Created in 1922, this top fermented beer is the source of the Brasserie Duyck’s fame. This unpasteurized beer is made with three different types of malt produced from French barley, and three varieties of hops grown in Alsace. It is the torrefied malt that gives it its attractive amber glow and many-hued aroma.

With a maltier and more rugged taste than classic beers, Jenlain is best drunk at between 6 and 8°C. Its generous taste lingers pleasantly in the mouth, while its malty, autumnal bouquet, floral note and hints of caramel, stewed prunes and lightly toasted malt make it an ideal ingredient in many dishes. It was awarded the ‘Diploma of Merit and National Prestige’ in 1993 by the Comité de France and the Comité du Bon Goût Français, and won a Silver Medal at the Paris International Agricultural Show in 2004 and 2005, and a Bronze Medal in 2007.

Finally, one of Jenlain’s main particularities is its innovatory nature: it was the first beer to be bottled in 75 cl champagne-style bottles with a wire-fastened cork, and the first traditional French beer available in 50 cl ring-pull cans.