Since 1926, the Brasserie Castelain has offered a chance to taste delicious beers, imbued with the greatest respect for brewing traditions in the Nord-Pas-de-Calais.
An ancient and rare method of brewing by infusion, which the creators of the brewery are seeking to keep from disappearing, by handing down their knowledge from one generation to the next.
The ground malt is mixed with water: this is mashing. The beer is brewed by infusion at very precise temperatures. The brewer adds hot water to a vat made from filtering material: this is what makes Brasserie Castelain unique. The starch contained in the malt is transformed into fermentable sugars. This mix is filtered to obtain a sugary juice known as wort, which is then brought to the boil. The brewer adds the different varieties of hops, which give the beer its aroma and slight bitterness. Boiling takes 2 hours. The wort is cooled, then transported to the fermentation vats.
This initial stage lasts 8 days. It is at this point during the beer-making process that we add the yeast, which will multiply by consuming the sugar from the wort.
This generates alcohol and carbon dioxide, which will form the little bubbles in your beer.
The beer is chilled (0°C) for 6 long weeks in huge conditioning tanks, to ensure a balanced, delicate beer, with exceptional brilliance. The beer can now mature, age, perfect its aroma and develop its natural and characteristic sparkle.
Once the beer-making process has been completed, packaging can begin. Whether in bottles, drums or boxes, with a cap or cork, our craft beers will always taste the same. Now the beer tasting can start.
Fans of Castelain beers can find them in every quality pub, restaurant and bar across France, but also in the supermarkets. And if you can’t find them, don’t hesitate to ask!
