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L'objectif de la confrérie de l'ordre des bières de Jenlain est de promouvoir l'image, le patrimoine, l'histoire, la gastronomie et les bières du cru. Event Title Event Time Event Date Change the event description to include your own content. Adjust the settings to customize the style. July 2025 MON TUE WED THU FRI SAT SUN Since 2000 An association bringing together beer lovers and enthusiasts around the products of the Jenlain Brewery, located in Jenlain, in Hauts-de-France, the brotherhood aims to promote brewing culture, celebrate local traditions linked to beer and create a community around this craft. The Brotherhood of the Order of Beers of Jenlain is a group of beer enthusiasts, made up of around twenty members. and often organizes events, tastings and activities related to beer, while promoting the values of conviviality and sharing specific to brewing culture. OUR HISTORY Brotherhood Brotherhood of the Jenlain Beer Order, a brewing culture The brotherhood is a social organization that brings together members who share a common interest. It offers the opportunity for enthusiasts to come together, exchange knowledge and promote brewing culture, celebrate the local brewing tradition, and allow members to share their passion offering a space of conviviality. PRESENTATION The brotherhood and its values Friendliness and sharing Passion and tradition exchange and commitment The Brotherhood of the Order of Beers of Jenlain laconfrérie.jenlain@gmail.com Tel: 06 20 52 78 34 CONTACT US The Brotherhood Information History News Blog Recipes Beerology Contact Our events Our beers The guestbook Our events, a moment of sharing We are proud to organize several events throughout the year, dedicated to highlighting the exceptional beers that we design with passion and know-how. These unique fairs are the ideal opportunity for beer lovers and connoisseurs to discover our creations, learn more about the brewing process and share a friendly moment around our common passion! Brotherhood I DISCOVER Beerology Recipes

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Présentation de la Confrérie de l'Ordre des Bières de Jenlain. Qui sommes nous ? THE BROTHERHOOD IN PHOTOS MEMBERS OF THE BROTHERHOOD Dignitary members: There are currently 8 of them. Mr. Philippe WATTIER - Grand Master: He is the leader of the Brotherhood and plays the role of director and main actor during the ceremonies. Mr. Vincent CROY - Grand Governor: He is the administrative head of the Brotherhood. He assists the Grand Master and the president in the management of the brotherhood. Mr. Daniel GRAVEZ - Food Officer: He assists the Grand Master in the conduct of ceremonies and commands the processions. Mr. Jean-Paul CUVILLIEZ - Guardian of Traditions: He is the specialist in beer science, the reference in terms of history, traditions and production of all craft beer. Mr. Bernard LIMELETTE - Master Barrel: He is responsible for the tastings. Mr. Serge PASSEPONT and Mr. Gérôme Scoyez - Porte Fourquet: These are the guards of the Grand Master. The fourquet was the instrument used to mix the brew and which became the emblem of brewers in the 14th century. Mr. Frédéric PAMELARD - Grand Sonneur: Hunting horn player who announces the inductions. Mr. Frédéric SZABLA - Standard Bearer: He proudly displays the colours of the brotherhood and always leads the way in parades. Mr. Michael Aubry - Barrel holder: He is responsible for transporting the brewery barrel during our parades, for this he uses a period tool called a Tinet. Full members: There are currently 11 of them. Annie CUVILLIEZ: She is the wife of our Guardian of Traditions. Maria LIMELETTE: She is the wife of Master Fût who is a former employee of the DUYCK brewery. Caroline CROY: She is the wife of the Grand Governor. Isabelle SZABLA: She is the wife of Standard Bearer Jérôme and Anne BULTOT. Sylvie Scoyez. She is the wife of Porte Fourquet Brigitte VEINAND Sophie Westerlynck Partner of Michaël Aubry who joined us at the start of 2022. The claimant or petitioning members: Maëva Carpentier and Patrick Degallaix, our two new members, who joined us during our ordinary general meeting on October 4, 2024. PS: A big thank you to our wives who support us.

