Belgian Beer News
Something's brewing at Brasserie des Carrières
BASECLES - You may not have heard of this little village, halfway between Tournai and Mons. Its former quarries are now filled with water where the black marble that adorns Cologne Cathedral was once hewn; all traces of quarrying have vanished. Visit the Musée de la Pierre et du Marbre on the market square to gain an insight into this once-flourishing industry. If you visit this small village on the the first Sunday in September you will find that this usually quiet place is buzzing and bubbling; this is thanks to the local microbrewery, Brasserie des Carrières. The name of this brewery – Carrière, is French for quarry – and is already set in stone. It was set up by best mates Julien Slabbinck and François Amorison, who are brewing at a site located between two former quarries...
Brouwerij Huyghe, the Pink Elephant marches on
MELLE - Alain De Laet, CEO and owner of Brouwerij Huyghe, is a firm believer in the power of the Belgian beer brand around the world. The success of the brewery speaks for itself, with Huyghe beers now for sale in 93 countries. And Belgian beer culture itself was recently recognised as an item of intangible world heritage by UNESCO, which is a great support to the cause. It seems that consumers around the globe are thirsty for something other than pils these days and the demand for specialty beers is going through the roof. People want to discover, experience, and explore new and different beer tastes and are willing to pay a bit more to get them. This trend also explains the rise of microbreweries, particularly in the USA but in many other countries as well...
Durobor, a touch of glass
SOIGNIES - Belgians drink their beer from the correct glass. An abbey beer tastes so much better from a traditional chalice, a pils beer from a pils glass... Only in Belgium, will you come across such a wide variety of beer glasses. It is not only the shape of the glass that determines the identity of the beer and the brewery. The size and the style of the glass also play a role. In fact, our brewers take this one step further...
Westmalle, a shining beacon of Trappist beer...
WESTMALLE - Time appears to stand still in a Trappist abbey like Westmalle. However, appearances can be deceptive - even here the latest technologies are quietly creeping in. The abbey has an up-to-date dairy cattle farm, a cheese dairy, and a bakery, all equipped with the very latest equipment. And in the brewery, a new brewhall is the crowning glory of an investment programme that also includes a new cellar, an additional warm room, a new laboratory, bottling plant, a maturation chamber, and water purification plant. “With our new brewhall we can make sure that our beers are of the highest possible quality,” brewmaster Jan Adriaensens tells us. “We can now work more flexibly...
Val-Dieu, celebrating 800 years of Belgian beer culture
VAL-DIEU - Those monks certainly picked some beautiful spots for their abbeys. The rumble of the busy motorway lies far behind me as I swap the flat northern Belgian landscape for the gently rolling hills of the south. Everywhere I look cows and sheep are wandering around a sea of orchards bordered with hedgerows and criss-crossed by hollow roads. Until, suddenly, that well-known silhouette comes into view with its unmistakable bronze-green spire. Tucked away within all this greenery lies Val-Dieu Abbey, for eight centuries a magnet for pilgrims, and today also a destination for day-trippers, and those who enjoy the good life and good beer. You simply cannot draw your eye away from this monument of the 17th – 18th-century Maasland renaissance, liberally sprinkled with Romanesque and Gothic architectural influences...
Our blog is dedicated to every possible aspect of the richly varied world of Belgian beer and brewing. Even if you are a regular visitor you will discover something new every single time you browse the site.
Basically we are an ever expanding online magazine and all our blog articles are retained in our archive. If you missed out on a particular story you will always be able to find it again by clicking ‘blog’ and then ‘older’, or use the blog archive navigation on the right hand side of this page. The site is responsive, so we are mobile friendly and any page can be read on any device.
But what inspires us to find and write all these stories? There are those topics that are tied inseparably to the world of beer. For example, you’ll find articles on basic ingredients like yeast, malt and hops.
And to get our facts right we consult the top experts from Belgium, who have ties to universities and brewing colleges around the world. Some of these specialists go beyond conducting academic research: they produce their own test brews or, on a modest scale, bring beers that had vanished back to life.
We also invite these authorities to share their vision on trends in the beer world and how Belgian brewers are responding to them. We will examine our traditional beer styles: oude geuze, Vlaams roodbruin or gruitbier, as well as the historic abbey and Trappist beers.
Interviews with brewery owners and head brewers are featured regularly. These insiders give you a glimpse into the brewing kettle with added inside knowledge. Such a story may be prompted by the launch of a new beer, the opening of a new brew hall or a brewery expansion.
We will also shine our light on important events such as beer festivals, tours or contests and, of course, on our characteristic café culture. And we’ll feature all these funny stories that explain the origins of quirky beer names. There are always drops of news, whether small or large, to be supped from the beer barrel.
Beer is always the starting point for this blog. But we also like to take a peek over the brewery wall to the rich worlds of Belgian cheeses and chocolate, both of which happen to be taste even better with a good glass of beer.
We introduce you to Belgian food, often paired or cooked with beer and regional products such as ham from the Ardennes, freshly harvested hop shoots and paté made with hops from the Westhoek region.
We also like to establish links that are perhaps less evident: meat and beer for example. Or we will compile an entire gastronomic menu for you, recommending a beer with every course, something we like to call beerstronomy®.
Every now and again we’ll hazard a step into a different world, but one that is close to that of beer: whisky and other spirits; some brewers happen to be distillers as well.
If you think of breweries and beer, tourism springs to mind. Many cycle trails and hiking paths are named after beers or breweries. We will cover important events like the carnaval festivities held all around the country and put our spotlight on local folklore like the Ducasse in Mons of Ath. After all, wherever there is a feast, the beer will flow.
Finally, we will place beers in the context of their city or region of origin. Orval, for example, cannot be understood without understanding the Gaume region in the southernmost corner of Belgium.
This blog continues to grow, just like the rest of our website. Pop in from time to time to discover yet another aspect of the rich beer culture to be found throughout Belgium.
BASECLES - You may not have heard of this little village, halfway between Tournai and Mons. Its former quarries are now filled with water where the black marble that adorns Cologne Cathedral was once hewn; ... [ more ]
MELLE - Alain De Laet, CEO and owner of Brouwerij Huyghe, is a firm believer in the power of the Belgian beer brand around the world. The success of the brewery speaks for itself, with Huyghe be... [ more ]
SOIGNIES - Belgians drink their beer from the correct glass. An abbey beer tastes so much better from a traditional chalice, a pils beer from a pils glass... Only in Belgium, will you come across such a wide variety of b... [ more ]
WESTMALLE - Time appears to stand still in a Trappist abbey like Westmalle. However, appearances can be deceptive - even here the latest technologies are quietly creeping in. The abbey has an up-to-date ... [ more ]
Bacchus Kriekenbier is a fruit beer based on Bacchus Oud Vlaams Bruin (Old Flemish Brown) with the addition of krieks (Morello cherries). The production process is similar to that ... [ more ]
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