It all starts in the mill, where we break down the malt barley’s outer husk and release its starch.
Next, we mix the malt with demineralised water from local wells and activate its enzymes in a heated mash tun.
After sterilising the wort and evaporating any volatile off-note compounds, we add hops and a small amount of sugar - as is traditional in Belgian abbeys.
Then, we spin the wort in a whirlpool and remove the hops and protein sediment. We’re now getting closer to our end product.
Time for a rest. The beer is cooled with sterile air to prepare it for the addition of yeast.
Yeast is added. It takes five to seven days for the sugar to change into alcohol and carbon dioxide, so we wait and let nature do its work.
In horizontal tanks, the beer is given a rest for 7 days for a better head and an improved flavour and aroma. Afterwards, we taste and test, perfecting the beer's acid profile and esters.
After some additional tests, the beer is ready for bottle and draught.