Gourmet products local specialties and wines Belgium

Looks like a fish market all right, with a bunch of guys busy preparing orders for restaurants. They're not just wholesalers, they'll be happy to show you what's best that day and help you make the right choices.

Kasteel (Blond, Donker, Tripel, Rouge, Hoppy), Cuvée du Château, Saint-Louis (Premium Kriek, Premium Faro, Premium Framboise, Gueuze, Kriek Lambic), Brigand, Bacchus, Passchendaele, Trignac, Filou

Built in the 11th century by the Count of Flanders, who wanted to benefit from this strategic location between Kortrijk and Bruges, Ingelmunster Castle was then converted into a luxurious seigneury. It was rebuilt in 1736. Over the centuries, it has belonged to the Counts of Flanders and the Dukes of Burgundy. The Van Honsebrouck family has been brewing in Ingelmunster since 1900.

Luc Van Honsebrouck took over the brewery in 1953 and did not leave it until the end of 2008. Under his direction, the company embarked on a truly professional turnaround, and he was the one who launched most of the beers currently produced by the brewery. The family acquired the château in 1986, and three years later, the Kasteelbier (Château beer) was launched. Kasteel Donker and Tripel slowly mature in the castle's cellars. For the Donker, which is to be enjoyed calmly, far from any hustle and bustle, this ageing in barrels lasts between six and twelve weeks. While the Donker and Tripel have 11% alc. vol., the Kasteel Blond has 7%.

In 2006, the Kasteel Rouge was introduced in the range. This amazing beer is a blend of Donker and cherry liqueur. It matures for at least six months before bottling. Two beers have recently completed the Kasteel panel: Cuvée du Château (11%), whose aromatic notes are comparable to those of a Kasteel Donker that has been resting for several years, and Kasteel Hoppy (6.5%), which gives pride of place to Belgian hops. Another of the house's flagship brands, the Brigand, which landed on the tables in 1980. Thanks to its high alcohol content, this characterful beer can easily withstand a few years in the cellar. Finally, if lambic is traditionally produced in Brussels and the Senne Valley, there is every reason to believe that a micro-region around Kortrijk would benefit from the same characteristics. Brewing regulations, which are so picky in other respects, remain quite discreet on the subject anyway.

But, after all, since when do windblown microorganisms have borders? Van Honsebrouck therefore does not hesitate to offer an assortment of lambic beers: the Saint-Louis. They are divided into two ranges, one rather traditional and the other low in alcohol (3.5%) and above all intended for a young audience. Another example is Bacchus, a flamboyant reddish-brown with 4.5% alc. vol. which has been somewhat revived recently by the brewery, which has added two fruity versions (Kriek and Framboise).

At the helm of the company since the departure of his father, Xavier Van Honsebrouck, very attached to the history of the First World War, which left deep scars in this region of West Flanders, paid tribute to the foreign belligerents who came to fight on our land. In the winter of 2013, he launched Passchendaele, a beer named after a town about 20 kilometres from Ingelmunster that was the scene of a fierce battle in 1917. The presentation of the product was not so much in Belgian style but rather in the minds of the Commonwealth nations, whose populations paid a heavy price in this battle. Beer is thus available in kegs or half-litre bottles, a format that is quite common in these countries. As for the content, it is a blonde (5.2%) of high fermentation brewed with Belgian hops. More anecdotal but very trendy, the West Flanders brewer ages his Kasteel Tripel in barrels where cognac used to rest. The Trignac was launched in 2013 and is available in nine thousand seventy-five centilitre bottles.

In August 2016, the Van Honsebrouck brewery invested a new space, close to the old one, which will enable it to double its production, which is now estimated at one hundred thousand hectolitres per year and of which 45% is destined for foreign countries (France, Netherlands, Finland, Spain, Italy, North America, Israel, Russia, Japan, etc.).

Oude Geuze, Oude Kriek, Bersalis Tripel, Bersalis Kadet The Oud Beersel brewery opened in 1882 and continued brewing until 2002. It reopened in 2005 under new management.Its range of beers include Oude Geuze, Oude Kriek, Bersalis Tripel (at 9.5% abv, a strong top-fermentation beer) and Bersalis Kadet. Kadet was launched in 2009 and is a malty, hoppy top-fermentation beer measuring just 4.5% abv. Both Bersalis beers are brewed by Brouwerij Huyghe at Melle.You can visit the brewery between 11.00 and 13.00 on the first Saturday of each month.

Satcheu This brewery in the Kortrijk region specialises in table beers (golden and brown), but also brews a saison beer called Satcheu (6.2%). The name refers to the people who used to pull barges from the towpath.It's a family brewery which dates from 1874 and brews about 4,000 and 5,000 hectolitres per year.

