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Présentation de la Confrérie de l'Ordre des Bières de Jenlain Learn more about our brotherhood The ceremony OUR HISTORY The Brotherhood OUR HISTORY the costumes OUR HISTORY

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

Histoire de la Confrérie de l'Ordre des Bières de Jenlain ORIGINS OF THE BROTHERHOOD For years, Jenlain organized a beer fair. The idea having been taken up by Curgies, a neighboring village, the municipality and the AJT (Association Jenlinoise de Tourisme) have preferred to abandon this festival in favor of the Christmas Markets. Curgies no longer organizing this fair, the AJT was able to relaunch its idea of a beer festival by relying on a Brotherhood. A ceremony therefore took place at the village hall on September 10, 2000 to formalize his birth. This was the first Chapter. In accordance with traditional protocol, Mr. Philippe WATTIER, vice president of the AJT was enthroned by two other brotherhoods. The Guilde des Eswards Cervoisiers and the Confrérie Cervoise Saint Médard volunteered to play the role of godfathers. So Mr. WATTIER was appointed Grand Master and was in turn able to induct 5 other dignitary members, themselves having sponsored 6 plenary members. The whole village mobilized to set up the Brotherhood: the costumes were made by Madame Marie-Christine GRAVEZ, the only woman of the Brotherhood. The Jenlin association of Lacemakers was responsible for the production of the standard bearer, representing a devil armed with a pitchfork. The latter and Jenlain's crest were reproduced by a painter, also from the village. The Lutrin and the Tinet are the work of cabinetmakers from the region. The Fourquets as well as the medals were made by local craft companies or those nearby.

