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Brouwerij Bosteels

The Beginning - The Bosteels brewery oozes grandeur as the stately brewer’s home awaits the arrival of the carriage driver. The brewery has been in the hands of the Bosteels family for over 200 years. In 1791,   Evarist Bosteels started brewing in Buggenhout.

Jozef, Martin, Leon, Antoine, Ivo and Antoine Bosteels followed his trail and walked in his footsteps for seven generations.

Family history is closely intertwined with local politics. Frans, the son of Jozef, held the position of Mayor of Buggenhout for 13 years.

Antoine Bosteels, grandfather of Antoine, the current manager, was in charge of the brewery for half a century. He was also appointed Mayor a number of times.

The handsome brewery mansion (1859) was designed by architect Louis Minard (1801-1875), known for the Minard Theatre in Ghent. Everything here breathes style and class. In the corridors the sun   peeps through stunning leaded glass windows with resplendent images of mashing sticks and flourishing hop plants.

There is no doubt that a brewer lives here. In the stately reception room the harpsichord is awaiting the first notes of a waltz.

The carriages wait for their passengers in the courtyard. It won’t be long before the coach driver clicks his tongue and the horses take us swiftly through the Scheldeland region. The Bosteels brewery has a   thing with carriages. Pauwel Kwak is a carriage beer with a lovely story attached to it. In the 18th century, brewer   Pauwel Kwak   from Dendermonde owned an inn which was a regular stop for mail coaches.

However, the drivers were not allowed to leave their coach and horses alone and were thus prohibited from enjoying the Kwak, then a very popular beer in the region.

Undeterred, the brewer found a solution. He commissioned a ‘suspended glass’, which is still in use today and was designed to be easy to fix to the sides of the carriage. Nowadays the brewer may ride out in his carriage and hear the Kwak glass tinkle.

His suspended glass is obviously part of the procedure. The beer is poured into this special glass with its wooden support as the Kwakglas is concave and cannot stand on its own.

The Brewing

The Bosteels beers are hard to categorise. The brewer has opted to go into three very different directions: an amber beer, a tripel using various types of grain, and ‘grain bubbles’. All three are complex   beers, far from extreme and not too heavy, but the taste is what they have in common. These beers deserve all the attention they get.

The brewer much prefers to offer three beers that he has developed to perfection than to brew a wide range of mediocre beers.

The Bosteels brewery uses soft-ish water drawn from a well that is 60 metres deep and each beer has its own specific yeast. The historic beer, the Kwak, re-launched in the 1970s, is an amber-coloured, Belgian high fermentation beer to which three types of malt are added as well as candy sugar. This results in a slightly malty aroma as well as a fruity taste. The pale wood on which the glass rests forms a beautiful contrast   with the beer. Taste a Kwak and the malt will be the first of many aromas to reach your taste buds.

It took three years to create and perfect a special ‘three grains’ tripel, much like a multi-grain loaf.

The beer was born when Antoine Bosteels happened to browse through a publication from the local Dendermonde historical society on the subject of breweries that had disappeared from the area.

His eye fell on the ancient recipe, dated 1679, from the former Carmelite abbey in Dendermonde. The law courts now stand on the site of this ancient abbey. But Bosteels use more or less the same historic proportions of barley, wheat and oats to perfect their ‘three grains’ beer.

With the   Tripel Karmeliet   you will find the emphasis is firmly on the grains, but a variety of aroma hops contributes to its subtle character. To this brewer beer is a very complex drink; every choice you make has its consequences. Bosteels’ primary aim is to brew beers with character. They go easy   on the hops and prefer to use malt, grains and special yeasts to stamp their own mark on the beer.

DeuS Brut des Flandres is a fine example of the brewer’s art. This is the best of two worlds: beer and bubbles.

The beer only comes to market after a year. Antoine Bosteels now takes his sabre in hand and perfectly and artfully ‘sabres’ the bottle in no time at all.

The master brewer uses barley as the basic ingredient for his DeuS and, following first fermentation and maturation, it is transported to the Champagne – Ardennes region in France. The beer is allowed to re-ferment and will then mature for a minimum of 12 months. The bottles   are gradually turned and moved to an upright position.

After three weeks, they will be vertical and all the sediment produced during refermentation will gather in the neck of the bottle. Once the sediment is right below the cork, the bottles are turned upside down and fed into a special machine which freezes the neck and turns the sediment into a lump of ice.

