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It has almost become a routine, but the fun remains intact. After having gleaned six medals at the international competition in London, the Brasserie des Sources was once again rewarded, this time in Frankfurt.
With two additional Grand Gold medals, awarded to the two flagship products of the moment: the Abbey Genièvre de Houlle and its brown counterpart Suns bitter.
“It is the success of the passion that drives us, welcomes Jean-Luc Butez, the manager of the brewery, a taste for excellence too. This one, for example, was born from a collaboration with wild honey hunters on all continents. Success is first and foremost meetings. ”
Saved by Claude Berry after Germinal
Meetings, it took a lot for the establishment to survive, first, before gradually establishing itself as one of the region’s breweries.
By disembarking in the mining area to shoot his adaptation of “Germinal”, Claude Berry falls under the spell of a black country marked by deindustrialization and especially of its inhabitants, who struggle to keep their heads high with contagious bonhomie. “He wanted to leave a trace of his passage by saving a business, explains Jean-Luc Butez. And what could be more emblematic than rehabilitating a brewery? ”
With Depardieu, Renaud and Miou-Miou, the film crew discovers the taverns and the warmth that emanates from them. Very present on the set, Alain Bocquet jumps at the opportunity and offers the site of the former slaughterhouses, in Avenue du Collège. The “Brasserie des Amis reunis” was born. Riding on the success of the site, Germinal beer is enjoying great success, which is gradually disintegrating.
La Bellerose makes the difference
“The brewery is taken over for the first time by someone who cannot, despite their best efforts. That’s how I got there. ” Coming out of four years of rehabilitation of the historic Le Cateau brewery, Jean-Luc Butez decides to give back sparkling to that of Saint-Amand, placed in compulsory liquidation. We are then in 2005. “We had barely opened a year on the other side. It was a bit crazy, but you always have to believe it! ” As soon as he arrives, the boss redefines the brewery’s project.
New calibrations, new ways of working and new recipes. With the desire to meet consumer expectations, without going too fast. “We felt a shift towards more hoppy beers, without people opting for the fashion of IPAs (India Pale Ale, beers a little stronger and more bitter than average). That’s how we developed the Bellerose. ” A benchmark beer, recognizable by its label combining vintage and modern, which gave it its first big successes. 10 years ago, England even awarded him the prize for the best beer in the world!
Several other names follow, such as Vieux Lille, an old beer brought up to date in the spa town, the Estaminet or the essential Abbey. “We have high standards for our products, focused on quality, adds the director. Out of the question to save money on any item, we are looking for taste no matter what. Our brewers have understood this. ” And since beer is above all a story of men and women, Bertrand and Benjamin were also awarded the title of best brewers in Europe in 2016.
An ephemeral bar, before the tour-tasting circuit
Praised by consumers on the supermarket shelves, the Brasserie des Sources has suffered little from the closures of bars and restaurants. The projects launched have only just been slightly delayed but remain very relevant today. With the will to take a step forward. “The biggest project is the extension of the building, specifies Jean-Luc Butez. With a brand new bottling room, buildings to set up our offices. ”
Arrangements to several million, which should see the light of day by the end of 2022 to support the development of the establishment. A site that focuses on sustainable development with an extension that targets the negative carbon footprint. “We would also like to open an ephemeral bar there which would foreshadow a more lasting visit to the brewery.”
A tour will thus be offered, with a whole series of tastings allowing visitors to discover the products made in Saint-Amand. “We are going to set up a taproom to serve our own beers. People are fond of it right now. ”
For this, it will necessarily be necessary to expand the team and recruit new talents, able to highlight the many qualities of a local product with a history rooted in the region.
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