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The exact date of the inception of the first brewery set up at Cazeau is unknown, but it is thought to have been befo...Read more...
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The exact date of the inception of the first brewery set up at Cazeau is unknown, but it is thought to have been before 1753. The only document which proves that there was a brewery on the site is a deed of partition of property which came into effect on 17th October 1753. This document states that: "Subsequent to the partition performed on 17th October 1753, Nicolas Descamps inherits the house in which he was born from his father, Jacques, who died on 22nd April of the same year. It consists of a manor property which includes a dwelling house, bedrooms, stable, gate, a well and other buildings used for brewing and innkeeping, commonly known as the "Verd Fachaud". After the 1918 Armistice, the Cazeau brewery joined forces with two other local breweries in order to start up business again at the Duchâtelet brewery in Néchin. It was only in 1926 that new facilities became operational at Cazeau. During this period, Charles Agache's second son, Maurice, took over the operational management of the Brewery. Production was based around various types of beer: Scotch, conventional beer (Priming), strong beer (Triple Agache) and table beer (Super Familia). Maurice later had to brave the agonies of a second world war. Having led the brewery all the way through these troubled years, in 1952 he eventually decided to take a well-earned rest, handing over the reins to his second son, Jean Agache, who was helped by his younger brother, Maurice. The house speciality was Cazbier, an amber beer similar to Pale Ale. But the post-war period was a tough time for small traditional breweries using high fermentation methods. People's tastes were changing, moving more towards the low fermentation "Pils" coming out of the industrial breweries. In 1969, the Brasserie de Cazeau was the last working brewery in the Grand Tournai area and, like all the others, it decided to end production and reinvent itself as a beer retail business. 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. Saison Cazeau is a light white beer, refermented in the bottle, with 5% alcohol content. As well as the Pilsen malt and two hops which give it a really nice bitter flavour, Saison is laced with elderflowers (Sambucus Nigra L.) which make it really refreshing. The elderflower only blooms for three weeks between mid-May and mid-June, which means that production of the Saison is very time-limited.
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