Last time, I wrote about my first impressions of Belgian Beer World. This costly tourist attraction opened in 2023 right in the heart of Brussels, capital of beer country Belgium. It cost 90 million euros to renovate the old stock exchange building and set up the exhibit on the nation’s most popular drink. Most of this money was coughed up by the government, as the Belgian brewers themselves only contributed less than 6 million.[1]

Let’s just see how well this money was spent. After all, Belgian beer culture is on Unesco’s protected Cultural Heritage list, Belgium is home to the world’s biggest brewery, AB InBev. Belgium is rightly known for the great variety and quality of its beers, including a few respectable types that have been around for centuries, such as white beer, gueuze-lambic and Flemish old brown, and newer beers that found their way into drinkers’ hearts such as abbey beer, saison, Belgian strong pale ale, fruit beer and spéciale belge.

This should be a no-brainer, right? All this should logically result in a high-end top-quality visitor ‘experience’, not in the least because so much old and new material is available, and because so much wonderful history has been recorded, so many fantastic stories to tell? As might be expect from the united Belgian Brewers, who have a reputation to uphold? How difficult can it be to brew something worthwile out of that?

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The tourist season is here again, and for a beer tourist, there’s no better place than Belgium. Therefore I recently visited three ‘beer experiences’ in and around Brussels. What do they offer, and is it worth spending your hard-earned money on a ticket? Let’s look inside the Abbey beer museum at Grimbergen, the Beer museum on the Grand-Place, and the Belgian Beer World at La Bourse.

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Researching lost beers demands quite a lot of imagination. More than often the available brewing records are illegible, messy, incomplete or they simply look like something from another planet. The problem is of course that the brewer who once wrote them down was completely familiar with his own brewery and the ingredients, so he didn’t record everything. Clearly he didn’t think: ‘Would someone still understand this in one and a half century’s time?’ Today’s breweries, big or small, differ greatly from the situation back then. What was a hopback at the time? How did you handle a mash tun or a fermenting vessel? Only slowly old texts start to make sense. Therefore, it’s very helpful to see everything for real. And that is possible in Maastricht, a city at the most southern tip of the Netherlands. (more…)