Saison Pipaix, Steamed in Madness, Vapeur Cochonne

It was a brasserie but also a sawmill: it was necessary for benefitting from the driving force delivered by the steam engine which animated the facility since 1896. Typical example of close-brasserie, the brasserie with vapor of Pipaix goes back to 1785. In 1983, Jean-Louis Dits and his wife, thirty year and impassioned teachers local produce, take it again a few years after Gaston Biset hung up again the fourquet at a advanced age.

The business is not simple because equipment and the buildings are more than outdated. After several months of efforts, the first mash tub leaves the venerable tanks miraculously. Jean-Louis brews then old-style local beers, including the venerable Saison Pipaix, of which it adapted the recipe. That does not prevent it from offering many wines with picturesque names and labels often illustrated by his friend Louis-Michel Carpentier, the author of the cartoon who tells the colourful adventures of the owner of bistro of Brussels' Poje”.

In the meantime, the brasserie was partially equipped with modern equipment, to better sticky to date. And it is that the Vapor Makes a mess of comes to give it a boost, to become its reference product in 1992. Also declined in 33 Cl Cochonette., this dark amber 9% alc. flight is now the largest part of the production.

Next door, thus Saison de Pipaix (fair, hair, spicy, 6%), the Steam in Madness (strong of 8%). Very high fermentation, of course. But Jean-Louis offers regularly and in limited quantities of the most amazing mash tubs, including a beer or pumpkin leaves fig trees. It also made a Steamed Aquilon struck a label with lips… Jean-Louis Dits organizes during meal-tasting and public mash tub with restoration all last Saturday of the month. It also made exudes a Spirit of Vapor Makes a mess of, strong alcohol of 40% flight.

Huge range of beers. Also sells home-brew kits and equipment as Hopduvel is distributor of Brouwland products.

Sint-Bernardus used to be called Sint-Sixtus, and was brewed in a brewery not far from the Sint-Sixtus Abbey, which brews the famous Westvleteren (Trappist beer). This common misconception also stems from the fact that the religious community had authorized the brewery to market its name from 1946 to 1992. Are you still following? The fact remains that, for a long time, Sint-Bernardus brewery behaved like a Trappist brewery whose quality had little to envy monastic productions.

Located in the Belgian town of Loker, the BIE microbrewery and craft brewery is a must for beer lovers. With its warm atmosphere and original decor, it offers a friendly welcome to its visitors. Customers can sample a wide selection of craft beers, as well as tasty dishes from the brewery's restaurant.

The Mout- & Brouwhuis de Snoek is a museum located in Alveringem. It is the only fully preserved 19th-century brewery in Flanders, Wallonia and French Flanders. The museum immerses you in the atmosphere of the era, with its bubbling cauldrons, fermentation vats and gas engines. Learn about the history of the brewers, the workers and even the soldiers who sometimes used the vats as baths during the First World War. After the tour, you can quench your thirst in the museum's tavern, which offers over 130 regional beers.

Ter Dolen (Blond, Donker, Tripel, Kriek); Armand The brewery opened in 1994 in the 16th century Ter Dolen castle in Helchteren in the Flemish province of Limburg (eastern Belgium). The castle was once lived in by the abbots of Sint Truiden. Today Ter Dolen is a "Certified Belgian Abbey Beer". There are four versions: golden, brown, triple and kriek. The brewery also makes Armand, a hoppy golden beer (7.5% abv).There is a pub in the castle where you can taste the beer.

Pax Pils, Ops-Ale, Bosbier, Kriekenbier, Limburgse Witte, Bokkereyer, Sint-Gummarus (Dubbel, Tripel), Bruin Tafelbier, Herkenrode (Bruin, Tripel), Plezir (Blond, Brown, D-Lux Blond, D-Lux Rosé) Brouwerij Sint-Josef in the Limburg village of Opitter has been a family brewery for decades. It began to develop and expand rapidly in 1980 when Jef Cornelissen replaced his father as manager. Under his management, some €10 million was invested in new equipment, technology and buildings over a 25-year period and the brewery now has an annual production capacity of 50,000 hectolitres.When production began to grow in the 1980s, the brewery was known mainly for its Pax Pils, which was first produced in 1937, and Ops-Ale, described as a de luxe pils. These beers have now been joined by Limburgse Witte (a white beer developed with Martens Brewery from Bocholt), Bokkereyer, the fruity Bosbier, Sint-Gummarus Dubbel and Sint-Gummarus Tripel. A few years ago, Herkenrode Abbey in Hasselt commissioned Brouwerij Sint-Josef to develop a beer on its half. The resulting Herkenrode Bruin and Herkenrode Tripel were launched in 2009.

