The long-awaited St. Sebastiaan Microbrewery hopes to open its doors and taps Wednesday.
By JENNIFER LIBERTO
Published September 29, 2003
[Times photo: Daniel Wallace]
Nicholas Cunningham uses a level to straighten tables Friday at the St. Sebastian Belgian Microbrewery.
SPRING HILL - More than 9,000 gallons of fresh-brewed beer fill giant metal tanks chilled in a 38-degree cellar, waiting to be sucked through tubes up an entire floor and poured through a tap.
If St. Sebastiaan Belgian Microbrewery doesn't open its doors at 1320 Commercial Way within the next two weeks, the beer will be thrown out for a fresher batch.
But the brewery has rescheduled its later-than-expected opening for Wednesday, to the delight of several dozen curious onlookers who have already sneaked a peak and even a tour of the county's first microbrewery, a $2.5-million enterprise that employs 120 people.
"It's just what Spring Hill needs," said Jan Lehr, a Spring Hill resident who stopped by Friday morning to check out the microbrewery. Lehr has been waiting anxiously, since the first St. Sebastiaan's sign went.
"Now, we don't have to go down to Hops," she said.
The onlookers are not unexpected, since the microbrewery was designed to attract attention. Giant windows and special lighting were installed to make certain the giant fermenting and lagering cylinders, containing what owners call "beer to be," are easily seen from both inside the restaurant and outside along U.S. 19.
The 320-seat restaurant was bustling Friday, its parking lot nearly full, as contractors put the finishing touches of paint on the restaurant's outside walls, and the kitchen and wait staff completed their training.
"We are excited and ready to open," said Paul Cornelis, a Belgian chef with 20 years of experience who moved to Florida in May to work for the restaurant.
Do not expect to order any watered-down American beers at St. Sebastiaan, as the microbrewery will serve only its own brew.
"This is a microbrewery; brewing beer is what we do," said co-owner Serge Van Limbergen, whose brewery will serve three to four types of beer at a time. "Asking for a Michelob here is the same as walking into a Ford dealership and asking for a Dodge."
But the restaurant does offer a full bar, including beer cocktails such as margaritas and pina coladas mixed with beer, said co-owner Leen Sterkens, whose card reads, "9th Generation Brewmaster."
Sterkens' family is steeped in more than 250 years of brewing tradition. Her family co-owns brewerys throughout Belgium, France, Taiwan and Japan. The Spring Hill restaurant is their first in the United States. Sterkens' parents have regularly flown to Spring Hill throughout the year to guide the first-time business owners.
"I think in Europe it is easier to open up a business than it is here - less administration," said Stan Sterkens. "But the beer here is as good as in Belgium."
The Sterkens family has a bible of beer recipes from which Van Limbergen and Leen Sterkens have selected and adapted two ales and a lager that will be offered at the restaurant. They also plan to offer a rotating specialty that is yet to be determined.
Van Limbergen and Sterkens hope their restaurant will offer Spring Hill residents more late-night options as they go head-to-head with the likes of Applebee's. The extensive menu will highlight Belgian and European cuisine, with many of the dishes cooked in beer.
St. Sebastiaan will be open from 11:30 a.m. to 2 a.m. on Fridays and Saturdays and from 11:30 a.m. to 10:30 p.m. Sundays through Thursdays.
But the owners stress that they do not want the brewery to become a booze-fest.
"Our beer is more for culinary (opportunities) than for people to get hammered on," said Van Limbergen.
- Jennifer Liberto can be reached at 848-1434. Send e-mail to liberto@sptimes.com