The bottles are then placed upright on a conveyor belt where the crown cap is removed automatically. The pressure from the bottle causes the frozen lump of sediment to eject itself: ‘degorging’.

It is the only way to produce a beer with a degree of saturation comparable to that of the better sparkling wines. However, DeuS remains a beer. It owes its body to the sugar residues that manage to escape fermentation.

Whatever gave the brewer the idea for this beer? Once invited to a Sunday brunch, where 75cl bottles of red and white wines and champagne were on every table, he concluded that beer was nowhere to be seen. He had to do something about that. The rest is history.

The Brewers

Ivo Bosteels, father of Antoine, doesn’t beat around the bush. Brewers have to be modest. “Our beer is our living. The beer determines what happens here. We depend on what nature has to offer and have to question   ourselves every single day. Every brew is a challenge, time and time again.” The brewer is proudly wearing his brewer’s waistcoat.

He emphasises the importance of water quality when brewing and points out the large investments made towards water treatment.

Only mineral water is used for brewing. The regular water supply is used for cleaning only. Every aspect of the brewing process is testament to the amount of care taken. The fact that the yeast remains active for such a long time proves that it was cultivated in the right way. Antoine Bosteels agrees that he, the brewer, is his own fiercest critic. In a blind tasting, he wants to drink the beer that the brewer had in mind.

Each beer has its own character. Bosteels wants to set himself clearly apart from the rest and make his own, sometimes surprising, signature mark. “We don’t want anything ‘in the style of....’, that is not in our genes.”   Brewing involves a lot of testing, experience gathering, learning from your successes as well as your mistakes. It involves making choices and improving quality with the help of science.

However, the process remains an artisanal one with only limited support from science as, after all, Mother Nature will do as she wants.

Chefs will taste the results of their labours within half-an-hour. Brewers may have to wait for a year. With Bosteels it is never a purely technical story the miracle happens in the tanks. Fermentation never ceases. The brewer almost has to take up residence in the brewing hall. Sometimes the brewer takes a risk. The DeuS, for example, was uncharted territory. The brewer has a particular beer in mind – almost to the point of being able to taste it in his head– and wants to translate that into the contents of your glass.

This remains the perennial challenge. Bosteels never ceases to surprise. For example, the colour of a Kwak comes out far better in its own dedicated Kwak glass compared to the one used for Tripel Karmeliet. In contrast, if you pour a Tripel Karmeliet into a Kwak glass all you will get is froth.

Each beer has its own particular glass and a lot of thought has gone into this. Antoine Bosteels designed the glass for Tripel Karmeliet on a mirror. The beer stops where the points of the lilies are depicted on the glass, giving way to the frothy head. This is how it should be. When   is uncorked the ‘plop’ resonates. Bosteels only uses the highest quality corks, you can hear the difference straight away.

Bosteels chose to produce a limited range of character beers honed to perfection. At the end of the day, it is the people who make the beer. They select the raw ingredients, use the technology...

“The brewing hall is managed by computers but our people decide what the computer will be doing. The human element remains important. The unforeseen will happen and sometimes you have to intervene. The risk is too big.” What is the use of a state-of-the-art kitchen when the chef is no good?

Bosteels is very clear that their aim is not to produce ever more litres of beer. Each investment is viewed through the prism of quality improvement.

The brewer does not rely on market research or taste comparisons; rather, he trusts his own expertise and experience. Each beer has to have the wow factor. Antoine Bosteels: “We’ve always said that we would finish up drinking it ourselves if we were unable to sell it.” To be in love with your own beer, what better basis is there for success?

• DeuS Brut des Flandres
• Pauwel Kwak
• Tripel Karmeliet

Brouwerij Bosteels is well worth a visit. You won’t get more authentic than this. The brewery is located right in the centre of Buggenhout. A small fee is charged for brewery visits, which include a tasting of Kwak and Tripel Karmeliet.   Visits have to be pre-arranged on a weekday for groups of at least 20 people. There is no point in turning up unannounced.

Charge: €3.50 per visitor. If you would like to have a taste of the prestigious DeuS beer as well, the price is raised to €4.50 per head. The tour and tasting session combined will take about one-and-a-half hours.

Brouwerij Bosteels possesses an extensive collection of carriages. From time to time these are taken on the road.

This doesn't really come as a surprise as Pauwel Kwak was also conceived as a carriage beer, served in the well-known suspended Kwak glass, fixed to the inside of the carriage. The carriage driver, on a halt, will always have his Kwak to hand in a practical way.

