Brasserie de Cazeau

Country: Belgium

Website: Visit

Social:

Added By: On

Brasserie de Cazeau is a Belgian brewery in Templeuve.

History

1753
The first document attesting to a brewery in Cazeau is dated 17 october 1753. It stipulates that Jacques Descamps is bequeathing to his son, Nicolas Descamps, his house of birth and another building that was being used as a supper club and a brewery. A long history gets under way.

1760
Nicolas Descamps’ daughter married Jacques Delecoeuillerie, who had a son, Denis Delecoeuillerie, a childless bachelor.

1856
In 1856, Denis left the brewery to his nephew, a young Frenchman in his early thirties, Jean-Baptiste Agache.

1892
His two children, Arthur and Charles Agache, took the helm of the brewery in 1892 and developed it with new installations and higher commercial ambitions.

1914
Their momentum was unfortunately broken by the First World War. The vats were brought to a halt and were requisitioned by the Germans for the arms industry.

1918
After the armistice of 1918, Brasserie de Cazeau joined forces with two other local breweries in order to relaunch their businesses in the installations of the Duchâtelet Brewery in Néchin.

1926
It was only in 1926 that a new installation was up and running in Cazeau. At that time, one of Charles’s sons, Maurice Agache, assumed the management of the brewery.

1952
After 26 years in charge of the brewery, he finally decided, in 1952, to take a well-earned rest and passed the reins to his second son, Jean Agache, helped by his younger brother, Maurice Agache. The speciality of the house at that time was Cazbier, an amber beer. But in the post-war period, the public taste veered towards the low-fermentation “lager” produced by large industrial breweries.

1969
In 1969, Brasserie de Cazeau was the last one in business in Greater Tournai, and, like so many others, it decided to cease production and to switch to selling beers produced by other much larger breweries.

2004     
In 2004, Laurent Agache, Civil Construction Engineer, Jean’s second son, joined his cousin and friend, Quentin Mariage, Chemical Engineer, in order to relaunch the brewery. Together, they bought second-hand equipment and had restoration work carried out in the brewery. They then perfected the recipe of their first beer, Tournay Blonde. The very first brew took place on 01 May 2004.

2006
Since 2006, Laurent Agache, helped by Martin Foré, has been extending the Brewery’s product range. In October 2006, Tournay de Noël was created.

2007
In March 2007, Tournay Noire emerged from the tanks. It was twice to win the best Belgian stout of Wallonia prize (in 2012 and 2014).

2008
Saison Cazeau, created in June 2008, won the gold medal at the Brussels Beer Challenge in 2013.

2012
Tournay Triple completed the range in April 2012.

Share:

22 et 23 juin : Portes ouvertes annuelles

Samedi 22 juin Dès 17h et jusque 19h Visites guidées et dégustation de nos bières … 17h30 : atelier de dégustation bière et fromage (sur inscription) 18h : atelier de dégustation bière et chocolat (sur inscription) 18h30 : initiation à la dégustation de bière par the hopster (sur inscription) Vers 19h30 : Barbecue « à ... Read More

Open days – Saturday, 23rd June – Sunday, 24 June

Saturday, 23rd June, 2018 FROM 10.00 TO 18.00 CONSTANT GUIDED TOURS – TASTING OF OUR BEERS 15H INTRODUCTION TO BEER TASTING BY THEHOPSTER (ON RESERVATION) 16H30 “BEER AND CHOCOLATES” WORKSHOP BY DÉLICES ET CHOCOLATS (ON RESERVATION). AROUND 19H BARBECUE WITH PRODUCTS WITH “LA RUCHE QUI DIT OUI” PRODUCERS ON TH MENU : MEAT, VEGETABLES AND ... Read More

Portes ouvertes – samedi 23 et dimanche 24 juin

SAMEDI 23 JUIN DE 10H À 18H00 VISITES GUIDÉES RÉGULIÈRES – DÉGUSTATION DE NOS BIÈRES 15H INITIATION À LA DÉGUSTATION DE BIÈRE PAR THEHOPSTER (SUR RÉSERVATION). 16H30 ATELIER « BIÈRES ET CHOCOLATS » PAR DÉLICES ET CHOCOLATS (SUR RÉSERVATION). VERS 19H BARBECUE AVEC LES PRODUCTEURS DU RÉSEAU DE CIRCUITS COURTS « LA RUCHE QUI DIT ... Read More

4 MEDALS – CONCOURS OF LYON

Brasserie de Cazeau is this year the big winner with 4 of her beers awarded with a gold medal in each of their category Share: ... Read More

Hainault

Brasserie Delneste Chaussée de Douai, 881 7504 Froidmont Belgique www.brasseriedelneste.be www.belbiere.com Hypermarché Carrefour Mons 1, Place des grands prés 7000 Mons Belgique www.carrefour.eu Quievrain Drinks 143, Rue de Mons 7380 Quievrain Belgique www.quievrain-drinks.be Cave Saint-Jacques 21, Rue Piquet 7500 Tournai Belgique www.cavestjacques.be Deforest 207-226, Chaussée de Willemau 7500 Tournai Belgique www.deforest.be Eurospar 354, Chaussée de ... Read More

Innovation

The idea for a new beer recipe often occurs by chance. It starts by the discovery of a new variety of malt or hop which spurs the brewer’s imagination. Smell a hop flower, taste a new malt, and ideas abound… New beer projects are then created in the lab, in a little 20-litre installation. If ... Read More

Bottling

At this stage, we add the sugar which will be used by the yeast when it wakes up in the hot chamber. During refermentation in the bottle, the gas produced will stay trapped in the bottle, making the beer fizzy and contributing to the thickness of the head. & All we have to do now ... Read More

Malting

Take a grain of barley (let’s call it the hordeum disticum), matured under the setting sun on a summer evening. Convince it (with a little bit of persuasion) that it is ready to do its job, i.e. to germinate and give birth to a new generation of barley plantlets. At this stage it will need ... Read More

Brewing

This is where the brewer comes in. As a kind of commemoration, he would like to pick up where the hordeum (God rest its soul) left off, turning the complex sugars into simple sugars (maltose and maltotriose), and the proteins into amino acids. The crushing process opens the grain up to make the starch reserves ... Read More

Fermentation

At 23 °C, the hopped wort is the perfect food at the perfect temperature for the yeast (Saccharomyces cerevisae). But the several million cells per millilitre are still not enough to make our heavenly brew. The yeast breathes. It needs oxygen just as we do. The oxygenation of the wort allows the yeast to breathe ... Read More

Boiling

The aim of the boiling is to concentrate the wort and sterilise it. This is also the point when the brewer adds the hops that give the Tournay its distinctive delicious aroma. Four aromatic, embittering hops are used, in very precise proportions and at exactly the right moment. The embittering hop will be added at ... Read More

Tournay de Noël

Tournay Noël Roundness to be enjoyed by the side of an open fire! We wanted to create a more palateful, stronger beer, but without spices, unlike the majority of Christmas beers. The work therefore first of all focused on the selection of the barley malts. We needed a mixture of five different barley malts for ... Read More

Tournay Blonde

Tournay Blonde Balance! That’s what we were looking for and that’s what we’ve achieved with a round but light beer with a perfect degree of bitterness. Savour it as an aperitif with friends and tell them how it was born… Following the relaunch of the brewery in 2003, we have visited many breweries and discussed ... Read More

Leave a Comment