Brewery
de glazen toren
Tasty natural beer
From friendship to beer
Introduction
Teacher and beer enthusiast Jef Van den Steen got to know soul mate and lawyer Dirk De Pauw in the late 1980s through municipal politics in Erpe-Mere.
Hobby Brewing
As a hobby, they started brewing their own beer. However, the brews did not have the hoped-for results.
Three-year training
A three-year course for 'brewery-malt-fermentation department' is being followed at the Ghent college CTL (today Hogeschool Gent)
Visits
By way of prospecting, several brewery visits are made.
Company
Finally, the company 'De Glazen Toren' was established in 2002.
BVBA
In 2004, 'de Glazen Toren' was transformed into a proper BVBA with its own small 500-litre plant.
The first beer
The brewery officially launched in 2004 with its first beer, Saison d'Erpe-Mere.
Zythos Beer Festival
Saison d'Erpe-Mere enjoys great success and is picked up by a US importer
German installation
There will be a brand new 25HI. custom-built installation.
Licence
In 2016, a licence was applied for to install 65 Hl cylindroconical fermentation tanks behind the brewery buildings. The permit was refused
Industrial building
In 2019, an industrial building was purchased in AALST ZUID III. The hall was equipped with a fermentation room and a bottling line to sell the beers in specific 33cl bottles.
40 hectolitres
A 40 hectolitre per brew brew room will be installed in the new premises in 2023.
Introduction
Teacher and beer enthusiast Jef Van den Steen got to know soul mate and lawyer Dirk De Pauw in the late 1980s through municipal politics in Erpe-Mere.
Hobby Brewing
As a hobby, they started brewing their own beer. However, the brews did not have the hoped-for results.
Three-year training
A three-year course for 'brewery-malt-fermentation department' is being followed at the Ghent college CTL (today Hogeschool Gent)
Visits
By way of prospecting, several brewery visits are made.
Company
Finally, the company 'De Glazen Toren' was established in 2002.
BVBA
In 2004, 'de Glazen Toren' was transformed into a proper BVBA with its own small 500-litre plant.
The first beer
The brewery officially launched in 2004 with its first beer, Saison d'Erpe-Mere.
Zythos Beer Festival
Saison d'Erpe-Mere enjoys great success and is picked up by a US importer
German installation
There will be a brand new 25HI. custom-built installation.
Licence
In 2016, a licence was applied for to install 65 Hl cylindroconical fermentation tanks behind the brewery buildings. The permit was refused
Industrial building
In 2019, an industrial building was purchased in AALST ZUID III. The hall was equipped with a fermentation room and a bottling line to sell the beers in specific 33cl bottles.
40 hectolitres
A 40 hectolitre per brew brew room will be installed in the new premises in 2023.
An overview of our beers
Discover our full range of beers below.
Founded
Export
Different beers
Countries
Employees
From grain to beer
Malts
Cleaned and purified grain (usually barley or wheat) is soaked in the malting plant, then germinated and finally dried or roasted. In the brewery, the malt grains are milled (crushed).
Cooking with the addition of hops
In the brewery, the malt is mixed with hot water in several temperature steps to form a mash. Afterwards, the chaff is filtered out and the clear liquid (wort) is boiled with hops for about an hour and a half.
Fermentation
Via a counterflow chiller, the boiled wort is cooled to 22°C, and pumped to a fermentation tank. Yeast is added. The yeast converts the sugars in the wort into alcohol and carbon dioxide. After about eight days, the young beer is lagered at a lower temperature.
Bottling
The clarified young beer is infused with a small amount of sugar and fresh yeast in a filling tank. It is bottled in bottles, cans or barrels of various types. Fermentation gives the beer a stable head and bubbles in the glass.
Malts
Cleaned and purified grain (usually barley or wheat) is soaked in the malting plant, then germinated and finally dried or roasted. In the brewery, the malt grains are milled (crushed).
Cooking with the addition of hops
In the brewery, the malt is mixed with hot water in several temperature steps to form a mash. Afterwards, the chaff is filtered out and the clear liquid (wort) is boiled with hops for about an hour and a half.
Fermentation
Via a counterflow chiller, the boiled wort is cooled to 22°C, and pumped to a fermentation tank. Yeast is added. The yeast converts the sugars in the wort into alcohol and carbon dioxide. After about eight days, the young beer is lagered at a lower temperature.
Bottling
The clarified young beer is infused with a small amount of sugar and fresh yeast in a filling tank. It is bottled in bottles, cans or barrels of various types. Fermentation gives the beer a stable head and bubbles in the glass.
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