeable
about, uh, quality beers,

00:23:25.987 --> 00:23:28.365
that that group will be,
will be growing.

00:23:28.448 --> 00:23:31.201
Um, at least,
that's what we hope for.

00:23:31.284 --> 00:23:36.123
Uh, and that's, uh,
the belief, uh, uh,
for us to take that risk.

00:23:38.125 --> 00:23:40.794
[indistinct chattering
and cheering]

00:23:49.469 --> 00:23:51.513
-[man 1] No pressure!
-[man 2] No pressure here!

00:23:51.596 --> 00:23:54.433
-[man 1] No pressure!
-[crowd cheering]

00:23:57.602 --> 00:23:58.687
-[woman] Whoo!
-[cork pops]

00:23:58.770 --> 00:24:00.772
[crowd cheering]

00:24:08.238 --> 00:24:09.906
[clinking]

00:24:11.741 --> 00:24:13.994
[laughs] That was
too funny, actually.

00:24:16.997 --> 00:24:18.206
[Carolina]
Pie?

00:24:19.040 --> 00:24:20.041
[Raf]
Yes?

00:24:20.125 --> 00:24:22.085
Thank you for helping.

00:24:22.169 --> 00:24:23.128
[Raf]
Sorry.

00:24:24.629 --> 00:24:25.672
They lost their mind.

00:24:26.631 --> 00:24:28.592
Funny thing is,
about that big bottle we opened,

00:24:28.675 --> 00:24:30.594
in the previous three sessions
of the festival,

00:24:30.677 --> 00:24:32.554
we, like, we served
the same beer.

00:24:32.637 --> 00:24:35.599
Yeah, it's just
the bottle format
and the people went crazy.

00:24:36.892 --> 00:24:38.393
I told them if it's
gonna happen again next year,

00:24:38.477 --> 00:24:40.270
they have to make sure
there's security there,

00:24:40.353 --> 00:24:42.606
'cause it was,
it was dangerous at some point.

00:24:42.689 --> 00:24:45.484
People started pushing
too hard onto each other, it's--

00:24:45.567 --> 00:24:47.819
the whole fucking bar moved.
I told you that, right?

00:24:47.903 --> 00:24:49.488
[soft sizzling]

00:24:49.571 --> 00:24:51.573
[soft clinking]

00:24:54.117 --> 00:24:56.119
[engines rumbling]

00:24:59.539 --> 00:25:01.541
[birds chirping]

00:25:03.627 --> 00:25:05.378
[phone ringing]

00:25:55.720 --> 00:25:57.681
-[beeps]
-[chuckles]

00:26:02.394 --> 00:26:04.396
[upbeat music]

00:26:05.063 --> 00:26:07.607
[Jonathan]
What happened is,
Raf announced on Facebook

00:26:07.691 --> 00:26:11.069
we were gonna sell his beers.
So a lot of people
started to connect

00:26:11.152 --> 00:26:13.113
and refresh the webpage.

00:26:13.697 --> 00:26:16.658
At some point, we had
10,000 visitors online.

00:26:16.741 --> 00:26:19.411
It got a bit out of hand,
our server went down.

00:26:20.120 --> 00:26:22.747
And, uh, all the beers
that were already sold

00:26:22.831 --> 00:26:25.208
were restocked. So, we oversold.

00:26:26.167 --> 00:26:28.837
We never have 10,000 people
trying to buy beer
at the same time.

00:26:29.754 --> 00:26:31.673
We are, yeah,
just a small store, so--

00:26:33.216 --> 00:26:35.135
The demand for Raf's beers

00:26:35.218 --> 00:26:38.179
are higher than most
of the lambic producers.

00:26:39.097 --> 00:26:40.765
As for a Cantillon
and 3 Fonteinen,

00:26:40.849 --> 00:26:42.559
it's only for the really,
really special releases,

00:26:42.642 --> 00:26:44.811
the really limited quantities

00:26:44.894 --> 00:26:46.813
that people go crazy.
But from Raf,

00:26:46.896 --> 00:26:48.607
it's every beer that's hyped.

00:26:48.690 --> 00:26:51.192
[crickets chirping]

00:27:00.493 --> 00:27:02.579
[water splashing]

00:27:02.662 --> 00:27:04.664
[engine rumbling]

00:27:06.583 --> 00:27:07.792
[Raf]
I love what I do.

00:27:09.753 --> 00:27:12.756
I just started to make beer
because I love drinking lambic

00:27:12.839 --> 00:27:15.508
and I thought I could, you know,
make something different.

00:27:20.180 --> 00:27:22.015
Most of my production
is fruit beers.

00:27:22.849 --> 00:27:25.935
It opens new doors for blending,
to push boundaries

00:27:26.019 --> 00:27:28.396
and make
the best possible beer I can.

00:27:28.480 --> 00:27:29.939
[inaudible]

00:27:32.192 --> 00:27:35.487
My family does not have
any background in making beer.

00:27:35.570 --> 00:27:38.490
I cannot claim to be
the 75th generation

00:27:38.573 --> 00:27:41.660
of a blah-blah tradition,
this or that, so--

00:27:41.743 --> 00:27:43.912
[laughing]

00:27:43.995 --> 00:27:47.791
-What? That's
the wrong answer? [laughs]
-[chuckles]

00:27:49.376 --> 00:27:51.378
[birds chirping]

00:27:51.461 --> 00:27:53.463
[wind blowing]

00:28:02.806 --> 00:28:04.307
Holy shit, this smells good.

00:28:10.355 --> 00:28:12.399
The first beers I made were,
were total trash

00:28:12.482 --> 00:28:13.817
because I made it
in the same way

00:28:13.900 --> 00:28:15.735
that I heard
that other people make it.

00:28:15.819 --> 00:28:18.154
Then you start thinking about,
"What the fuck am I doing here?"

00:28:18.238 --> 00:28:19.989
You have to deconstruct
the whole thing,

00:28:20.073 --> 00:28:22.701
the beer, uh, the blend,
the barrel, the fruits.

00:28:22.784 --> 00:28:26.913
"I'm gonna see what people do.
I'm gonna completely deconstruct
it and reconstruct it."

00:28:28.123 --> 00:28:30.709
You can make an infinite amount
of combinations

00:28:30.792 --> 00:28:31.960
with different fruits.

00:28:33.962 --> 00:28:36.214
It's fun to push the limits
of what can be done

00:28:36.297 --> 00:28:38.466
and which
traditional techniques you...

00:28:39.426 --> 00:28:40.802
...basically have
to throw overboard

00:28:40.885 --> 00:28:42.303
and start from scratch.

00:28:43.471 --> 00:28:46.099
But then again, the question is
"What is tradition?" Of course.

00:28:46.182 --> 00:28:48.518
[rattling]

00:28:54.774 --> 00:28:56.776
[gentle music]

00:29:04.659 --> 00:29:06.870
[deeply inhales] Oh! It's good.

00:29:07.954 --> 00:29:10.123
[Jean]
People will play,
especially when the product

00:29:10.206 --> 00:29:11.624
is very trendy,

00:29:11.708 --> 00:29:13.501
is hyped, like lambic today.

00:29:14.169 --> 00:29:16.087
You know, 20 years ago,

00:29:16.171 --> 00:29:19.674
no-- no one, no one
started to buy lambic

00:29:19.758 --> 00:29:22.385
or to buy a wort to,
to try to restart
the production.