Le coin technique de la fabrication de la bière amateur ELABORATION The seven main stages of brewing: 1. Crushing: To make beer you need a cereal that has been processed by the maltster in order to make it available to the brewer. Generally, barley malt is used, but also wheat , rye, whiskey malts, rice, and even other grains. Cereals are the source of sugar in beer. To get an idea, it takes about 5kg of malted cereals to make 20 liters of beers. After you have selected your base of malts, grind it in your grain mill which acts as a crusher. This allows the contents of the grain to be expelled from its husk and only the core is retained. 2. The mashing: The mash is actually a kind of infusion of cereals. We immerse our malt cut into small pieces in hot water (between 63-70 ° C) in order to transform the starch into small fermentable sugars. The objective of mashing, also called saccharification, is to obtain a very sweet cereal juice called must. You need to infuse the cereals for about 1 hour to complete this step. 3. Filtration and rinsing: Filtration consists of separating the solid part (our cereal grains) from the liquid part (our sweet juice). The solid part that we call the spent grain will go to the trash or will be recycled (some make it into pasta or cookies). While the liquid part will be used to design our beer. To filter the brewer uses several types of equipment, either a filter bottom at the bottom of its tank, or an external filtration tank, or it has used a brewing bag. During filtration, it is customary to rinse with hot water which will allow the brewer to extract as much sugar as possible from the grain, and therefore to obtain more beers. At the end of this step and for the first time, we therefore obtain a must. 4. Boiling: Boiling consists of heating the must to 100 ° C for approximately 1 hour. The interests of this stage are multiple: Sterilize the must: protect the must from bacteria, Create a hot break: protein coagulation, Make the beer bitter: isomerize the alpha acids in the hops (hops put at the start of cooking), Extract dimethyl sulfide (DMS): component giving a taste of beer cooked vegetable, strongly present in malt, Flavoring the beer: it is during the boiling that the beer is flavored with hops for even more aromas in the beer, Color: the sugars caramelize the longer it boils, Concentrate the liquid: the water evaporates and leaves a sweeter, more concentrated must, Dissolve sugars: a hot must is a fantastic opportunity to dissolve different sugars (honey, candy, syrup ...), 5. Cooling: Cooling your beer quickly is important. Indeed, it is necessary to pass the must from 100 ° C to less than 25 ° C in a few minutes. This is mainly due to the fact that certain temperature ranges are particularly popular with bacteria. Staying between 30 ° C and 50 ° C too long and your beer will be infected for sure. Provoking a temperature shock to the beer also creates a cold break which will be invaluable in clarifying the beer. Technically, either a cooling coil or a plate heat exchanger is used. 6. Fermentation: After carefully sterilizing his fermenters, the brewer transfers the wort to his fermenter. He can then integrate the yeasts into his cooled wort so that they are responsible for creating the beer. To achieve good fermentation, the brewer takes care to control the temperature of the room according to the predispositions of the yeasts. During fermentation, the brewer can regularly measure its density to check that the yeasts are working as they should. Indeed, the yeasts are responsible for eating the sugars to transform it into alcohol. It is essential to check that the theoretical final density is reached at the end of fermentation before moving on to conditioning. It usually takes 2 weeks before packaging the beer. There are 3 kinds of fermentation: So-called low fermentation: takes place at a temperature of around 12 ° C, over a period of at least 6 days. The yeast falls back to the bottom of the tank, hence the term “low”. This method is used in the manufacture of pilsner and lagers for example. The so-called high fermentation: takes place at a temperature of about 22 °, over a period of about 4 days. The yeast rises to the top of the tank, hence the term “high”. This method is used for English ales, and most Belgian beers for example. Spontaneous fermentation: in the case of beers where the yeast naturally seeds the brew, without the intervention of the brewer (Lambic). It is these wild yeasts which are taken spontaneously and naturally in the air of the Zenne valley in Belgium (Brussels) and which are therefore not added to the malt must. Only in this region and nowhere else is such an ecology of microorganisms suitable for Lambic breweries to be found. 7. Packaging: It consists of passing the beer from the fermenter to a container for serving the beer, namely a keg or a bottle. Most of the time, home brewers bottle their beers for simplicity and because it is easier to share bottles with friends. At this time, the beer contains alcohol but is still flat. Indeed, during fermentation, the creation of CO² is so strong that the gas is allowed to escape using a bubbler. Just before bottling, the brewer adds a little sugar. This sugar will replenish the yeasts, slightly increase the alcohol level and make the beer sparkling. For 20 liters of beers, the brewer will add 120g of sugar to his beer just before bottling it. Once the sugar has been added, the brewer proceeds to bottling his beers and ensure that they are perfectly airtight using capsules or mechanical stoppers. The liquid locked inside will then become sparkling thanks to the reactivation of the yeasts, this is called refermentation in bottles. You just have to wait a few weeks (around 3-4 weeks) to have a sparkling and delicious beer. These different stages are only indicative of the brewing principle, each brewer has these secrets, whether in the choice of these cereals, these hops, the quality of its water, its cooking temperatures, the temperature rise, cooking time, all these elements are an integral part of the taste quality of the beer. (article produced according to different internet sources) Beer lexicon: Beer Universe Sites

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.

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

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Adresses utiles de la Confrérie de l'Ordre des Bières de Jenlain FRIENDS SITES Friends sites: The Guild of Eswards Cervoisiers Christophe Tondeux Brotherhood of the Golden Hops Brotherhood friends: Brotherhood of the Louve grape varieties Brotherhood of the great gousiers of Beaumont Brotherhood of slippers and moinette d Ellezelles Brotherhood of Boussu County Order of Compagneiros of Sao Vicente Portugal Brotherhood of the Girls at the Long Foot of Herstal Brotherhood of gray bread and oyster from Milmort Order of the Knights of Alder Brotherhood of the companions of the Witloof d'Everése Brotherhood of master brewers and distillers of Wallonia Brotherhood of the Abbey of Leffe El confrérye des Courcelangn's de Courcelles Brotherhood of the Scheldt Coteaux Vineyard Brotherhood of the Picardy twine and the Amiénoise rabotte Brotherhood of the Knights of the Violet Strawberry Brotherhood of coastal herrings of berck sur mer Cousolre pork liver terrine confectionery Brotherhood of the Knights of Saint Anthony Brotherhood of St Romain in Bordeaux, Libourne country Brotherhood of the galette a suc 'and the soft cake of Neufmanil Brotherhood of the pheasantry of Sully sur Loire Confrérie taste fromage de France Brotherhood of the Sucy en Brie hillsides Brotherhood of black pudding from Mortagne au Perche Brotherhood of Grated Donuts from Golbey Cassine Brotherhood of St Jacques in Montebourg Brewing sites: Duyck Brewery The Avesnois breweries French brasseries Traditional Brasserie de l'Avesnois Brasserie Au Delà Brasserie d'Amblise Bellenaert Brewery Various: The Beer Museum in Stenay Beer Museum French Brewery Museum Saint-Nicolas-de-Port French Council of Brotherhoods