The Location

Buggenhout is located in central Flanders and is surrounded by the provinces of East Flanders, Antwerp and Flemish Brabant. A visit to the town will not disappoint.   In one and the same day, you can go for a walk in the largest green forest in East Flanders, have a picnic in Opdorp, known as the geographic centre of Flanders, or take to your bike and cycle along the banks of the River Scheldt.

Buggenhout is the leafy town and its well-known Boskapel (the Chapel in the Woods) is a site of pilgrimage and contemplation.

Nowhere in Flanders will you find as many winter oaks as in the Buggenhout forest, where you can walk, cycle or practice sports under a canopy of leaves. The forest was once part of the Kolenwoud (the charcoal forest or Silva Carbonaria) that covered the central part of Belgium during the Gallo-Roman period.

Comprising 190 hectares, this forest is a perfect destination for sport and leisure. Buggenhout has almost 15,000 inhabitants and is located close to the medieval city of Dendermonde.

Getting There & Around

Brouwerij Bosteels is close to Dendermonde and is centrally located in between Antwerp, Brussels and Ghent. Take the A12 if you are planning to travel by car from Antwerp or Brussels.   From Ghent, follow the E17 in the direction of St-Niklaas then take the N16 towards Mechelen.

Buggenhout is also easy to get to using public transport; use the Dendermonde-Brussels line or   the train   from Mechelen to Ghent.

The banks of the Scheldt are a superb location for walking or cycling trips. The new Scheldeland cycling network puts the icing on the cake as far as leisure cyclists in this region are concerned. Further routes covering hundreds of kilometres are signposted in each direction.

The network of walking routes provides endless walking fun. It contains hundred of kilometres of well-maintained footpaths, joined through nodes and si. You will find the nature reserves of Vlassenbroekse Polder or Baasrode Broek (300 hectares) in one of the meanders of the Scheldt.

Gastronomy, Food & More Beer

The area is dotted with ancient houses and farm buildings, once owned by fishermen, clog makers or basket weavers have been transformed into cafés or restaurants. Fishing for eel was an important source of income for villages in the Scheldt region.

During the Pentecost weekend Mariekerke’s eel festival attracts hundreds of visitors.

'Paling in ‘t groen' or eel in a green sauce, is the regional dish that defines this corner of Klein-Brabant.

The sauce is prepared with a mixture of fresh herbs: spinach, chervil, aniseed, lovage, thyme, bay, sorrel, tarragon, scarlet pimpernel, garlic, green sage, parsley, watercress....every cook has his own secret mixture. Often, the eel is also larded with bacon. Finally, white asparagus are the prize crop of the vegetable growers in this part of Little Brabant. In 1885 they were first grown locally by the gardener at 't'Hof van Coolhem'.

A businessman from Kalfort then took a tray of asparagus to Paris where they went down a treat under the name of 'Asperges de Calfort'.

Nowadays asparagus are still grown in the area. They are harvested between the end of April and the end of June. Consequently, the areas around Buggenhout and Dendermonde are full of taverns and restaurants that have asparagus on the menu.

Toerisme Oost-Vlaanderen Sint-Niklaasstraat 2 B-9000 Ghent East Flanders Belgium

Tel: +32 (0)9/ 269 26 00

Website:   www.tov.be Email:   [email protected]

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From Miller to Lakefront, here are 5 brewery tours to check out in Milwaukee

Milwaukee is known as Brew City for a reason. Once home to some of the country’s largest breweries — Pabst, Miller, Schlitz and Blatz — today the city builds on that legacy with a burgeoning craft beer scene.

Many breweries in the city offer a chance to get a closer look at their history and brewing process through brewery tours.

We set out to go on some of Milwaukee’s best known tours and see what makes them great.

For this list we considered breweries that hold weekly public tours. Many smaller breweries in Milwaukee host tours a few times a year, or allow groups to set up private tours.

From the best brewery tours for families (yes, families, because this is Wisconsin) to where you can learn the most about beer, here are five brewery tours to check out in Milwaukee.

Need a break? Play the USA TODAY Daily Crossword Puzzle.

Best for comedy: Lakefront Brewery

Our tour guide Sergio "Serg" Sepulveda provided brewery information and well-delivered jokes on our Lakefront Brewery tour, as is the norm for this spot. Every Lakefront Brewery tour I've been on has a guide who easily pulls laughs from the crowd and keeps everyone engaged.