00:29:22.469 --> 00:29:24.179
No one. Why?

00:29:25.388 --> 00:29:27.140
Because it was
not trendy enough.

00:29:27.807 --> 00:29:29.559
No demand enough. Yeah.

00:29:29.642 --> 00:29:31.644
[upbeat music]

00:29:43.782 --> 00:29:45.283
-Thank you.
-Yeah.

00:29:47.243 --> 00:29:49.037
-Cheers, gents.
-Yeah. Cheers, guys.

00:29:49.829 --> 00:29:50.830
Santé.

00:29:51.331 --> 00:29:53.082
A new bottle for the--

00:29:53.166 --> 00:29:54.918
-for the wall.
-Another one for the wall, yeah.

00:29:55.001 --> 00:29:56.544
[chuckles] 'Cause there's room.

00:29:56.628 --> 00:29:58.630
[birds chirping]

00:30:00.048 --> 00:30:00.924
Mm.

00:30:03.593 --> 00:30:07.263
[Bill]
So, I started with beer,
you know, a-- as an enthusiast

00:30:07.347 --> 00:30:10.725
back in the early '90s.
Um, and I didn't like
the cheap beer

00:30:10.809 --> 00:30:12.268
that everybody
was drinking in college.

00:30:12.352 --> 00:30:14.229
Because what was
being presented to me as beer

00:30:14.312 --> 00:30:16.189
was an industrial product.

00:30:16.272 --> 00:30:18.691
And it was a product
where the goal was

00:30:18.775 --> 00:30:22.111
to make everything the same
and everything consistent.

00:30:22.195 --> 00:30:23.863
Um, yeah, uh,
when you think about,

00:30:23.947 --> 00:30:25.406
if you're a large
industrial brewery,

00:30:25.490 --> 00:30:27.283
what's your primary focus?
It's to make sure

00:30:27.367 --> 00:30:29.619
that no matter which facility
the beer is made out of,

00:30:29.702 --> 00:30:31.621
it tastes exactly the same.

00:30:31.704 --> 00:30:33.957
You want the consumer to know
exactly what they're getting

00:30:34.040 --> 00:30:36.835
and to just receive
the same product every time.

00:30:37.585 --> 00:30:39.671
What I wanted was
new and different.

00:30:40.797 --> 00:30:43.550
I tried lambic and I h--
I didn't understand it.

00:30:43.633 --> 00:30:47.136
-So I didn't appreciate it.
I couldn't see beyond...
-Please!

00:30:47.220 --> 00:30:49.681
..."This beer is sour
and doesn't make
any sense to me."

00:30:49.764 --> 00:30:51.850
[indistinct chatter]

00:30:51.933 --> 00:30:54.686
[Joel]
In 1993, I ended up in Brussels.

00:30:54.769 --> 00:30:56.938
I wanted to make
one of my goals that week

00:30:57.021 --> 00:30:58.523
to figure out what lambic was.

00:30:58.606 --> 00:31:00.942
So I did a tour at Cantillon.

00:31:01.025 --> 00:31:03.820
I immediately became enraptured
with this brewery.

00:31:03.903 --> 00:31:05.989
I visited again and again
and became friends

00:31:06.072 --> 00:31:07.782
-with the whole family.
-[indistinct chatter]

00:31:07.866 --> 00:31:09.534
[Joel]
I brought back
a whole duffel bag

00:31:09.617 --> 00:31:11.494
of nothing
but Cantillon bottles,

00:31:11.578 --> 00:31:14.330
just to show these guys
what I had discovered.

00:31:14.414 --> 00:31:17.667
And, um, also had it in my mind
to mention, as a joke,

00:31:17.750 --> 00:31:19.627
"Oh, by the way,
they don't have an importer."

00:31:21.087 --> 00:31:24.340
[Daniel]
I couldn't find it in my local
beer shop in Brooklyn.

00:31:24.424 --> 00:31:26.801
And I, I asked the woman there.

00:31:26.885 --> 00:31:28.803
She said, "Well,
we can't get it."

00:31:28.887 --> 00:31:32.348
I said, "Well, you know,
my brother is friends
with the brewery, I--

00:31:32.432 --> 00:31:36.561
there's gotta be a way for us
to somehow get it to you

00:31:36.644 --> 00:31:39.772
so that you can sell it to us."
She said, "Well, no,
you can't do it that way.

00:31:39.856 --> 00:31:42.859
I mean, you basic--
to do that, you'd have
to become a beer importer."

00:31:42.942 --> 00:31:44.485
That's literally
what she said to me.

00:31:44.569 --> 00:31:45.945
"Jeez, I've got time.

00:31:46.029 --> 00:31:48.239
Uh, what's involved
in being a beer importer?"

00:31:49.699 --> 00:31:52.911
Nobody knew what it was
when it came in,

00:31:52.994 --> 00:31:56.623
except that they heard that
there's this famous beer,
lambic,

00:31:56.706 --> 00:31:59.000
and there's some,
there were some chat boards,

00:31:59.083 --> 00:32:01.169
or whatever you'd call them
at the time,

00:32:01.252 --> 00:32:03.004
where people would discuss
lambic and they would say,

00:32:03.087 --> 00:32:04.672
"Cantillon's the best"
and all this, you know.

00:32:04.756 --> 00:32:08.259
And so, the word went out.
"Cantillon is here." And so,

00:32:08.343 --> 00:32:12.180
we actually sold that
first container pretty easily.

00:32:12.263 --> 00:32:16.267
But we, we also got a lot
of calls from people saying,
"What's going on here?

00:32:16.351 --> 00:32:17.936
-I bought a bunch
of this beer that's sour."
-That's,

00:32:18.019 --> 00:32:20.521
that's where I was getting
on with. So it became very clear

00:32:20.605 --> 00:32:22.482
that our job
was educating people.

00:32:23.066 --> 00:32:25.735
And we-- I know the--
a guy that bought a lot of it

00:32:25.818 --> 00:32:27.946
in Kentucky, for example,

00:32:28.029 --> 00:32:29.489
let me know that he was now
putting it on sale

00:32:29.572 --> 00:32:30.949
for $1 a bottle.

00:32:31.032 --> 00:32:32.867
If you can imagine that now,

00:32:32.951 --> 00:32:35.745
you know, when people
are paying $500

00:32:35.828 --> 00:32:39.415
for bottles of Cantillon,
you know, I-- [mumbles]

00:32:39.499 --> 00:32:42.251
Whatever. Um,
that wasn't our reality then.

00:32:42.335 --> 00:32:43.711
We were losing money, for sure.

00:32:47.924 --> 00:32:49.634
[Bill]
Late '90s, early 2000s,

00:32:49.717 --> 00:32:51.886
lambic started
to get distributed,

00:32:51.970 --> 00:32:55.682
started to build up
that worldwide resurgence
a little bit.

00:32:55.765 --> 00:32:57.934
Uh, but you didn't really see--

00:32:58.017 --> 00:33:00.853
I didn't really
personally see it
start to take off

00:33:00.937 --> 00:33:03.272
until probably
five or six years later,

00:33:03.356 --> 00:33:04.649
mid to late 2000s.

00:33:04.732 --> 00:33:05.650
Something happened,

00:33:05.733 --> 00:33:07.276
people just started getting it.

00:33:07.360 --> 00:33:10.989
Which I relate to broader trend
in food and drink.