Le coin technique liste du matériel amateur pour faire un brassin THE EQUIPMENT OF THE AMATEUR BREWER A scale A mill A brewing kettle with tap A brew bag A spatula or fork A thermometer A cooling coil or cooling plate A solid grid for draining A hydrometer A fermenter with bubbler cap and tap A second bucket for bottling and sugaring A withdrawal system Bottles with or without mechanical stopper Capsules and Capper Sugar pod

Article de presse sur la brasserie artisanale et indépendante JENLAIN ARTISANAL AND INDEPENDENT Street art in the streets of Jenlain. The brewery innovates to celebrate the brewery's 100th anniversary with dignity. Congratulations to the artist Northern beers: two limited edition Jenlains for the 100th anniversary of the Duyck brewery It was necessary to celebrate such an anniversary! In the North, two limited edition Jenlain beers were created for the 100th anniversary of the Duyck brewery. Two limited edition Jenlain beers have been created for the 100th anniversary of the Duyck brewery in the North. (©Brasserie Duyck) Two new unique and original beers! This is what the Duyck brewery, in the North, is offering for its centenary. These two limited edition Jenlains look very promising. In the North, the Duyck brewery is launching a new beer: the Jenlain Triple Hopped and traditional “They are distinguished by their aromatic palette and their mastery. These tasty, hoppy and traditional beers are once again the expression of the know-how of the master brewer, Stéphane Choquet”, we comment on the side of the brewery. It must be said that to create these two new recipes, a pico brasserie (a small-scale brewery) was specially set up. The latter allowed the master brewer to test recipes to keep only the best ones. The "Happy Blonde" is a high fermentation beer, strong and fine at the same time which reveals all its character between 6 and 8 degrees. “When tasted, it reveals a delicate alliance of cereals and hops in the mouth, bringing out flavors of wheat and grapefruit”. On the nose, citrus notes appear. The “Happy Ambrée” is a top-fermented amber beer, brewed from 3 different malts giving it powerful cereal aromas. “Fine, raw and unfiltered, its richness manifests between 6 and 8 degrees. Flavors of bread, caramel and coffee punctuated by an aniseed note from the bitterness of hops perfume the palate. On the nose, roasted notes are revealed”. Both beers are available in supermarkets and supermarkets as well as in many wine shops. Article "Lille News" For its 100th anniversary, the Duyck brewery is investing nearly 10 million euros to develop its Jenlain beers In Jenlain (Nord), the Duyck brewery, created in 1922, intends to increase its volumes, after resisting in a turbulent beer market. The brewery will expand on adjacent land, in Jenlain (North). At 100 years old, the Duyck brewery intends to remain dashing. “It's not a nostalgic centenary. I hope the brewery will remain independent. We receive around ten takeover proposals a year, ”comments its CEO, Mathieu Duyck, the representative of the fifth family generation of brewers, and the fourth generation in Jenlain (North). He unveils an investment project of around 10 million euros to expand the warehouse on adjacent land and to modernize the packaging with a line of bottles replacing the current one, which is over thirty years old. Article "the new factory" Beerology: Jenlain, a century of creativity If we tell you Jenlain, you answer us... Beer. Unless you live on another planet, any good self-respecting Lille resident has already crossed paths with this 100% northern beer, if only at the clearance sale to accompany their traditional mussels and fries. From there to imagine the history and the know-how behind it... Jenlain is one of the prides of the North that you gladly carry in your suitcase with a Meert waffle or a Maroilles to spoil foreign friends and show off a little with specialties that are not lacking in character. To go to the end of the surprise and tell the story that goes with it, read the few lines that follow. You'll discover that Jenlain is a beer like no other (and therefore you did well to put it in your suitcase). That it bears the name of a cute little village in Avesnois and that it all started almost 100 years ago. A century yes. Duyck is one of the oldest independent French breweries. It was in 1922 that Félix Duyck decided to set up the family brewery in one of the three farm breweries in the village. FROM ONE INVENTION TO ANOTHER Like many brewers at the time, Félix produced lager beer, meaning beer “that has been kept”. Production conditions (particularly for fermentation) required them to brew in winter and distribute in summer. In the meantime, the beverage was carefully “kept” in barrels. While the blonde dominates the market, this dear Félix, he creates a recipe for amber beer. The same one that you can still taste today! Why ? Because sir has a palace! “Laying down allowed the product to be finished and to bring a little roundness to the beer,” explains Mathieu Duyck, the current director. THE CHAMPENOIS BOTTLE The Second World War miraculously spared the brewery, but production conditions were weakened. Beer consumption is falling, consumers are abandoning kegs for