Gayant Brewery Case Study

History of the company Gayant brewery was formed in 1919 in Douai. It is the second largest company in its sector. The crafts method remains as a tradition and the quality exceeds the quantity. The Gayant brewery is an independent family with a traditional business and is a key player in the French market for specialty beers.

The Gayant brewery has a wide range of beers starting from the very famous The Goudale, “G” Goudale, Triple Secret Moines, Saint Landelin (blonde, amber, white, brown and rubies), Mythical, Divine, Beer Demon, The Demon, Demon Mega, Beer Desert, Tequieros, Beelzebub, Grain d’Orge (copper and vintage 1898), Seventy five (blonde and amber) and Abbey Triple Lys. The Goudale Spring, The Goudale Christmas and Grain d’Orge

During fermentation, the glucose is converted to carbon-dioxide and ethanol but, behind this simple concept is a series of complex biochemical reactions such as the ‘Glycolytic pathway’ involving various enzymes and the reactions take place anaerobically inside the cells of the brewing yeast. Beer processing involves series of steps starting from the reception of raw materials to the secondary fermentation and storage of the filtered and packaged

(vii) Wort Cooling and Oxygenation

After whirlpooling, the clean wort is passed through a plate heat exchanger in order to cool the wort to 12-20⁰C. The, the wort is transferred to the fermentation tanks.

(viii) Fermentation

Yeast us injected inside and the sugars contained are then converted into alcohol and carbon-dioxide. The operation lasts for 3-10 days depending up on the type of the beer and percentage of alcohol desired in preparation. After the fermentation is finished, the tank temperature is cooled to 0⁰C. The yeast is extracted from the bottom of the tank before the final filtration. The yeast is stored and routed to farms for pig feed.

(ix) Maturation

The beer is pumped to the maturation tank and stored less than 4⁰C. Here, the beer finds its ‘delicacy’. The remaining sugars allow a natural carbonation and the level of pressure is kept by means of controlled inlet of carbon-dioxide. At last, filtration offers the beer its particular color and brightness and its carbon-dioxide content before its final packaging.

(x)