00:33:11.489 --> 00:33:15.368
Which is that people began
to care about authenticity

00:33:15.451 --> 00:33:19.664
and about provenance.
In other words, knowing where

00:33:19.747 --> 00:33:21.708
what you were eating
or drinking came from,

00:33:21.791 --> 00:33:24.627
knowing the story about it
and knowing how it's made.

00:33:25.628 --> 00:33:27.463
You know, when you look
at the industrial product

00:33:27.547 --> 00:33:29.298
versus where the market is going

00:33:29.382 --> 00:33:32.468
in that worldwide trend
around farm to table,

00:33:32.552 --> 00:33:35.179
it's about something
that is truly craft.

00:33:35.263 --> 00:33:39.142
You know, bringing back
that culture and geography.

00:33:39.225 --> 00:33:42.395
[Daniel]
We went from having too much
and not being able to sell it

00:33:42.478 --> 00:33:44.564
to suddenly,
everybody complaining,

00:33:44.647 --> 00:33:47.525
"Hey, come on. Why are y--
you guys drinking it
all yourselves

00:33:47.608 --> 00:33:49.736
or are you sending
it all to California
or sending it all--"

00:33:49.819 --> 00:33:52.822
Th-- everybody had this idea
that we were sending it
to some other state.

00:33:52.905 --> 00:33:55.616
Because they couldn't get
nearly as much
as they wanted in their state.

00:33:55.700 --> 00:33:57.994
[Bill]
All of a sudden,
everybody wanted to buy it

00:33:58.077 --> 00:34:01.164
and put it in their cellar
and age it for five
or ten years.

00:34:01.247 --> 00:34:04.000
Vintages were not even
a concept in beer, right?

00:34:04.083 --> 00:34:08.087
The idea that something changes
and develops over time,

00:34:08.171 --> 00:34:11.507
most people had no idea
of that third dimension.

00:34:11.591 --> 00:34:15.053
So I think all of that
really got driven by the forums

00:34:15.136 --> 00:34:18.056
and by the online communities
and people starting to look at,

00:34:18.139 --> 00:34:20.975
"Am I drinking
a 2007 or a 2009?"

00:34:21.601 --> 00:34:25.188
These were things that,
outside of just,
"Am I drinking a fresh IPA?"

00:34:25.271 --> 00:34:27.523
Nobody was even talking about
when a beer was made.

00:34:27.607 --> 00:34:29.609
[keyboard clacking]

00:34:30.234 --> 00:34:33.279
And as soon as we started
assigning value to beer,

00:34:33.362 --> 00:34:35.448
people started searching
for those things.

00:34:35.531 --> 00:34:40.203
There became a market
for trying to track down
old bottles of beer.

00:34:40.286 --> 00:34:42.455
People were willing to spend
significant amounts of money,

00:34:42.538 --> 00:34:45.208
especially if it was something
they hadn't had

00:34:45.291 --> 00:34:48.252
or that may give them
something new

00:34:48.336 --> 00:34:50.505
to bring to a tasting.

00:34:53.549 --> 00:34:56.302
So, what you saw was th--
these bottles of beer

00:34:56.385 --> 00:35:00.306
that were two, three,
ten euros at the breweries

00:35:00.389 --> 00:35:04.227
were turning
into $500-plus bottles

00:35:04.310 --> 00:35:05.978
when they hit
the secondary market.

00:35:06.062 --> 00:35:07.730
There have been a few bottles,
over the years,

00:35:07.814 --> 00:35:09.732
that have moved
for more than $10,000.

00:35:12.110 --> 00:35:15.071
Lambic became
the Pokémon cards of beer.

00:35:15.154 --> 00:35:16.989
[laughing] Oh, God,
I can't believe
I just said that.

00:35:17.073 --> 00:35:19.826
[laughs] Oh, my!

00:35:19.909 --> 00:35:21.911
[birds chirping]

00:35:24.163 --> 00:35:25.957
[Raf]
The best way
to get rid of this cellar

00:35:26.040 --> 00:35:28.167
-is to just sit down here
and drink it here.
-[Carolina laughs]

00:35:28.251 --> 00:35:29.752
Then it's less weight
we have to take up

00:35:29.836 --> 00:35:31.462
if we carry cases of it.

00:35:31.546 --> 00:35:33.506
There's so many beers here
that are so inspiring,

00:35:33.589 --> 00:35:35.299
-still to this day.
-[clinking]

00:35:35.383 --> 00:35:37.009
-[cork pops]
-[Carolina] Oof!

00:35:37.677 --> 00:35:39.345
That's beautiful, isn't it?

00:35:39.428 --> 00:35:40.888
Kills you.

00:35:40.972 --> 00:35:43.516
3 Fonteinen, 2003,
Malvasia Rosso.

00:35:43.599 --> 00:35:46.102
It's a grape lambic
with red Malvasia grapes.

00:35:46.185 --> 00:35:48.187
[soft splashes]

00:35:48.813 --> 00:35:50.439
-[softly] Get that.
[Carolina] You s--

00:35:51.149 --> 00:35:53.359
[Raf]
It's super foamy.
Look how carbonated--

00:35:54.610 --> 00:35:55.778
This is gonna be a good beer.

00:35:55.862 --> 00:35:57.029
I can just see it
from the color,

00:35:57.113 --> 00:35:58.156
the way it pours.

00:36:03.953 --> 00:36:05.371
Fucking amazing Gueuze.

00:36:06.122 --> 00:36:07.540
It's bone dry, though.

00:36:08.332 --> 00:36:09.417
-[Raf] Yeah.
-It's nice.

00:36:09.500 --> 00:36:11.085
[deeply inhales]

00:36:12.461 --> 00:36:14.213
[Carolina]
Oh, my gosh.

00:36:14.297 --> 00:36:15.590
[clattering]

00:36:16.299 --> 00:36:19.343
You're so talented
in trashing places.

00:36:19.427 --> 00:36:21.429
[Raf]
I don't try to,
but it just happens.

00:36:26.267 --> 00:36:29.520
So, my grandma
moved to an apartment
and the house was empty.

00:36:30.354 --> 00:36:32.857
And I put one barrel in there,
and then I put
a few more barrels,

00:36:32.940 --> 00:36:34.901
and it grew bigger
and bigger and bigger

00:36:34.984 --> 00:36:36.360
until, at some point, uh,

00:36:37.028 --> 00:36:39.864
yeah, my whole grandma's house
was full of barrels of beer.

00:36:41.407 --> 00:36:43.284
You can still see it
on the floor.

00:36:43.367 --> 00:36:45.244
Uh, you can still see
those, those lines.

00:36:45.328 --> 00:36:47.038
That's where the,
the wooden beams were.

00:36:47.622 --> 00:36:50.291
The whole floor
was already trashed
after just a few days.

00:36:50.374 --> 00:36:51.417
[laughs]

00:36:52.710 --> 00:36:53.836
[cork pops]

00:36:56.422 --> 00:36:59.217
-Whoo! It's a bit gassy.
-[laughs]

00:37:02.887 --> 00:37:05.765
I was actually planning
to move my whole thing
to Pajottenland

00:37:05.848 --> 00:37:08.935
because that's where
the lambic is from
and this and that.

00:37:09.977 --> 00:37:12.647
But afterwards,
I'm so happy I'm just here.

