``Belgium is to beer what Scottish Highlands is to whisky.
It is the mother ship of craft brewing.``
T. Webb & S. Beaumont, World Atlas of Beer
The beers of Brasserie de la Senne are produced by two passionate brewers from Brussels: Yvan De Baets and Bernard Leboucq.
They work in a small brewery honouring the traditional ways of brewing beer; unfiltered, unpasteurized, free of any additives, using only the finest raw materials of the highest quality. Their dedication to uncompromised quality is definitely one of the outstanding characteristics of the brewery.
The beers, with their complex flavour and well-distinguished personalities, are true beers of character, made in Brussels.
It is with intimate knowledge and a huge respect for the land that we cultivate our own barley used for brewing all our beers, which is unique in Belgium.
Ingredients are 100% regional, provided directly from the producer. They are entirely natural and completely free from additives. Bottle and cask conditioning gives the beers a 100% natural carbonation.
Thanks to our know-how of the brewing and our total process control in the manufacturing, we are proud to offer you 100% natural beers, directly from the field to the glass…
Fort Lapin Brewery is an authentic, craft brewery just north of the city centre of Bruges. The name is taken from the place where it is actually located. Originally, Fort Lapin was a fortress built in 1664 to protect Bruges’ commercial hub.
At our brewery, quality comes first. It is our intention to offer the customers the beers of only the highest quality, produced in our own brewery according to home-made recipes.
This can only be done, of course, by using the best raw materials, keeping everything small-scale and combining this with years of experience and lashings of enthusiasm.
We pride ourselves on the fact that we personally select the hops at the hops farms, which is why we have only used Belgian hops to date.
A small craft brewery with 70.000 liter yearly production.
The production is done over open fire where the fermentation and maturation of the beer is surveied to give a beer with the soul of the past and the appearance of today.
We produce beers we like… And are always very pleased the customers do like them too.
We are one of the very few actual farmhouse breweries. We have our own barley (don’t malt it ourselves), wheat, spelt and magnum hops.
Rather then making boring Belgian style beers all the time we use those ingredients to make basically whatever we feel like.
So we do a lot of barrel aging, a lot of mixed fermentation sours and fruitbeers.
We’re a new Belgian microbrewery located on the grounds of a four-generation-old family restaurant in the West Flemish village of Damme.
Our brewing has been described as ‘old world meets new world’ and we produce our own interpretations of classic styles with a penchant for dryness, bitterness and drinkability.
Brasserie de Cazeau is a family craft brewery created in Templeuve, in Greater Tournai, in 1753.
Since then, eight generations of enthusiastic brewers have succeeded one another at its head. Currently, the brewery offers five beers with great character that are neither filtered nor pasteurized, all of which are refermented in the bottle.
Solvay Society is a Belgian-born, London-based brewery. Bridging the UK and the Continent, we create modern beers abstracted from classic Belgian styles.
The brewery takes its direction from our founder’s scientific background and upbringing in Brussels, focusing on invention and the art of taste. Our aspiration is to serve bon vivants, boozers and gastronauts, with truly inauthentic beers.
Our brewery is located in a wild forest region: the Belgian Ardennes, which has as symbol a wild boar. We chose it as the Brewery Logo. A wild boar is placid strong, obstinate, ingenious …as the brewer is!
We brew essentially high fermentation, unfiltered and no pasteurized beers. We use an old and regional yeast, for some beer our own cultivated yeast. Fermentation is done in open tanks and gives the beer its complexity.
Back in 2011 organic hop farmer Joris Cambie and brewer Kris Langouche decided to join forces. The Cambie family had been growing hops in the Poperinge fields for several generations by then and switched over to organic farming in 1997. Ample justification for Joris and Kris to launch a traditional-style brewery together on the basis of Joris’ hopmaking business.
This signalled the start of De Plukker and its unique story. This is the only hop company in Belgium with its own brewery, one where all the beers are made using only the farm’s hops. All the beverages are therefore organically certified.
Brouwerij Alvinne reaches out to the passionate beer lover from all over the world. We want to deliver world class innovative beers, pushing the classical barriers away and this by only making use of malt ingredients, water, hops, yeast, whole fruit and the flavor of used oak barrels.
The Alvinne team consists out of 3 enthusiastic people: Marc DeKeukeleire (yeast and hygiene management), Davy Spiessens (brewmaster, manager) and Glenn Castelein (barrelmanagment, PR). Marc joined the brewery end of 2009 and brought in his passion and baby: his own cultivated yeast strain, better known as Morpheusyeast. This mixed fermentation culture is the secret to what Alvinne is all about, Flemish sour ales and more.
Brewery ’t Verzet is a collective of 3 young brewers, graduated as biochemists in 2008.
The 3 friends all found work in big breweries but started ’t Verzet as a spare-time project.
In the beginning they rented facilities of fellow brewers to make their experimental brews. In March 2016 they brewed the first beer in their own kettles.
