From the brewery:
Joannes Cammaert and his wife were the farmers who started the brewery. In the Rise of the Geuze (19th century) there were many farmers who started brewing, and as some families still do. At the end of the 19th century, Martinus Eylenbosch married Anna Maria Cammaert. Since then, the farm and brewery has continued under the name Eylenbosch. The rising demand behind the gueuze and the growth of the brewery split the two crafts. Son Victor took over the farm, Jean-Baptist and George the brewery.
Due to the emergence of the large-scale beer industry, lambic was brewed for the last time in 1965 and the brewery continued as a beverage trade. Eventually, the vacant buildings were sold and converted into lofts. The farm has continued to exist, although reinvestments are made with each new generation.
Veerle Samyn and Paul Eylenbosch took the leap to organic farming in 2000. A cowshed of about thirty cows provides it with fresh artisanal milk. Milk as a basis for yoghurt, cottage cheese, ice cream, pudding and butter. 30ha of land provides the cows with the feed needed to keep the farm running all year round. The dairy farm was closed in 2010 to make way for an ice cream parlour. Another 10 years later, the old barn and stables serve as a barrel room. In 2022 the last ice creams were made and since 2023 the main activities include growing vegetables & herding animals.
Find more information about the beers here!