00:37:12.730 --> 00:37:14.482
Far away from the other guys,
in some ways.

00:37:14.565 --> 00:37:17.443
Not that I want to, you know,
put myself aside from them,

00:37:17.526 --> 00:37:20.529
but I, I couldn't--
I could never run
into them at the bakery

00:37:20.613 --> 00:37:22.823
or at the butcher or something,
and I'm happy with that.

00:37:22.907 --> 00:37:25.368
Far away from that whole
lambic scene.

00:37:25.868 --> 00:37:27.578
It's also good
that you don't face

00:37:27.662 --> 00:37:30.957
constantly yourself on--
with one of your colleagues.

00:37:31.040 --> 00:37:34.168
Because, otherwise,
you kind of get to be
too influenced

00:37:34.252 --> 00:37:37.713
-and, and then everything tends
to, to be homogeneous.
-Yeah, that's true.

00:37:37.797 --> 00:37:39.548
-And--
-They would, they would for sure
have more influence

00:37:39.632 --> 00:37:41.509
if I was out there,
'cause they could come over

00:37:41.592 --> 00:37:44.303
and hang out and this and that,
and influence it too much.

00:37:44.387 --> 00:37:46.389
[light upbeat music]

00:37:48.057 --> 00:37:50.685
So where is
this whole thing going?
I, I have no idea.

00:37:51.852 --> 00:37:54.939
I just wanna keep making beer.
And there's, there's
so many more ideas

00:37:55.022 --> 00:37:58.859
we're, we're working on every,
every year. Uh,

00:37:58.943 --> 00:38:01.320
so, so th-- so the list
of ideas I have to,

00:38:01.404 --> 00:38:03.364
to make beers
with such and such combination

00:38:03.447 --> 00:38:05.408
or with spices,
herbs, God knows what,

00:38:05.491 --> 00:38:08.160
different fruits,
combinations of fruits,

00:38:08.244 --> 00:38:10.204
that list is growing
faster than,

00:38:10.705 --> 00:38:12.081
than I can actually make beer.

00:38:13.249 --> 00:38:16.502
[Carolina]
If I look back one year ago,
everything was so different.

00:38:16.585 --> 00:38:19.630
And in a,
in a decent amount of time,

00:38:19.714 --> 00:38:23.843
the project is growing in,
in a direction you just
can't control, I think.

00:38:45.489 --> 00:38:47.283
[soft pouring]

00:38:59.420 --> 00:39:00.963
[laughing]

00:39:13.809 --> 00:39:14.727
Yep.

00:39:19.357 --> 00:39:21.359
[soft splashing]

00:39:26.614 --> 00:39:28.616
[woman indistinctly
speaking on phone]

00:39:54.475 --> 00:39:56.602
[deeply inhales and exhales]

00:40:08.739 --> 00:40:10.699
[soft clicking]

00:40:10.783 --> 00:40:12.576
[keyboard clacking]

00:40:12.660 --> 00:40:14.703
[Werner]
In the next few days,
we're going to present

00:40:14.787 --> 00:40:17.415
our future vision
for this location

00:40:17.915 --> 00:40:22.169
and where we are
going to head to,
as a company.

00:40:22.253 --> 00:40:23.963
A number of people
will be coming over,

00:40:24.046 --> 00:40:26.257
journalists, politicians.

00:40:26.340 --> 00:40:27.842
It took us two years

00:40:27.925 --> 00:40:30.052
to flesh out
the nitty-gritty details

00:40:30.136 --> 00:40:31.762
on what we actually wanted.

00:40:31.846 --> 00:40:35.182
That decision to, to have
two different brew houses

00:40:35.266 --> 00:40:37.768
goes against all the advice
that we have gotten

00:40:37.852 --> 00:40:40.813
from specialists in, uh,
in brewing operations

00:40:40.896 --> 00:40:42.356
and brewery builders.

00:40:42.440 --> 00:40:44.316
They actually said,
"You have to consolidate

00:40:44.400 --> 00:40:46.777
and automize, uh,
or, or automate."

00:40:46.861 --> 00:40:48.779
Uh, but we will actually
do the opposite.

00:40:48.863 --> 00:40:51.198
[inspirational music]

00:40:51.282 --> 00:40:53.284
[soft clinking]

00:40:56.454 --> 00:40:59.999
[Hummler]
3 Fonteinen is going
on the champagne side.

00:41:00.082 --> 00:41:02.168
So, when I say champagne side,

00:41:02.251 --> 00:41:05.629
they are going
on really high prices

00:41:05.713 --> 00:41:09.592
with amazingly
high quality design
bottles and everything.

00:41:10.176 --> 00:41:13.512
So it might be a future

00:41:13.596 --> 00:41:15.181
of, of the lambic.

00:41:15.264 --> 00:41:17.141
Is it bad? Is it good?

00:41:17.725 --> 00:41:18.684
I don't know.

00:41:19.393 --> 00:41:23.147
I just hope that the soul,
the idea,

00:41:23.230 --> 00:41:28.152
and the spirit of naturally
fermented beverage will stay.

00:41:31.113 --> 00:41:34.450
[Werner]
It's not our ambition to be
the cheapest lambic producer,

00:41:34.533 --> 00:41:36.410
but we want to be the best
lambic producer

00:41:36.494 --> 00:41:39.079
in terms of quality,
in terms of tradition.

00:41:39.163 --> 00:41:41.499
And that is something
we can say,

00:41:41.582 --> 00:41:43.751
but we also need
to show that and do it.

00:41:43.834 --> 00:41:45.836
[engine rumbling]

00:41:45.920 --> 00:41:47.922
[gentle music]

00:41:55.012 --> 00:41:57.014
[indistinct chatter]

00:42:13.656 --> 00:42:15.574
[Jean]
Okay. So, welcome.

00:42:15.658 --> 00:42:17.284
It will be a bit special today

00:42:17.368 --> 00:42:20.496
because we will present
a tasting,

00:42:20.579 --> 00:42:22.748
side by side, beer and wine.

00:42:23.332 --> 00:42:25.876
We started
a beautiful collaboration

00:42:25.960 --> 00:42:27.920
with Cantina Giardino.

00:42:28.003 --> 00:42:31.257
They are working
with the same philosophy

00:42:31.340 --> 00:42:33.217
than us at Cantillon,

00:42:33.300 --> 00:42:36.178
so they are looking for the,
for the, for the product,

00:42:36.262 --> 00:42:38.472
they are working
for the product, first of all.

00:42:38.556 --> 00:42:40.516
And not money and business.

00:42:40.599 --> 00:42:41.850
That's important.

00:42:42.351 --> 00:42:44.311
At Cantillon,
there are no border

00:42:44.395 --> 00:42:46.730
in between wine world
and beer world.

00:42:46.814 --> 00:42:49.316
When you are producing
natural beer

00:42:49.400 --> 00:42:51.068
or beer in the right way,

00:42:51.151 --> 00:42:54.863
it's easy to link it
with, uh, natural wine.

00:42:55.364 --> 00:42:57.992
So, everybody received
the sample?

00:43:24.602 --> 00:43:26.604
[inaudible]

00:43:26.687 --> 00:43:29.189
[gentle music]

00:43:29.273 --> 00:43:31.275
[wind blowing]

00:43:33.402 --> 00:43:35.863
[Jean]
My interest for wine

00:43:35.946 --> 00:43:37.948
starts in the family.

