In Saint Sylvestre-Cappel, in the North, the Brasserie 3 Monts has made the choice of the high end: the manufacture of beer is inspired by traditional methods. Interview with its leader, Serge RICOUR: "we can only fight [with large groups] on quality". The company has obtained the Nord-Pas de Calais quality label, recognized by amateurs.
Spotlight on this very nice initiative of the mayor of Saint Sylvestre Cappel, Claude SERIEN, who invited his counterparts from all Saint Sylvestre of France. After practicing vertical archery, they visited the Brasserie 3 Monts, the jewel of the Commune du Nord. Interview with Mayor Claude SERIEN.
Nicolas DUBOS presents the show with Serge RICOUR, one of the owners of Brasserie Saint Sylvestre. They visit the fermentation room and enjoy a glass of beer.
Nicolas DUBOS presents the show with one of the owners of Brasserie Saint Sylvestre, Serge RICOUR. They visit the laboratory where the quality of the beer is controlled. Then Serge RICOUR goes back to the origin of the name "3 Monts".
The fourth International Craft Beer Festival (FIBA) is held in Sainte Marie Cappel. Local beers are making a comeback in Flanders and Nord-Pas de Calais, as explained by Jean-Pierre VARLET, FIBA organizer. Focus on the Brasserie Saint Sylvestre which has survived for three generations and on the young brewery Zannekin. Interviews with their respective managers, François RICOUR and Frédéric BOGAERT.
On the set of "Tout le monde descend", Patrick MARLIERE talks with Serge RICOUR, brewer, and Alain DANNELS, hopmaker. Both talk about the history of their companies. Alain DANNELS explains that hops production is decreasing in the face of competition, but he relies on quality.
In Saint Sylvestre Cappel, the Brasserie 3 Monts celebrates its 100th anniversary. For three generations, the RICOUR family has run this company. In the 1980s, the company made the bet of high fermentation beers with its emblematic product, the 3 Monts. Still based on regional products, the brewery prepares new beers and could double its production by 2026. The visit to the factory is punctuated by the works of Pierre MARCHICA, director of Brasserie 3 Monts, and Kevin BECAERT, master brewer.
Interviewed by Nicolas DUBOS, Serge RICOUR, head of Brasserie Saint Sylvestre, explains that despite the modernization, they have kept traditional manufacturing. Then in the garden next to the brewery, he presents the hop feet that climb the walls of the house, as well as the statue of Saint Arnould, the owner of the brewers.
At the Saint Sylvestre brewery, Nicolas DUBOS interviews one of the directors, Serge RICOUR. He tells how his grandfather got involved in making beer. Then it shows two labels, the first dating from World War II, the second most recent.
Following the presentation of the beer manufacturing process: fermentation, maturing and bottling. Pierre RICOUR, brewer in Saint Sylvestre-Cappel, revisits the history of brewing in Flanders. He stressed the importance of having an estaminet in each village.
The production of hops is now in difficulty, whereas since 2018, dozens of craft breweries have been created. In 2019, Brasserie 3 Monts plants its own hops. As hop production was insufficient, the brewery also sourced from Alsace. To support the sector, it has put on sale a box set from which part of the profits are donated to the cooperative of Northern hops.
On the set of "Tout le monde descend", the brewer Serge RICOUR answers Jean CALLENS' questions about the taste qualities of March beer. Then he says that the doctors of the 18th century said that beer was good for health.
In the North, the Brasserie 3 Monts, which already records 15% of its beer bottle production, has chosen to lend its washer, one of the last in the region, to a young company that organizes the deposit, especially for small brewers. A way to relaunch the sector, as explained by the CEO of the brewery Pierre MARCHICA.
The link with the estaminet greatly benefits small beer brewers of great character. As Serge RICOUR of the Saint Sylvestre brewery reminds us, the shop where customers discover new tastes is the initiator of in-store sales.
Presentation of the first part of the beer manufacturing process: brewing, hopping. Pierre RICOUR, brewer in Saint Sylvestre-Cappel, explains how hops are presented and what role they play in beer.
The INA Galaxy 
