Onze “ nog steeds familiale ” brouwerij heeft zich doorheen een geschiedenis van 200 jaar ontwikkeld tot een professioneel bedrijf dat echter trouw blijft aan de artisanale methode om door spontane gisting een lambiek te brouwen. Daar wij ons bewust zijn van het unieke van deze methode wensen wij ook in de toekomst deze traditionele en ambachtelijke vergistingswijze in stand te houden.

Red copper containers, barrels, some of them more than 100 years old, and walls of bottles constitute the scenery for your visit. Maybe you’ll be lucky to see the brewing or the bottling, maybe you ‘ll see how barrels are cleaned or how fruit beers are made in summer. Maybe you’ll be lucky to see the brewing or the bottling, maybe you ‘ll see how barrels are cleaned or how fruit beers are made in summer.

In 2004, 35 years after the last brew, Jean’s second son Laurent Agache, a civil construction engineer, got together with his cousin and friend Quentin Mariage, a chemical engineer, to relaunch the brewery. The two of them bought some second-hand equipment from the North of England, carried out restoration work on the brewery buildings in order to bring it up to hygiene standards and came up with the formula for their first beer, Tournay. The first brew took place on 1st May 2004 and, although it lasted for more than 18 hours, everything went to plan. The Brasserie was back in business, watched by an emotional Jean Agache, who had…