00:43:38.032 --> 00:43:40.701
So my father is also

00:43:40.784 --> 00:43:42.244
a great wine lover.

00:43:44.622 --> 00:43:47.750
So, thanks to him,
I met a lot of wine makers,

00:43:47.833 --> 00:43:49.710
I visited wineries.

00:43:51.879 --> 00:43:54.298
After my military service,

00:43:54.381 --> 00:43:57.343
I had the small dream
to go learn the harvest

00:43:57.426 --> 00:43:59.428
and to learn wine production.

00:44:02.348 --> 00:44:06.310
But unfortunately,
two weeks before
the end of my, my service,

00:44:06.393 --> 00:44:11.273
the only workman in the brewery
had, um, an accident.

00:44:11.357 --> 00:44:13.359
[soft splashing]

00:44:15.653 --> 00:44:21.408
And, so, uh, the day after
my last day as military,

00:44:22.242 --> 00:44:25.496
I started here in the brewery,
the day after.

00:44:25.579 --> 00:44:28.457
And so, the "small dream"

00:44:29.416 --> 00:44:32.628
to go to learn some things
in the, in the vineyards,

00:44:33.587 --> 00:44:35.255
I could forget it. [chuckles]

00:44:56.485 --> 00:44:58.654
[Jean]
I start here,
I was seven or eight.

00:45:00.989 --> 00:45:03.409
In the '70s, uh,

00:45:03.492 --> 00:45:07.121
my father, time to time,
needs some hands,

00:45:07.204 --> 00:45:08.372
even from a...

00:45:09.998 --> 00:45:10.999
...a small boy.

00:45:27.683 --> 00:45:30.018
[rumbling]

00:45:33.731 --> 00:45:35.482
[Jean]
I think it was
for a good reason.

00:45:38.485 --> 00:45:42.030
But when you are a kid,
you don't, you don't feel it so.

00:46:08.307 --> 00:46:10.309
[gentle music continues]

00:46:30.954 --> 00:46:34.208
-[laughter]
-[woman] We, we organize
tomorrow an expedition--

00:46:34.291 --> 00:46:36.877
[Jean]
I love those people. [laughs]

00:46:42.966 --> 00:46:47.095
I love all the experiment
I'm making with wine maker.

00:46:47.179 --> 00:46:49.181
[indistinct chatter]

00:46:49.264 --> 00:46:51.266
[soft clinking]

00:46:52.226 --> 00:46:53.644
For me, this beer is...

00:46:55.604 --> 00:46:56.939
...awesome, really.

00:46:58.398 --> 00:47:01.360
I love to,
to link those two worlds.

00:47:01.443 --> 00:47:05.989
So, if tomorrow
I have to produce
only lambic and Gueuze,

00:47:06.073 --> 00:47:09.034
no, I, I will miss something.

00:47:09.117 --> 00:47:11.119
[upbeat music]

00:47:12.329 --> 00:47:14.331
[clattering]

00:47:16.959 --> 00:47:18.961
[rumbling]

00:47:20.546 --> 00:47:23.048
[indistinct chatter]

00:48:13.473 --> 00:48:15.475
[engine rumbling]

00:48:27.237 --> 00:48:29.239
[birds chirping]

00:50:14.386 --> 00:50:15.762
[wind blowing]

00:50:20.851 --> 00:50:23.020
[gentle music]

00:50:23.103 --> 00:50:25.105
[soft clinking]

00:50:36.491 --> 00:50:38.493
[indistinct chatter]

00:51:10.525 --> 00:51:12.527
[laughter]

00:52:12.796 --> 00:52:15.132
[Werner]
No matter how well
you're prepared,

00:52:15.215 --> 00:52:17.467
there's always something
that can go wrong.

00:52:17.551 --> 00:52:19.678
[indistinct chatter]

00:52:21.304 --> 00:52:24.015
It's hard to say,
but, um, Armand,

00:52:24.099 --> 00:52:26.601
in the end of 2018,

00:52:26.685 --> 00:52:30.564
he, uh, was diagnosed
with, uh, cancer.

00:52:30.647 --> 00:52:32.482
And now he's,
uh, in the hospital,

00:52:32.566 --> 00:52:34.693
recovering from, uh,
from the treatment.

00:52:37.070 --> 00:52:41.283
And that is where he decided,
like, "Look guys, I really
want to sell all my shares

00:52:41.366 --> 00:52:43.827
and make sure that nothing
will happen to 3 Fonteinen

00:52:43.910 --> 00:52:46.246
if something would happen
to me." So, uh,

00:52:46.329 --> 00:52:48.874
that's where he completely
stepped out of 3 Fonteinen.

00:52:49.624 --> 00:52:51.626
[birds cawing]

00:52:51.710 --> 00:52:53.712
[wind blowing]

00:52:59.301 --> 00:53:01.636
[clattering]

00:53:15.942 --> 00:53:16.943
[thuds]

00:53:49.643 --> 00:53:51.269
-[clicks]
-[whirring]

00:53:51.353 --> 00:53:53.605
[indistinct chatter]

00:53:53.688 --> 00:53:55.857
[gentle music]

00:53:57.484 --> 00:53:58.985
[soft splashing]

00:54:16.461 --> 00:54:17.879
[thudding]

00:54:29.557 --> 00:54:32.018
[indistinct chatter]

00:55:02.382 --> 00:55:03.258
[thuds]

00:55:23.028 --> 00:55:26.031
[Carolina]
Those are the information
that are missing

00:55:26.114 --> 00:55:27.365
that you have to confirm.

00:55:28.033 --> 00:55:31.161
It's a draft with Steengaard,
Grasshopper,

00:55:31.244 --> 00:55:34.497
Framboos Noyaux,
Pjaseel Noyaux, Framboos Puur,

00:55:34.581 --> 00:55:38.376
Framboos Vanille, Kriek Pjassel,
Framboos Pjassel Kriek
and Oloroso.

00:55:38.877 --> 00:55:40.128
-Can you not?
-[laughing]

00:55:44.215 --> 00:55:46.384
[Carolina]
This is information
that's only in Raf's brain,

00:55:46.468 --> 00:55:49.929
but for me,
it's hard to keep track
of what is in each tank.

00:55:50.638 --> 00:55:52.807
[Raf]
I should keep
better track of it, probably.

00:55:54.309 --> 00:55:56.186
Then again, it's
the last thing on my mind,

00:55:56.269 --> 00:55:58.146
to write down a thing

00:55:58.229 --> 00:56:00.857
when fruit comes in, I just
want to work with the beer and--

00:56:00.940 --> 00:56:02.150
Yeah, but also,
for you, it's easy

00:56:02.233 --> 00:56:03.902
just to keep everything
in your head,

00:56:03.985 --> 00:56:05.695
-and for me, like...
-Yeah.

00:56:05.779 --> 00:56:07.489
...if one day,
I'm not here and he moves

00:56:07.572 --> 00:56:08.948
and he blends two
or three tanks,

00:56:09.032 --> 00:56:10.658
then, like, it just, it's--

00:56:10.742 --> 00:56:12.911
I already lost track
of what's going on.

00:56:12.994 --> 00:56:15.622
So, I need to just, like,
have an overview in a way

00:56:15.705 --> 00:56:17.749
just to know what's,
what's cooking.

