Brouwerij Belle-Vue (InBev)

Brouwerij Belle-Vue grew from Brussels lambic culture into one of Belgium’s most recognizable names in gueuze and fruit lambic. Its story begins in 1913 with Philémon Vanden Stock blending lambic wort bought from local brewers. The brewery later helped bring kriek, framboise and gueuze to a broad public, while preserving a distinctly Brussels identity now carried forward at Sint-Pieters-Leeuw under AB InBev. From blender to Brussels lambic name Belle-Vue began in Brussels as a lambic-blending business rather than a conventional brewing operation. Under Constant Vanden Stock, it expanded by acquiring competing gueuze breweries and became a major name in Brussels lambic. The brewery’s influence lay partly in accessibility: its kriek, framboise and gueuze reached a much wider audience, often in a sweeter style than traditional lambics. Fruit, wood and spontaneous fermentation Belle-Vue’s present-day kriek production continues to connect the brewery with lambic tradition. Belgian Kelleris cherries are placed in wooden vessels with fresh lambic, where spontaneous fermentation by wild yeasts and bacteria develops the beer. AB InBev describes maturation in oak barrels, some more than a century old, as part of the brewery’s continuing heritage. A brewery moved, a heritage retained The historic Belle-Vue site was in Molenbeek, alongside Brussels’ canal landscape. After the family sold the brewery to Interbrew in 1991, brewing ultimately moved outside the capital to Sint-Pieters-Leeuw. The brewery remains an AB InBev location, while its name continues to evoke Brussels lambic and fruit-beer culture. Belle-Vue’s defining character is Brussels lambic heritage made approachable through gueuze and fruit beer. Brussels, Belgium 1913 1913: Philémon Vanden Stock founded the Belle-Vue business in Brussels as a blender of lambic wort purchased from local brewers. 1991: The Vanden Stock family sold Belle-Vue to Interbrew, which later became part of AB InBev. 2023: AB InBev documented Belle-Vue’s kriek process at Sint-Pieters-Leeuw, including Belgian cherries, fresh lambic, spontaneous fermentation and oak-barrel maturation.