Monastic records from 1604 first referred to a farm-brewery in the picturesque Pajotten region. The Kobbegem brewery was built by Joris Van der Hasselt at the end of the 17th century and was later expanded by the related De Keersmaeker family. The brewery flourished and in due time began to specialise in producing a geuze beer known as Mort Subite. Even today, after so many years, the brewery is still situated amidst rolling hills, ploughed fields and fertile meadows. The easy-going character of the region and the idiosyncrasies of village life have remained unchanged throughout the centuries. Nor has the beer lost any of its authentic character. The brewery is one of a select few that produce geuze by traditional methods. The process of spontaneous fermentation is unique, because the air and the climate in the Zenne river valley and the Pajotten region cannot be reproduced elsewhere. Mort Subite is associated with enjoying life to the full. Its name is oddly appropriate. In the early 20th century Theophile Vossen ran a Brussels pub known as La Cour Royale. This pub was known for its enjoyable and entertaining ambience. Throwing the dice was a popular activity there. The loser in the game was known as the mort or ‘dead one’. If the game had to be stopped because duty called, the customers would finish with a final throw, the Mort Subite or ‘sudden death’. Because of the game’s popularity Vossen changed the name of his pub to À la Mort Subite. The lambic beer from Kobbegem that he served was later named after the pub.

The Mort Subite Gueuze beer is brewed according to the centuries-old recipe of spontaneously fermented Lambic of malt, wheat and hop. This traditional Lambic ripens in oak wooden barrels.

Flavour: An amber-coloured, crisp sour-sweet thirst quencher.