« To your health! » is an ancient formula when toasting a drink. From now on this expression will become even more meaningful, thanks to a new beer and 2 versions « Curcu Beer Bio » (6,5%) and « Curcu Max Bio » (8%). The idea for the concept of this beer, comes from Joseph Gottal, CEO of a company researching anti-cancer molecules, which one day met one of the finest master brewers in Belgium, Bruno Deghorain from the brewery La Binchoise, and a financier, Alexis de Limburg Stirum. The curcuma longa is a spice that enjoys an excellent reputation especially in health. Until recently, its qualities were mentioned on the conditional, while today it is absolutely indispensable in the care of the liver and heart. Its anti-inflammatory, antioxidant, anti-cancer and anti-infectious properties have in addition to its exceptional taste qualities revive nearby people a lot of preventive hope. The 2 versions present of course the specific qualities of beer. They are very active with a very generous pearl, a very dense foam coat regenerated until the last swallow. The « Curcu Beer », a glittering blonde, has a powerful but not severe nose. It approaches itself docilely and confidently, especially when it is served at cellar temperature between 5 and 8°C. From its introduction it asks to spread its main assets like its malts, with a sensation of white breadcrumbs and its yeast, but not highlighting the presence of the turmeric or the black pepper. These last 2 will ensure the essential in its conclusion and especially in the digestion. Its bitterness is present in the back of the mouth in a very elegant way, and still justifies its right to hops (⁺⁻ 20 EBU) throughout its tasting. It presents itself as a very good beer at the same time round and characterful by its added properties thanks to its unique ingredients. Because of its very reasonable alcohol content, however it allows itself to enjoy one or two tastings, but always with the saying that « a beer brewed with knowledge is tasted with wisdom ».

The « Curcu Max Bio » (8%) certainly has relatives close to its brew sister, however in addition to the bases of turmeric and black pepper, it has a more coppery dress while the sprinkle is just as generous, giving it an outstanding. elegance. Anyhow, we feel like we’re dealing with a whole other beer. Already the nose is more powerful letting appear the turmeric more densely without underestimating the bitterness. The role of the 2 present spices, with the black pepper, raise the tone spicier and less malt although the tongue background slows down this impression to let pass a strange sweetness reminding nearly the gingerbread. It is instantly more appetizing thanks to the multiplicity of taste trends. As a result, it is defined differently and can be described as complex, putting all its ingredients on an equal footing making it more exclusive, in particular by its useful lengths allowing also the emancipation of turmeric and black pepper. I would more accurately define it as a kind of feline-like beer that when it takes you, never let’s go of you for the greater good of your health. Joseph, Bruno and Alexis make a trio where everyone ends up offering you a beer, the first in the world and for life on the basis of curcuma longa as its export slogan admits: « CURCU, A LIFE IN A DRINK »! And in a bio style.

To your good health!


As from today the brewery AB Inbev in Leuven will brew the BUD for the French market. The managers of INBEV are very proud of this decision, rewarding them with their skills and the quality of the product. Remember that the Budweiser was very much appreciated in the United States. Bud beer was introduced there in 1976. Its founder Adolphus Busch (one of the instigators of Anheuser-Busch) wanted to brew a real American beer. Each BUD is faithful to the family recipe according to which it has been brewed for 5 generations of master brewers of the Busch family. It soon became popular with a large public because it was consumed by the bottle. It has also been a bedside beverage in many Clint Eastwood films while beer is its favourite drink. It was also popularized thanks to the hippie world and in particular with the film « Easy Rider » (1969) by Denis Hopper in which it does not yet bear its name Budweiser.

The BUD has evolved a lot over time especially in its tasting concept. It is filtered and can be drunk both by bottle or in a glass. As a low fermentation beer, it is very easy to taste, offering a slight bitterness and having only a low alcohol content (5%). It is now presented in 30 cl bottles but poured in 25 cl glasses to ensure a creamy and tenacious foam. The BUD will remain one of the beers of ancestral character thanks to its old method of « kraeusening » that is to say for a natural carbonation and Beechwood’s aging that bring it the taste identity unmatched so far.


Known for its Picon, the first in Belgium, the Amer-Gervin distillery of the Stiévenart family continues the scoops. Indeed, Vincent worthy son of his father, has just presented a first pastis 100% Belgian but distilled on the basis of Belgian beer. Called « La Patinette », a very specific ball-game shot, which involves chasing a piglet ball during a petanque. The hunting ball continues to spin on itself. The result of this distillation is amazing and incredibly successful. With its 45° one can imagine some hints of beer (« Bush blonde »), except that the vapours of this pastis remain 100% those of an ale used for it. Apart from the typical flavour of this traditional Provence aperitif it is distinguished by a dress less yellowish colour than the Provencal version and with a light back tone of hazelnut. For my part, it is much tastier than the original pastis, with a tone of anise better balanced and dedicated to a very beautiful future.


