The brewery has a brewhouse with a production capacity of 2,500 liters per day. It is in a large vat heated to a bare fire that the mutton is prepared, a sort of fat sweet soup, where the barley malt is transformed, under the influence of enzymes naturally present in the grains, into maltose. After filtration the wort will be embellished with complex flavors from hops chosen specifically for each beer.
This juice will then be sent to one of our two fermentation tanks for a few days. Yeasts digest maltose to turn it into carbon dioxide and alcohol. Another short stay of two weeks in one of our 4 tanks of guard at a temperature close to 4 ° C before being able to pass to the final stage of bottling.
It is with a new investment dating from 2011 that we proceed to this stage of conditioning. An automated bottling line followed by an online labeller allows us peak production to reach a rate of 2500 bottles / hour.
The brewery in its current form has a production capacity of 1,000 hectoliters per year, the equivalent of about 130,000 bottles of 75cl. We do not reach this maximum production yet, but we hope we can get closer to it in the years to come.
Do not hesitate to visit our facilities, located in the south of Belgium, in the heart of the Gaume. The exceptional regional setting, benefiting from a micro-climate that earned it the nickname of "Petite Provence Belge", will be the perfect opportunity to enjoy the rich architectural and gastronomic heritage of the region.
Article number: FBB27084
