(literally translated as “good sacks”) refers to one of two mashes used to produce wheat beers by parti-gyling in the Low Countries during the late Middle Ages. See parti-gyle. Wheat beers were originally brewed using up to 75% unmalted wheat, which led to filtration problems caused by the high levels of gum substances (glucans) in the grain. In the past, before the wide use of proper mash filtering plates, a stuykmand—a tall woven basket that looked like an elongated, stretched, and inverted beehive—was used to separate wort from the spent grains. The following Leuvens Wit grain bill and brewing method dates from the turn of the 19th century: the brew was split into two different mashes, and assuming that the brewer was using 45.5 kg (100 lb) of grain in total, the technique looked like this: the first sack (60% of the total grain bill) was called the goed sakken and would be composed of 20.9 kg (46 lb) malted barley, 3.6 kg (8 lb) oats, and 2.7 kg (6 lb) unmalted wheat. The second (remaining 40% of the grain bill) was called the “vet sakken” (“fat sacks”) and would be composed of 1.8 kg (4 lb) malted barley and 16.4 kg (36 lb) unmalted wheat. Presumably the vet sakken, lacking much malt enzyme to convert the wheat starches into sugars, was rather difficult to deal with. In modern Dutch and Flemish the spelling has changed, and these terms no longer refer to any part of the modern brewing process. Instead, “Goedzak” is currently used to describe an affable but gullible person and “Vetzak” is now a derogatory term used for obese persons.