Oerbier, Arabier, Boskeun, Stille Nacht, Dulle Teve, Stout In 1980, the members of a cycling club from Westhoek in Flanders - close to the Belgian coast and the historic town of Ypres (Ieper in Dutch) - decided to buy a brewery that had been in nearby Esen since 1835. The Crazy Trotters ("Dolle Dravers") thus became the Crazy Brewers ("Dolle Brouwers").In the thirty years since then, they have specialised in unfiltered, unpasteurised beers high in alcohol. Look particularly for two seasonal beers, Boskeun (Easter) and Stille Nacht (Christmas).

This brewery is the oldest in Belgium. It is known for its beautiful collection of beers, brewed in an artisanal way, thanks to a know-how transmitted from generation to generation for five centuries. Today you can find the historical Roman range (lager, white and pils), the five Ename abbey beers, two Ghent beers and the latest one: Ramon, a refreshing alcohol-free beer. The two-hour tour takes you through the entire brewing process, with a tasting and gift box at the end!

Classic, Grand Cru, Alexander, Red Character, Vintage

Absorbed in 1998 by Palm, Rodenbach had remained a small family brewery until then. The founders, four brothers associated in 1820, are the descendants of a German knight from Andernach, on the Rhine, a former soldier in the Austrian army, who settled in Roeselare in the 18th century. They are also related to the poet and writer Georges Rodenbach, author of the famous Bruges la Morte and Albrecht Rodenbach, writer and activist for the autonomy of Flanders, who died in 1880 at the age of 24.

Two generations after the creators, Eugène Rodenbach brought back from England the secrets of maturation in oak barrels, which gave rise to the very special beer that we still know today, combining top fermentation and spontaneous fermentation (mixed fermentation). The manufacture of Rodenbach still follows ancient traditions: some oak casks have reached 150 years of age and reed is still used to maintain the watertightness of these large 650 hl tanks.

Rodenbach is a blend beer, made up of three-quarters young beer and a quarter of beer matured in these casks for almost two years. Its older sister, the Rodenbach Grand Cru, is blended in proportions of one third young beer, two thirds ripe beer, which gives it a greater expression and a wider aromatic palette. The inimitable taste of these two beers comes from both this ageing in barrels and the yeast which is always that of the beginning. As all tourists to the Belgian coast know, Rodenbach goes wonderfully with grey shrimp. It is the true reference model for Flemish red-brown beers.

Periodically, the brewery produces "special editions", such as the Rodenbach Vintage or the Caracère rouge de 7%, which matures for two years in oak tuns. It is then macerated for six months in cherries, raspberries and cranberries, before the beer is fermented in bottles. A neighbouring and lighter version has been named Rosso.

The brewery has an absolutely magnificent room at your disposal for the organisation of parties and seminars. It can accommodate up to 750 guests. The classified kiln and the 294 oak barrels in which the beer matures offer an impressive spectacle and give the place a unique character. According to Palm brewery manager Jan Toye, now owner of Rodenbach, this acquisition is a cultural project aimed at perpetuating this unique style of Belgian beer.

Reinaert (Amber, Tripel, Grand Cru) The Proef brewery dates from 1996 but as most of its business consists of brewing to order for third parties (individuals, breweries which need extra production capacity or new start-up breweries), neither it nor its brewer, Dirk Naudts, are household names in Belgium. In fact, the one range of beers that it sells under its own name, Reinaert, accounts for only 0.2% of its total production, which, in 2010, was 36,000hl. The company is better known abroad. In the United States, they work together with other breweries, spreading the word about hoppy beers. In Denmark, they supply the restaurant recently voted the best in the world: Noma, in Copenhagen. Noma has been selling Noma Novel since spring 2011.

Founded in 1850, the brewery now produces a wide range of beers that combine contemporary and traditional tastes. In 1975, the small family business took over an old brewery in Enghien, owned since 1858 by the Tennstedt-De Croës family, and relaunched its production of Double Enghien Brune. The Double Enghien Blondewas added in 1986. As early as 1950, the family began producing a pilsner. From the 1990s onwards, the brewery expanded its range to appeal to a wider public, and now even offers an excellent organic beer.

Achel Blonde and Brune 8°, Achel Extra brune 9.5°.The origins of the abbey go back to 1687, but the current buildings straddling the Belgian/Dutch border were built in 1946. It seems that beer production started in the abbey in 1852 but the German occupier dismantled the brewery during the first world war. It wasn't until 1998 that the monks started producing what became the sixth genuine Trappist beer. They sold part of their land to invest in new brewing equipment and began to brew beer under the guidance of a monk from Westmalle and then another from Rochefort.The current range of Achel beers consists of Achel Blond (8% abv) and Achel Bruin(8%) in 33cl bottles, an Achel Extra bruin(9.5%) in 75cl bottles and an Achel Extra blondwhich is available only at the abbey.The abbey tavern, situated in the old stables, serves a golden and brown beer (both 5%) on draught.

