de namur ros e gauloise blonde gauloise brune gauloise double 6 gauloise ambr e gauloise fruits rouges gauloise triple blonde 10 gauloise christmas saison 1858 triple moine deugniet redbocq applebocq contact news jobs download blanche de namur blanche de namur ros e gauloise blonde gauloise brune gauloise double 6 gauloise ambree gauloise fruits rouges gauloise triple blonde 10 gauloise christmas saison 1858 triple moine deugniet redbocq applebocq tours the brewery our story since 1858 . the brewery our beers tours the brewing over a century and a half of tradition quality and expertise it all began in 1858 when martin belot farmer in purnode brew a beer for the first time in his farm s outbuildings . at first the beer was produced only in winter the staff not being busy with field work outside of the high season . moreover the discovery in purnode of a layer of water exceptional for its quality and quantity was a great asset . the brewery offered the customers a wide range of products from table beers to strong beers through a range of densities colors bitternesses and tastes . the brewer assured the distribution of his products on his own and in a relatively small radius around the brewery . in the early twentieth century la gauloise currently the oldest brand still produced at the brewery a brown high fermented beer was brewed for the first time . from the right beginning this beer was an undoubted success . the brewery was incorporated into a limited company in 1949 . independent of any belgian or foreign brewer it still beholds its own family nature . in 1960 the agricultural activity and the door to door deliveries of the brewery are permanently abandoned . this is the beginning of distribution through supermarkets drink markets and traders in beer . with the recovery of the central brewery marbaix la tour in 1967 the brasserie du bocq added two new beers to its product range the saison regal that is currently the gauloise ambree and whose idea gave birth in 2013 to the saison 1858 and the christmas regal since renamed gauloise christmas . it is at this point that the belot family decided to direct their beer manufacturing only to the production of special high fermentation beers with secondary fermentation in the bottle . in 1983 brasserie du bocq abandons the exploitation of central brasserie marbaix la tour to bring all the beer production back to purnode where the production tools have been radically modernized on the basis of equity . taking advantage of the craze for traditional beers brasserie du bocq starts exporting . and it is a success . indeed belgian beers have gained an excellent reputation worldwide . brasserie du bocq exports mainly to france the netherlands italy britain spain switzerland finland australia japan china sweden the united states brazil russia ukraine etc ... in seven years the production has doubled reaching 104 000 hectoliters in 2015 . with a current turnover of more than 12.5 million the brasserie du bocq is one of the largest independent breweries in wallonia . the beers brewed and sold by brasserie du bocq are blanche de namur and rosee gauloise blond ale pale ale red berries triple 10 double 6 and christmas saison 1858 triple moine deugniet redbocq applebocq to be enjoyed at all times . today in purnode although the belot family has sold its assets to the keersmaekers family who has been producing the corsendonk at the brasserie du bocq for over 30 years and even though the brewery has far exceeded its regional framework nothing has changed and the values of the company remain intact . we hope and bet that this story will go on much longer and that the beers produced at the brasserie du bocq will fill with life the small condroz village that is purnode . the brasserie du bocq beers are brewed and manufactured only with the finest top quality products . this is the case for the malt fundamental for taste and determination of the color of the beer depending on its degree of roasting . this is also the case of the hop that brings bitterness and aroma the yeast which converts sugars into alcohol and carbon dioxide and water whose purity is paramount and is drawn from the water layer that extends under the brewery . the expertise of the brewery takes place primarily in the manufacturing of the special high fermentation beers with secondary fermentation in the bottle . this technique preserves the properties of raw materials and guarantees the naturalness of beers produced without chemical additives or preservatives . beers are living products for proper maintenance it is advisable to keep bottles cool cellar temperature away from light and in a vertical position for a good collage of yeast in the bottle bottom and avoid oversudsing during service . the art of serving and enjoying a special beer . 1 . preferably use the appropriate tasting glass dry and degreased cleanliness is essential for holding the foam . 2 . serve at a temperature ranging from 7 to 12 c 4 c for white beer . 3 . hold the glass slightly inclined and pour slowly the bottle to control the yeast deposit that comes from the second fermentation in the bottle . 4 . for the blanche de namur and the blanche de namur ros e pour half of the beer and before completing shake the bottle to loosen the yeast and thus enjoy all the aromas and natural disorder of the product . 