Oud Beersel

Oud Beersel is an artisanal Belgian lambic brewery based in Beersel, a municipality southwest of Brussels. Founded in 1882 by Henri Vandervelden, the brewery developed through several generations of the Vandervelden family before passing to Henri Vandervelden's nephew Danny Draps in 1991. Its identity is closely associated with the traditional lambic culture of the Pajottenland and Senne Valley, where beers are fermented through exposure to naturally occurring microorganisms rather than through the use of a narrowly controlled commercial yeast strain. The brewery's core portfolio centers on lambic and blended or fruit-based beers. Its gueuze is made by combining lambics of different ages, while kriek and other fruit lambics use sour cherries or other fruit to add acidity, aroma, and color. Oud Beersel's beers are generally matured in wooden vessels, an important part of the brewery's traditional production approach. The resulting styles are characterized by pronounced acidity, dry finishes, rustic fruit notes, and complex aromas associated with spontaneous fermentation and extended aging. Oud Beersel experienced a major interruption in its history when brewing activities stopped in 2002 because of financial difficulties. In 2005, Gert Christiaens and Roland De Bus restarted the enterprise with the aim of preserving and reviving the Oud Beersel kriek and gueuze tradition. During the relaunch, the brewery sold Bersalis Tripel and Bersalis Kadet to help finance the operation. These beers are not lambic-based products and were brewed by Huyghe Brewery in Melle; the Bersalis name refers to the medieval name associated with Beersel. Roland De Bus subsequently left the brewery, while the revived Oud Beersel identity continued to be built around traditional lambic and fruit-lambic products. The brand is also connected to the organized Belgian lambic community. Oud Beersel is a member of HORAL, the High Council for Artisanal Lambic Beers, whose principal public event is Toer de Geuze, held every two years. This affiliation places the brewery within a regional network that promotes traditional lambic producers and helps visitors discover breweries and blendery operations in the area. In January 2022, the brewery's historic pub, Het Bierhuis, reopened following substantial renovation and restoration. The reopening added a hospitality and heritage dimension to the brewery's activities, complementing its role as a producer of traditional Belgian sour beers. Oud Beersel's range has included Oude Geuze, Oude Kriek, Framboise, and lambic sold in large bag-in-box formats, alongside the non-lambic Bersalis beers used during the relaunch period. Its positioning remains rooted in regional identity, artisanal production, wooden aging, and the preservation of Belgian spontaneous-fermentation brewing.

Oud Beersel was founded in 1882 in Beersel, Belgium, by Henri Vandervelden. The brewery remained connected to the Vandervelden family across successive generations: Henri's son Louis and later his grandson Henri took over the business. This succession placed Oud Beersel within the long-established brewing tradition of the Beersel area, which is particularly associated with lambic, gueuze, kriek, and other spontaneously fermented beers. In 1991, ownership or control passed to Danny Draps, Henri Vandervelden's nephew. The brewery later encountered financial difficulties, and its brewing activities stopped in 2002. The interruption threatened the continuity of the Oud Beersel brewing identity, especially its traditional kriek and gueuze production. A revival began in 2005, when Gert Christiaens and Roland De Bus restarted the brewery. Their stated objective was to bring back the artisanal Oud Beersel kriek and gueuze tradition. To support the relaunch financially, the business marketed Bersalis Tripel and Bersalis Kadet. These were not lambic beers and were produced by Huyghe Brewery in Melle. The Bersalis name was derived from the medieval name of Beersel. Roland De Bus left the brewery after several years, while the Oud Beersel range continued to emphasize lambic-based products and traditional sour-beer methods. The brewery's production identity is based on spontaneous fermentation and maturation in wooden barrels. Its lambic is aged for different periods, and gueuze is produced through blending beers of different ages. Fruit beers such as kriek and framboise build on the lambic base with fruit character and additional acidity. The brewery has also sold lambic in large bag-in-box formats and has offered non-lambic beers alongside its traditional range. Oud Beersel is a member of HORAL, an organization representing artisanal lambic producers. HORAL's principal event is Toer de Geuze, held every two years and designed to showcase the lambic-producing region. Membership connects Oud Beersel with the broader preservation and promotion of Belgian lambic culture. In January 2022, the brewery's historic pub, Het Bierhuis, reopened after substantial renovation and restoration. The reopening preserved an element of the site's hospitality heritage and provided a public-facing complement to the brewery's production activities. Today, Oud Beersel is positioned as a traditional Belgian lambic brewery whose identity rests on regional heritage, spontaneous fermentation, wooden aging, gueuze blending, and fruit-lambic brewing.

