Caulier: From Coal to Beer, the Epic Story of a Family from Hainaut
It all began not in a brewery, but on a street in Bonsecours. Charles Caulier, a coal miner, quit his job and set up shop as a beer vendor in this small village in southern Belgium. At the time, only table beer was available, and delivery rounds were made using a handcart. This was a far cry from stainless-steel tanks and certified master brewers.
In 1980, his grandson Roger moved into the former premises of the Kensier tannery in Péruwelz, and in 1995 he began brewing his own beers using equipment salvaged from other breweries. Bon Secours was born at that time—a naturally fermented, unpasteurized blonde ale, served in a bottle with a mechanical cap that would become the brewery’s visual signature.
The turning point came in 2012. Roger’s three sons—Laurent, Bertrand, and Vincent—became his partners, sharing the same ambition and launching two new beers: Paix Dieu and Stuut. The brewery expanded significantly. It now brews 80,000 hectoliters for its three brands, compared to 3,000 hl in its early days.
What hasn’t changed, however, is its DNA. Vincent Caulier emphasizes: it is the product itself that receives special care, with local spring water making up 90% of the brew.
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