Masters of Brewing: Hans Mehuys from Castle Brewery Van Honsebrouck
Author: Erik Verdonck / Published: 2014-06-11 10:39:51 +0200 / Last Updated: about 3 years ago
INGELMUNSTER - Hans Mehuys has been wielding the mashing stick at the Van Honsebrouck brewery for over a quarter of a century. Six years ago he was appointed as Brewmaster and Head of Production. ‘Herr Braumeister’, as his boss Xavier Van Honsebrouck dares to call him in a jokey kind of way, is a convivial and modest character.
He lives for his profession and clearly takes great enjoyment from his job. I attend a ‘quality control session’ – in other words, a tasting – whilst he explains what he finds appealing about brewing.
“I have always had an interest in science and biology. At home I used to make apple wine and cider so I took a vivid interest in the process from an early age. Later on I studied at the Sint-Lieven brewery college in Ghent. Once I had gained my diploma, there was a job waiting for me at Brouwerij Van Honsebrouck…
Much has changed in the intervening years. Nowadays, we are brewing three times the volume compared to when I started, and we are soon to double our output once again. The sales of our beers abroad have and continue to increase; so much so that these days, export accounts for almost half of our turnover”. So, what makes brewing fun? “Nothing ever stays the same and you always have to intervene. The quality of the raw ingredients will differ, the temperature will vary, and consumer taste is fickle… “.
Brewing can be quite exciting. Ten years ago, the brewer made a mistake resulting in the loss of an entire yeast culture. A new one had to be started up from scratch. It took eight months before things got back to normal. “You don’t want to go through this a second time”, Hans comments.
An entire bucket?
Hans started his career in the lab and in the production facility. He learnt the trade from his predecessor, Jozef Maes, and started to specialise in quality control. “At the brewery school they drummed the importance of hygiene into us”, the brewer laughs. “I have never forgotten that. Cleaning never stops in a brewery. We use 6.5 litres of water per litre of beer produced. And Friday is cleaning day”.
Hans has grown into his chosen profession. Recently he contributed to the development of the Saint-Louis Premium Kriek, the Saint-Louis Geuze Fond Tradition, the Saint-Louis Kriek Fond Tradition, the Kasteel Rouge, the Kasteel Hoppy, the Cuvée du Château, the Passchendaele and the Trignac.
Hans is aiming to brew thirst-quenching beers with a beautiful balance between bitterness, taste and alcohol perception. “Xavier’s Dad, Master Luc, got straight to the point when he was managing the brewery.
He always wanted to know ‘of which beer would you drink an entire bucketful?’ Hans says with a smile. In the meantime, Xavier and the brewmaster form a well-oiled tandem. Whenever Xavier comes up with a ‘mad idea’, Hans will translate it into brewing technology to ensure it is feasible. In the meantime, Hans never stops learning and is adding to his qualifications all the time.
He will taste whatever is new on the market and will put forward his own proposals. His inspiration comes from far beyond Belgium’s borders and especially from the USA. However, the brewer remains true to his local traditional roots. For example, he uses Belgian hops for several of the breweries’ beers.
2016 will see the inauguration of a brand new Castle Brewery Van Honsebrouck brewery two kilometres away from the current location. “Xavier and I worked together to develop the entire concept”, Hans tell us. “Not only will the new plant allow us to double current brewing capacity, but we will be able to work far more efficiently and produce better beers from a technical point of view. We will start on the first experimental brews early next year”.
All this sounds great, but how exactly do you move an established lambic brewery to such a new and sterile environment? All this has been taken into consideration. As an example, the ancient beams above the open basin, or ‘koelschip’, will form an integral part of the new brewery. These beams contain the micro flora - or wild yeasts - that will infect the lambic wort in the new facility to allow the production of a new batch of Saint-Louis.
Brewing - is it science or art, I want to know. “First of all, it is a science”, Hans replies. “You use your own experience and knowledge together with science to develop a taste palate using a mixture of raw ingredients. You can never guarantee the outcome one hundred percent. At the end of the day, brewing remains a natural process. You can never control everything.
That’s what makes it fun”. It takes years of experience before you can set up on your own. Hans feels that it takes at least five years, probably six. At ‘his’ brewery, he now has a quarter of a century under his belt, and counting.
Recent Blog Posts
MECHELEN - The historic city of Mechelen, halfway between Brussels and Antwerp, is truly a hidden gem. The presence of the Dukes of Burgundy, who ruled here in the late middle ages, still permeates th ... [ read more ]
BRUSSELS/ZAVENTEM - This year Brussels Airport is 60 years young! The airport is planning to mark this milestone by showcasing the very best of Belgian produce, which would not be complete without ... [ read more ]
At the BeerLovers’ Café just behind Liège’s City Hall we get together to taste the limited edition Chimay Grande Réserve Fermentée en Barriques 2018, a Trappist beer aged in whisky barrels. ... [ read more ]
LIESHOUT/STEENHUFFEL - Since 2016 the Palm, De Hoorn and Rodenbach breweries have been owned by Bavaria, a Dutch-based brewer. Two years after the takeover, Bavaria has been re-named Swinkels Family ... [ read more ]
You must be logged in to leave a comment
IZEGEM/INGELMUNSTER - Summer 2015: the first test brews are flowing out of the tanks at Castle Brewery Van Honsebrouck’s new brewery in Izegem. There have been no rash or rushed decisions from these brewers.... [ more ]
INGELMUNSTER - Espresso, cappuccino, ristretto… We have become familiar with the rich and varied Italian coffee culture. We order a coffee to warm us up, to give us a boost or to finish off a meal. ... [ more ]
ZONNEBEKE/YPRES - Throughout the British Commonwealth, the name of Passendale is just as well-known as that of Ypres and Flanders Fields. This is where half a million soldiers lost their lives in World War I. ... [ more ]
INGELMUNSTER - The image on the label stays with you. A little rascal, wearing his cap nonchalantly the wrong way around, is preparing to attack. One eye shut to improve his already impeccable aim, ... [ more ]
INGELMUNSTER - On the 10th of March, Castle Brewery Van Honsebrouck will be officially presenting this years' Trignac XII at the "Prik & Tik" fair in Belgium. Reason enough then for us to visit Xavier Van Honsebrouck and... [ more ]
Beer Tourism Newsletter Signup
Enter your name and email address on the right and click "SignUp" to join.