breweries

Bard's Beer Co

United States

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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

for further information about celiac societies, contact: http://www.celiac.ca/EnglishCCA/echptr.html, http://www.victoriaceliac.org

Brasserie Abbaye de Val-Dieu

Belgium Walloon province of Liège
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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.

Brasserie Caracole

Belgium Falmignoul (Dinant)

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All Caracole beers are top-fermented, unfiltered and refermented in the bottle. They are brewed with care in copper kettles heated by a wood-burning stove, in exactly the same way as the founders of the brewery in the 18th century.

Brasserie de Block

Brasserie de Block

Belgium Peizegem, Boschkant

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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

Brasserie de Brunehaut

Belgium Brunehaut

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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.

Brasserie des Sources

France
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Formerly St. Amand, La "Brasserie des Sources" (Springs Brewery) was born because of the “love at first sight of” of Gerard Depardieu during the shooting of Germinal movie. He wanted to thank the exceptional friendliness of Northern France inhabitants so he decided to offer them a new brewery and its beers. The Brewery is modern and efficient, equipped with high-tech machinery. It specializes in fermentation in bottle and produces a large range of brands. The flagship brand is Abbatiale, which represents the impressive Abbey church tower located in the watering place of "Saint Amand les Eaux"; the town of the brewery.

Brasserie Dubuisson

Belgium Wallonia

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Created in 1769 by an ancestor of current managers Hugues and Vincent Dubuisson, the Dubuisson Brewery is the oldest brewery of Wallonia. Remarkably it remains located in the same place to this every day… 8 successive generations of brewers have followed and we are proud to say that the Dubuisson brewery remains 100% independent.
The BUSH variety of beer was created in 1933 by Hugues Dubuisson’s grandfather. His original recipe has remained unchanged since its creation, making it the oldest Belgian beer brand available on the market. Since our foundation, the Dubuisson Brewery has remained faithful to our unchanging principles and values :
• We produce beers of high fermentation, which are entirely natural and without any additives.
• We produce beers encompassing character and offering well-defined tastes and aromas.
• We do not wish to produce “label” beers (a single beer recipe marketed under different names), Therefore, no Abbey beers here…

Brouwerij Bosteels

Belgium Buggenhout, Flanders

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Brouwerij Bosteels was founded by Jozef Bosteels in 1791 in the Flanders village of Buggenhout, Belgium, near the premises of Pauwel Kwak, who had had an inn and stable on a well-traveled highway between Gent with Mechelen. This inn became very famous because of the dark, strong beer Kwak provided for his clientele. He also designed a special glass without a foot that was hung in a support of wood attached to the carriage or saddle so travelers could drink without disembarking or dismounting. Bosteels has revived that tradition and become recognized for its modern day version of Kwak, adding an individual wooden support to the famed Kwak glasses to replace the carriage "floats”. There is no doubt what beer is beer poured when someone orders a Kwak.

Brouwerij de Halve Maan

Belgium Brugse

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Since 1856, six generations have steered the brewery with one single goal in mind: offer superior beer both in quality and in taste while respecting the traditional brewery art but the history can be traced back through the town’s register when Henri I owned the property and the existence of a brewery on it. Henri II and his brother then took over in 1867 until their death in 1905 when their widows continued the brewery’s production. In 1919, Henri III took control of the brewery and bought the adjacent brewery “Brugge Zeehaven”. Henri IV daughter ran the brewery in the 1980’s successfully launching the Straffe Hendrik line of beers. Her son, Xavier, moderized the brewery and launched Brugse Zot. Today Brugse Zot is the one and only beer really brewed in Bruges' town center and Straffe Hendrik is the last authentic Tripel Ale of Brugges. All beers have re-fermentation in the bottle which creates a beer which can be stored over a number of years, with an ever-changing and ever-improving taste as a result.

Brouwerij de Troch

Belgium Wambeek (Ternat)

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A unique Belgian artisan beer brewery of fruit beers that started more then 100 years ago. Brewery De Troch is a pioneers is his work, making one of a kind Gueuzes, Faros and Lambic fruit beers.

GUEUZE and KRIEK are brewed by age-old methods which depend on spontaneous fermentation and ripening. In the first stage a mixture of malt, wheat and water is prepared. During the process, the starch is transformed into sugars suitable for fermentation. The mixing is repeated several times over. A liquid is obtained by filtering the mix. This is the wort, which ultimately becomes beer. Matured hops are added to the wort, which is then boiled for 4 to 5 hours so that it reaches a density of 5 Belgian degrees. After boiling the by now useless hop buds are removed. The wort is then cooled in shallow vats. The outside air is allowed to pass freely over the large open vats. This air is essential to the brewing method, as it contains the micro-organisms which give LAMBIC its unique flavour. For this reason LAMBIC brewing is a seasonal activity (October to end April). The cool wort is then run into tubs before being directly transferred to casks. A few days later the main fermentation process becomes evident with the appearance of foam in the bung holes. The beer is then allowed to ripen on oaken casks which hold about 650 litres each. This is the true spontaneously fermented LAMBIC.

By mixing young (one-year old) Lambic with older Lambic a second spontaneous fermentation in the bottle is obtained. The result is called GEUZE. When our cherries are added to the casks of Lambic a drink is obtained after about 5 months called KRIEK, which has a very special flavour and a red colour. FARO is another traditional specialty, and is obtained by sweetening the spontaneously fermented Lambic with crystallized sugar. After bottling, both GEUZE and KRIEK are stocked for 7 to 8 months in the cellars of the brewery so that they can continue to ferment further in the bottle. GEUZE and KRIEK for a couple of years in your own cellar - just like any good French wine.

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