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- A family Story
- Quality products as a matter of tradition
- The fine art of beer-drinking
- A bottle into the story
- Putting Jenlain on the map
Quality products as a matter of tradition
"Brewing a bière de garde involves achieving a fine balance between innovating and letting time do its work. Not much has changed since the time of Félix Duyck, and the modernizing of the brewery equipment can be seen as a tribute to the ancestral techniques that have forged the reputation of Jenlain beers."
Raymond Duyck.
Chief executive officer.
First of all, the very best raw materials need to be selected before brewing the wort in the traditional way, using natural filtration and the top fermentation method. It is then left to sit for four weeks which is the part of the process called ‘la garde’. Each step in the process is accorded the necessary time, which gives the Brasserie Duyck’s bières de garde all their taste and superior quality.
These qualities are also owed to the water, drawn directly from under the brewery and mixed with malted barley selected from the finest varieties; to the 20 inspections to which each brew is subjected in order to ensure its purity and to Raymond Duyck, who personally checks that the taste is up to standard; to the hops grown in Alsace which give the beer its flavour and bitterness, and lastly, for some of the Brasserie Duyck’s beers, to the milled wheat from the Beauce.
Since 2002, Raymond Duyck, CEO, has led an active development policy: the brewery has acquired 12 new vats for the filtered beer, another 5 for the top fermentation process, a new kettle, a cleaning unit and canning unit, all of which increase its production capacity and meet new market requirements in terms of quality and the protection of the environment.
The brewing process.
The Brasserie Duyck’s lexicon of brewing terms.
"The Mash"
The mixture of water drawn directly from the water table and malted barley ground into a grist. It is during this mixing that the starch in the malt is converted into sugar.
"Filtering"
Separation of the wort from the grains (husks and grains of barley). At the Brasserie Duyck, this filtration is allowed to occur naturally in a special vat, with no mechanical pressure to accelerate the process.
"Boiling"
The wort, to which hops are added (to give the beer its bitterness and part of its distinctive flavour) is boiled for an hour and a half.
"Top fermentation"
A top fermentation yeast, preciously guarded by the master brewer, is added to the wort after the wort has been cooled and oxygenated. This fermentation takes five days under close supervision, during which the yeast transforms the sugar in the wort into alcohol and produces carbonic acid..
"La garde"
The beer is left to rest in the vat for four weeks. This is followed by a final filtration, with the exception of Jenlain Blanche, which is why it is slightly cloudy in apperance.
1993
Diploma of Merit and National Prestige awarded in 1993 by the Comité de France and Comité du Bon Goût Français
2004
Silver medal at the 2004 Paris International Agricultural Show
2005
Silver medal at the 2005 Paris International Agricultural Show
2007
Bronze medal at the 2007 Paris International Agricultural Show
2009
Silver medal at the 2009 Paris International Agricultural Show
2006
Taste of the Year 2006
2006
Silver medal at the 2007 Paris International Agricultural Show
2008
Bronze medal at the 2008 Paris International Agricultural Show
2010
Bronze medal at the 2010 Paris International Agricultural Show
2003
Bronze medal at the 2003 Paris International Agricultural Show
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