Since 1892.

In 1892, Remi Vander Ghinste bought a house with accompanying buildings from a brewer for his son, Omer. That same year, the first barrels of Ouden Tripel (the current VanderGhinste Oud Bruin) rolled out across the cobblestones of Bellegem.

In 1918, the first malting appeared; and in 1930,the low fermentation tower was built which still stands on display across the Bellegem horizon. This tower is necessary for brewing the Pilsener (lager) beer, which arrived from the Eastern European Czechoslovakia between the two World Wars. The beer was successfully launched on the market under the name Ghinst lager.

In 1938, the name Ghinst Pils was changed to the current name, “Bockor”, a contraction of the German word “Bock” and the French “Or”. The very same year, it was awarded the golden medal from the International Food Institute in Amsterdam.

Between 1970 and 1986, three new beers were launched. These were brewed based on young and mature lambic: Jacobins Gueuze, Jacobins Kriek (cherry) and Jacobins Framboise (raspberry).

At the end of 2008, success was achieved when120 years of expertise and 5 generations ofbrewing tradition came together in 1 beer: OMER. Traditional Blond.

This blond high fermenting beer hit the bull’s eye straightaway. IN 2009, OMER won the gold medal at the European Beer Star Awards in Germany; andin 2010, it was also awarded gold at the World Beer Cup in Chicago, USA.

The familial character of the brewery is the basis ofits dynamism and success. Consequently, Brouwerij Bockor remains one ofthe most dynamic breweries in Belgium.

Bockor Brewery. Nothing but tradition.

Fermentation methodsBockor Brewery brews beers using 4 different fermentation methods, all under one roof. It is the only brewery in the worldto do this. Each fermentation method has its own characteristics and as a result provides a beer with a unique taste.

Top fermentingThese fermentations occur at relatively high temperatures(20-25°C). After fermentation, the yeast stays on the top.High fermenting yeasts produce more taste components suchas esters and higher alcohols.

Top fermenting beers. OMER. Traditional Blond.

Bottom fermentingThese fermentations occur at low temperatures (10-15°C),the bottom fermenting yeast sinks after fermentation. Thecomplete fermentation takes about 7 days. Bottom fermenting yeast produces fewer taste components than top fermenting yeast.

Bottom fermenting Beers: Bockor, Blauw - export beer.

Spontaneous fermentationAfter boiling the wort, the brew is pumped into the open coolship where the wort is cooled by the ambient air. During the cooling process, wild yeast and certain bacteria lodge in the wort. At about 20°C, the grafted wort is pumped into the wooden casks (oak wood barrels) where they are slowly fermented and ripened.

Spontaneous fermentation beers: Cuvée des Jacobins, Gueuze Jacobins, Kriek Jacobins, Kriek Max, Rosé Max, Passion Max, Framboise Max

Mixed fermentationCombination of top and spontaneous fermentation beers in oak barrels. After both types of beer have undergone the fermentation and maturing and have been approved by the brewing experts, both beers are mixed with each other according to a specific recipe. This ensures a perfect balance between the fruitiness and acidity of the beers.

Mixed fermentation beers: VanderGhinste Oud Bruin.

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When Omer Vander Ghinste started the brewery in 1892, he had the lettering ‘Bieren Omer Vander Ghinste’ applied to the stained glass windows of the cafe fronts. Realizing that the replacement of these costly windows for each new generation was not an option, he chose to solve the issue in another way: from now on, the first-born son would be called ‘Omer’. Today, the management and well-kept se-crets are in the hands of Omer Jean Vander Ghinste. The hand-made windows are still to be seen on the streets and acts as inspiration for the look and the taste of OMER. Traditional Blond.

OMER. Traditional Blond is made from excellent summer malted barley from the Loire valley and pure water. During the brewing process, sugars are released which later acts as food for the yeast. In the cooking process, 3 types of hops, from Germany, Slovenia and the Czech Republic, are added which give the beer its specific hoppy aroma and bitterness.

After the boiling, the wort is cooled to the required temperature and grafted with the specific high yeast. The fermentation occurs at about 20°C. This yeast provides the beer with its fruity, full-bodied character. After the primary fermentation, the beer is stored close to the freezing point. This period ensures the ripening of the beer and the subsidence of the yeast.

