The origins of the Abbey of Westmalle date back to the French Revolution, when the farmstead ‘Nooit Rust’ soon expanded with a church, monastery, and guest quarters, and later also a farm and brewery. Since the brewing process still takes place within the abbey walls, the beers of Westmalle may still rightfully be called authentic Trappist beers.
The design commission initially started as the development of a long-term vision for the brewery. Given the close interconnection of the various functions, the study grew into a global vision for the entire site and its activities, revolving around the key themes of flexibility, water and energy management. The client wishes not only to make the brewing processes more sustainable, but also the patrimony as a whole.
In the 1930s, a large building was constructed that housed the entire brewing process. Over time, processes were expanded, adapted, or relocated. Today, from the brewing kettles to the logistical transport of the beer, the production follows a long and fragmented route—at times even passing through vacant parts of the building.
Our masterplan is fully aligned with both the brewing process and the abbey’s typical quadrangular structure around a central courtyard. We extend this principle as an organising framework for green connections, reduced paving, and high-quality outdoor spaces for the staff.
As the first concrete step in implementation, the original Art Deco brewery building will be transformed into a sustainable setting for offices, laboratories, and workshops. The major challenge lies in phasing, ensuring that productivity remains guaranteed throughout the works.
