Fermentation

First Fermentation takes 4 to 5 days. The yeast multiplies by four and this transformation leads to a natural increase of the temperature that will rise from 19°C to 28°C. The sugars of the wort are transformed into alcolhol and carbon dioxide (CO2). At the end of fermentation, the beer is cooled to a temperature of 4°C by circulating iced water in the serpentines at the bottom of the fermenters, before being pumped out of fermentation vessel. The yeast is recovered after fermentation and used again for the next fermentations. The taste and aroma are formed , the wort changed into beer, but into a beer not yet suitable for consumption.

The beer is transfered from the fermenters to the maturation vessels where it will be kept at a temperature of 0°C during 3 to 5 weeks.
This step allows the maturation of the beer taste and a additional sediment of the yeast at the bottom of the vessels. A cold haze will also form itself at this temperature.
In order to eliminate the cold haze that was formed in the cold maturation tanks and to give its brightness to the beer, the beer is filtered after maturation.

To allow secondary fermentation in the bottle, the full bottles are stocked in warm rooms at a constant temperature of 25°C during 12 to 14 days.

The beer is then ready for consumption. This beer is a healthy and living product whose production has lasted about two months.