Damburg 2

Brewed With The Purest Water

from our own source full of body and a malty aftertaste.

Dam Burg – Premium Belgium Lager

Characterised by a pleasant hoppiness

The Lager

Brewed with the purest of water

“This premium Belgium lager is bottom-fermented, brewed with the purest water from our own source, barley malt, unmalted cereals and aromatic hop varieties. This light amber coloured beer is characterised by a pleasant hoppiness, a slightly caramel malt aroma, a full body and a malty aftertaste”Martens Master Brewer

Dam Burg comes in a 330ml can which is in keeping with the “tinnies” popularity that has exploded in recent times! Beer is better in cans… it’s fresher, quicker to chill, kinder to the environment, & better for the brew (less oxygen & light).



Characterised by a pleasant hoppiness, a slightly caramel aroma, a full body and malty aftertaste.



The Brewery

Established in 1758


Martens Brewery, established in 1758, is true Belgium craftsmanship who started brewing beer over 250 years ago. An eighth-generation family run company that pride themselves on their rich tradition & family heritage.


Today Jan & Fons Martens are the eighth generation of brewers to stand at the helm and have developed the company into a unique ultra-modern brewery with the lowest carbon footprint in the world.


Today you can experience the rich history of Martens Brewery in the Bocholter Brewery Museum.


This museum is Europe’s biggest brewery museum. It was founded by Jean Martens (b. 1919). The museum’s amazing collection tells the story of the art of brewing throughout industrial history from 1758 to the present.

The Experience

Dam Burg Belgium Lager... grab some, grab your mates!

The Belgian beer culture is the way in which it links to the enjoyment of food. In many regions of Belgium, beer is used as an ingredient while the beer itself is served as an accompaniment.
The easy drinking style of lager lends itself to lighter meals like seafood and shellfish, and it’s refreshing nature works well as a ‘grease-cutter’ when eating oily foods like pizza, chips or nuts.

Beef, Mushroom & Lager Stew


  • 185g Portobello mushrooms
  • 6 chat potatoes
  • 4 tbsp olive oil
  • 2 brown onions, cut into 5mm slices
  • 2 cloves garlic, finely chopped
  • small handful thyme leaves, finely chopped
  • 2 tsp sea salt
  • 3 tbsp plain flour
  • freshly ground black pepper
  • 550g chuck steak, cut into 2.5cm pieces
  • 1 medium carrot, diced into 1cm cubes
  • 1/2 cup Dam Burg lager
  • 1/2 cup veal or beef stock
  • Crusty bread, to serve


1. Preheat oven to 180ºC. Slice the mushrooms into 1cm thick and cut in half again.

2. In a heavy-based casserole pot, heat 2 tbsp oil over a low heat. Add the onion, garlic, thyme and 1 tsp salt and sauté for 10 minutes until softened. Increase heat, add the mushrooms and sauté until golden. Remove from pot and set aside.

3. Combine the flour, 1 tsp salt and a grind of black pepper in a bowl. Coat the beef in this a few pieces at a time, making sure all sides are coated and any excess flour is removed.

4. Heat the remaining oil on high in the casserole pot, add the meat a few pieces at a time, and brown on all sides. Add the potatoes and carrot, then put the mushroom and onion mixture back into the pot and heat through. Add the ale to deglaze the pot. Add the stock and bring to a boil.

5. Cover with a lid, transfer to the oven and bake for 1 1/2 hours, until the meat is tender. Serve with crusty bread and a Dam Burg lager.