00:56:17.832 --> 00:56:20.377
Yeah, sometimes
I also lose track, but--

00:56:20.460 --> 00:56:22.170
[both laugh]

00:56:26.758 --> 00:56:28.718
[Raf]
The nature of lambic is chaos.

00:56:29.552 --> 00:56:31.137
And the nature
of me is also chaos...

00:56:31.221 --> 00:56:32.889
-[laughing]
-...and then,
I need someone else

00:56:32.972 --> 00:56:34.808
to help me to get order
in the chaos.

00:56:35.642 --> 00:56:37.602
I, I'm just a--
I'm a cleaning fish that's,

00:56:37.685 --> 00:56:40.230
like, running behind him
all the time, basically.

00:56:40.313 --> 00:56:43.942
[laughs]
With not much success, though.

00:56:44.025 --> 00:56:47.654
But, yeah, um,
yeah, I'm working here

00:56:47.737 --> 00:56:49.781
as much as it's necessary,
and for the rest,

00:56:49.864 --> 00:56:53.743
I do, um,
some side project with wine,

00:56:53.827 --> 00:56:58.832
which is the actual-- well,
the other main interest
I have, besides lambic.

00:56:59.624 --> 00:57:02.877
And yeah,
it's nice to have, also,

00:57:02.961 --> 00:57:05.296
to differentiate
from what I do all the time.

00:57:05.380 --> 00:57:07.715
I mean, with Raf,
living together,
working together,

00:57:07.799 --> 00:57:09.634
sometimes,
it's nice to have some...

00:57:11.094 --> 00:57:13.513
...things by my own,
like some projects that I,

00:57:13.596 --> 00:57:15.265
that I feel like they're my own.

00:57:28.820 --> 00:57:29.988
[soft clicks]

00:57:36.828 --> 00:57:38.830
[soft clicks]

00:57:40.957 --> 00:57:43.460
[keyboard clacking]

00:57:54.053 --> 00:57:56.055
[light melancholic music]

00:58:14.324 --> 00:58:16.826
[Werner]
After the presentation
from the local people,

00:58:16.910 --> 00:58:18.912
there was a lot
of positive feedback.

00:58:18.995 --> 00:58:20.580
But from the beer community

00:58:20.663 --> 00:58:23.333
or the beer
aficionado community,

00:58:23.416 --> 00:58:26.753
um, there were some, uh,

00:58:27.253 --> 00:58:29.005
let's say, uh, lesser comments.

00:58:29.088 --> 00:58:32.050
And if you then see
the feedback that we got
on Facebook,

00:58:32.133 --> 00:58:35.053
"They lost their soul,
it's becoming a factory."

00:58:35.803 --> 00:58:39.349
For me, it's very painful
because Michaël doesn't care,

00:58:39.849 --> 00:58:43.269
Armand doesn't care. I do care
because that's the soul of--

00:58:43.353 --> 00:58:45.563
it's, it is the soul
of 3 Fonteinen.

00:58:45.647 --> 00:58:47.315
It's what we want to fight for.

00:58:48.733 --> 00:58:53.112
There's this, uh, wave
in the beer geek community.

00:58:53.821 --> 00:58:57.200
"Make lambic rare again."
No, it's not about rarity,

00:58:57.283 --> 00:58:58.910
it's about quality.

00:59:00.995 --> 00:59:02.997
[rattling]

00:59:03.081 --> 00:59:05.083
[gentle music]

00:59:08.086 --> 00:59:09.921
[Michaël]
Quite a jungle in here.

00:59:13.508 --> 00:59:14.884
Sometimes, it's nice...

00:59:15.843 --> 00:59:18.930
[sighs] to be away

00:59:19.013 --> 00:59:21.558
from the brewery one time
and just hang in the trees.

00:59:22.183 --> 00:59:23.810
It's a different way of working.

00:59:24.477 --> 00:59:26.563
Just, uh,
the sounds from the nature.

00:59:26.646 --> 00:59:28.648
[birds chirping]

00:59:28.731 --> 00:59:31.067
[soft rustling]

00:59:37.824 --> 00:59:41.786
Yeah. But, uh,
when he's picking, he's not,

00:59:41.869 --> 00:59:43.538
he's not stepping
on the ladder anymore.

00:59:44.330 --> 00:59:47.208
He, uh, he doesn't feel secure

00:59:47.292 --> 00:59:50.628
to do those things anymore,
and, uh, that's good. [laughs]

00:59:51.504 --> 00:59:53.840
Before, it was
just Armand and me.

00:59:54.465 --> 00:59:58.386
It was all done during
the weekend with the volunteers.

00:59:59.596 --> 01:00:01.848
Uh, all of the,
the cherry picking.

01:00:02.682 --> 01:00:05.685
But of course, now, with,
uh, a bit more possibilities,

01:00:05.768 --> 01:00:07.020
with a bigger team,

01:00:07.729 --> 01:00:10.148
we can, uh, we can come
also during the week.

01:00:11.566 --> 01:00:14.611
So now, uh, I think
he's very happy that, uh...

01:00:17.530 --> 01:00:19.532
...the business is continuing.

01:00:19.616 --> 01:00:21.576
And that we are doing it, um...

01:00:22.952 --> 01:00:25.705
...with his, uh,
with the same mindset as he has.

01:00:30.126 --> 01:00:34.297
Of course, we had some people
who were really focusing
on how much the investment was.

01:00:35.214 --> 01:00:39.135
Am I bothered about people
who, like, say, "Okay,

01:00:39.218 --> 01:00:42.221
we don't buy 3 Fonteinen anymore
because they're too big"?

01:00:42.847 --> 01:00:46.225
I don't think we're too big,
I think those people
don't understand it,

01:00:46.309 --> 01:00:49.520
what we're doing.
They don't know what
our real focus and vision are,

01:00:49.604 --> 01:00:52.440
so it's, it's our job to,
like, tell them.

01:00:53.066 --> 01:00:54.942
And explain it to them
what we're doing.

01:00:56.069 --> 01:00:58.071
But does it bother me?
No, not at all.

01:00:58.154 --> 01:01:00.239
[birds chirping]

01:01:00.323 --> 01:01:02.200
We can look
into the mirror and say that

01:01:02.283 --> 01:01:04.661
what we are doing is
for the correct reasons

01:01:06.120 --> 01:01:08.956
and to give, uh,
3 Fonteinen the,

01:01:09.040 --> 01:01:10.875
the possibility to be, uh,

01:01:10.958 --> 01:01:12.669
one of the best breweries
in the world.

01:01:13.461 --> 01:01:15.463
[engines rumbling]

01:01:18.299 --> 01:01:20.301
[gentle music continues]

01:01:46.744 --> 01:01:48.746
[soft pouring]

01:02:00.216 --> 01:02:01.342
Voilà.

01:02:02.343 --> 01:02:04.011
The best beer in the world

01:02:05.471 --> 01:02:08.141
and the,
the most beautiful service.

01:02:09.183 --> 01:02:10.727
[laughing]

01:04:19.605 --> 01:04:21.357
[laughter]

01:05:08.487 --> 01:05:10.698
[laughing]

01:05:10.781 --> 01:05:13.117
[upbeat music playing]

01:05:13.200 --> 01:05:15.202
[indistinct chatter]

01:05:39.352 --> 01:05:41.354
[inaudible]

01:06:19.183 --> 01:06:21.519
[indistinct chatter continues]

01:06:25.064 --> 01:06:27.066
[music continues playing]

01:06:38.828 --> 01:06:40.830
[crickets chirping]

01:07:05.730 --> 01:07:08.816
[Chris]
So Raf, you see all those
goddamn people lined up today?