5 . observe the crown of foam admire the color and vivacity of the beer ... and enjoy slowly . nearby the ardennes in a beautiful touristical village in the bocq valley discover a brewing tradition honored since 1858 . guided tours are provided by multilingual professional guides and followed by a tasting of the brewery s products . info reservation brasserie du bocq s.a phone 32 0 82 610 780 32 0 82 610 790 fax 32 0 82 611 780 e mail visite bocq.be guided tour french dutch english 40 min followed by a beer tasting . individual tours 2 starts one at 2 pm and one at 5 pm ticket office open from 1.30 pm group tours by appointment only shop products gift boxes toys ... easy parking . not accessible to people with reduced mobility . cheeses and cooked meats available on reservation . the brasserie is usually active from monday to friday until lunch excluding paid leave and public holidays . timetables 2016 individual reservation required see the schedule of visits group 20 persons all year on reservation price list 2016 individual children 6 years free children 6 16 years 4 50 adults 17 years 5 50 rates for groupes groups of 20 persons fixed price of 90 groups of 20 persons children 6 years free children 6 16 years 4 00 adults 17 years 5 00 1 free admission per 25 paying guests . create a tourist circuit with the help of tourisme & tradition would you like to do several tourist activities in one day create your circuit with the help of tourisme & tradition . the rate for the circuits is between 27 and 36 . for more information please contact tourisme & tradition 0496 437 738 or via their website . tourism looking for places to stay restaurants other tourist activities ... don t hesitate to contact us you want to spend a relaxing day in our region ... all the information you need can be found via the regional tourism organizations websites www.365.be www.ardennes etape.be www.draisine.be www.citadellededinant.be www.lanoiseraie.be www.campingauvaltourinnes.com www.bouchat oreille.be www.laj.be auberges de jeunesse en belgique www.ardennen online.com www.yvoir.be www.dinant tourisme.be www.ftpn.be www.tourisme et tradition.be www.attractions et tourisme.be www.iledyvoir.com www.chambres dhote.be www.attractiontouristique.be www.paysdesvallees.be www.castellessorbiers.be www.opw.be www.lessekayaks.be www.echteardennen.be www.cfbocq.be www.maredsous.be the brewing the master brewer mixes various types of malt that he crushes turning the grains into flour . crushing is done so that the straw and grain envelopes are preserved intact . the grain retains the ball the envelope so that it can later form a natural filter layer . then malt flour is mixed with warm water to obtain a thick liquid paste . this is called mashing . this paste is gradually heated to a temperature of 78 c. the gradual heating promotes the dissolution of the soluble components of the malt and the conversion of the fermentable sugars in starches . in the tank a sugar filled juice that is known as mash is obtained . this juice is then pumped into the filtration tank where the grains formed by the envelopes and grain straw is deposited on the bottom of the tank to form a natural filter . the grains are washed with hot water to extract all sugars . the filtered liquid called wort is directed to the boiling boiler . the grains are sold for livestock to feed on . at this stage the wort is boiled for one hour . then only we add hops . the amount and variety of hops change according to the type of beer that is produced . we also add other spices coriander anise orange peel ... that will give a special flavor to the beer . after boiling the wort is decanted for 30 minutes to clarify . it is then cooled to a temperature of about 22 c before being transferred to the fermentation tanks . at this stage we can not talk about beer since the wort does not contain alcohol . at the brasserie du bocq depending on the season two to four daily brews are made in manufacturing ; a brew represents about 22 000 liters or 220 hectoliters . fermentation & storage the bocq brewery has 15 cylinder conical tanks of 600 hl for fermentation guard for a total capacity of 900 000 l. in these tanks the yeast is introduced into the must . the fermentation lasts from 4 to 5 days . the yeast multiplies by four and the temperature gradually rises from 22 to 26 c. wort sugars are converted into alcohol and carbon dioxide co2 . at the end of the fermentation the beer must be cooled to 4 c. after fermentation the yeast is recovered for subsequent fermentations and the excess is removed as a byproduct . the taste and aroma of the beer are formed the wort has become beer but a beer that is not yet accomplished . beer called green still has to mature . to do this it is then held in custody tanks where it will rest for several weeks at a temperature of 0 c. this guard allows to refine the taste of the beer and the formation of a complementary yeast deposit at the bottom of the tanks . at this temperature a natural cloudiness will form . filtration & caning to eliminate the cloudiness that formed in the cold and give the beer its clarity and gloss it must be filtered after the custody tanks . at the brasserie du bocq only the blanche de namur is not filtered to keep its cloudiness during the tasting . after filtration the beer is stored in the caning tanks . before bottling a final operation is needed the beers produced at the brasserie du bocq are top fermented beers with mostly a fermentation in the bottle . to help achieve natural sparkle during the fermentation it is necessary before racking to add a little sugar and yeast to the beer . the fermentation can thus operate on the same principle that the primary fermentation . the racking the bottling line has an hourly capacity of 22 000 bottles 25 cl or 33 or 8 000 75cl bottles . empty bottles are extracted from the bins and fed to the washer where they are sterilized and cleaned of their old labels . the inspection machine then