Brasserie Dupont: Olivier Dedeycker, guardian of family tradition

Located in the village of Tourpes, Brasserie Dupont is a Belgian brewing institution whose origins date back to 1759, when the farm housing it was built. Brewing first started there in 1844, and in 1920, Louis Dupont, a young agronomist, acquired the property and launched the family adventure.

Louis's nephew, Sylva Rosier, who joined the brewery after World War II, played a key role in its technical and commercial development. Thanks to him, the brewery was able to produce bottom-fermentation beers like Pilsner, an achievement at a time when many Belgian breweries were disappearing.

Sylva Rosier passed on his knowledge to his three children: Claude, Marc, and Guylaine. Marc Rosier managed the brewery from 1964 to 2002 before handing over the reins to Olivier Dedeycker, who had been working alongside his uncle since 1990. Today, the brewery remains a family affair, with several family members involved in its management and development.

Saison beers find their roots in farm-breweries, where seasonal workers labored in the fields. The idea behind these beers, which were brewed exclusively during the winter season, was twofold: to quench the workers' thirst after their labor, and to use the spent grain (the malt residue after brewing) as feed for livestock. These simple, rustic beers were designed to be dry, low in sugar, with a distinct bitterness and moderate alcohol content, to refresh without intoxicating. At the time, every farm-brewery had its own recipe, but they all shared these common characteristics tailored to the needs of workers and animals alike.

At Brasserie Dupont, the choice of hops is a true signature. Rather than favoring high-alpha varieties for sharp, aggressive bitterness, the brewery relies on aromatic hops used in large quantities. This approach delivers bitterness, complex aromas, and polyphenols—compounds that enhance the beer's body. For Saison Dupont, East Kent Golding and Styrian Golding (originating from England and Styria) dominate, offering a classic and elegant foundation. Other beers, like Moinette or Saison Bio, incorporate additional touches such as Styrian Wolf or Fuggles, while remaining faithful to this tradition of European hops. Even for bolder creations like the Dry-Hop, the brewery maintains a measured approach: no exotic hops, but a quest for balance between bitterness and aroma, with a herbal note that recalls the rustic, authentic soul of its beers. It is a philosophy proving that simplicity and classicism can conceal great complexity.

Brasserie Dupont stands out for its traditional production techniques, which contribute to the singularity of its beers. These include:

• Direct-fire heating: The copper kettles are heated directly by gas burners, which generates caramelization of the sugars and shapes the aromatic profile of the beers.
• Flat-bottomed fermentation tanks: These shallow tanks allow the yeast to work under low pressure constraints, thereby producing more esters and fruity aromas.
• Horizontal bottle conditioning: A unique technique that promotes a better expression of the yeast in the bottle, resulting in finer and more complex aromas. Indeed, by storing the bottle horizontally, the liquid-gas interface is larger than in a vertical bottle. Their yeast multiplies more easily by consuming oxygen.
• The T5 yeast strain: A historic yeast selected by Sylvain Rosier, which produces phenolic compounds (like 4VG, clove aroma) and gives the beers their characteristic spicy notes. Surprisingly, Brasserie Dupont makes its resilient yeasts work at 30°C, whereas the standard is usually closer to 24°C.

Combined with simple yet high-quality ingredients (barley malt, aromatic hops, hard water drawn from 80 meters deep), these techniques allow Brasserie Dupont to produce unique beers recognized worldwide.