The art of brewingUNIQUE PROCESSES

The brewing consists of three operations: the pasting, by which Unibroue is distinguished by using different varieties of malt, the filtration of the must and the boiling of the must.

It is during the boil that Unibroue proceeds to add hops but also various spices such as coriander and other herbs and flowers.

The introduction of yeast in the course of fermentation transforms sugar into alcohol and carbon dioxide.

Unibroue carries out a high fermentation, typical of Ale, and stands out by using several strains of fresh yeasts of Belgian origin.

By the presence of yeasts in the finished product, Unibroue beers are alive and therefore, they improve with age.

The yeast consumes the residual oxygen of the bottle and thus protects it against oxidation.

The partial clarification through a centrifuge allows to preserve within the beer a portion of yeasts and proteins which amplifies the taste and the character of the finished product.

This process allows to obtain lightly veiled beers.

Unibroue is one of the few breweries to practice the Champenoise method of fermentation.

This method consists in practicing the refermentation directly in the bottle or in the drum. Unibroue beers are called “on lees” (on deposit of yeasts).
The beer is then kept in a hot room for a few weeks.

Unibroue beers can therefore be kept for many years under the same conditions as fine wines.

Unibroue beers have a natural and lively effervescence.
Fine and abundant bubbles improve the taste.

This pledge of quality distinguishes Unibroue tasting beers from most major breweries and micro breweries using conventional manufacturing methods.