HELLO AND WELCOME
Brunehaut Brewery


ORGANIC INGREDIENTS


PROMOTING SUSTAINABLE DEVELOPMENT


OUR LOCAL PRODUCERS


SOLAR ENERGY


Our commitment to the Future
- We produce the best organic and gluten-free craft beers, without compromise.
- We increase sustainability at every opportunity, to maximize positive impact on our human and natural resources.
- We continuously re-invest in the well-being of our employees and quality of our beer.
- We communicate our values to our customers, suppliers and vendors.
- We are part of a positive spiral with respect for Man and Nature.
- We use money as a means, not an end.
Cheers !
OUR GUARANTEE
SOUCES OF OUR ORGANIC INGREDIENTS
We source raw, organic materials as hyper-locally as possible. Our water is pumped from a pristine under-brewery aquifer. Our organic barley comes exclusively from Belgium, unless weather intervenes. Hops primarily sources from Germany and Belgium. Other grains and spices are from Belgium and France.
OUR TEAM
TEAM BRUNEHAUT


OUR SECRET METHODS FOR
BREWING ORGANIC BEER


Water, Malt, Hops
The brewer carefully selector 100% natural ingredients, from local farms. This is an essential condition for premium brewing.


Milling
Barley, malt and other grains are ground into a coarse flour.


Mashing
The flour is next mixed with water and precisely heated. At this stage, the heat transforms the brewing flour into a “mash” as barley enzymes turn starch to sugar.


Filtration
Next, our brewing mash is filtered and separated into liquid and solid components. The liquid, which becomes beer, is called wort. The solid, known as draff, is a brewing byproduct eventually reused for other non-brewing purposes, often as animal food.


Boiling
The must is brought to a boil. During and after boiling hops and spices will be added to infuse in the must.


Fermentation
Our cooled must is next transferred, with yeast, to a fermentation tank. For ten days, the yeast transforms all the sugar into alcohol, CO2 and esthers.


Maturation
After fermentation, the beer temperature is next brought to 0°C for a minimum of ten days. This guarantees maturation of the beer which is also refined and clarified.


Bottling
Next, after light filtration, comes bottling. Brunehaut beers are bottled in 33cl and 75cl bottles plus 20 liter recyclable kegs.
Bottle Conditioning
Beer foam and bubbles are produced naturally by in-the-bottle fermentation. This a process is equivalent to the “secondary” Champagne method.
THE ALLIANCE OF
TRADITION AND MODERNITY


News
DISTRIBUTION
WHERE TO FIND OUR BEERS ?
Europe
Austria
www.abaco-trade.at
Croatia
www.biomania.hr
Denmark
www.detbelgiskehus.dk
Spain
www.singletaste.es
Estonia
www.scandinaviawine.com
Finland
www.redbev.fi
France
www.difcom.com
www.sturmbio.com
www.lacentraledesbieres.fr
www.neodif.eu
Britain
www.daasbeer.com
Greece
irini@massokostasbros.gr
Italy
www.birrabelga.eu
Iceland
asgeir@mannberg.is
Malta
www.hamessensi.com
Norway
www.selectedwinepartners.no
Netherlands
www.multibier.nl
Poland
www.smakpiwa.pl
Russia
www.new.bairos.ru
Sweden
www.concealedwines.se
Swiss
www.naturalex.ch
America
Canada
Ontario & Alberta
www.itsanecolife.com
Chile
sluengo@collins.cl
British Columbia
www.bravobeerco.com
Mexico
www.mundomalta.com
Quebec
www.saq.com
USA
www.shbrands.com
ANY QUESTIONS ?
CONTACT US