01:07:08.899 --> 01:07:11.986
Dude, three dudes show up
with $1200 worth
of tickets and, like...

01:07:12.069 --> 01:07:15.114
-[laughter]
-...I'm like,
"Shit! Alright, guys,

01:07:15.197 --> 01:07:17.158
I run a pub out
in fucking Lovell, Maine, guys.

01:07:17.241 --> 01:07:19.035
Let's be realistic here, man."

01:07:19.118 --> 01:07:21.746
I can't fucking believe
that people would ever pay

01:07:21.829 --> 01:07:23.456
the amount
of the money they would

01:07:23.539 --> 01:07:25.458
for a fucking lambic.

01:07:25.541 --> 01:07:28.919
God bless everybody, man,
because, holy shit, man,

01:07:29.003 --> 01:07:31.839
you couldn't give this shit away
fucking 20 years ago, man.

01:07:34.258 --> 01:07:38.512
Dude, this very well, I believe,
is the last bottle
of this on the planet.

01:07:38.596 --> 01:07:39.889
What, what year is this?

01:07:40.681 --> 01:07:42.641
I-- uh, you know what,
that's-- I have no idea.

01:07:42.725 --> 01:07:44.477
-I've never been able--
-[Raf] Early, early '90s?

01:07:44.560 --> 01:07:46.979
-Uh, late '80s? Yeah.
-[Chris] Uh,
it's definitely '80s.

01:07:48.314 --> 01:07:51.192
These are the beers that,
that really made it all happen.

01:07:51.275 --> 01:07:54.528
The history behind this
to get where we've got today,

01:07:54.612 --> 01:07:58.824
people truly have no idea
the sacrifice that's been
fucking made before it.

01:07:58.908 --> 01:08:02.411
And I just wish
more of these breweries
got credit, man.

01:08:02.495 --> 01:08:03.621
It's like--

01:08:07.958 --> 01:08:12.046
When they bottled this beer,
who would've thought

01:08:12.129 --> 01:08:14.465
that this beer
would be open 20-more,

01:08:14.548 --> 01:08:16.926
20-plus years later? Nobody.

01:08:17.009 --> 01:08:18.969
But you can still find
the character in the beer

01:08:19.053 --> 01:08:23.641
that, that, that was in there,
that Jean-Pierre put into this,

01:08:23.724 --> 01:08:25.726
all the work, all the effort,
everything he put,

01:08:25.810 --> 01:08:28.938
all the energy he put
into making this beer
is still in here.

01:08:30.481 --> 01:08:32.399
[Chris]
It's time for this stuff
to go, man.

01:08:33.359 --> 01:08:35.069
And finally,
I have the confidence

01:08:35.152 --> 01:08:37.029
to open up this old shit

01:08:37.113 --> 01:08:39.073
to make way for the new, man.

01:08:39.156 --> 01:08:41.742
That's why I've got your shit
in here, man. It's-- I, I, I--

01:08:42.701 --> 01:08:44.328
Holy shit, Chris.

01:08:44.870 --> 01:08:46.288
[Chris]
That's what this cellar
is for, man.

01:08:46.372 --> 01:08:47.706
It's to make sure that

01:08:47.790 --> 01:08:49.667
if you ever need backup,
we got you.

01:08:51.585 --> 01:08:54.380
It's like James Bond shit
with your stuff, man.

01:08:54.463 --> 01:08:56.423
Like, we put
stuff out and, I mean,

01:08:56.507 --> 01:09:00.845
there's people that show up
that just buy e-- every bottle.

01:09:01.512 --> 01:09:03.013
[soft clinking]

01:09:03.097 --> 01:09:05.641
[laughing] He has beers
that I don't have anymore.

01:09:05.724 --> 01:09:07.893
Beers that I made
in the early days and--

01:09:07.977 --> 01:09:10.896
This is made in 2014, it's--

01:09:11.522 --> 01:09:12.481
[sighs]

01:09:16.318 --> 01:09:17.945
[Chris chuckling]
Yeah, dude.

01:09:18.028 --> 01:09:19.280
Like I said, man.

01:09:20.948 --> 01:09:22.575
What c-- what can
you say about this?

01:09:22.658 --> 01:09:25.870
I made, I made 15
or 16 bottles of this.

01:09:25.953 --> 01:09:27.413
Uh... [sighs]

01:09:28.622 --> 01:09:30.249
The thing is,
you will never master a lambic,

01:09:30.332 --> 01:09:32.126
you will never understand,
fully understand

01:09:32.209 --> 01:09:34.503
what lambic is about
and how you can blend
a lambic,

01:09:34.587 --> 01:09:36.463
but you can try
to understand it.

01:09:37.923 --> 01:09:40.885
And this thing
made me understand

01:09:41.886 --> 01:09:46.223
to a larger extent
than I thought was possible
in those days w--

01:09:46.807 --> 01:09:50.144
what it is to blend
lambic into a Gueuze.

01:09:50.227 --> 01:09:52.897
-This is worth opening tonight.
-[Chris] Absolutely, brother.

01:09:52.980 --> 01:09:55.482
I bottled this beer
and I caged this beer myself.

01:09:56.317 --> 01:09:57.526
This beer is gonna open.

01:09:58.444 --> 01:09:59.403
Like that.

01:10:00.279 --> 01:10:02.698
[Chris]
Beautiful stuff.
That's gonna be a lively beer.

01:10:02.781 --> 01:10:05.367
-So you guys are gonna get
a beautifully carbonated beer.
-[Raf] There we go!

01:10:05.451 --> 01:10:07.870
-There we go.
-That's what I wanna see.
Right there, sir.

01:10:07.953 --> 01:10:10.539
[Raf]
Look at that,
look at the fucking carbonation.

01:10:11.498 --> 01:10:13.500
-[Chris] This is
a great night, guys.
-[man] Thank you so much.

01:10:13.584 --> 01:10:15.920
-[Chris] Yeah, yeah, yeah.
-Cheers to the vortex.

01:10:16.003 --> 01:10:18.214
[Chris]
Mike, you'r-- you're doing
great right now.

01:10:18.297 --> 01:10:20.132
You're definitely--
this is a good night.

01:10:20.216 --> 01:10:22.843
I-- this is great. This is great
for all of us, yes?

01:10:22.927 --> 01:10:24.720
-[indistinct chatter]
-You're an animal, dude.

01:10:24.803 --> 01:10:27.139
[dramatic music]

01:10:39.235 --> 01:10:42.238
[Raf]
I started making beer
because it, it was,

01:10:42.321 --> 01:10:45.282
you know,
just for having fun and,
and, and trying those things

01:10:45.366 --> 01:10:47.826
and still, I don't
wanna lose that aspect of--

01:10:48.452 --> 01:10:50.412
I don't want it
to turn into a job.

01:10:50.496 --> 01:10:53.165
[Carolina]
Yeah, but I think
that's exactly your main thing.

01:10:53.249 --> 01:10:56.418
Like, I, I think
the conflict starts when you,

01:10:56.502 --> 01:11:01.966
when you have to start dealing
with maybe people's expectations

01:11:02.049 --> 01:11:06.262
or, like, with the other tasks
of whatever this, this job

01:11:06.345 --> 01:11:08.055
or this mission you have takes.