The tour started in a private taproom where attendees grabbed a beer, one of four 6-ounce pours that were included on the tour, delivered via beer token. Serg gave a history lesson on brewing from its origins in Mesopotamia to when Lakefront's co-owner, Jim Klisch, made his first batch of Riverwest Stein. Serg followed that with the history of Lakefront, one of Milwaukee’s largest craft breweries.

Weekend tours go through the production facility and lead to the historic Bernie Brewer's chalet that was in the Brewers' old home, Milwaukee County Stadium. Since we were on a weekday tour, it skipped that portion and went straight to the brewery's new canning area.

While canning was a worthwhile shift from bottling for the brewery — cans are infinitely recyclable and are helping the brewery boost shipping efficiency by 50%, cutting down on carbon emissions — it did take away a cherished "Laverne and Shirley" bit from the tour. Previously, tour guides turned on the bottling line and would pick an attendee who would put a glove on a bottle as it moved down the line, like in the show's opening credits.

While the guide still played the show's theme song and got our group to sing and dance along, the bit no longer includes the glove part because the canning line does not turn on as fast. Sometimes the tour attendee who most enthusiastically sings and dances along gets an extra beer token.

The tour did still include the bung hole bit. Go on one yourself to find out what that is all about.

• Cost: $12 on weekdays, $15 on weekends; advance online purchase required; age 21 and older only unless supervised by a parent or legal guardian
• Hours: Starts on the hour noon to 3 p.m. Sunday and 4 to 7 p.m. Monday through Thursday, and on the half hour noon to 7 p.m. Friday and noon to 6 p.m. Saturday
• What you get: Four 6-ounce pours, Lakefront pint glass or key chain, and a coupon for a free Lakefront beer to be used at nearby bars within three days
• Accessibility: The tour includes stairs, but there are ramps into the tour room and to the lower level for accessibility.
• Location: 1872 N. Commerce St.
• More information : lakefrontbrewery.com

Best mix of past and present: Miller Brewery Tour

I got to the Miller Brewery tour a little before 10:30 a.m., with the next available tour at 11 a.m. They are offered first-come, first-served on every half hour from 10:30 a.m. to 2:30 p.m. daily.

While waiting, I checked out the connected gift shop and grabbed a complimentary bag of pretzels. I also learned about the history of the brewery from 1855 to today from a timeline that spans two full walls in the waiting area.

The tour started with the guides handing out a taster of Miller Lite while sharing information about the brewery in a theater room. It then moved outside for a three-block walk through the W. State St. campus to the brewing facility.

The only optional part of the tour was to climb 56 steps to view the tanks in the brewing facility where Molson Coors, Miller's parent company, makes beer for a 10-state region. The modern facility is across the street from the original brewhouse, visible from outside the brewing facility or after climbing the steps. The building was not part of the tour.

To cool off after walking in the brewing facility, which was hot in the upper level, the tour went underground to the historic caves that were created in the 1800s and sealed off in 1906. Frederick C. Miller, grandson of Miller founder Frederick J. Miller, reopened the caves in 1953, and they have been part of the tour ever since.

The caves were a unique view into how brewing was possible before electrical refrigeration, with tools that would have been used by brewers in the past.

The tour then went to a historical inn on campus that once sold Miller beer and had rooms for overnight guests; today it's used mostly for events. Fredrick C. Miller imported stained glass windows from Germany along with antique steins for the inn that are still there. It's also home to letters written by Fredrick J. Miller and a diorama of the current campus.

The tour wrapped up with stops at the bottling facility where 600,000 items are bottled daily and the warehouse where about 1 million cans and bottles of product are stored.

The tour ended at an outdoor beer garden where visitors could try various Molson Coors products for free.

• Cost: $10; free for ages 20 and under (no beer samples)
• Hours: Walk-ins only with limited space, running on the half hour from 10:30 a.m. to 3 p.m. Thursday and Friday
• What you get: Four 4-ounce pours and a Miller glass
• Accessibility: The tour includes stairs, but accessible tours are available by calling (414) 931-3552 at least 24 hours in advance.
• Location: 4251 W. State St.
• More information : millerbrewerytour.com

5 breweries that made Milwaukee famous: Miller, Schlitz, Pabst, Gettelman and Blatz

Best for history: The Best Place at Pabst Brewing

This historic brewery doesn't actually brew in Milwaukee anymore, but the site where Pabst Brewery was founded is still worth checking out. Beer enthusiasts who take multiple tours on this list will also see Pabst’s influence in almost every one.

