Regional products from Diest
For more information on these regional packages, contact our service: Tel: 013/35.32.74
This top fermentation beer has a dark candy-like colour and a light creamy head. With the first sip we taste a mild sweetness. The finish is fairly robust yet soft-sweet with a slightly bitter aftertaste. This beer goes perfectly with a chocolate dessert.
6° vat: top fermentation – unfiltered – dry hopping in the maturation tank
water – malt – hops – no herbs – dry finish – bitter – banana aroma.
Loterbol 8° bottle blonde: top fermentation – unfiltered – dry hopping – refermentation in the bottle – dry finish – bitter – fruity aroma.
Loterbol 8° bottle brown: top fermentation – unfiltered – roast malt – refermentation in the bottle – bitter – fruity aroma.
Tuverbol 11° bottle: Mixture of beer types Loterbol-blonde and 3 Fonteinen Lambik,
spontaneous fermentation in the bottle. Unfiltered.
With the closure of the Cerckel, Duysters and Ooms breweries, it seemed as though the beer curtain had fallen over Diest forever. But in 1995 new life was injected into the brewing industry when a small home brewery was started in the former Duysters brewery.
Tip: Would you like to take a look? Home brewery the Loterbol, located in the Michel Theysstraat, is open from 4 pm every first Saturday of the month. More info: www.loterbol.be
is a unique, authentic brown beer that is brewed using water, yeast, hops and malts without the addition of herbs. It is the caramel malts that give the beer its typical brown colour and delicious, unmistakeable taste.
Beker 9 is based on an old recipe from the Cerckel brewery. It is in fact the earlier blonde Gilden beer. It is a bottom-fermenting beer made with 100 percent floor malt. The bottom fermentation is obtained by cooling the alcohol in three steps.
Is a beer brewed in celebration of the 125th anniversary of Saint John Berchmans. It is a 10° beer with high EBC and low EBU. This is the first time brewery Beirens has brewed any other beer than those in its own range.
Diest's spiced gingerbread. In de lente pleeght men van de teere bladerkens van dit cruydt, sooi het erst uyt der aerden komst, en noch mals is, met eyeren koeckskens te maken…! (In spring one uses the delicate leaves of the herb tansy, the first to emerge from the earth and not tender, to mix with eggs and bake pancakes!) This is how renowned herbalist, Rembert Dodoens, already referred to a tradition in the Diest region dating back centuries, of baking pancakes with Reynvaert (tansy) in early spring. The association De Confrerie van den Cruydtcoeck supports this culinary custom to promote Diest as the cradle of tansy gingerbread preparation.
Tips & Facts
As a member of the 'Confrerie van den Cruydtcoeck' and as a true Diest citizen, I, Felix Alen, am honour bound to talk to you about this.
Between Diest and Aarschot, it is an age-old tradition to pick the young shoots of the Tansy herb and use them in cakes. What was initially meant to be a medicine (tansy or Tanacetum Vulgare was indeed used as an anti-worm remedy) became a treat for young and old.
Variations of the Diest spiced gingerbread can even be found in very old cookery books. Including 'De verstandige kock of sorghvuldighe huyshoudster', (the wise cook or housekeeper), an insert of 'De Medicijn-Winckel' (the medicine shop) by P. Nyland, Amsterdam 1686).
The Beguine Gingerbread is a true taste sensation. It is a pastry in the shape of a gosette pastry, 'Broektes’ or ‘Broekzak' in popular speech. The delicious gingerbread contains sugar, lemon, nutmeg, ginger powder, cinnamon, mint, dark Loterbol beer, flour and coconut.
The Beguine Gingerbread is meant to be baked on public holidays and on special occasions. In any case, you can try it every first Sunday of the month during the book fair in the Xaveriushuis at H. Geeststraat 11, in the Beguinage.