’t Verzet aims to do something different but with respect for the Belgian traditions and methods. Balance, quaity and consistancy are their main concernes.
The Ermitage nanobrewery is an independent and urban artisan brewery project based in downtown Brussels. Initiated by homebrewing and guided by the new wave of modern craft beers, we aspire to bring our own effort, however small, to the building of the renewal of the Brussels brewing heritage. We defend the revalorization of authentic beers and taste, without compromise on the quality and without creativity barrier. We make our beers with our brains, our hands and especially our
heart. Love, passion and quality are the watchwords of the values we want to defend through our products
It’s not a Belgian style, but we always put our Belgian touch.
In our flat country with countless standard beers in the name of tradition and old recipes so dear to our industry.
No Science wants, like many breweries at home, to share its own interpretation of minority style recipes in the country of abbey beers: IPA, Porters, Bitters or Hop Singles with a frank taste. With dominant hoppy bitterness without heaviness, nor excessive overbidding on the level of alcohol.
Lonf time fans of the electrified music that detects us and influences us in the choice of the name of the beers, we would like to bring to No Science this small dissonant note, this grain of irreductible distortion which can be embarrassing but which confers on things and events this rare quality of unique experiences.
Since 1856 Brouwerij De Halve Maan has been in hands of the brewers families Maes & Vanneste. From 2005, Xavier Vanneste has been at the helm of the brewery, he is the 6th generation of the brewers family. He revived the brewery with the launch of the Brugse Zot, today the most popular beer of the brewery. The beers have won several international awards at prestigious competitions in the last years. As a result, the international demand for the beers increased considerably and the brewery was likely the fastest growing brewery of Belgium recently, with an annual “double digit” growth. Lately the brewery was on the international news with its most recent innovation: the construction of a 3.2 kilometer underground pipeline for beer transport
Alarmed by a trend of making formerly bitter beers sweeter to please a bigger audience, Guido Devos and Nino Bacelle decided to start their own brewery. Brewery De Ranke was born and immediately took its own course, without compromise.
Brewery De Ranke has always had a clear philosophy. Brewing the best beers – by our standards – with natural ingredients, traditional methods and without being driven by commercial gain. This translates into our basic principles:
We use the best, local resources so we can deliver the best quality possible. No hop extracts or pellets for us, but real hop flowers from the region around Poperinge and malt from Belgian malt houses. Even though it brings more work and costs more.
For Years De Dochter van de Korenaar has been aiming for beers with character. In all beers you will
find a sense of inventiveness, which is undoubtedly related to the brewer’s personality.
The name of our brewery is derived from former Mechelse chronicles, where Emperor Karel V
claimed to love more the "juice of the daughter of the corn" than of the "blood of the vine".
In other words, the best man loved beer more than wine. This statement does not only give him the
honor to be the patron of the Belgian Brewer's Guild, but also the designer of the name of our craft
The brewery is settled in an old farmhouse dated from the 14th century typical from the region Hesbay Brabançonne in Brabant Wallon and began it’s activity in 2006 with the IV Saison.
The beers designed by the brewery are since the beginning brewed to emphasize the possibility that offer the hop and particularly the US Hops but always in the respect of the Belgian Tradition.
Since beginning 2016, the brewery is making all the efforts to produce in local circuit. Therefore, the water is tap water pumped in the village, le barley are coming from a nearby farm and the 80% of the electricity is produced by solar panels so that we can confirm that 99% is local except the hop!
Westmalle Abbey belongs to the Cistercian Order of the Strict Observance. The monks that live there are much better known as ‘Trappists’, a name derived from the French abbey Notre Dame de la Grande Trappe where the order was founded.
Trappists opt for seclusion and silence, and devote themselves to prayer to God. They meet in the chapel to pray together six times a day. True to the Rule of Saint Benedict, the monks are responsible for their own livelihood. Here in Westmalle they work on the farm, make cheese and watch over the brewing process of their Trappist beers, the Westmalle Dubbel and Tripel.
At mealtimes, the monks traditionally serve the regional drink. In Flanders, this is beer. Thus they began brewing beer in 1836, initially for their own consumption, but later it was also sold at the Abbey gates. The dark brown abbey beer’s fame spread rapidly. In 1926, the monks enriched the recipe by doubling the ingredients, creating the basis and the name for the Dubbel they brew today. The brewery grew and flourished, and in 1934, a new Trappist beer was presented: the golden yellow Tripel.
Small artisan brewery, founded in 2007, situated in the Senne valley close to Brussels.
Specialised in multi grain (barley, wheat, spelt, oats), organic and lambic beers.
The Belgoo beers are handcrafted high fermentation beers. With a mixture of different types of grains as barley, wheat, spelt and oats, and a well dosed quantity of hops, we produce 6 different, well balanced beers, each one with a distinctive character.