The tour stared in the historic brewing complex's Blue Ribbon Hall with a presentation on the history of the brewery and the option to enjoy a pint of Pabst or Schlitz, which is included in the ticket price.

The tour guide talked about how Pabst started as Jacob Best Brewery in 1844. Their original building on a historic plank road, today’s State Street, was sold to Fredrick J. Miller who started Miller Brewing.

The history lesson continued with a tour guide explaining how the brewery moved to the current campus, and how Captain Fredrick Pabst took over and grew the brewery to be the largest lager brewery in the world at one time.

From the main floor of the hall the tour moved to the balcony, while passing a section of the building that is being refurbished. Paystubs and letters on the wall on the way up showed the brewery's more recent history before it left Milwaukee in 1996.

The tour was peppered with interesting facts about the nearly 170-year-old brewery, like how Pabst did not want his name on the beer, and that the employee's union successfully bargained to get a free pint of beer per shift.

Next the tour moved to the Great Hall, which is not often open to the public but is popular as a wedding and event space.

It has stained glass, ornate wood finishes and Fredrick Pabst's original office. Below that is a speakeasy with a jail cell. According to our tour guide, it was for Pabst employees who may have had more than their single free beer during their shift and became drunk and unruly.

The tour then passed the courtyard which has a statue of King Gambrinus, the patron saint of beer, and ended in the guest center that has German saying along its walls.

• Cost: $14 for adults, $12 for students, military and seniors (age 60 and older); free for kids 13 and under
• Hours: On the hour at noon, 2 and 4 p.m. Monday, Thursday and Sunday; noon through 4 p.m. Friday; 12, 2 and 4 p.m. Saturday
• What is included: A pint of Pabst or Schlitz beer or soda, with $4 refills
• Accessibility : The tour includes stairs with elevators available for those who need assistance.
• Location: 917 W. Juneau Ave.
• More information : bestplacemilwaukee.com/tours

Best for learning about brewing: Pilot Project

This new Milwaukee brewery tour might not be on many people's radars yet. My co-worker and I went on a Friday at 6 p.m. and were the only ones on the tour. Regardless, our guide gave an informative and entertaining tour.

Chicago-based Pilot Project is new to Milwaukee after they moved into the former Milwaukee Brewing Company space in late 2022 . They are a brewery incubator, meaning they help start-up breweries get to market, assisting them with supplies, marketing, canning and more.  

I'm not sure if it was because there were only two of us, or because they don’t push a singular brand, but I learned the most about brewing on this tour.

The tour started at the back bar where we could sample one of the five breweries that are currently their partners. We then moved to the balcony of the back space for a slideshow of their current partners and more insight into their diverse lineup.

Next, the tour moved to the tanks where we got an up-close view of the hot water tanks used to make beer, including a peek into the mash tuns where ingredients are brewed.

From there we moved to the fermenting tanks where we got a better view of the warehouse and brewing equipment.

One interesting artifact hanging there is a large neon Pabst Brewery sign that was found in the building. Pilot Project's space was the last building Pabst Brewery constructed before they left in 1996. The large sign was once used at the Pabst-sponsored stage at Summerfest.

The tour then went through the canning facility and ended in cold storage where beer is stored along with a variety of supplies. There the tour guide spoke more about those supplies and the different varieties of yeast, hops and malts that go into making beers.

• Cost: $18, for ages 21 and up only
• Hours: 6 and 7:30 p.m. Friday; 1, 2:30 and 4 p.m. Saturday
• What's included: Five 5-ounce pours and tasting glass
• Accessibility : The tour includes stairs, with elevators available for those who need assistance.
• Location: 1128 N. Ninth St.
• More information : pilotprojectbrewing.com/milwaukee

Best for families: Sprecher Brewing

Sprecher Brewing is popular not only for its local brews, but also its non-alcoholic root beer and cream ale. While there are limits on the beers included in the tour, there is unlimited soda for all. Children on our tour excitedly cycled through the new sodas on tap at the bar. They even had flights of soda, like ones that are usually used for beer.

The beers and sodas were poured in the main hall where tour-goers waited.

The tour started with the guide giving a history of the brewery as it moved into a hallway with photos and trophies from the brewery's various awards. Randy Sprecher opened the brewery in 1985 after being a brewing operator at Pabst.

The guide explained how Sprecher was hesitant to get into soda production, which began with root beer in 1989. It was a good business move as root beer alone makes up 75% of their sales and beer only 10%.

