Beer

Malted barley, hops, yeast and 90% water. Anyone can make beer, but not everyone can master the fifth element : know-how. Without it, there is no flavor, that palette of aromas that enchant the nose, excite the taste buds and coat the palate with a layer of pleasure with a more or less long-lasting caudalie… In the Hauts-de-France region, and more particularly in the Nord-Pas-de-Calais region, the brewing tradition is part of our genetic heritage. So much so that certain beers such as Jenlain, Ch’ti, Goudale, 3 Monts, Page 24 or more recently Anosteké have a higher popularity rating than a showbiz star. But as the most affectionate of our zythologists Ronny Coutteure reminded us, “beer is liquid friendship”. A simple pleasure that is enjoyed among friends at the bar of a zinc, most often on draft. The only “hitch”, if you will, is to choose.

Blonde, brown, white, red, amber or black? Once you have answered this question, we are only halfway there. Because with us, a beer can be aged, triple (high fermentation), abbey, IPA (arch-hopped and therefore very bitter), organic, gluten-free or even alcohol-free. Like laboratory technicians, the brewers spend months developing original beverages. Playing with the mixtures of cereals (wheat and buckwheat associated with barley malt), the varieties of hops and of course the degree of alcohol. The results are surprisingly imaginative. In Beaurainville (Pas-de-Calais) the Quentovic offers a peaty version. In Trélou-sur-Marne (Aisne) the brewery of the 3 Wolves surprises with a cherry-strawberry beer. While in Quiry-le-Sec (Somme), the brewery à la Noye proposes an amber beer spiced with cinnamon and star anise.