On the prestigious site of the cistercian ruins of the Abbey of Alder beer production dates back to the Middle ages. After a fire destroyed the Abbay in 1792, beer production ceased. In 2000, the new Brasserie Abbaye d'Aulne was formed to continue the traditional Abbey brewing.
Located in Nördlingen/Bavaria, the brewery has a 30-strong team, who has spent 402 years exploring new worlds of beer and discovering new pleasures, flavours and technologies. Many worlds away from corporate beers, Ankerbräu, with its innovative Beer-In-Box packaging & dispense concept, is breaking into new market segments nobody would have ever expected before..... CHEEEERS
Until recently, there were over 2 million people in the United States who were 21+ years of age yet couldn’t sit down with friends to enjoy a beer.
The culprit? Celiac disease.
Celiacs have intolerance to gluten, a protein found in several common agricultural grains: barley, wheat, rye, spelt and triticale to name a few. And as luck would have it, nearly every commercial ale and lager happens to use barley as a base ingredient, which effectively took beer out of the mugs of celiacs. This was a cruel injustice that we simply could not abide. As ardent beer-lovers (and diagnosed celiacs ourselves), we made it our mission to make beer available to everyone again. And so Bard’s Tale Beer Company, LLC was born.
Our marching orders were clear: Develop a line of craft-brewed beers that use gluten-free brewing grains. And not just any beer would suffice—we would create a product that was as good as anything produced by national and craft brewers. In the process we discovered that with adversity does indeed come opportunity. Because as one sip will tell you, our dedication to creating a beer with grains other than barley has resulted in a beverage that compares to the finest craft brews and imports. Taste, aroma, enjoyment—Bard’s compromises nothing. And so everyone’s right to beer has been restored. All is right with the universe again.
That’s our story. We invite you to grab a Bard’s and sit down with friends to tell your own tales.
See you at the pub.
Sincerely, Craig Belser and Kevin Seplowitz
How could anyone have any doubts about Belgium being the kingdom of beers? A lot more than just a simple drink, beer has always been firmly embedded in the cultural and traditional Belgian heritage. Belgium, land with a thousand faces, is proud to offer the widest range of flavours for all tastes. The beers labelled "Belgian Beer Tradition" are representative of the main styles of the best traditional Belgian beers. They are brewed in the old fashioned way and therefore absolutely natural.
Birra Amarcord was born several years ago in a tiny brewery in Rimini at the hands of some great lovers of beer and experts. In 2000, Amarcord felt the need to enhance the manufacturing plant and after a long search for a pure water and ideal for brewing, the brewery was moved to Apecchio. Amarcord is now the most famous and Craft Beer sold in Italy. The Master Brewers have contributed to the success of Amarcord, selecting the recipes of the most ancient tradition, thus creating genuine and high quality beers: beer for true connoisseurs!
The abbey of Val-Dieu was built 1216 by Cistercian monks. They were looking for a lone valley with a stream for agricultural and brewing activities, a haven of peace full of nature. Cistercian orders are well-known abroad for their brewing skills. The monks of this abbey made no exception to this rule.
Because of the numerous hazards encountered by the abbey over time (fire, destruction, expulsion of the monks during the Napoleonic revolution), monks have not always been able to brew. That explains why their beer production remained limited to the local level.
Fortunately, since 1997, the farm has discovered the typical roar of the brewery again. The only difference with the past is that beers are nowadays brewed by a layman. Moreover, the beers of Val-Dieu are brewed in the former agricultural exploitation.
Reinstalled 1997 in the abbey itself, the brewery took inspiration from the receipts formerly used by the brewers-monks of Val-Dieu to make this tradition last. Of course, those receipts had to be adapted to the raw materials and techniques of today.
Nowadays, our beers are real abbey beers, of high fermentation, not pasteurized, simple, without seasoning and brewed according to the old infusion method.
In 1986, to celebrate the Belgian Year of Beer, André Graux embarked upon the development of a high-fermentation traditional beer.In 1987, Binchoise Blonde, Binchoise Brune and Biere des Ours, (a honey beer) beers were ready for commercialisation. At the 1995 World Beer Championships in Chicago, the brewery won a Platinum Medal with its Spéciale Noël and the Gold Medal with its Bière des Ours. The brewery is set for a fresh start and competes on a global stage.
At the fringe of the Buggenhoutwood, in the hamlet of Peizegem, Boschkant, in Brabant is situated the brewery De Block.
In the 14th century, when the first brewing guilds became very popular, Henricus De Block obtained the brewing right, as a vassal of the Duke of Brabant and Bourgundy. However it is Louis De Block who would give the start for the brewery De Block. The process of making beer, made of finest flavours of hops from own region, carefully selected malts, grains, spices and the brewery's own yeast culture, scientifically elaborated, are the basis and the tradition given from the one generation to another as an endless connection from young to old. Quality is the real and only foundation for all our beers
The brewery was founded in 1890 in the small village of Guignies, in the entity Brunehaut. 100 years later, in 1990, the facilities have been relocated into new buildings at Rongy and completely modernized. The combination of modernity and tradition of our manufacturing methods guarantee the quality and stability of our products. All our beers are brewed using traditional methods with only natural materials. Our beers are top fermentation, re-bottled: the art of good beer! This great beer, blonde or brunette, has its roots in 1096 ac. It was at this time that was granted to the Abbey of Saint-Martin de Tournai, the right brewing. Today, this tradition is perpetuated by our brew master.