01:11:08.138 --> 01:11:09.765
And you were
just dedicating yourself

01:11:09.848 --> 01:11:12.476
to the creative process.

01:11:12.559 --> 01:11:16.188
And then, when you receive
the first prizes
or recognizement,

01:11:16.272 --> 01:11:20.192
then everything became
much more stressful.

01:11:20.776 --> 01:11:23.654
[Raf] That's the thing, also.
In the first few years,
I always worked alone.

01:11:25.197 --> 01:11:28.033
I was-- uh, yeah, in a way,
it was always really about

01:11:28.117 --> 01:11:29.827
the beer, beer, beer, and I,

01:11:30.327 --> 01:11:34.373
in a way, unconsciously,
didn't care about
the people so much.

01:11:34.456 --> 01:11:38.168
Now, you know,
you see that people are
all set to be emphatic.

01:11:38.252 --> 01:11:40.671
-Empathetic. Uh, of the ex--
-At some point, it's just

01:11:40.754 --> 01:11:42.423
-that the work load
just became too much.
-Expectations.

01:11:42.506 --> 01:11:44.717
'Cause of, like,
going to a festival, it's not--

01:11:45.509 --> 01:11:48.053
it's not about just filling
some boxes of beer
and ship them out,

01:11:48.137 --> 01:11:51.140
there is always
so much involved, and then you,

01:11:51.223 --> 01:11:54.268
yeah, it grows to such an extent
that you need people to jus--

01:11:54.351 --> 01:11:57.104
you need to surround
yourself with people
to get all the work done.

01:11:57.187 --> 01:12:00.274
And it was a relief for me
that a lot of things
that she could do,

01:12:00.357 --> 01:12:02.735
like some pa-- making
invoices and paper work...

01:12:02.818 --> 01:12:05.029
-[Carolina] Yeah, or just even--
-...I don't like doing
those things.

01:12:05.112 --> 01:12:07.573
I just want to be making beer.

01:12:10.784 --> 01:12:12.953
I underestimated
a lot, actually.

01:12:13.037 --> 01:12:14.538
Like, just running the business,

01:12:14.621 --> 01:12:16.457
all the paperwork
and everything involved.

01:12:17.291 --> 01:12:18.250
Yeah.

01:12:19.251 --> 01:12:21.253
It's a skill
I still have to develop to,

01:12:21.337 --> 01:12:23.213
you know... [chuckles]

01:12:24.882 --> 01:12:27.092
[deeply exhales]

01:12:27.176 --> 01:12:28.385
[deeply inhales]

01:12:38.395 --> 01:12:40.272
-Some bitterness at the end.
-[man] Yeah.

01:12:43.400 --> 01:12:46.111
-It's nice. Yeah. Mm-hmm.
-[man] Beautiful right now.

01:12:46.195 --> 01:12:48.197
[inspirational music]

01:12:53.577 --> 01:12:54.953
This will give some power

01:12:56.163 --> 01:12:57.581
for the refermentation.

01:13:04.588 --> 01:13:08.592
Armand's influence is i--
is in, is in everybody
who is working here.

01:13:08.675 --> 01:13:12.012
He's one of the most important
persons in my, in my life.

01:13:12.679 --> 01:13:15.766
What I'm doing now,
what I will hopefully do

01:13:15.849 --> 01:13:17.726
for the rest of my life,

01:13:17.810 --> 01:13:19.603
is everything
that I learned from him.

01:13:33.242 --> 01:13:36.078
-[splashing]
-[blowing raspberries]

01:13:36.161 --> 01:13:37.371
[laughing]

01:14:00.936 --> 01:14:04.898
[Werner]
For the moment,
um, all signs are good,

01:14:04.982 --> 01:14:07.568
uh, in terms of, uh, um,

01:14:07.651 --> 01:14:09.736
his, uh, physical recovery.

01:14:10.320 --> 01:14:13.449
We go and visit him regularly.
Um, so yes.

01:14:14.408 --> 01:14:16.827
The, the day he will be
leaving the hospital

01:14:16.910 --> 01:14:18.245
will already be a--

01:14:19.037 --> 01:14:23.917
we will be popping champagne
or a good, uh,
old bottle of Gueuze.

01:14:25.627 --> 01:14:27.254
[Michaël]
It's not
a family business anymore

01:14:27.337 --> 01:14:30.257
like it was in the basement
of the restaurant.

01:14:30.340 --> 01:14:34.011
But, uh, of course, the,
the connection between,
between the people working here

01:14:34.094 --> 01:14:38.724
and between Armand and,
and myself are a bit
like family. So, uh--

01:14:40.225 --> 01:14:42.227
[engine rumbling]

01:14:45.147 --> 01:14:49.693
[Werner]
What I can hope for is that
the perception of the new site

01:14:49.776 --> 01:14:55.491
that we are creating
is aligned with what Armand
has set out for 3 Fonteinen

01:14:55.574 --> 01:14:59.077
to create something exceptional
or at least unique.

01:15:00.454 --> 01:15:02.039
[crickets chirping]

01:15:02.122 --> 01:15:05.459
We decided to still carry on
with the plans.

01:15:05.542 --> 01:15:09.254
Uh, but the, uh, increase
in volume or production

01:15:09.338 --> 01:15:11.757
will not happen
as from the first day.

01:15:11.840 --> 01:15:16.136
If we can increase
because there is demand
or there is opportunity,

01:15:16.220 --> 01:15:18.514
then we will do it
in a very organic way,

01:15:18.597 --> 01:15:21.600
but not as something
that needs to happen per se.

01:15:21.683 --> 01:15:24.269
[indistinct chatter]

01:15:27.481 --> 01:15:29.483
[birds chirping]

01:15:31.151 --> 01:15:32.027
[Jean-Pierre]
Ah, oui.

01:15:43.580 --> 01:15:45.666
[chuckles]

01:16:53.400 --> 01:16:55.402
[gentle music]

01:16:57.696 --> 01:16:59.698
[birds chirping]

01:17:08.749 --> 01:17:10.751
[indistinct chatter]

01:18:16.108 --> 01:18:18.110
[hissing]

01:18:18.193 --> 01:18:20.195
[clattering]

01:18:21.488 --> 01:18:23.198
[indistinct shouting]

01:18:26.118 --> 01:18:27.828
[Jean]
I'm finally very lucky

01:18:27.911 --> 01:18:30.163
to, to start at the brewery,

01:18:30.247 --> 01:18:35.210
late '80s, when we had
a difficult time for lambic.

01:18:39.089 --> 01:18:42.634
When I'm working,
I'm always thinking to the past.

01:18:45.595 --> 01:18:50.267
And, uh, I never think that,
"Okay, now we are...

01:18:51.435 --> 01:18:54.479
...at the top and we will
stay there forever."

01:18:54.563 --> 01:18:56.565
No. That's, uh--

01:18:56.648 --> 01:18:59.568
And I-- I'm talking
a lot about it with,
with Florian.

01:18:59.651 --> 01:19:01.653
[whirring]

01:19:20.380 --> 01:19:21.673
[loud squeaking]

01:19:23.884 --> 01:19:25.886
[gentle music]

01:19:48.241 --> 01:19:50.243
[music increases]

01:20:48.260 --> 01:20:50.262
[music continues]