Discover our beers




  • Mashing

    Milled malt is mixed with hot water in the mashing tank and creates a thick mash. Progressive amounts of hot water (90°c) are added to achieve different levels of temperatures at which different families of enzymes are activated. These will transform the starch in the malt grains to sugars.


  • Filtration

    After a few hours, a sweet wort develops in with the grains. In the bottom of the tank there is a filter that the wort passes through before being captured in a copper tray and then transferred into the brew kettle.  The spent grains are then washed in hot water to recuperate as much of the sugars produced as possible for brewing. The spent grains will then be spread over the lands.


  • Boiling

    The wort is heated in the brew kettle, which helps both sterilise and concentrate the wort. During this stage, we add different varieties of hops, which add aromas to the wort. From here on, bacterial contamination of the wort must be avoided. All the following steps in the process have to take place in sterilised tanks and machines. 


  • Separation

    The stainless steel separation tank is where solid substances that form during boiling are eliminated. These are colloidal particles rich in lipids and proteins.  

  • Cooling

    After separation, the wort has to be cooled to a temperature of 20°C. Cooling is done through a heat exchanger. The boiling wort circulates through the stainless steel exchanger plates that are cooled with circulating cold water.


  • Fermentation

    Once the wort has been cooled, we add yeast. To begin with, the yeast multiplies. Then after 8 hours, it starts to convert the fermentable sugars in the wort into alcohol and carbon dioxide (CO2). After 5 days, fermentation is complete and a series of typical flavours have thus been created. 


  • Maturation

    We then go on to maturation, i.e. the beer is re-cooled to 1°C in cylindroconical tanks with double casings. This heat reduction allows us to decant the yeast remaining in the beer. Beer maturation continues for 15 to 20 days in the maturation tank.


  • Bottling

    Before bottling, we add a very precise amount of yeast and sugar to the beer in a Holding tank.

    The bottling process starts with rinsing the bottles, both inside and out, then filling and capping them, or automatic capping. Next, bottles are labelled and a batch number is automatically printed on each bottle to guarantee the traceability of our beers.

    Our equipment has a capacity of 3000 bottles per hour, which is 28000 over two days of bottling.


  • Bottle and barrel conditioning

    Just like during fermentation, the yeast transforms sugar to alcohol and produces CO2. Since the bottles are closed and stocked in a warm room (25°C), the CO2 is produced and remains trapped in the bottle. This “conditioning” gives our beers their natural carbonation.