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It was in 1702 that the La Taupe brewery took shape on a farm in the village of Itterbeek, a stone’s throw from the church. Its original name reminds us of the region’s undulating landscape. At that time, breweries were often given the name of an animal to differentiate between breweries belonging to the same families. It was not until 1959 that the brewery was renamed the Timmermans Brewery in honour of Frans Timmermans and his wife, who focused their energy on the farm’s brewing activity. More than 300 years of brewing know-how, lambic tradition and spontaneous fermentation control, using wild yeasts, reign within the walls of this old farm and make this brewery the oldest lambic brewery in the world.

Timmermans

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“Lambic will never perish. Let’s give it quality and lambic will always be the queen of beers.” Albert Vossen, January 1929

Did you know that lambic is the oldest beer type still brewed and consumed today?

Indeed, it can be traced back to the 1400s with the decree of Jan IV, which formally obliges the use of 30% wheat. Another decree in 1965 would determine the legal standards, such as geographical origin, degrees Plato and the use of wheat. Since 1997, the Oude Geuze and Oude Kriek have been awarded Traditional Speciality Guaranteed status.

Where wild yeast grows

Découvrir le lambic

Connu dès le XIIIe siècle, le lambic était et est toujours brassé exclusivement dans la vallée de la Senne, plus précisément à Bruxelles et dans les environs.

Cette bière est la seule à avoir le privilège de porter une dénomination contrôlée (par arrêté royal du 20 mai 1965), et doit être brassée selon les normes fixées légalement.

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Les brasseurs professionnels partageaient leur savoir avec les particuliers, dont l’installation de brassage se trouvait dans le séjour, avec les paysans, qui affectaient leur main d’œuvre au brassage lorsqu’il y avait moins de travail, et avec les religieux, qui prescrivaient même leur breuvage comme médicament.