Once he finished his training at the Catholic University of Louvain-la-Neuve, which included a study abroad at the Brewing Research Foundation (Nutfield, England) and an internship at the Whitbread Brewery (Cheltenham, England), Olivier started his career as a researcher at the Catholic University of Louvain-la-Neuve where he stayed for a year before joining Brasserie Dupont. He started there as a brewery engineer in 1990 and then was promoted CEO and brewery engineer in 2002.
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Olivier Dedeycker
Brasserie Dupont
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Brasserie Dupont
Brasserie Dupont is a former farm and malting-brewery whose origins date back to 1844. At the time, it was known for its “Saison” and “Bière de Miel” beers. Bought by the Dupont family in 1920, the brewery gradually stopped its agricultural and malting activities and specialized in the production of top fermented and bottle conditioned beers. However, a cheese factory was set up in 1995 to develop beer ripened cheeses. Today, the range of beers produced is largely inspired by the historic Saison style. The best-known beers are Saison Dupont and Moinette. Since 1990, part of the production has been brewed under organic certification. The annual production exceeds 30,000 hl, most of which is sold in Belgium. Export sales are boosted by Saison Dupont, which is distributed in over 30 countries, including the USA, France, the Netherlands, Italy, Sweden, Japan, etc.