After this maturation process, the beer is filtered. Fresh yeast and sugar is added again so that there is another fermentation in the bottle once the beer has been bottled. This re-fermentation takes 14 days in rooms warmed to 25°C. Here the sugars are converted into alcohol and carbon dioxide, which makes for a good head when pouring.

Enjoy OMER. traditional blond by drinking it as fresh as possible. Keep the bottles in cool, dark room. More information on www.omer.be

Specifications

Alcohol: 8,0%vol.Pouring temp.: 6-8°CVolume of bottle: 33cl

Ray Cokes: “This beer woke up my taste buds.”

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OMER. Traditional Blond is also served in 75cl bottles.These stylish bottles are perfect for tastings and stylish receptions.With these bottles, the 25cl tasting glasses can also be used perfectly.

This concept is a delicious and classic alternative for sparkling wines, cava or champagne at your reception.

Of course, this concept is only complete if the waiting staff also wear stylish aprons and carry trays.Displaying these 75cl bottles in stylish ice buckets will put the finishing touch to your reception!

For more information regarding OMER. reception, you can contact us.

Specifications

Alcohol: 8,0%vol.Pouring temp.: 6-8°CVolume of bottle: 75cl

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85% barley malt, 15% corn grits, various fine types of hops and water are the ingredients for the lager wort. This wort, which is specific to Bockor, is sown with a ‘low fermenting yeast’ just for the brewery.

After a fermentation process of about ten days, where the typical taste of our lager is determined, the young beer is cooled to 0°C and then goes through a maturing period of at least three weeks. Bockor beer gets its golden colour and clearness from a double filtration.

Bockor lager has a beautiful, creamy foam when the beer is poured properly into a clean glass free from any grease. The aroma is a fresh note of malt combined with an attractive but restrained bitterness.

And it is there to be tasted: In October 2011, Bockor was crowned as the Best Lager of Belgium.

Specifications

Type: LagerAlcohol: 5,2%vol.Pouring temp.: 4-6°CVolume of bottle: 25clVolume of barrel: 30l, 50l

“Bockor was crowned as the Best Lager of Belgium.”

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BLAUW is an export beer, a type of low fermentation beer that was very popular during the ‘50s. In this period of hard labour, this beer was eagerly drunk by blue collar workers as it was produced in 33cl bottles.

BLAUW is only brewed with natural materials: water, barley malt, hops and yeast. As it has no preservatives, BLAUW has a limited shelf life and is best drunk as fresh as possible.

This beer has its own beautiful glass, however real BLAUW drinkers choose to drink it straight from the bottle.

Specifications

Type: LagerAlcohol: 5,2%vol.Pouring temp.: 4-6°CVolume of bottle: 33cl

“BLAUW is an export beer. Perfect to cool down aftera hard day’s work.”

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VanderGhinste was original called a ‘ouden tripel’ back in 1892 and was the first beer that Omer Vander Ghinste brewed.It is a South-Western Flemish red-brown mixed fermentation beer, which is typical for the region.

The basic ingredients for the VanderGhinste Oud Bruin arebarley malt, wheat, caramel malt, hops and water.This produces a high fermentation beer.

When this beer is mixed with a spontaneous fermentation beer that is at least 18 months old and has been matured in oak barrels (casks), this specific South-Western Flemish Red Ale is created.

The typical taste is characterised by a balance in the fruitinessof the high fermentation with a gentle acidity of the spontaneous fermentation beer. It has a refreshing and pronouncedthirst-quenching after-taste.

VanderGhinste Oud Bruin belongs to the HORARB (High Council for the Authentic Flemish Red-Brown Beers) and aspires to European recognition for this types of Red-Brown beers.

The name of this beer changed many times throughoutthe history of the brewery; however in 2012, the name dating from 1982 was revived. A poster dating from the twenties wasthe inspiration for the look and feel of the label.

