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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. February 2026 SUN MON TUE WED THU FRI SAT 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

Article paru dans la Presse de la brasserie Duyck. JENLAIN ARTISANAL AND INDEPENDENT Jenlain's Brewery

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.

Histoire en vidéo de Gambrinus par Ronny Coutteure THE COUNTS OF A BEER DRINKER

Festibière 2024 un retour attendu dans le village de Jenlain BEERFEST 2024 Relive the 10th edition of the Jenlain Beer Festival On March 23 and 24, the Jenlain Beer Festival was held at the Jenlain village and sports hall. 30 exhibitors were present this weekend, and there were entertainment and food on site! Beer lovers had really missed him, and they were impatient to see him back in the saddle. Well, here it is. The Festibière, organized by the Jenlinoise Tourism Association (AJT), in partnership with the municipality and the Brotherhood of the Jenlain Beer Order, made its return on March 24! Around twenty local and regional craft breweries were present. Some proudly displayed the medal obtained at the Salon de l'agriculture , including the Au Baron brewery and the Terre et tradition brewery in Quérénaing. Derived products were exhibited to the public, including food products made with beer such as hop candies. On Sunday, tegestophiles (collectors of beer-related objects) occupied several stands, in front of which lovers of the little foam stopped.

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.

Retrouver les différentes étapes de la fabrication JENLAIN ARTISANAL AND INDEPENDENT The stages of making Jenlain beer

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.