bottles. So, Félix and his son Robert have a genius idea: they imagine packaging their beer for laying down in recycled champagne bottles rather than in bottles with mechanical corks. The Champagne bottle goes down in history. The Duycks hit hard, once again. A bottle eoriginal for an original beer... To EACH HIS OWN FOOTPRINT In 1968, Robert gave a name to this beer which had not had one until then...: Jenlain, in homage to the village which saw the family brewery prosper. The history of the northern brewery is thus akin to a real success story. Raymond Duyck develops new internationally renowned beers and transforms the brewery by industrializing the process without ever touching the know-how. Jenlain beers are only made from natural products: spring water drawn directly from the brewery, malt and French hops. For several decades, Jenlain has been using the Strisselspalt variety for all its beers, a fine, soft, balanced and lemony hop produced in Alsace. BEER FROM THE BRADERIE In the 1960s, a retailer from Lille had the idea of offering Jenlain to his customers. As its establishment was located near the University of La Catho, the students of Lille appropriated it and took it upon themselves to make it known to those around them. Associated with festive occasions, Jenlain was for a long time the unofficial drink of the famous flea market. Jenlain is also the first specialty beer to be distributed in mass distribution. In the 90s, the Duyck brewery created new beers including an organic beer La Fraîche de l'Aunelle. “It didn't all work out, but creativity and innovation are part of our brewery's DNA,” explains the new manager. NEW GENERATION Since 2014, the epic continues with Mathieu Duyck, 5th generation of brewers. A watchword: to combine modernity and tradition of yesteryear. The brewery has refocused its products while innovating with new long-keeping beers such as "L'humeur du brasseur", a very hoppy thirst-quenching beer. The whole image of the brand has also evolved with new packaging, new labels and even new packaging. Jenlain is the first long-keeping beer to be distributed in cans. “Few brewers believed in it because the can hasn't always had good press, but today it's a real hit with the fashion for craft beer. We invested in a packaging line and were right. Today, about twenty brewers use our services to package their beers in cans”. Recently, you can find a few beers from among the eight taps offered by the brewery in some of Lille's unmissable establishments (La Capsule, Camden, Le Barbier qui fume, etc.). A great opportunity to (re)discover this beautiful centenary which has not aged a bit. MATHIEU DUYCK: A NEW COURSE! Fifth generation of brewers, Mathieu Duyck joined the family brewery in 2013. Faithful to his ancestors, the man has more than one challenge in mind. Surprising and never being where expected, such could be the motto of the entrepreneur. TAKING OVER AN ALMOST 100-YEAR-OLD FAMILY BREWERY IS A HUGE PRESSURE, IS IT? Pressure ? By running a brewery, we are confronted with it daily, right? More seriously, of course it's a responsibility, but above all it's an exciting adventure. In a family transmission, you need someone who wants to take over but also someone who wants to transmit. My father did everything to facilitate the handover, he gave me time. I was able to take my bearings, immerse myself in the company and set up my roadmap. IN THREE YEARS, YOU HAVE ALREADY MADE A LOT OF CHANGES... Yes, it's true. When I arrived, I did an audit on the brand because I sensed a lack of knowledge of our beers. And indeed, there was a certain inconsistency between our image and what we are: a brewery certainly with an industrial process but with a micro-brewery spirit. We rely on a century-old history, unique recipes and know-how acquired over time. The audit revealed that everyone knew the brand but not the know-how behind it. Some people thought we belonged to a big group. Our company is the oldest independent brewery in the region! We had to remember what makes the DNA of our beers: creativity, know-how and taste. HOW TO CHANGE YOUR IMAGE THEN? We have worked on the design of all our bottles, the packaging, the labels, the brand blocks by communicating about people and our village. We have also removed a few products from our range to refocus and launch some new products such as Humeur du Brasseur, also available on tap. For our greatest pleasure, we are reinvesting the CHR at La Capsule, for example in Lille, in particular with our draft beers. A WORD ON THE MOOD OF THE BREWER? The 1st edition of L'Humeur du Brasseur pays tribute to this creator of flavors who crafts beers and skillfully combines cereals, hops, water and yeasts. This gave birth to the "Ambrée Intense", strong in flavor and delicate on the palate, which seduces with its marked aromas of roasted malts and its subtle bitterness. The second edition, also limited, comes out in May. The 2nd edition is a blond beer. This one is imprinted with the number 2 because it is brewed with 2 different yeasts, 2 special malts and 2 aromatic hops. A blond with a lively and frank attack marked by beautiful notes of citrus fruits and grapefruit. A real exclusivity that can be enjoyed in the bottle but also... on tap.