Specifications

Type: Red-brownAlcohol: 5,5%vol.Pouring temp.: 4-6°CVolume of bottle: 25clVolume of barrel: 20l

“VanderGhinste Oud Bruin is an authentic “Flanders Red Ale” from 1892.”

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Cuvée des Jacobins is 100% completely a foeder beer.This is an undiluted lambic and has been matured in oak casks for 18 months. The beer has a robust character but a veryattractive and sophisticated content with an after-taste of vanilla, dried cherries and cocoa. This is a complex but very balanced acid beer.

The storyThe name Jacobins refers to the famous French Dominicanmonastery, the Hospice Saint Jacques, which was built in 1218to house pilgrims on the way to Compostela. Omer Rémi(Omer II) stayed for a short time at the Rue des Jacobins in Paris during the First World War. While he was there, he had the idea to later use the name for one of his beers. 125 years earlier the “Jacobins”, the French revolutionnaries also got their name because they used to meet in this street after the French Revolution.

Specifications

Alcohol: 5,5%vol. Pouring temp.: 4-6°C Volume of bottle: 33cl Volume of barrel: 20l

“Cuvée des Jacobins:100% foeder beer, maturedfor 18 months in oak casks.”

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The basic ingredient of the Jacobins Kriek is a wort made of wheat and malted barley. This wort, which has been cooled on the cooling tun (see picture left), undergoes a spontaneous fermentation in oak casks. During this fermentation, there is an important development in the flavour. After about eighteen months to two years later, a lambic is obtained.

Gueuze JacobinsThis lambic beer is diluted with a younger lambic to producethe Jacobins Gueuze. With its light amber colour and rounded sweet-sour flavour, it definitely appeals to real Gueuze lovers.

Kriek JacobinsTo achieve its true “kriek” or cherry flavour, natural cherry juices are also added. The fruitiness of the aroma manifests clearly in the drinker’s mouth. The Jacobins Kriek has a well-balanced, pleasant and slightly sweet flavour, which is best enjoyed when drunk out of its own balloon-shaped glass. An excellent thirst quencher and ... perfect for drinking out on the terrace!

Specifications Gueuze Kriek

Type: Gueuze lambic Kriek lambic Alcohol: 5,2%vol. 4,5%vol. Pouring temp.: 5-8°C 5-8°C Volume of bottle: 25cl 25cl Volume of barrel: - -

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Kriek is The max!

In response to the continuous consumer demand for more strongly flavoured cherry beers, the Bockor brewery launchedthis kriek in 2002 to give a new impulse to the cherry segmentof the beer market.

Kriek Max occupies a different position in the beer market than the traditional Jacobins Kriek, as it has a lower alcohol content of 3.2%.Moreover, Kriek Max contains no less than 25% ofcherries and therefore acquires a sweeter, even fuller flavour.

The Kriek Max is brewed using spontaneously fermented beer. The perfect combination of cherries, natural juices and natural aromas together with the basic beer ensuresthat this kriek not only has an excellent flavour, but alsoa pleasant smell.

The ‘max’ base line suggests maximum flavour, therefore creating a clear product image. Its clear, dark red colour and very fruity character appeal to many consumers. Served in a tulip-shaped glass with an elegant stem, Kriek Max is the max for real kriek beer lovers!

At the World Beer Awards 2011, Kriek Max was chosenas the ‘Worlds Best Kriek’.More information at www.kriekmax.be.

Specifications

Type: Cherry Beer Alcohol: 3,2%vol.Pouring temp.: 5-8°CVolume of bottle: 25clVolume of barrel: 20l

“Kriek Max gives youa fruitier taste thanany other kriek beer.”

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Max: Beer + Fruit

The Max range consists of Rosé Max, Passion Max andFramboise (Raspberry Max). Wort brewed from wheat and malt yeast is the basis for these beers. After cooking this wort,this mixture is then pumped to the cooling tun of the breweryto be cooled. Afterwards, this wort undergoes a spontaneousfermentation in oak cases. After 18 months, this beer is blended with a young high fermentation beer and natural fruit juices are added.

Rosé Max and Framboise Max consist of 25% natural fruit juices. Passion Max is flavoured with Mediterranean and exotic fruits.

