Brouwerij Timmermans
Itterbeek's brewery began as a farm by the village church in 1702, known as 'La Taupe', the mole. In the early 20th century Frans Timmermans and his wife built up the brewing so far that the place took his name. Saved from a property development by Anthony Martin in 1994 and listed as a historic monument, it still turns a 19th-century grain mill, brews lambic each winter and ages it in wood for one to three years or on fresh cherries. It bills itself as the world's oldest lambic brewery.
Beers by Brouwerij Timmermans
13 beers
← scroll to see all 13 beers →
The recurring character behind the beers
Brouwerij Timmermans brew within a single family — the differences sit in how, not what.
Across these 13 beers, 4 notes keep showing up:
Four notes carry across the range. That's a tight house style — most breweries in the catalogue share just one.
Compared with 215 other Sour breweries:
How we measure this
Two thresholds are at work here:
- The signature list shows notes that recur in at least 6% of this brewery's beers. A low bar — enough to flag a pattern, not high enough to call it an exclusive trait.
- The peer comparison below shows only notes where this brewery's coverage differs from similar breweries by at least 20 percentage points. A higher bar — enough to call a real difference, not a nudge.
A note can appear on the signature list without appearing in the peer comparison: it recurs here, but similar breweries do the same thing.
Timmermans Lambicus Blanche
Their beers place in the Top 13% of the catalogue on average, across 13 ranked beers. Consistent rather than spiky — no single standout carrying the rest.
Similar Breweries
hopIQ exclusiveBased on style overlap and flavor profile
About Brouwerij Timmermans
Itterbeek's brewery began as a farm by the village church in 1702, known as 'La Taupe', the mole. In the early 20th century Frans Timmermans and his wife built up the brewing so far that the place took his name. Saved from a property development by Anthony Martin in 1994 and listed as a historic monument, it still turns a 19th-century grain mill, brews lambic each winter and ages it in wood for one to three years or on fresh cherries. It bills itself as the world's oldest lambic brewery.
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