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Our story

The Brasserie Dupont is a former farm dating back to 1759. In 1844, it became the Rimaux-Derrider farm-brewery, specialising in the production of honey and “Saison” (season) beers, so called because the farm-breweries produced this type of beer in winter for consumption on the fields in summer.

In 1920, agronomist, Louis Dupont, was planning to buy a farm in Canada. To dissuade him from doing so, his father Alfred Dupont bought him this farm-brewery. Louis Dupont gave us a new take on the basic “Saison” recipe, known today by the name Saison Dupont.

In 1942, Sylva Rosier left Aalst to settle in Tourpes and work with his uncle.

In 1945, Louis Dupont handed the Brasserie Dupont down to his nephew Sylva Rosier, brewing engineer and engineering consultant in Belgium and abroad.

After the Second World War, Pils beers became very popular. Many small Belgian breweries disappeared because they could not meet this demand. It was Sylva Rosier’s dynamism and technical knowledge that ensured the survival of the Brasserie Dupont with the introduction of Redor Pils.

He had three children, Claude, Marc and Ghislaine, two of whom became involved in the company. His daughter Claude with whom he developed the “Rola” laboratory, which carries out the brewery and malting plant analyses for Tourpes and also for numerous outside firms. And his son Marc who worked with his father on specific projects. In 1990, Marc Rosier became known as Belgium’s pioneer of organic* beers with the Moinette Biologique* and Saison Biologique*. During the 1990s and at the start of the 2000s, the range continued to expand with the Bière de Miel Biologique*, Biolégère* and Blanche du Hainaut Biologique*.

Today, the Brasserie Dupont is owned by Sylva Rosier’s children and grandchildren. Sylva Rosier’s grandson, Ghislaine’s son, Olivier Dedeycker, joined the company in 1990 as a brewing engineer. In 2002, he took the helm of the family brewery from his uncle Marc Rosier. He represents the fourth generation of this family of brewers.

Our sales remained local for a long time, with production representing around 4,000hl up to 1986, the year of beer in Belgium, which enabled many consumers to discover our products.

Regular exports of our beers really started in 1992.

Since 2003, production has grown significantly and exceeded 26,000hl in 2016.

To cope with this growth, we have been investing regularly in additional production equipment and in the expansion of our production premises. Our philosophy is to make optimal use of technology while maintaining the traditional production processes linked to the history of our brewery.

* BE-BIO-01 certified

  • 1844


    Creation of the Rimaux-Deridder farm-brewery

  • 1920

    Saison Dupont

    Brasserie Dupont symbol

  • 1920

    Louis Dupont

    First generation

    Rimaux-Deridder farm-brewery bought by Alfred Dupont for his son, Louis Dupont.

  • 1945

    Sylva Rosier

    Second generation

  • 1950

    Rédor Pils

    Dupont’s unique bottom fermentation beer.

  • 1955

    Moinette Blonde
  • 1964

    Marc Rosier

    Third generation

  • 1970

    Bons Vœux
  • 1983


    Beer created for the Aubechies Archéosite

  • 1986

    Moinette Brune
  • 1990

    Organic beers

    First organic beers in the range: Moinette Bio and Saison Dupont Bio.

  • 1992

  • 1993


    Production of spent grain bread

  • 1995

    Cheese dairy

    Opening of the cheese dairy.
    Production of cheese matured in beer.

  • Bière de Miel biologique 33 cl


    Bière de Miel Bio
  • 1999

    Blanche du Hainaut Bio
  • 2002

    Olivier Dedeycker

    Fourth generation

    Current manager

  • 2008

    Extension of the brewing house

    Installation of two new stainless steel tuns (mashing and filtration)

  • 2009

    Closing of the bakery
  • 2010

    Saison Dupont Dry Hopping

    Each year since 2010, the hops used for the dry hopping has varied.

  • 2011

    Monk's Stout Dupont
  • 2012


    Beer created for the 100th anniversary of the Kunstencentrum De Vooruit in Ghent.

  • 2014

    Expansion of the cellar and warehouse

    Environmental footprint: 

    - highly sophisticated insulation technology for the building and energy recovery from the cooling unit used to heat the maturing room

    - LED lighting

    - green roof.

  • 2014

    Opening of the shop

    Retail space aimed at private customers

  • 2017

    New bottling line

    At the start of 2017, the Brasserie Dupont invested in a new bottling line.
    The new filler enables us to produce 5,000 75cl bottles and 12,000 25 and 33cl bottles per hour.
    The new labelling machine required us to change the design of our labels: a single body label and neck label.

  • 2018

    Hirond'Ale #1.0

    Création de la première version d'une bière éphémère: Hirond'Ale #1.0