Brasseries artisanales et micro-brasseries Wavre

Betchard (Blonde, Brune), Blanche de Tubize, Boneffe The Brasserie de Tubize in Tubize was started in 2005 by Jean Rodriguez, owner of the famous Brussels beer restaurant, In 't Spinnekopke. Having weathered the flooding which has often affected that part of the Walloon Brabant in recent years, the brewery finally became operational at the end of 2011.The brewery's beers include Betchard Blonde and Betchard Brune (both brewed elsewhere while the flood damage was repaired), Blanche de Tubize and Boneffe, an abbey-style beer. More beers may well be added to the range at some time. Overall production at the brewery is limited to 1,000 hectolitres per year.There is a restaurant at the brewery which is decorated with mirrors and wooden fittings recovered from a former Brussels restaurant. And there are plans to open a museum on the floors above this, displaying equipment rescued from the now-closed Devaux and Hannicq breweries in Philippeville and Tubize.

Renowned breweries can themselves open brewpubs. In Wallonia, this is the case for Dubuisson, who inaugurated the first establishment of this type, Brasse-Temps, in the university town of Louvain-la-Neuve as long ago as 2000! A specific range of four beers was created, to be tasted only on the premises. In the space of twenty years, Brasse-Temps has become a household name, with several outlets opening in the Hainaut region, including Mons and the latest in Charleroi's Ville 2 shopping center, which opened in 2022.

IV Saison, V Cense, VI Wheat This new brewery opened in the summer of 2007, taking the name of its home village of Jandrain-Jandrenouille in Walloon Brabant. It is the brainchild of two young engineers, Alexandre Dumont de Chassart and Stéphane Meulemans, who developed the brewery in old farm buildings with equipment from the old Brasserie du Berry at Bourges in France.Launched in September 2007, the first beer was IV Saison, an unfiltered, unpasteurised and bottle-conditioned beer (6.5% abv) with a pleasant hoppy aroma. It's a genuine saison beer and the IV in its name refers to the number of ingredients needed to make it: water, malt, yeast and hops.IV Saison has now been joined by two other new beers: the amber V Cense, a subtle blend of hops and three different malts (7.5%), and VI Wheat, a mild wheat beer (6%) with fruity aromas produced by the different hop varieties it contains. All beers are sold in 75cl bottles and 20 litre kegs. The brewery hopes very soon to be producing 300,000 bottles per year.

Gueuze Tilquin à l'ancienne This new gueuzerie (gueuze blender) opened its doors to the public for the first time in May 2011, causing a minor sensation in the world of spontaneously fermented beers. It is the first gueuze blender - or "blendery" - ever to open in Wallonia and is in the village of Bierghe, a few miles from Brussels and a few hundred yards from Flanders. Crucially, it is still in the Senne Valley and thus well placed to exploit the wild yeasts in the valley that are so important to the production of lambic and gueuze. The gueuzerie was founded by Pierre Tilquin, a Walloon. He likes to present his Gueuze Tilquin à l'ancienne as a model of Flemish, Wallonian and Brussels collaboration. As a blender, he doesn't make his own lambic, but he buys wort from Boon, Lindemans, Girardin and Cantillon and lets them ferment and mature into lambic in his 220 oak barrels. He then blends the different lambics to obtain the gueuze he is looking for.The plan is for the gueuzerie to produce on average 500hl of gueuze per year. 30-40% is likely to be sold in Belgium, 40% in the United States and the rest in other export markets. There are ambitions, too, to produce a kriek one day, but Tilquin doesn't rule out working with other fruit before turning to cherries.