Specifications Rosé Passion Framboise

Type: Fruit beer Fruit beer Fruit beerAlcohol: 4,5%vol. 3%vol. 3%vol.Pouring temp.: 4-6°C 4-6°C 5-8°CVolume of bottle: 25cl 25cl 25cl Volume of barrel: 20l 20l -

Cooking with beer is on the trend these days!

Belgium has an extremely rich beer culture. Consequently, more and more recipes arebeing prepared with beer.

Each recipe has a suitable beer.

Here are a couple of recipes from us to you. Discover our entire recipe section at www.bockor.be

Beer- andfood pairing

Kebabs with mushrooms, soya sauce and VanderGhinste Oud Bruin

Ingredients: 200g Paris mushrooms or chestnut mushrooms1 clove of garlic, crushed2 tablespoons sweet soya sauce1 pinch of freshly grated ginger4 tablespoons of sunflower or olive oil8 tablespoons VanderGhinste Oud Bruin8 tablespoons leek rings, blanchedground pepper and salt to taste

Preparation: Remove the hard underside of the mushrooms and cut into half.Make a marinade of crushed garlic, soya sauce, grated fresh ginger,oil and VanderGhinste Oud Bruin. Mix well with the blender and marinate half of the mushrooms for 1 to 2 hours. Turn the mushrooms occasionally. Thread the mushrooms onto skewers, dab dry and grill on both sides briefly on a grill pan. After grilling, brush gently with the remaining marinade. Garnish with flash-fried leek rings. Serve a well-chilled glass of VanderGhinste Oud Bruin with it.

Cod filet with mild curry and OMER.

Ingredients: 500g cod filet or any other solid fish1 leek2 tablespoons of mild curry powder5 tablespoons of oil or sunflower oil1l vegetable or fish bouillon2 tablespoons of crème fraîche8 tablespoons OMERground pepper and salt to taste

Preparation: Cut the leeks into rings, rinse and drain. Warm two tablespoons in a frying pan and fry the leek rings. Add the stock and simmer for about 20 minutes on the lowest heat source. Add extra stock to taste. Five minutes before the end of the simmering, add the curry powder and beer. After simmering, puree with a handheld mixer. Stir in the crème fraîche and keep warm. Cut the cod into slices, sprinkle with salt and flour and fry in a wok or frying pan along with 3 tablespoons of oil. Place the cod and sauce on a bed of al dente courgette and pumpkin cubes. Serve a good, chilled glass of Omer with it.

Recipes with beer products:

Visit our brewery.Always welcome!

Groups and companies can visit the Bockor brewery. Our tours take place on workdays at 10 and 14:00 withthe exception of Monday morning and Friday afternoon.

The tour takes about two and a half hours and includes:- welcome by the guide + 10’ movie- tour through the brewery with a visit to the brewing tower- beer tasting in our attractive bar ‘1892’

The visits cost 70 euros per group up to a maximum of25 persons (tasting and gift package included) and can berequested via the website www.bockor.be.

The costs must be remitted beforehand.

De BrettThe visitors centre ‘The Brett’ can be rented by associationsand companies to hold press conferences, meetings, seminars etc.The Brett is not suitable for private parties.

Every day until 20:00, we are happy to welcome groupsfrom 10 to 50 people.

Audio-visual facilities: 2 large flat screens, CD player,DVD player, microphone and Internet connection. The client must provide a laptop. Kitchen equipment: steamer, fridge and extractor.Catering: the caterer Mottrie en Co bvba from Kortrijkwho should be contacted directly Contact: 056 22 55 70.

The rental of the Brett includes: During opening hours: there is a fixed cost of 85€ and 8€ per person for a maximum of 3 hours. All refreshments (all beers from the Bockor range and soft drinks) are included.

Outside of opening hours: there is a fixed cost of 250€ and 8€per person. All refreshments (all beers from the Bockor range and soft drinks) are included. The client must provide a welcoming team downstairs.

Brouwerij Bockor nv, Kwabrugstraat 5, B-8510 Bellegem - BelgiëT. +32 (0)56 23 51 71 - F. +32 (0)56 22 76 83

info@bockor.be - www.bockor.be

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