Description du rituel d'intronisation de la Confrérie de l'Ordre des Bières de Jenlain THE INDUCTION CEREMONY Here is how an induction ceremony takes place: The brotherhood goes in procession (10 to 12 people) to the site of the enthronement to the sound of hunting horn music. The grand master is preceded by the standard bearer and framed by 2 fork carriers. Two by two follow the great governor and the grand alderman, the grand chamberlain and the officer of mouth, the grand scribe and the guardian of traditions and finally the 2 fourquets carriers with the timetables. The grand master introduces the brotherhood and its members and explains the course of the ceremony. The officer of mouth then calls the applicant (enthroned person). The grand master then entrusts his command staff to the officer of mouth who will look for the applicant in the room, accompanied by the grand chamberlain and the 2 fork-holders. The grand chamberlain dresses the applicant in the cloak of enthronement. The latter follows the officer of mouth, surrounded by the 2 fork-holders and followed by the grand chamberlain. The group joined the scene to the sound of hunting horn music. The applicant is placed to the right of the grand master who presents him to his brotherhood with the help of a curriculum vitae (generally prepared by the relatives of the enthroned). Through the curriculum vitae, the grand master emphasizes the distinctions, hobbies, hobbies, gastronomic tastes and favorite beers of the applicant. Then the great master pronounces the ritual sentence: "Friends colleagues, do you accept Mr. X here present within our brotherhood?" . The confreres respond loudly: “Yes, we accept it!” The great governor gives the applicant a pewter medal on a red and black ribbon bearing the effigy of the devil of the brotherhood. The grand alderman presents a diploma in calligraphy with his name on a red ribbon. The great Master makes the medalist read the oath of the brotherhood: The grand master proceeds to the dubbing of the applicant with the help of his staff, pronouncing the following formula: "By Saint Martin, Patron Saint of the commune of Jenlain, by Saint Druon, Patron Saint of the commune of Sebourg and by Saint Arnoult, Patron Saint of Brewers, I make you an honorary member (or other title) of the Confrérie de l'Ordre des Bières de Jenlain ". Finally, the whole Brotherhood tastes a local beer with the owner. This ceremony can be supplemented according to the circumstances and the places by interventions more or less accentuated on the defense of the brewing heritage of the local beers and the local or regional gastronomy.

RECIPE OF THE BROTHERHOOD Jenlain beer mussels 6 persons) Preparation: 20 minutes. Cooking: 30 minutes Ingredients : 1 kg 500 of mussels (preferably bouchot). 1/2 teaspoon of coarse salt. Freshly ground pepper. 1 large onion. 2 shallots (preferably gray). 2 tablespoons of olive oil. 1 sprig of thyme. 3 bay leaves. 2 cloves. 3 cloves of garlic. 1/2 bottle of Janlain beer. 20 grams of butter (optional). Preperation: Peel and cut the onion and shallots apart, brown the onion in olive oil, after a color setting, add the shallots, pour in the Jenlain and let the alcohol from the beer evaporate for 5 minutes During this time, clean the mussels and add them. Season with salt and pepper, finely chop the garlic; stir in the thyme, bay leaf and cloves; cover and let mussels open, stirring occasionally. Do not cook too long to avoid hardening of the molds. Remove from the heat and add the chopped parsley. Before serving, add the butter to give a little nutty taste. Serve with fresh but not iced Jenlain beer.

25 ans de la Confrérie The Red and Black The Brotherhood of the Order of Beers of Jenlain created its own beer at the beginning of 2024, "La Rouge et Noire", in homage to the color of its costume and to the legendary amber beer of Jenlain. Following the success encountered during the Festibière 2024, the Brotherhood decided to repeat the experience and brew a new variant for the Christmas Beer on November 22, 'La Rouge et Noire de Noël'. Réglement Inscription Annonce du concours