Brouwerij Lindemans

In Vlezenbeek, south-west of Brussels, Lindemans Brewery grew from a farm’s winter sideline into one of Belgium’s enduring lambic houses. Since 1822, six generations have preserved spontaneous fermentation while adapting the family business to modern demand. Its heritage is rooted in place: local microflora, oak maturation, and the Pajottenland landscape remain central to the brewery’s identity. From farm work to brewing Joos Frans Lindemans and Francisca Vandersmissen began brewing lambic after taking over the Hof ter Kwadewegen farm in 1822. Brewing initially served the family and farmhands, especially during the quieter winter months. The operation expanded quickly: by 1832, historical records described a brewery with boiling tanks, fermentation vessels, and cooling trays producing 20 to 30 brews each year. A living lambic tradition Lindemans’ historic brewery remains in Vlezenbeek, where wort is exposed in a coolship to local airborne yeasts before fermenting and maturing in oak foeders or stainless-steel vessels. The brewery describes this as spontaneous fermentation, a process carried through six generations. Its modern brewhouse, built in 1992, works alongside older buildings and equipment that preserve the site’s agricultural-brewing character. Two sites, one family heritage The brewery’s growth eventually separated brewing from farming, while the Lindemans family retained its lambic focus. In 2022, a Satellite Brewery opened in nearby Ruisbroek to support mixed-fermentation beers and new developments. The Vlezenbeek brewery continues as the historic home of Lindemans lambic production, while the newer site extends the family’s capacity without abandoning its traditional base. Lindemans is defined by the meeting of farm-brewery beginnings, spontaneous fermentation, and six generations of family continuity. Vlezenbeek, Pajottenland, Flemish Brabant, Belgium 1822 1822: Joos Frans Lindemans and Francisca Vandersmissen begin brewing lambic at the Hof ter Kwadewegen farm in Vlezenbeek. 1832: The growing family brewery is recorded with multiple boiling and cooling vessels and 20 to 30 annual brews. 1869: The farmhouse and old lambic brewhouse are built; Lindemans produces lambic and Faro-lambic. 1992: The current modern brewhouse is built, with a stated capacity of 18,500 litres of wort per brew. 2022: Lindemans opens its Satellite Brewery in Ruisbroek for mixed-fermentation beers and further development.