3 questions to José Dehard, brewer at Achouffe since 1990
How long have you worked at the Chouffe Brewery?
After proposing my services to Pierre and Chris, I took my first steps at the brewery on 20 August 1990, helping Pierre carry bags of barley because Chris had injured himself. One thing led to another, so I stayed for small jobs. Pierre then suggested that I start a training course as a master brewer. So I willingly accepted his offer. That’s how I became the second employee of the brewery, just after Dominique who had been hired in March 1989.
Was the brewing profession different back then?
Yes, you needed to carefully monitor each step, mix the beer regularly, lower the temperature, etc. These days, production is more automated, but there are still some manual tasks. Every year, production increases by around 20%. The buildings, equipment and teams have therefore all evolved. But the brewing profession remains as exciting as ever, because every brew is different.
Citation
LA CHOUFFE allows you to meet people from all over the world, which is very enriching.
Which aspects do you like the most?
I would say without hesitation the understanding and good humour that you find throughout the brewery. LA CHOUFFE also allows you to meet people from all over the world, which is very enriching. Since I arrived here, the brewery has grown and continues to grow. I guess that means everyone loves what we do!