HELLO AND WELCOME
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.
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 range of beers
ORGANIC GLUTEN FREE BEER
ORGANIC ABBEY BEERS
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.
Barley, malt and other grains are ground into a coarse flour.
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.
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.
The must is brought to a boil. During and after boiling hops and spices will be added to infuse in the must.
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.
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.
Next, after light filtration, comes bottling. Brunehaut beers are bottled in 33cl and 75cl bottles plus 20 liter recyclable kegs.
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