Opened as a community-oriented brewery in 1995 in a 1922 historic warehouse in downtown Bellingham. The brewery has since won over 70 awards for it’s beers and has been named the #1 brewery in Washington and one of the top 25 breweries in all of the United States. The brewery provides over 100 jobs to the Bellingham community, supports local farmers. they working towards being a zero waste brewery.
Ben Love, ex-head brewer at Hopworks Urban Brewery, teamed up with Van Havig, one of the first brewers in Oregon to experiment with barrel aging and sours, to create Gigantic Brewery in Portland, Oregon. The brewery officially opened May 9, 2012. Their only beer that is available year-round is their IPA, everything else they produce (Royale, Black Friday, City Never Sleeps, Axes of Evil) is limited run and/or seasonal.
Located in Portland Oregon, Upright Brewing brews farmhouse-style ales in the French/Belgian style but using ingredients local to Portland and Pacific Northwest flair. They have four beers available year-round: 4, 5, 6, 7. The numbers are based on their starting gravity.
Alec Stefansky started brewing with his college roommates in 1996. In 2002, he started working towards building a “different” kind of brewery. He opened his community-oriented organic micro brewery in Santa Cruz, California. Uncommon beers are brewed with the Belgian techniques but use West Coast innovation, organic ingredients and are brewed sustainably.
Nino Bacelle’s family had been connected to the brewing industry since 1930. He began brewing in 1981 and, only a few years later, attended brewing school at CTL in Ghent. In 1994, he began brewing commercially under the name Brewery Nino Bacelle at the existing Deca Brewery. In 1996, the name changed to Brewery De Ranke when he teamed up with Guido Devos, who had founded the beer tasters association through which they had met. The name De Rank is related to the hop ranks because they believed that hops were the most important ingredient in their natural, traditionally brewed beer. In 2007, they moved from brewing part-time at Deca to their own brewery in Dottingines. In 2008, they were able to brew 2000HL and they exported over half of it.
A brewery since 1753, Cazeau has been passed down from fathers to sons, nephews and a son-in-law. In 1840, the brewery had been sold for the first time outside of the family but in 1856, after the new owner/brewer had passed away, it was given back to the rightful heirs. Brewing had to stop during the First World War, when their copper tanks were recommissioned to create munitions. But in 1918, Cazeau and a few other breweries banned together to brew at Duchatelet. In 1926, brewing at Cazeau began again. As a result of changing tastes and styles, the Cazeau Brewery shut down in 1969 and went retail. It wasn’t until 2004 when a civil engineer named Laurent Agache—the son of Jean Agache, the last brewer who had run Cazeau—and his friend Quentin Mariage, a chemical engineer, relaunched the Cazeau Brewery. Their first batch of beer was brewed on May 1st 2004 and lasted over 18 hours but turned out great! They now brew over 450HL per year, keeping the family style and tradition.
Jef Van den Steen, a mathematician and alderman, and Dirk De Pauw, a lawyer and town clerk, met in 1988 at the townhall of Erpe-Mere. They both loved beer and decided to brew together. They attended brewing school at CTL in Ghent from 1991-1994 and then their homebrew really took off. They bought up brewing equipment from the Meesters brewery that had closed down and set it up in a new building in Glazentorenweg, Erpe-Mere. In 2002, they were joined by Mark De Neef, a librarian and linguist. The three started a company on January 1st, 2004 and brewing began August that year. In 2006, they upgraded to 22HL tanks and built a new brewhouse that opened early 2007.
Cantillon has been around since 1900, when Paul Cantillon opened it. The only major change since it opened is that they shifted to using organic ingredients in 1999. In 2011, Jean Van Roy took over the brewery and he still uses all the old copper and barrels, some of which are over 100 years old now. Famous for it’s lambic beers, which are spontaneously fermented, aged in oak barrels, blended together and then aged in the bottle, the brewery also contains the Gueuze Museum, which has been named one of the “must see before you die” places of the world.