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The three ages of beer
- 1. THE THREE AGES OF BEER Drinking in Brussels from the 19th century to 2018
- 2. BRUSSELS ...This promised land of strong beers and girls, this Chanaan of orgies and benders - JK Huysman Faro, synonym for piss! - Charles Baudelaire
- 3. OVERVIEW Beer in 19th Century Brussels What they drank Who brewed it Where it was drunk Beer in the 20th Century Enter Geuze Trends in brewing The inexorable decline of brewing Foreign influence The rise and fall of Wielemans The durability of Cantillon Beer in the 21st Century Resurrection - Brasserie de la Senne Who brewed it Where it was drunk
- 4. BEER IN 19TH CENTURY BRUSSELS Lambic - unblended jonge lambiek "refreshing thanks to its large quantity of carbonic acid" Lambic Doux - sweetened, unblended lambic Faro - a blend, made usually at the cafe, of equal parts lambic and meerts, sweetened with candy sugar, brown sugar, or cane molasses Biere de Mars/Meerts - Second runnings of lambic brew, served as table beer Half en half - half lambic, half faro Brune - brewed in the summer, amber colour, "full-bodied and vinous, strong without being heady, pleasant to the eye and taste, particularly liked by 'those who do not like the acidity of faro'"
- 5. BREWERIES IN THE 19TH CENTURY What it looked like Before/after Ancien Regime The power of the guilds - a closed shop from father to son Rental brewers Steady growth with the population Brewers, blenders, and barmen
- 6. ST GERY - CENTRE OF BREWING
- 7. Source - Patrick Goderis/Bières et brasseries bruxelloises
- 8. MIGRATION AND COMPETITION Pollution Vaulting of the Senne, 1866 Taxation Competition from abroad Industrialisation
- 10. BEER IN BRUSSELS, 1883
- 11. THE CABARET Nothing is more curious than these little restaurants: almost all of them extend into a narrow casing under a low ceiling, painted with smoke, with a corner for the counter; the largest would hold barely thirty people… No coquetry of crockery or silverware either; the plates are placed in front of you, with pewter cutlery on a raspy napkin; the public is considered by the caterer as a machine that works and it is not necessary to attract refinements. - Camille Lemonnier 1888
- 12. THE ESTAMINET ...Estaminet, which is used to designate houses where one consume especially beer. (...) Here, a rudimentary simplicity reigns: on the walls, yellow and blue notarial sales posters for any ornament, sometimes cages where canaries, an enameled dial like a big eye, or an old sheath carved clock. Obviously, any distraction that could disturb the customer in the tasting of the fermented liquid is discarded as detrimental to the gravity of this occupation - Camille Lemonnier 1888
- 13. THE GRAND CAFE
- 14. THE SUBURBS
- 15. THE KALIBABOU Then, on 31 December, the tapper donated hot lambic for their customers, where the fat innkeeper got fifty cents of tip - the drinking money for the whole year! That lambic, you might know, was prepared with eggs and rhum, and this mixture was called 'Kalibabou'. And it was not even necessary to drink a lot of glasses to 'cross the line' - Gazet van Brussel, 1916
- 16. HERE COMES THE COMPETITION
- 18. BREWERIES IN THE 20TH CENTURY What it looked like Expansion in the periphery Golden era of lager beers Cut-throat competition The war Consolidation and collapse
- 21. WIELEMANS - THE RISE AND FALL From Nieuwland to Vorst Infrastructure and expansion "Europe's largest brew hall" Post-war challenges Here comes Artois The end of pils
- 22. WIELEMANS - THE RISE AND FALL
- 23. CTS SCOTCH Classic 20th century style - British is best Crowned Tree Scotch Launched in 1926, successor to CTS Stout (1921) Now in the AB Inbev stable
- 24. WHAT WERE THEY BREWING?
- 26. CANTILLON - THE GREAT SURVIVOR 1900 - blendery 1937 - brewing begins WWII intervenes Business declines Sweet and low Museum is opened Business booming (eventually)
- 27. BREWERIES IN THE 21ST CENTURY What it looks like Phoenix from the flames Impact of De La Senne Craft is king International influence - US & UK Beer-focused venues mushrooming
- 28. BRASSERIE DE LA SENNE - THE OG BREWERY Progenitors of the new beer renaissance
- 29. THE NEW UPSTARTS - ECHOES OF PAST International impact - UK craft scene Opening their own venues Setting up on the edge of town Bar scene developing in tandem - latest evolution of Brussels cafe culture Return of old styles? Cantillon endures
- 30. THANK YOU Questions? B E E R C I T Y . B R U S S E L S B R U S S E L S B E E R C I T Y @ B R U B E E R C I T Y