Brasserie Oxymore

In Limerlé, Brasserie Oxymore grew from the communal life of Périple en la Demeure rather than from an industrial brewing venture. Its first beer emerged through adapted farm-dairy equipment, a locally rooted project, and guidance from Orval brewing expertise. The brewery’s identity is unusually direct: the beer came first, and the name Oxymore later became the name of the brewery itself. A beer born at Périple The brewery was established in July 2006 in a former stable belonging to the ASBL Périple en la Demeure. Anne Peters led the project, developing the first recipe, adapting farm dairy equipment for brewing, and training the initial brewing team with help from Jean-Pierre Rock, then associated with Orval. The brewery’s own account describes Oxymore as a practical extension of the community’s self-sufficient, collective way of life. From one recipe to a small catalogue The original Oxymore beer gave its name to the brewery. Over time, successive brewing teams continued the work, and additional beers joined the range, including Hypallage, Pibrac, Stoïque, Synecdoque and Espiaute. Although the brewery later moved into more suitable premises, its documented history emphasizes that the handmade character of its beginnings was retained. An evolving Ardennes microbrewery The brewery’s personnel and recipes changed in stages. A new brewing team formed in August 2012, and from spring 2017 Swann, a resident of Périple, took over the brewery and developed new recipes while continuing the brewing technique associated with the preceding team. Brasserie Oxymore remains tied to Rue Verte in Limerlé, within the Gouvy area of Luxembourg Province. Oxymore is a community-rooted Belgian brewery whose name began with a beer and grew into a brewing tradition. Limerlé, Gouvy, Luxembourg Province, Belgium July 2006 2006: Brasserie Oxymore was established in a former Périple en la Demeure stable at Limerlé. 2012: A new brewing team formed and adopted a different recipe for the brewery’s continuing work. 2017: Swann took over the brewery and began developing new recipes using the established brewing technique.