This brewery was created in 2000 by 4 brew-engineers, after being graduated from KaHo St. Lieven in Gent, the best known brewing school of Flanders. Their names: Kristof De Roo, Rikkert Maertens, Stefaan Soetemans and Sven Suys. Just out of school, it was soon pretty clear to them that brew-master jobs are not easy to get in the Belgian beer world. Family traditions and brewing secrets are kept closely guarded within the brewing family. Like the real French Musketeers of the 18th century, the 4 friends bundled their enthusiasm and efforts, and created the Musketeers brewing company. After investing in some brewing equipment, many experiments in the ‘garage’, and several trials and errors the results were a great beer that all 4 brew-masters loved and believed in: a semi-strong BLOND. The first phase of the BIG dream had been accomplished. The challenge now was to produce the beer commercially and get people to drink it in restaurants and bars.
First new problem: what name to give their new creation? After many brainstorming sessions, while drinking their new godly beer, the 4 friends settled on TROUBADOUR. The troubadours of the medieval times were young men wandering from village to village, from court to city, bringing with them joy, music, traditions, poetry, history and legends of other places. The 4 brewers believe the Troubadour beer brings the same joy and entertainment to today’s drinkers. Proud of their delicious creation, the 4 brewers, or should we say 4 Musketeers, want to extend the rich brewing traditions of Belgium not only to the citizens of Belgium, but to the rest of the world as well, just like the Troubadours of old.
In 2003, the urge to experiment again and to create another great beer, together with a clear demand by ‘the market’, lead the 4 friends back into an experimental, creative bliss. This resulted in a stronger dark beer: the TROUBADOUR OBSCURA, a mild stout. Indeed, Belgium also has a tradition of brewing very black beers. They are sweeter, though, than the Irish or English stouts-- especially the Belgian stouts with low alcohol content. The OBSCURA, though, is a high alcohol stout (8.5 %), not real sweet but rich, round mouth feel and very complex.
Stouts were popular in Belgium during the 19th century, up to the second World War, with men doing physical labor, for example in the sea-ports, the coal-mines, and other heavy industries. These stouts had great restoring power. A typical practice was to break a raw egg in your glass of stout, and drink it. Well, you are ready to lift a 100 pound bag, and hundreds more, after drinking this concoction. People recovering from an operation were served the same drink in hospitals.