Formerly St. Amand, La "Brasserie des Sources" (Springs Brewery) was born because of the “love at first sight of” of Gerard Depardieu during the shooting of Germinal movie. He wanted to thank the exceptional friendliness of Northern France inhabitants so he decided to offer them a new brewery and its beers. The Brewery is modern and efficient, equipped with high-tech machinery. It specializes in fermentation in bottle and produces a large range of brands. The flagship brand is Abbatiale, which represents the impressive Abbey church tower located in the watering place of "Saint Amand les Eaux"; the town of the brewery.
Created in 1769 by an ancestor of current managers Hugues and Vincent Dubuisson, the Dubuisson Brewery is the oldest brewery of Wallonia. Remarkably it remains located in the same place to this every day… 8 successive generations of brewers have followed and we are proud to say that the Dubuisson brewery remains 100% independent.
The BUSH variety of beer was created in 1933 by Hugues Dubuisson’s grandfather. His original recipe has remained unchanged since its creation, making it the oldest Belgian beer brand available on the market. Since our foundation, the Dubuisson Brewery has remained faithful to our unchanging principles and values :
• We produce beers of high fermentation, which are entirely natural and without any additives.
• We produce beers encompassing character and offering well-defined tastes and aromas.
• We do not wish to produce “label” beers (a single beer recipe marketed under different names), Therefore, no Abbey beers here…
Brouwerij Bosteels was founded by Jozef Bosteels in 1791 in the Flanders village of Buggenhout, Belgium, near the premises of Pauwel Kwak, who had had an inn and stable on a well-traveled highway between Gent with Mechelen. This inn became very famous because of the dark, strong beer Kwak provided for his clientele. He also designed a special glass without a foot that was hung in a support of wood attached to the carriage or saddle so travelers could drink without disembarking or dismounting. Bosteels has revived that tradition and become recognized for its modern day version of Kwak, adding an individual wooden support to the famed Kwak glasses to replace the carriage "floats”. There is no doubt what beer is beer poured when someone orders a Kwak.
The Cornelissen family first started brewing beer in the early 1800s, in Jan Mathijs Cornelissen’s brewery in Gerdingen. In 1859 Jozef Cornelissen was born and it was he who led the brewery through some very tough times. The brewery stayed within the family and in 2004 the 6th generation of the Cornelissen family took the helm and in 2014 renamed the brewery Brouwerij Cornelissen
Since 1856, six generations have steered the brewery with one single goal in mind: offer superior beer both in quality and in taste while respecting the traditional brewery art but the history can be traced back through the town’s register when Henri I owned the property and the existence of a brewery on it. Henri II and his brother then took over in 1867 until their death in 1905 when their widows continued the brewery’s production. In 1919, Henri III took control of the brewery and bought the adjacent brewery “Brugge Zeehaven”. Henri IV daughter ran the brewery in the 1980’s successfully launching the Straffe Hendrik line of beers. Her son, Xavier, moderized the brewery and launched Brugse Zot. Today Brugse Zot is the one and only beer really brewed in Bruges' town center and Straffe Hendrik is the last authentic Tripel Ale of Brugges. All beers have re-fermentation in the bottle which creates a beer which can be stored over a number of years, with an ever-changing and ever-improving taste as a result.
A unique Belgian artisan beer brewery of fruit beers that started more then 100 years ago. Brewery De Troch is a pioneers is his work, making one of a kind Gueuzes, Faros and Lambic fruit beers.
GUEUZE and KRIEK are brewed by age-old methods which depend on spontaneous fermentation and ripening. In the first stage a mixture of malt, wheat and water is prepared. During the process, the starch is transformed into sugars suitable for fermentation. The mixing is repeated several times over. A liquid is obtained by filtering the mix. This is the wort, which ultimately becomes beer. Matured hops are added to the wort, which is then boiled for 4 to 5 hours so that it reaches a density of 5 Belgian degrees. After boiling the by now useless hop buds are removed. The wort is then cooled in shallow vats. The outside air is allowed to pass freely over the large open vats. This air is essential to the brewing method, as it contains the micro-organisms which give LAMBIC its unique flavour. For this reason LAMBIC brewing is a seasonal activity (October to end April). The cool wort is then run into tubs before being directly transferred to casks. A few days later the main fermentation process becomes evident with the appearance of foam in the bung holes. The beer is then allowed to ripen on oaken casks which hold about 650 litres each. This is the true spontaneously fermented LAMBIC.
By mixing young (one-year old) Lambic with older Lambic a second spontaneous fermentation in the bottle is obtained. The result is called GEUZE. When our cherries are added to the casks of Lambic a drink is obtained after about 5 months called KRIEK, which has a very special flavour and a red colour. FARO is another traditional specialty, and is obtained by sweetening the spontaneously fermented Lambic with crystallized sugar. After bottling, both GEUZE and KRIEK are stocked for 7 to 8 months in the cellars of the brewery so that they can continue to ferment further in the bottle. GEUZE and KRIEK for a couple of years in your own cellar - just like any good French wine.
Since 1651, Brouwerij Sterkens has been brewing traditional, delicious abbey beers of high fermentation in Meer, a small village in the north of Belgium.
Brewed according to tradition and old recipes, complimented by knowledge and experience obtained from past decades, are still the biggest assets in the brewing process of Brouwerij Sterkens.
Settling in Belgium in 1909, the famous British master brewer John Martin said “only connoisseurs can appreciate beers like mine”. Now, every second of the day and night, two of their finest beers are savoured by lovers of finest Ales somewhere in the world!
John Martin interests include Timmermans, Waterloo, Bourgogne des Flandres to name a few.
Timmermans - The World’s oldest Lambic Brewery – 300 years old
Waterloo - This 100% natural craft beer originated in one of the oldest breweries in Belgium, the “Brasserie du Marché” (Market Brewery) in Braine-L’Alleud (Waterloo), which was founded in 1456.
Bourgogne des Flandres - The Bourgogne des Flandres beers are quintessential products of Belgian brewing
The brewery was constructed in 1629 but was burned down during the French Revolution. In 1820, the brewery was rebuilt by a local farmer under the typical Belgian slogan "Revolt all you want, but we still need beer here." The brewery was then named "In de Gouden Leeuw" (In the Golden Lion)
In 1862, the Family Van Eecke became the new owners of the brewery and started brewing top fermenting country ales. In 1962 the Leroy family, a well respected brewing family for 7 generations, inherited Brewery Van Eecke. In 2010 the brewery participated at "Monde Selection 2010" and received the gold medal for our Pilsner Sas Pils, a gold medal for our Abbey beer Kapittel Blond and a silver medal for Poperings Hommelbier.
In 1874, Jean-Baptist De Bruin set up a brewery next to his farm, under the name De Peer. Around 1900, the province of East Flanders had 664 breweries. In 1932, that number had more than halved and only 306 remained, of which 21 were in the Meetjesland.
Now, only one brewery remains active today: Brouwerij Van Steenberge, which is located on the beautiful Lindenlaan in the center of Ertvelde.
Today Paul Van Steenberge (II) heads the brewery. He entered the family business in 1978 and in 1985 took over the management from his father.
The Brewery Van Steenberge is synonym for independence, progress and growth. It focuses on traditional brewing techniques that have evolved on the rhythm of technological evolutions. It guarantees a reliable quality and service. Respect for the staff and the environment occupy a central position in the policy.