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Brasserie Thiriez is a small craft brewery located in Esquelbecq,〔http://www.lavoixdunord.fr/journal/VDN/2009/08/21/PLUS/ART1857286.phtml〕 a town in the Arrondissement of Dunkirk in the Nord ''département'', in the Nord-Pas-de-Calais ''région'' of France, quite close to the Belgian border. It is situated on the grounds that formerly housed the Poitevin farm brewery, which was active and served the local area until 1945. The current brewery was founded in 1996 by Daniel Thiriez, who had become interested in homebrewing as a college student, and later left his career as a "human resources professional for a large supermarket chain" in the interest of reviving the tradition of the small village brewery. It exports beers in europe, and the USA.〔(La Voix du Nord ) du 31.11.2014〕 The brewery's focus is generally on light to medium-colored top-fermented beers with a pronounced hop presence, reflective both of some of the historic beers of the region and the owner's personal preference. There is a tasting room and tap on the brewery premises, at which bottled beer can also be purchased. The products are available in 33cl and 75cl glass bottles, large 2L growlers and on tap. ==Technical Information== The Thiriez Brewery began with a small Velo brand brewhouse manufactured in Italy with a capacity of 6 hL per batch, which was installed within the historic farm structure. However, it quickly outgrew this set-up and is now housed in a purpose-built freestanding building on the grounds, in which a larger system with a 20 hL capacity has been installed. To reach the current annual volume, a batch of beer is started approximately 3 times per week during the brewing season. A two-step infusion mash is typically performed, after which the beers are fermented in one of four cylindro-conical tanks at warm temperatures for up to 7 days, then cold-conditioned for a period of 2–3 weeks, after which they are dosed with sugar and stored in a warm room to naturally carbonate in the bottle or keg. The beers are unfiltered and continue to condition and mature after packaging, although the brewer advises drinking them within one year. English and Czech hop varieties are primarily used, and some of the recipes utilize spices as well. The distinctive house yeast strain is maintained by a lab in Brussels, and new yeast is typically obtained from them after about 15 uses. In 2007, (Wyeast Laboratories ) commercially released a "French Saison" strain on a limited basis which is widely believed to have been derived from the Thiriez variety. The strain is now available year round. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Brasserie Thiriez」の詳細全文を読む スポンサード リンク
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