Salon Christmas Beer créé par la Confrérie de l'Ordre des Bières de Jenlain JENLAIN ARTISANAL AND INDEPENDENT The Christmas Beer is based on the principle of after-Work, it is also "another way to start the Weekend", in a quality family and friendly atmosphere. Three objectives to achieve seem essential to us. Objective No. 1 - Promote local micro breweries. On this occasion, the Brotherhood of the Order of Beers of Jenlain invites 12 to 15 local brewers and micro brewers. Allowing them to present their Christmas beers and at the same time offer them the opportunity to promote their product ranges to the public. Objective No. 2 - Allow contact with the public. This is an important point advocated by the brotherhood, which is why it promotes the proximity of the public with the brewers by limiting the number of brewers and the installation of these pagodas in the sports hall, "Quantity does not make quality". Similarly, we pay great attention to the selection of brewers, we strive during the pre-registration phase to establish a constructive dialogue with the exhibitor. And finally, throughout the show, a host questions the exhibitors so that they can highlight their know-how. Objective No. 3 - Offer a quality cultural offer around this event. The brotherhood has been developing for several years, 2 well-established conferences, one on the theme of beer through the ages, the other on beer making. This year, we plan to invest in audiovisual resources that meet our needs, in order to hold our conferences in the best conditions. All of the events are part of the local economic or associative fabric. Description: Created in October 2000 by the Jenlinoise Tourism Association, as a promotional lever for Jenlinoise events, the Brotherhood of the Order of Beers of Jenlain, with its experience in organizing events, including the Festibière de Jenlain, is repeating the experience with a show dedicated to Christmas beers "Christmas Beer" for its th edition. This show will become, we hope, a new annual event not to be missed in the regional brewing world. To this end, we also want to bring a cultural and musical dimension thanks to two levers:

Recette conviviale de poisson à base de bière de Jenlain RECIPE OF THE BROTHERHOOD Pike perch fillets with Jenlain beer and leek fondue For 4 people Preparation: 25 mn Cooking: 10 mn Ingredients : 4 pike-perch fillets without skin or bones. 300 g of leek julienne. 2 chopped shallots. 1 tsp. freshly chopped cilantro. 20 cl of double cream. 1 sprig of thyme. 1 bottle of Jenlain beer. 150 g of thinly sliced button mushrooms. 20 + 30 g of butter. Preperation : Cut and steam the leek julienne with a small knob of butter and a little water. Cook for about ten minutes. During this time, place a thickly buttered, salted and peppered dish at the bottom of a dish. '' finely chopped shallots and finely sliced mushrooms.Place the branch of thyme previously rinsed. .Place in the oven set at 200 ° C for five minutes. Carefully remove the fillets (they should be just cooked pink) .Pour the liquid and the garnish in a suitable saucepan and reduce the whole by half.Cream and reduce again by half Finish by adding 30 grams of butter over low heat Serve the fillets on a dish or a plate topped with the sauce, the garnish and the leek fondue without forgetting the chopped cilantro. of mill and q A few grains of Algarve salt; the remaining beer will serve as a suitable accompaniment.

Historique de la création de la brasserie Duyck de Jenlain 5ème génération HISTORY OF THE BREWERY Jenlain is a family story, 5 generations of enthusiasts have followed one another. In 1900, Léon Duyck set up his first brewery in Flanders at Zeggerscapel. This brewery will be destroyed during the Second World War. In 1922, Félix Duyck, Léon Duyck's son, set up his farm brewery in Jenlain and created the recipe for amber aging beer. In 1949, Félix Duyck and his son Robert came up with the idea of putting beer in Champagne-type bottles with a cork stopper and a wire that held the stopper. Thanks to this great first, the Duyck brewery stands out from the rest and develops. At the end of the 1960s, this beer for cellaring began to gain recognition but had no name or label. In neighboring villages, it is nicknamed "old beer". In 1968, Robert Duyck decided to name it to facilitate commercial development and therefore called it after the name of the village where the brewery is located: JENLAIN. The end of the 1960s was marked by the arrival of large-scale distribution. Jenlain takes the opportunity to be gradually distributed throughout France. It is one of the first beers to appear in the beer cellars of major distributors. In the 1980s, Jenlain negotiated directly with supermarkets, and no longer via distributors, and thus established itself throughout France with Jenlain Ambrée 75cl. In 1990, Robert Duyck's son, Raymond, took over the reins of the brewery, which is almost a single product. Jenlain Ambrée then represents 90% of production. Raymond Duyck decides to expand the range. Over the years, the Jenlain Blonde, the Jenlain Gold or the Dark have made their appearance. Others have disappeared like the Fraîche de l'Aunelle, the flavored J beer or the Sebourg. Since then, the Brewery has continued to develop and innovate. In 2013, Mathieu Duyck joined his father and participated in the international development of the Brewery. Jenlain is a small traditional brewery with a worldwide reputation today.