The tour then went through the production facility. Our tour was on Thursday, which is the only day the tour goes through the facility while it is operating. Because of the loud machinery, it was sometimes hard to hear the tour guide. It was interesting, though, to see brewing in production and people moving ingredients from trucks to tanks.

The tour then returned to the main hall where people could resume drinking while learning about the bottling process. There was also the option to walk single-file into the canning facility to get a more up-close view, before returning the main hall to enjoy the rest of the free beer and soda.

• Cost: $12 for adults, $5 for ages 20 and under, free for ages 5 and under
• Hours: 2, 3 and 5 p.m. Thursday; 2, 3, 5 and 6 p.m. Friday; noon, 1 p.m. and on the hour 3 through 6 p.m. Saturday; on the hour noon through 4 p.m. Sunday
• What you get: Four 8-ounce pours, Sprecher pint glass, unlimited soda
• Accessibility : The tour does not include stairs and has space for wheelchair accessibility.
• Location: 701 W. Glendale Ave.
• More information : sprecherbrewery.com

Beer Near A guide to Wisconsin breweries

Tripel Karmeliet is brewed using barley, wheat and oats. Barley provides the flavor, colour and body while wheat gives our beer its lightness of body and a subtle aroma of freshly baked white bread. Finally, oats bring a creamy mouth-feel and silky finish to achieve the perfect balance you only find in a glass of Tripel Karmeliet.

When refining the recipe of Tripel Karmeliet in the nineties, Antoine Bosteels stumbled upon a historical recipe dating back to 1679 which was almost identical to his. The recipe related to the Carmelite (or Karmelieten) abbey in Dendermonde, to honor the beers shared heritage the beer is called Tripel Karmeliet.

Tripel Karmeliet is always poured in a clean, dry glass. Open the bottle and pour into the glass tilted in a 45-degree angle holding the bottle horizontally. Then gradually tilt the glass upright until it’s in an almost vertical position and let the head spread from the top of the lilies to the brim of the glass.

Tripel Karmeliet should be stored dark and cool. A cellar with a stable temperature or the fridge is ideal. Store Tripel Karmeliet upright, this way the yeast stays at the bottom.

You can store Tripel Karmeliet for 18 months. However, we advise to not wait for that long. Savour your Tripel Karmeliet as fresh as possible for the best taste.

Yes. The bottled Tripel Karmeliet is also refermented. This leads to slightly more CO2, a little higher ABV and more aromas. It’s impossible to referment on draught. That’s way Tripel Karmeliet on draught is slightly fresher and a bit more easy to drink.

You can find all nutritional value of Tripel Karmeliet on tapintoyourbeer.com

The beer itself is vegan, however the glue used in the labeling is not.

Tripel karmeliet can be found in both bars and retail. You can also order it online here .

Tripel Karmeliet is brewed at the Bosteels Brewery in Buggenhout, Belgium. You can learn all about the brewery here .

Yes, you can visit the Bosteels Brewery. More information regarding our brewery tours can be found here .

You can always fill out this form and we will get back to you as soon as possible.

Karmeliet Grand Cru is an exciting addition to the Tripel Karmeliet family, representing a limited-edition beer that pushes the boundaries of indulgence. While Tripel Karmeliet is celebrated for its unique combination of three grains and has an iconic position in the world of beer, Karmeliet Grand Cru takes this a step further. It is brewed with a unique combination of four grains, including rye, resulting in an even more indulgent beer with a creamy mouthfeel and distinct notes of spice and vanilla. 

Tripel Karmeliet stands out for its exceptional mastery, having garnered numerous awards, and it's known for its unique taste and timeless tradition. The addition of Karmeliet Grand Cru takes this to another level with its innovative use of four grains, pushing the boundaries of indulgence. During maturation, the addition of wood chips gives Karmeliet Grand Cru more pronounced and elegant vanilla notes. Both beers are brewed at the Bosteels Brewery in Buggenhout, Belgium, with a strong commitment to quality and excellence.

The addition of rye as the fourth grain in Karmeliet Grand Cru was inspired by the desire to create an even more indulgent and unique beer. Rye contributes to the beer's mouthfeel, adding a distinct richness and notes of spice and vanilla. This innovation builds upon the traditional mastery of Tripel Karmeliet, elevating it to new heights of taste and indulgence. 

