This report highlights Belgium’s 600 microbreweries that produce a wide range of beer, which is recognized globally. The country’s focus on locavorism and craftsmanship has led to a remarkable resurgence in the sector that was once looked down upon. One such example is the Janine bakery, located on the chaussée d’Alsemberg, number 258, a long avenue in Brussels. The bakery not only makes bread but also brews beer from unsold bread, reducing food waste. With one slice of old bread, the bakery can create 33 cl of beer, and spent grains can produce two 33 cl beers, or even a loaf of bread. This microbrewery is one of the 607 counted in Belgium since 2020, a significant increase from the 267 recorded in 2014.
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In full revaluation of locavorism and craftsmanship, Belgium has more than 600 microbreweries producing a wide range recognized worldwide. A real comeback for a sector that was once despised.
It is twenty minutes from the parvis of Saint-Gilles, at number 258 of the chaussée d’Alsemberg, a very long avenue in Brussels (Belgium) which runs from Flanders to Wallonia, that the Janine bakery is located. At first glance, behind the large glass front, nothing could be more normal for a business of this type: country loaves basking in the pill on a wooden counter, pastries overflowing from wicker baskets and cinnamon rolls in a row onion on a stainless steel trolley. But in this bakery, we don’t just knead: we also brew – beers, from unsold bread.
“In Belgium, bread represents 20% of national food waste”, explains Bertrand Delubac, who opened in 2021, with his brother, Maxime, this sign bearing the first name of their grandmother. The half-baking, half-brewing formula is mathematical: “With a slice of old bread, we make 33 cl of beer. And with the spent grains [ce qu’il reste des céréales après le brassage, ndlr] two 33 cl beers, you get a loaf”, rejoices the Belgian who does not hide his “pride to marry the manufacture of two products that everyone loves”. “Bread and beer, what do the people want?” jokes a customer passing the door of this microbrewery, one of the 607 that have been counted in the country since 2020 (there were only 267 in 2014, according to figures from the Belgian association of beer consumers Zythos ).
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In conclusion, the revaluation of locavorism and craftsmanship has led to a remarkable resurgence of the Belgian beer sector. With over 600 microbreweries producing a diverse range of beers recognized worldwide, it is clear that the once-despised industry has made a remarkable comeback. The story of Janine bakery’s innovative approach to bread making and brewing is an inspiring example of how sustainable solutions can be found in the most unexpected places. As we continue to embrace the beauty and richness of locally sourced products, let us raise a glass to the Belgian brewers and bakers who are leading the way in this exciting journey. Cheers!