History

The story of the distillery started circa 1880. John Moriau was brickworker, but also worked as an employee at the brewery in Forest Merlo as beer taster. This last fascinated him immensely and he decided to set up his own distillery. With the last stones of the bricks he built a warehouse.
In 1920 his son Leopold took the distillery over. From March 16, 1956 took Leopold sons Jan and Pierre the distellery over. After their daily tasks, such as customer visits, accounting, preparation, testing, bottling, supply, ... they fixed their wives off behind the bar. They were at the peak of the distillery assisted by about 15 seasonal workers.
On March 1, 1983 was the distillery effectively closed. One of the sons of Jan, Jos Moriau, continued until 1993 only the beer trade further, although there are sources that report that beer was subsequently  sporadicallybrewed. The Gueuze of Moriau still exists: the recipe for Gueuze Moriau was first brewed by Brouwerij De Neve, now by Frank Boon Brewery, which selects for special Lambic beers Moriau and is also responsible for bottling.
The spontaneous fermentation and maturation of two years in wooden barrels beer obtains a very special wine like champagne taste; sour, yet mild flavor.

Article number: FBBTOM1