Karmeliet Grand Cru has an ABV of 9.4%

Fans have been asking for a limited edition Tripel Karmeliet for a long time, but brewing a new beer takes time. We wanted to ensure that we did not take any shortcuts with the first ever limited edition, so we took our time to develop a recipe that is up to the level that people can expect from brewery Bosteels and Tripel Karmeliet. 

We experimented with different ingredients and brewing techniques, and eventually landed on a recipe that uses rye to add a new dimension of flavor to the iconic Tripel Karmeliet.  

We are excited to finally share this limited edition Tripel Karmeliet with our fans. We believe that it is a special beer that is worthy of the Karmeliet name, and we hope that you enjoy it as much as we do. 

Karmeliet Grand Cru will be available at 150 carefully selected Horeca locations in Belgium, primarily in kegs for an on-site premium experience. Additionally, for those who prefer to enjoy it at home, 15,000 bottles of 75cl will be available for direct purchase through a dedicated consumer platform. https://grandcru.tripelkarmeliet.com   as of the 6th of november.

The distinctive journey of crafting Karmeliet Grand Cru emerged after extensive experimentation and meticulous refinement. The final preparation itself is a delicate and time-intensive process, one that cannot be easily scaled up, that is why there is only a limited amount available. It is an opportunity for beer enthusiasts to savor a truly special creation.

Karmeliet Grand Cru distinguishes itself through its unique combination of four grains, including rye, resulting in a rich and indulgent beer with a creamy mouthfeel and notes of spice and vanilla. This distinctive flavor profile sets it apart from other premium beers, offering a truly unique taste experience.

Karmeliet Grand Cru is crafted with the utmost attention to detail, using four carefully selected grains to achieve a rich and indulgent flavor profile. Its limited-edition nature and the commitment of the Bosteels Brewery to excellence further emphasize its high-quality positioning, making it a premium choice for beer connoisseurs.

For us this is the first time we are launching a limited edition for Tripel Karmeliet, we are very proud of Karmeliet Grand Cru but we also want to get the reaction of the TK Fans. Nevertheless we are passionate about brewing and pushing the boundaries of what is possible so we will continue to explore ways to create incredible taste experiences.

You can stay connected with the latest updates, promotions, and news from Tripel Karmeliet and Karmeliet Grand Cru by following us on our social media channels:

Karmeliet Grand Cru is only available in Belgian bars and we ship only to Belgian addresses.

Tripel Karmeliet worked together with the world leading CGI studio TA\VO, known for creating new worlds and pursuing mastery in art. Just like Karmeliet Grand Cru is an evolution of Tripel Karmeliet, CGI is is an evolution of how worlds are portrayed and illustrated.

Karmeliet Grand Cru pairs well with a variety of dishes. Its creamy mouthfeel and complex flavor profile make it a versatile companion for gourmet experiences. Some recommended pairings include creamy cheeses, seafood, grilled meats, and rich desserts. Its versatility allows you to explore a wide range of culinary combinations. 

Please find the recipe for 4 people : Karmeliet Grand Cru by The Boxy Brothers:  

Ingredients:

• 4 tangerines 
• 4 scoops of tangerine sorbet (or vanilla ice cream) 
• 30 g orangettes 
• 50 g speculoos 
• 100 g Karmeliet Grand Cru
• 50 g tangerine juice 
• 10 g brown sugar 
• 5 g lime juice 
• 1.5 sheets of gelatine 

Jelly preparation.

Mix all ingredients together (beer-mandarin juice-sugar-lime juice ) 

Melt the gelatine with 1 tablespoon of water over a low heat 

Mix the melted gelatine with the other ingredients and place in the fridge 

Skin and peel the tangerines (pellée à vif) and cut into thin slices 

Take the sorbet out of the freezer in time so it is ready to serve 

Coarsely crush or break up/chop the orangettes and speculoos 

Presentation.

Divide the thinly sliced tangerines among the 4 plates 

Divide the sorbet in the middle of the mandarins 

Sprinkle with the mixture of orangettes and speculoos 

Cut the jelly into cubes and divide between the plates 

Go around the table with the bottle to distribute some more beer over the plates

To delve deeper into the heritage of Bosteels Brewery and its brewing traditions, you can visit our brewery in Buggenhout, Belgium, for a guided tour and a tasting. Additionally, you can find more information on our website, which features the rich history and craftsmanship that define our brand.