GOLDEN BOOK

Presse la brasserie fête ces 100 ans venez la découvrir JENLAIN ARTISANAL AND INDEPENDENT This weekend, the Duyck brewery celebrated its centenary and opened to the public. The opportunity to look back on a passionate profession that is passed down from father to son and to celebrate the brewing adventure that seems to have never been as dynamic as it is today. A visit to the brewery with a presentation of the products made on site If Saturday, the brewery was open to all, Friday was devoted to family, friends, colleagues, customers and especially employees of the brewery. “Today, we don't do business, we fraternize. The idea was to create a moment of exchange with all the people who work with us and to share the pride of the work accomplished in a century”, explains Mathieu Duyck, CEO of the Jenlain brewery. Even if some had considered celebrating this century of existence by organizing an event outside the company, this eventuality was unthinkable for Mathieu Duyck: “For me, doing it at Jenlain was the most important thing. We must not forget that we are in the courtyard of the family home. This place is steeped in the history of our family. I can't help but think of my grandfather who often told us “We don't sell beer, we sell moments of conviviality”. To make the event as festive as possible, several activities had been planned. Among other things, visits to the brewery and a small museum, old games, concerts and a food truck to accompany the beer tastings. CHOICES THAT ARE RELEVANT For Raymond Duyck, father of Mathieu and former manager from 1990 to 2013, there is also a lot of pride on this anniversary day, with a little emotion all the same. “This is a great moment for the Duyck family. I remember my father when I decided to take over and who said to me: "it's going to be difficult, I hope you make the right choice". Today, I am happy to have resisted the solicitations of large groups. You have to keep in mind that in the 80s, there were only about forty breweries left in France. The large structures were trying to absorb the independent brewers,” he underlines. The family has set up a small museum tracing the history of the brewery. Today, with a completely different brewing landscape where the craze around beer has become global, other concerns dominate the daily lives of brewers. The world of beer is in turmoil. We invent, we test, we innovate. We are also reinventing ourselves. Are micro-breweries flourishing and perhaps shaking up historic brands? “I wouldn't say shaken up, but I never imagined such a development. It's ultimately a very good thing that generates momentum,” concludes Raymond Duyck. As for Mathieu Duyck: “Hostled, of course! But it helps to maintain a positive tension in creativity”. Article the Voice of the North By Gérald DEFLANDRE Posted: June 27, 2022

Vidéo La légende de Gambrinus et du diable "de Jenlain" JENLAIN'S LEGEND OF THE DEVIL

Recette conviviale de la Confrérie de l'Ordre des Bières de Jenlain. RECIPE OF THE BROTHERHOOD Beef with jenlain beer 6 persons Preparation: 1 hour + marinade Cooking: 1 hour Ingredients: 800 g to 1 kg of beef chuck. a 1/2 bottle of Jenlain (northern amber beer, 75 cl). 2 or 3 large onions. 2 or 3 carrots. mustard. blond brown sugar. thyme, bay leaf, juniper berries. salt, freshly ground pepper. olive oil. garlic. a small can of peeled tomatoes. Preparation: Rub the slices of beef with the thyme, put them in a dish and cover halfway with the Jenlain. Leave to marinate in the fridge for at least 8 hours (you can put it in the fridge in the morning for the evening). Dip the slices of meat in the mustard and sprinkle them lightly with brown sugar. Brown the meat in a pot (with olive oil, it's better for your health). Remove the meat and brown the onions and carrots. Add bay leaf, Juniper berries, salt, pepper and meat .... Cook a little longer and deglaze with the beer which was used to marinate the meat. Simmer for at least an hour over low heat Add the tomatoes at the end (not essential, it depends mainly on the accompaniment). You can serve with fries (real! Not frozen ...) , or vegetables (cauliflower, Brussels sprouts, etc ...) If you like, you can prick the meat with garlic from the start.