Large breweries Belgium

Present in the Oudenaarde region since 1679, the Liefmans brewery produces typical dark beers such as Liefmans Oud Bruin. Alongside these classics, there's also a "kriek", the cuvée brut, which differs from lambic krieks. Here, fresh cherries are macerated in Oud Bruin. After a year's maturation, the resulting beer is blended with others of different ages. In recent summers, a light, refreshing Liefmans Fruitesse has been joined by its alcohol-free version and glükriek, a spiced version of kriek brut.

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.).

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.

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.

Diabolici, Dominus (Double and Triple), Gordon Finest (Scotch, Copper, Silver, Red, Gold and Platinum), Gordon Five, Gordon Xmas, Martin's Pale Ale, Martin's Blond Ale, Timmermans beers and Bourgogne des Flandres. (See also Timmermans.) John Martin moved to Antwerp from the UK in 1909, setting up a drinks company which, from 1912, specialised in importing Guinness from Ireland. Martin even managed to persuade Arthur Guinness to brew Guinness Special Export (GXS, 8% abv) specially for the Belgian market.John Martin quickly set up his own communications company and then built a new factory at Genval in 1934. It is no coincidence that the John Martin group soon became known for its strong advertising campaigns and marketing strategies.The move to Genval allowed the company to diversify into the hotel industry. The brewing division's headquarters are still in Genval today. One of the company's flagship beers, Martin's Pale Ale, first appeared in 1950. It is still available today but is now less well known than the Gordon range of beers. The first of these were a Scotch ale and a Christmas beer, which were joined in 1991 by the Finest range. In 1993, the group bought the Timmermans brewery in Itterbeek and its range of sweetened beers, a move which marked a departure from the Martin tradition of selling "British-style" beers. Since 2004, Anthony Martin, John Martin's grandson, has been in charge of the brewing division; his brother, John, runs the hotel business.

Brasserie De Brabandere is a Belgian family brewery located in Bavikhove in the province of West Flanders. Its main beers are Bavik, Petrus and Wittekerke.