For further inquiries or specific information, please feel free to contact our media relations team at [email protected]

For more information about our products, please visit our website: https://tripelkarmeliet.com/

Experience Tripel Karmeliet’s masterfully crafted tripel, now in a can. Drawn straight from our brew tanks, the can’s perfect seal locks in all its soft fruitiness and smooth, velvety taste. So, you can experience the full flavour of Tripel Karmeliet draught - wherever and whenever you like. The Tripel Karmeliet can comes in a format of a 33cl can and is also available in a 4-pack of 33cl cans.

Both Tripel Karmeliet in bottle and in can come from the same iconic recipe. The bottled Tripel Karmeliet is refermented. This leads to slightly more CO2, a little higher ABV. Tripel Karmeliet in can is not refermented, that is why it is slightly smoother, and a bit more refreshing and easy to drink.

The Tripel Karmeliet can has an ABV of 8.0% 

Tripel Karmeliet can is available in Belgium, France, and The Netherlands. In Belgium: available in Delhaize, Carrefour, Colruyt, Spar, Okay, (s)Match, Intermarché. and Albert Heijn. In France: in selected stores of the retailer Auchan In The Netherlands: available in Albert Heijn, Jumbo, Plus, Coop, Hoogvliet, Deka, Dirk, Poiesz.

Serving temperature: 3-5 °C Hold the glass at a ± 45° angle, the can horizontally. Continue pouring in the center of the glass bringing the glass almost to a vertical stand. If too little froth forms while pouring bring the bottle a little higher. Ideally served the head must reach from the top of the lilies to the brim of the glass.

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Tripel Karmeliet is a labour of love. Of patience. Of passion. For over 7 generations we have worked tirelessly, continuously perfecting our craft to create this singular award-winning beer. WHERE TO BUY This link redirects to another website in a new tab.

Tripel Karmeliet is a labour of love. Of patience. Of passion. For over 7 generations we have worked tirelessly, continuously perfecting our craft to create this singular award-winning beer.

WHERE TO BUY This link redirects to another website in a new tab.

A legacy not to be forgotten

Brewed using a 3-grain recipe rediscovered from the 1679 Carmelite monastery, Tripel Karmeliet blends nature’s gifts of barley, oats and wheat to produce a multi-layered tripel, refined yet balanced, with soft fruity notes and a surprisingly delicate taste.​

This timeless beer is the embodiment of our relentless pursuit of beauty.​

Sample with all your Senses

Tripel Karmeliet is a classic golden Belgian Tripel with a distinct character from the use of three grains.

Appearance ​ ​ Rich and refined deep golden colour with a creamy white foam.  

A memorable medium-bodied beer that is delicately warming.

There is a freshness from the wheat and a creamy mouthfeel

from the oats. Rich notes and soft sweetness of lemon cake join

with hints of coriander seed and hay and a quinine-like dryness

on the finish.

Aroma ​ ​ A complex and yet refined bouquet; with hints of vanilla mixed with herbs and citrus.  

A memorable medium-bodied beer that is delicately warming.There is a freshness from the wheat and a creamy mouthfeel from the oats. Rich notes and soft sweetness of lemon cake join with hints of coriander seed and hay and a quinine-like dryness

The latest awards for Tripel Karmeliet.

The Perfect Serve

To achieve perfection follow these simple steps:

Serve only between 6-9°C. Hold the glass at 45°, and pour the bottle horizontally. Continue pouring in the centre of the glass bringing the glass almost to a vertical grand finale. ​

If too little froth forms while pouring, elevate the bottle higher. Correctly served the head must reach from the top of the lilies to the brim of the glass.​

Leave approximately 5 mm of beer in the bottle (this contains a yeast deposit).

Optionally, add the yeast deposit afterwards.

Enjoy a classic Belgian Tripel, served to perfection.

Karmeliet Grand Cru

Karmeliet Grand Cru, the first exclusive limited edition.​​

In November 2023, during the relentless pursuit of perfection for Tripel Karmeliet, a new exclusive beer was born: Karmeliet Grand Cru.​

Karmeliet Grand Cru has been brewed with the same expertise as our Tripel Karmeliet. To the three grains that compose it - barley, wheat, and oats - a fourth has been added: rye. Sublime on the palate, Karmeliet Grand Cru is a distinctive beer, notably for its more pronounced smooth finish and remarkable touch of freshness.​

In addition to the fourth grain, this beer is aged on wood, providing extra flavors such as elegant notes of vanilla. A second natural fermentation or refermentation, whether in bottles or barrels, enhances its fruity aromas.​

Volume d’alcool : 9.4%

This limited edition has been a true success and is now fully sold-out.​

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