Barley malt is the basic raw material for every beer. Our brewers select the best varieties and make a separate composition for each beer. The barley malt is then milled, which means that the granules will break so that the starch can be released.

In the mash tun, the barley malt is mixed with water. At various temperature levels, the starch is converted step by step into fermentable sugars, which we will need for the fermentation. This process is called 'mashing'.

After mashing, filtering is done in the lauter tun. What remains of the barley malt is the spent grain, the liquid malt batter is called wort.

Fact: spent grain is reused as animal feed!

The wort is pumped to the boiling kettle where we will boil it for 1 hour. During this phase, the hops are added, which ensures bitterness & specific aromas of the beer. The hops vary from beer to beer.

After the boiling phase in the brewing room, the wort is centrifuged, cooled and pumped to the fermentation tank. Here a specific, brewery-own yeast is added. For top fermentation, fermentation happens at a temperature of +/- 20°C, the process takes about 5 days.

During the maturation, the beer can be fermented and ripened at a temperature of 0 to -1 ° C. The remaining yeast particles settle and additional carbon dioxide is formed. The maturation lasts 4 to 6 weeks.

To get the finished beer crystal clear, a filtration is necessary after the maturation. In this filtration the remaining yeast cells are removed.

After filtering, the beer is filled into bottles and / or barrels. LeFort and Tripel LeFort are the only top fermentation beers that are also filled in barrels, OMER. is only filled in bottles.

For the Beers LeFort, Tripel LeFort and OMER. Traditional Blond, we also have a refermentation in the bottle. For this, a minimum amount of fresh yeast and sugar is added to the beer during the bottling. The beer is then kept in warm rooms for at least 2 weeks at a temperature of 25°C so that the fermentation can take place in perfect conditions.

Barley malt is the basic raw material for every beer. Our brewers select the best varieties and make a separate composition for each beer. The barley malt is then milled, which means that the granules will break so that the starch can be released.

In the mash tun, the barley malt is mixed with water. At various temperature levels, the starch is converted step by step into fermentable sugars, which we will need for the fermentation. This process is called 'mashing'.

After mashing, filtering is done in the lauter tun. What remains of the barley malt is the spent grain, the liquid malt batter is called wort.

Fact: spent grain is reused as animal feed!

The wort is pumped to the boiling kettle where we will boil it for 1 hour. During this phase, the hops are added, which ensures bitterness & specific aromas of the beer. The hops vary from beer to beer.

After the boiling phase in the brewing room, the wort is centrifuged, cooled and pumped to the fermentation tank. Here a specific, brewery-own yeast is added. For bottom fermentation, fermentation happens at a temperature of +/- 10°C, the process takes about 10 days.

During the maturation, the beer can be fermented and ripened at a temperature of 0 to -1 ° C. The remaining yeast particles settle and additional carbon dioxide is formed. The maturation lasts 3 to 4 weeks.

To get the finished beer crystal clear, a filtration is necessary after the maturation. In this filtration the remaining yeast cells are removed.

After filtering, the beer is filled into bottles and / or barrels. 

Barley malt is the basic raw material for every beer. Our brewers select the best varieties and make a separate composition for each beer. The barley malt is then milled, which means that the granules will break so that the starch can be released.

In the mash tun, the barley malt is mixed with water. At various temperature levels, the starch is converted step by step into fermentable sugars, which we will need for the fermentation. This process is called 'mashing'.

After mashing, filtering is done in the lauter tun. What remains of the barley malt is the spent grain, the liquid malt batter is called wort.

Fact: spent grain is reused as animal feed!

The wort is pumped to the boiling kettle where we will boil it for 1 hour. During this phase, the hops are added, which ensures bitterness & specific aromas of the beer. The hops vary from beer to beer.

To brew spontaneous fermentation beers, the wort is cooled in the coolship (photo), on top of the brewery tower. During the cooling process, wild yeast and
certain bacteria lodge (Brettanomyces species) in the wort.

At about 20°C, the grafted wort is pumped into the large oak barrels (‘foeders’) where it ferments and ripens for 18 months. During this process, the typical smell and taste component of the different kinds of yeast are created.

This beer is used as a base for other beers:
VanderGhinste Roodbruin, Kriek Max and Rosé Max. Cuvée des Jacobins is a 100% spontaneous fermentation beer.

The beer is filled into bottles and / or barrels. 

Barley malt is the basic raw material for every beer. Our brewers select the best varieties and make a separate composition for each beer. The barley malt is then milled, which means that the granules will break so that the starch can be released.

In the mash tun, the barley malt is mixed with water. At various temperature levels, the starch is converted step by step into fermentable sugars, which we will need for the fermentation. This process is called 'mashing'.

After mashing, filtering is done in the lauter tun. What remains of the barley malt is the spent grain, the liquid malt batter is called wort.

Fact: spent grain is reused as animal feed!

The wort is pumped to the boiling kettle where we will boil it for 1 hour. During this phase, the hops are added, which ensures bitterness & specific aromas of the beer. The hops vary from beer to beer.

To brew spontaneous fermentation beers, the wort is cooled in the coolship (photo), on top of the brewery tower. During the cooling process, wild yeast and
certain bacteria lodge (Brettanomyces species) in the wort.

At about 20°C, the grafted wort is pumped into the large oak barrels (‘foeders’) where it ferments and ripens for 18 months. During this process, the typical smell and taste component of the different kinds of yeast are created.

With barley malt, wheat, caramel malt, hops and water, our brewers produce a top fermented beer. When this beer is mixed with our spontaneous fermentation beer, this specific south-western Flemish Red Ale is created.

To get the finished beer crystal clear, a filtration is necessary after the maturation. In this filtration the remaining yeast cells are removed.

After filtering, the beer is filled into bottles and / or barrels. LeFort and Tripel LeFort are the only top fermentation beers that are also filled in barrels, OMER. is only filled in bottles.