© Association of European Geographers. In the paradigm of post-production, food tourism is developing as a phenomenon of rural restructuring in some areas, especially in Western countries. The framework of food tourism is an expanded version of conventional rural tourism, which includes not only local food and gastronomy but also the culture and traditions of that area. In the last two decades, food tourism has attracted attention in various fields, including geography and tourism, as a form of sustainable tourism, making use of local resources. This paper uses a case study of tourism in Watou, a rural village in West Flanders, Belgium, to explore the relation between a traditional brewing culture and sustainable rural tourism. The research method consisted of gathering data through fieldwork, which included investigations of the distribution of tourist attractions and land use, and analysing the data from a geographical perspective. Through analysis and discussion, we found that in Watou there is a multiplex of food tourism, which consists of rural tourism, agritourism, slow food tourism and gastronomic tourism, and that tourists consume tourism resources, which are themed to the traditional brewing culture in each kind of tourism. The results show that food tourism in Watou, which connects these subareas with one another, leads to the preservation of rurality and to the sustainability and the revitalisation of the village.