Dupont

Many Belgian breweries did not survive the Second World War. However, this was not only because many breweries fell victim to attacks, but also because the desire for Pilsner arose with the end of the war. Many breweries were unable to meet this demand. Thanks to the skills of brewing engineer Sylva Rosier, Brasserie Dupont was able to follow the trend and still exists.

Successful bribery

Like many Belgian breweries, Brasserie Dupont was previously a farm. Because the winters in Belgium are long and harsh, farmers could only cultivate their fields from spring to autumn. In the months between November and March, only cabbage grew, but it doesn't need any care. In order to earn some money in the winter months and not have to lay off unskilled workers, many farmers began brewing beer as soon as the harvest season was over. This time was also ideal in terms of climate: the cooling of the beer was taken over by the icy temperatures outside and did not have to be created artificially. The Brasserie Dupont dates back to the Rimaux-Derrider family, who specialized in the production of Belgian seasonal beer and brews with honey. The Duponts came into play when Alfred bought the farm from his son Louis. Louis was considering moving to Canada and his father wanted to prevent this with his generous gift. The son was convinced and began to revise the farm brewery's recipes. His Saison is still brewed today, although Louis has long since passed the company on to his descendants.

Modern classics

The children of Louis' nephew Sylva Rosier currently run the brewery. They brought a breath of fresh air into the traditional brewery and were among the first to brew beer with organically grown raw materials. Over the course of four generations, the brewery has been repeatedly updated, modernized and technologically advanced. Today we brew on a brand new system. The brewery's range consists of just over a dozen classics of Belgian brewing. The beers have a strong character, higher proof and wonderfully spicy. The second fermentation in the bottle is typically Belgian: After bottling, the sugar content is checked, you add a little more sugar if necessary and then let the yeast work its magic and transform the beer into a taste-intensive masterpiece with sparkling carbon dioxide. The beer usually matures for six to eight weeks in this second round, but if you want you can continue this process at home. Unlike many other brews, Belgian beer only gets better with time.