Brewery News

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

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

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 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 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

October 26, 2014 by admin Beer , Press No Comment It’s no secret that golf and beer have gone hand in hand since… well — let’s be honest — since forever. The beer craze has not surprisingly reached the boys out on the course as PGA Tour pros Graeme McDowell, Keegan Bradley and Freddie Jacobson ... Read More

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