The art of brewingUNIQUE PROCESSES

The brewery is our life, beer is our water, so do not waste time drinking all kinds of other things that will not make your life better!

A high quality brewingTHE LOVE OF TASTING BEER

Unibroue uses manufacturing methods inspired by the great Belgian and European traditions, mainly those established over the last two centuries by the Trappist monks.

Brewery beer - Unibroue

01. BREWING

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.

Fermentation beer - Unibroue

02. FERMENTATION

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.

LIVING
BEERS

THE PRESENCE
OF YEAST

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.

LONG
CONSERVATION

partial clarification - Unibroue beers

03. PARTIAL CLARIFICATION

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.

Re fermentation Unibroue beers

04. REFERMENTATION

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.

TASTE AND QUALITY

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

THE
BREWMASTER

JERRY VIETZ

Jerry Vietz has been brewmaster at the Unibroue brewery since 2007, where he took over from Paul Arnott.

From Quebec, Haitian and German backgrounds, Jerry has lived many experiences, including in cider and wine, before arriving at beer and yeast.

Today, after being repeatedly recognized by the international community for his creations, including the “17” which has been voted “best amber beer in the world” at the Word Beer Awards, Jerry remains totally dedicated to quality and the consistency of Unibroue beers.

Jerry Vietz, Unibroue brewer