Bourgogne des Flandres under Bruges’ belfry
It was brewed there until 1957 according to a family recipe of the Van Houtryve family who owned some of the city’s finest breweries since 1765, including de Sterre (founded in the fourteenth century), Den Os, Le Boeuf (right behind Den Os) and La Marine.
For seven generations this beer was brewed here until the closing of the family breweries. The production was then transferred to Itterbeek to another brewery with an equally longstanding tradition, called Timmermans, but always remained under the supervision of a Van Houtryve.
That is how John Martin came to acquire Bourgogne des Flandres. Its authentic history, inherent qualities (mild, full-bodied and refined) along with the desire to preserve some unique family values and craftsmanship and to promote this beer meant it was a perfect addition to the John Martin brand portfolio.
From its creation to its recognition
Did we already mention that this is an authentic beer?
Since 1985, Bourgogne des Flandres has been brewed by Timmermans, which also specialises in Lambic beers. And while the recipe has never changed over the years, Anthony Martin always hoped that it would be possible to get back to the Bruges roots of this exceptional beer. To celebrate its 250th anniversary, Bourgogne des Flandres finally returns to its hometown, to a site near the belfry to which it is so closely linked. It will be produced in an authentic, restored brewery by the same name. The brewery is also home to a centre dedicated to the history and art of brewing and a training and tasting centre for lovers of fine beers.
Based in Bruges with its world-famous tourist attractions, Bourgogne des Flanders will hopefully conquer new cities and countries and inspire new generations of fans of precious and fine beers.
Some principles and ingredients of Bourgogne des Flandres
Brewer Van Houtryve wanted to brew a beer that created a sensation of well-being, alternating sweet, bitter and dry notes.
Creating this beer proved a true challenge but the success would also seal his reputation as a craftsman. So he developed a unique brewing process, which was subsequently named “Lambic infusion”, blending a selection of best Lambic beers with a high fermentation brown beer. After months after maturation in oak barrels, Van Houtryve obtained a delicious brown beer with a creamy head which he named “Bourgogne des Flandres”. The beer has been a favourite with beer drinkers for centuries now and in 2009 it even obtained the highest score (three stars!) from the prestigious jury of sommeliers of the International Taste & Quality Institute (iTQi).