Copyright 2006: B. United International Inc., All rights reserved.
In 2002 a third partner joined the company and this brought new perspectives and possibilities to the young enterprise.
With professional help the loose components – boiling vessel, mash tun, heat exchanger, fermentation vessels, bottling machine – were matched together. The brewing installation which looks very simple, is nevertheless extremely efficient, allowing a production of 5 hl per brew.
For this purpose the brewing installation was located in a specially designed new building in Erpe – Mere, only a few miles away from the city of Aalst.
Brewery De Glazen Toren officially started on January 1st 2004 and the excise licence was applied for in April and obtained in August.
Brewery De Glazen Toren , Inc. is located at the Glazentorenweg 11, 9420 Erpe-Mere.
It is a three - person company with Jef Van Den Steen as business manager. Jef ranks as an absolute authority in the brewing world. He regularly publishes in a number of beer magazines and is the author of the bestselling books: “Trappist. The Beer and the Monks” and “Abbey Beers. Spirited Inheritance”
The two other business partners are true-born inhabitants of the city of Aalst, halfway between Brussels and Gent.
Dirk De Pauw graduated from the brewing school CTL in Gent together with Jef.
Finally, Mark De Neef is a life-long friend of Dirk’s and knew about the brewing experiments. He joined the company in 2002.
Dirk and Mark have the burning ambition to put Aalst, with its rich, but lost brewing tradition, back on the map again.
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Since the opening the brewery has been growing fast. There is a constant evolution, not only with the creation of new beers (today, there is an assortment of four beers), but especially in the field of the installation.
At present the installation is being converted to reach a capacity of 20 hl per brew. The cilindro – conic yeast tanks and lager tanks of 22hl are already in place.
A new brew-room is scheduled for 2006.
Is the process whereby malted barley and/or wheat grains are ground in a mill between rollers. The husk of the grain is broken roughly while the core is crushed and exposed as coarse flour. This is then known as grist.
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