Bavik Pils, Ezel, Petrus, Pilaarbijter, Wittekerke Bavik brewery opened in 1894. Situated in in Bavikhove near Harelbeke in Flanders, it is one of the oldest breweries still trading in Belgium. It is also one of the few of any size to have stayed independent. The current generation of family members in charge is the fourth since the brewery was founded.It is well known for its Bavik pils, a distinctive beer quite different from the big-name pils on the market. It won an award recently from Test-Achats (the Belgian consumers' association) and the Flemish newspaper, Het Nieuwsblad.It also brews special beers including its Petrus range (see below) and the more recent Pilaarbijter blond and bruin. And there is a range of white beers too: Wittekerke, Wittekerke spéciale and Wittekerke rosé. The canned version of these was awarded a gold medal in Reno in the United States.A more recent addition to the company's range is a golden Kwaremont, a top-fermented beer that is sweet, spicy, full-bodied and 6.6% abv.Finally, it still produces a series of table beers, including a Faro and a Pony-Stout, and sells water and soft drinks branded as Bon-Val and Eaumega.Bavik has invested €3 million in its brewery since 2007 (a new brew-house, fermentation tanks and a racking line for kegs). All this has doubled brewing capacity to about 400,000hl.

A grocery store and a restaurant sponsored by the buddhist community. Naturally, emphasis is placed on on whole grains and cereals. Nothing boring about the cuisine, to the point that you might be tempted to take a few cooking classes. They do their stuff at their other location.

Bellegems Bruin, Bockor, Jacobins, Framboise Max, Kriek Max, Omer Traditional Blond, Passion Max, Rosé Max.The Bockor brewery was founded in 1892 in Bellegem, a typical West Flanders village close to the French border. Its founder, Omer Vander Ghinste, brewed a brown beer called Ouden Tripel. This beer is still brewed today under the name of Bellegems Bruin and is a sour beer typical of its region. There is still an Omer Vander Ghinste running Bockor today. It is said that the founder passed his name on to his son to save money on advertising costs and the current Omer is the fifth generation to carry the name.Much of Bockor's reputation rests on its excellent pils, but there are many other beers too. La Blauw is an export version of the pils. The top-fermentation golden Omer traditional blond won a gold medal at the 2010 World Beer Cup in America and Rosé Max was created in 2009.The Jacobins gueuze first appeared in 1970 and takes its name from a local religious order. It was joined in 1983 by a kriek and in 1986 by a framboise. More recent additions to the range are Kriek Max, Framboise Max and even Passion Max (made with the juice of passion fruit) which are sweetened beers catering for a younger market. Kriek Max is available both in 25cl and 37.5cl bottles.The gueuze beers are unusual for being made outside the Senne Valley - a fact that has provoked lively debate (to put it mildly) among traditionalists.

Au départ de l'idée, un groupe de passionnés décidés à (re)dorer l'image des produits portugais dans la capitale belge. Les articles proposés sont strictement sélectionnés parmi les AOC de l'alimentation et du vin : un petit nombre de producteurs que l'équipe aide en internationalisant leur distribution. Dans cet espace dédié aux saveurs du Portugal, on trouve des vins, des produits bio ou d'épicerie fine mais aussi de la savonnerie de luxe et des objets de création et de designers. The Sol Ar Store propose aussi des apéros-concerts, le mercredi de 18h à 22h. Les magasins lusitaniens sont rares à Bruxelles, mais celui-ci est d'exception!

Angélus (Blonde, Brune, Spéciale Noël), La Sambresse This brewery was set up ten years ago by Alain Brootcoorens at Erquelinnes, a small town close to the French border in the Walloon province of Hainaut. Run by Alain and a team of volunteers from the local area, the brewery produces about 150 hectolitres of beer per year. Its main beers are Angélus Blonde and Angélus Brune,with more limited quantities of Angélus Spéciale Noël (a Christmas beer) and Sambresse Blonde also being produced. In addition, the brewery produces a number of specially commissioned beers for other organisations and individuals.The brewery grows its own hops in a hopfield across the road. (According to Alain Brootcoorens, this is the only "educational hopfield in Wallonia".) It also organises the Sambre Valley hop festival every September. This includes a contest to find the best hop-picker.Meanwhile, an association called the "Jurande d'Angélus" has been set up by the brewery to promote the region through local products, tourism and, of course, the local beer. The association's logo depicts a boat hook and a brewer's mashing rake.

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