Brunehaut Brewery

HELLO AND WELCOME

ORGANIC INGREDIENTS

Brunehaut is a 100% organic brewery. We only brew artisanal high fermentation, bottle-conditioned craft beer.

PROMOTING SUSTAINABLE DEVELOPMENT

We operate from positive corporate values, anchored by repsonsible social contract. Brunehaut’s sustainable business practices are defined by respect for the planet, our staff, customers and suppliers.

OUR LOCAL PRODUCERS

Our supplier commitment is to produce all Brunehaut beer using local organic barley. We also ensure equitable income for all local farmers who deliver their grain to our brewery.

SOLAR ENERGY

Minimizing our ecological footprint is a top company priority. 70% of our brewery electricity is produced by 350 on-site solar panels. (see below)

Story

Founded in 1890, the Brasserie Brunehaut (brewery) blends tradition and modernity.
A century later, the brewhouse moved 2km (1.24mi) from the original site, remaining on the same water table with the same pristine water quality.

When a 2007 acquisition changed ownership, annual brewery production stood at 1000 hectoliters. Today, total brewery output has more than quintupled.
Nevertheless, Brunehaut remains an artisanal brewery, strong in its rich history and modern values.

Our commitment to the Future

We produce the best organic and gluten-free craft beers, without compromise.
We increase sustainability at every opportunity, to maximize positive impact on our human and natural resources.
We continuously re-invest in the well-being of our employees and quality of our beer.
We communicate our values to our customers, suppliers and vendors.
We are part of a positive spiral with respect for Man and Nature.
We use money as a means, not an end.

Cheers !

ASK US A QUESTION

OUR GUARANTEE

SOUCES OF OUR ORGANIC INGREDIENTS

We source raw, organic materials as hyper-locally as possible. Our water is pumped from a pristine under-brewery aquifer. Our organic barley comes exclusively from Belgium, unless weather intervenes. Hops primarily sources from Germany and Belgium. Other grains and spices are from Belgium and France.

OUR TEAM

TEAM BRUNEHAUT

B-corp

Our Brunehaut brewery, which annually brews 6,000 hectoliters of organic beer, has become the European Community's first B Corp certified brewery.

Already labeled Bio (Organic), Nature & Progrès and Prix Juste Producteur, we produce the only official organic Belgian Abbey beer (Abbaye de Saint Martin) plus the premier, gluten-free Brunehaut Organic labels.

The world's first brewer to distribute recyclable export kegs,
our 350 rooftop solar panels produce 75% of required brewing electricity.
A water consumption reduction initiative is also underway.
Our output is 100% organic.
Brunehaut gluten-free beers are recognized as the world's best.

We source ingredients as locally as possible and pay our farmers at accepted fair-trade levels.
Our production investments are motivated first by employee well-being.
"Partner" collaborations are made with companies who share our circular economy principles. (Sturm, Houblonde, La Miche, etc.)

Discover here to discover "What is a B CORP"

Our range of beers

ORGANIC GLUTEN FREE BEER

BLONDE ORGANIC

TRIPLE ORGANIC

AMBER ORGANIC

WHITE ORGANIC

SAISON ORGANIC

ORGANIC ABBEY BEERS

BRUNE ORGANIC

BLONDE ORGANIC

TRIPLE ORGANIC

NOEL ORGANIC

NEW

Organic ale with old Belgian juniper

KOPSTOOT

OUR SECRET METHODS FOR

BREWING ORGANIC BEER

Methods

Water, Malt, Hops

Water, Malt, Hops

The brewer carefully selector 100% natural ingredients, from local farms. This is an essential condition for premium brewing.

Milling

Milling

Barley, malt and other grains are ground into a coarse flour.

Mashing

Mashing

The flour is next mixed with water and precisely heated. At this stage, the heat transforms the brewing flour into a “mash” as barley enzymes turn starch to sugar.

Filtration

Filtration

Next, our brewing mash is filtered and separated into liquid and solid components. The liquid, which becomes beer, is called wort. The solid, known as draff, is a brewing byproduct eventually reused for other non-brewing purposes, often as animal food.

Boiling

Boiling

The must is brought to a boil. During and after boiling hops and spices will be added to infuse in the must.

Fermentation

Our cooled must is next transferred, with yeast, to a fermentation tank. For ten days, the yeast transforms all the sugar into alcohol, CO2 and esthers.

Maturation

Maturation

After fermentation, the beer temperature is next brought to 0°C for a minimum of ten days. This guarantees maturation of the beer which is also refined and clarified.