1. 2022Het Bierhuis reopened

   The brewery's historic pub reopened in January following renovation and restoration.

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2. 2005Artisanal brewery relaunched

   Gert Christiaens and Roland De Bus restarted the business to revive Oud Beersel's traditional kriek and gueuze.

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3. 2002Brewing activities suspended

   Oud Beersel stopped brewing because of financial problems.

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4. 1991Danny Draps takes over the brewery

   Control of the brewery passed to Danny Draps, a nephew of Henri Vandervelden.

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5. 1882Brewery founded in Beersel

   Henri Vandervelden founded the brewery that became Oud Beersel.

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Traditional, artisanal Belgian lambic brewery focused on spontaneous fermentation, wooden aging, gueuze blending, and fruit lambics.

• Oude GeuzeGueuze

  A traditional gueuze made from blended lambics of different ages. The style is associated with spontaneous fermentation, wooden maturation, pronounced acidity, dryness, and layered aromas that develop through blending and bottle conditioning.

• Oude KriekFruit lambic

  A traditional kriek based on lambic and sour cherries. It combines the tart, dry character of spontaneously fermented beer with cherry fruit, color, and aroma.

• FramboiseFruit lambic

  A raspberry-oriented fruit lambic with a reported alcohol content of approximately 5% ABV. The beer extends Oud Beersel's traditional lambic approach into a fruit-driven profile.

• LambicLambic

  Oud Beersel lambic is produced in the traditional spontaneous-fermentation tradition and aged in wooden barrels. The brewery has offered lambic aged for one, two, or three years, including large bag-in-box formats.

• Bersalis TripelBelgian tripel2005

  A 9.5% ABV golden Belgian-style ale used during the 2005 relaunch to help finance the revival of Oud Beersel. It is not lambic-based and was produced by Huyghe Brewery in Melle.

• Bersalis KadetBelgian ale2005

  A lower-strength Bersalis beer reported at 4.5% ABV. Like Bersalis Tripel, it was not lambic-based and was made by Huyghe Brewery during the brewery's relaunch period.

• Oud KriekskeLambic liqueur

  A 19% ABV liqueur made with Oud Beersel Old Kriek, sour cherries, alcohol, and sugar. The product is identified as out of production.

• 2005Use Bersalis beers to finance the brewery relaunchStrategy

  After brewing stopped in 2002 because of financial problems, the brewery needed a way to support its return and revive its traditional lambic products.

  What changed. During the 2005 relaunch, Oud Beersel sold Bersalis Tripel and Bersalis Kadet. These beers were not lambic-based and were produced by Huyghe Brewery in Melle.

  Aftermath. The approach supported the restart of the business while the brand's core identity remained centered on traditional kriek and gueuze.

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• 2022Het Bierhuis reopened after restoration

  The historic Het Bierhuis pub associated with the brewery reopened in January after substantial renovation and restoration.

  Other
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• 2005Oud Beersel restarted artisanal brewing activities

  Gert Christiaens and Roland De Bus relaunched Oud Beersel with the goal of reviving its traditional kriek and gueuze production. Bersalis beers were sold to help finance the relaunch.

  Product launch
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• 2002Oud Beersel brewing activities stopped amid financial problems

  Brewing activities at Oud Beersel were suspended because of financial difficulties, creating a major interruption in the brewery's operating history.

  Bankruptcy
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1. Oud Beersel
2. Oud Beersel official website