Last April, the IWD, Brussels oenology school Inter Wine & Dine, organized a competition to determine the best pils in Belgium. The result of the 22 beers registered however surprised me somewhat mainly by the origin of the productions presented. First of all, some pils were advanced by large supermarkets, which are not brewers and therefor call for low fermentation products or custom beers. For example, among the mentioned pils beers the Excel beer from Carrefour stores, the Carapils from Colruyt, the Buval from Aldi, the Delhaize 365 from Delhaize, the Perlenbacher from Lidl, the Kaiser from Carrefour in brief products not brewed on its own site. On the other hand, some of them are not original Belgian like Carlsberg for the premium brand Carlsberg Group, same as for Heineken for the brand « Premium Heineken » being 12 beers out of the 22 presented pils that are not brewed on the premises of their appellation. What also amazed me were the astonishing low scores for accredited brands with a very powerful marketing (Jupiler, Stella Artois, Cristal Alken, Vedett or Maes). Finally and good for these producers, small brands have removed with the highest honours as for the Légia of Liège gold medal, the Polarius of Belgo Sapiens, the Silly Bio for the brasserie de Silly, the Simcoe Lager from the brasserie Sainte-Hélène or still the Ginette (now by Inbev’s portfolio). These results appeal to me because there are many other producers of pils (low fermentation) such as Romy Pils, Bavik Pils, Wieze, etc… This beautiful initiative is all well and good, but it certainly needs to be reviewed with much stricter conditions.


The monks of Rochefort, despite their many prayers and the dispute between them and the company Lhoist, exploiting the quarries annexed to the abbaye de Notre-Dame de Saint-Rémy of Rochefort, have had their appeal brought before the Court of First Instance of Marche postponed until the end of this month of June, in order to suspend the intentions of the neighbouring industrial society, to drill the rock adjacent to the source of the abbey. In its decision the court of Marche declares the claim of the monks unfounded. The judgement refers in particular to the very strict conditions laid down by the administration for the deliverance of the permit, as for the limitation of pumping in the time of the La Tridaine source. The monks are very worried as are the unconditional lovers of the reference beers of Cistercian monks. Recall that the abbey produces the Rochefort 6, Rochefort 8 and Rochefort 10 and that a new brewing room capable of producing 80.000 hectolitres has been built. The source of La Tridaine allows the beer to provide this particular taste of Rochefort beers. Unfortunately, once again, we can only note the laxity of our country and its elected representatives, not proud of ancestral traditions and rather concerned with financial interests regardless of the national patrimony!


Let us stay in the field of Cistercian beers, as Chimay has the wind in its sails in order to satisfy an increasingly pronounced demand for their production. Indeed, the brewery of the Abbaye de Scourmont in Chimay, has just invested 17 million Euros in a new bottling room. It will have a capacity of 55.000 bottles (of 33 cl) per hour, compared to 40.000 before. The latter has been resold in Poland. Note also that out of the respect for the environment and the quietness of the places of prayer, the new 4.000 m2 facility is located a few kilometres from the abbey and is equipped with 1200 solar panels, allowing it a permanent autonomy of its electricity needs. The beer will be even better and without the risk of shortages in its production.


This very young microbrewery from the Lessines region in Hainaut Picard, located on the Wallonia/Flanders linguistic border, stands out very quickly from others, both by the quality of its productions so offering many originalities to its menu. Situated on the edge of the Vallée des camomilles, along the Dender river, one might have expected a beer with local spices. In fact, no. Its first production was coupled to Master Champagne and was called « Brute » because it was matured in barrels having had as tenant the famous sparkling. The result of this first brew was a real explosion of cork, amazing everyone. This success (in)expected was going to call others like the Brute « Millésime » faithful to the previous concept but this time finding its partners in grape juice harvested freshly at Nuit Saint Georges in Bourgogne. But above all, it had to be underlined this time that this production was its first « at home » matured beer since between the « Brute » and the « Brute Millésime » (9,5%), François in association with his father, former journalist and editor-in-chief of a well-known daily newspaper in the region of Tournai and Hainaut Picard, had completed the construction of his microbrewery in the family farm. Finally, a comforted view could be turned to the future. This was followed by 2 new arrivals, the « Pure Blonde » (5,9%) and the same version typed « triple » (8,7%). To conclude (provisionally) this boundless inspiration, see here today in the month of June and summer eve, a great beer that should honour any outdoor table worthy of a beautiful summer, the « PUREGNAC » (9,5%) bottled in its bottle the shape of which recalls the origin of its famous spirits collaborator for its fermentation, the Cognac. In order to reach maturity, the high fermentation blonde beer will spend more than 192 days in oak barrels having the maturation of a Cognac, whose identity for the moment is still kept behind the scenes. From the opening of its typical bottle, muzzled and corked, it delivers its first cry with a very characteristic « plops ». Free from its fermentation protection, it immediately tickles an exalting aroma penetrating both to the sinus and to the throat. A very pronounced introduction which continues its charming process throughout the tasting phases until the conclusion. So, you will be completely conquered. This beer is more than a grand cru, it is a very tasty mistress who will amaze you with every swallow. It gives you its most beautiful elegance throughout its mouth phase end even well after. The softness of its malts, a bitterness of characteristic hops and this discreet perfume of Cognac, guarantee a wonderful moment. This beer is much more than an « oak age », it is simply the definition of a tasty richness that beer can take when it is brewed or hugged with passion!



Christian DEGLAS.