Unibroue beers are different. Brewed using an age-old process of in-bottle refermentation (with the exception of the U, U2, and La Bolduc), they are only partially filtered rather than totally filtered (which is the norm in today¹s beer industry). This means Unibroue beers keep all their protein and part of the yeast, producing a genuine upscale beer. These beers are on fresh lees. The lees deposit themselves at the bottom of the bottle as result of refermentation and natural carbonation. The process is the same as with champagne; except with champagne, the yeast is removed, while with Unibroue beers the lees are left in the bottle. This method gives a very particular taste to the beer and provides a natural source of vitamin B. Every single beer is brewed in one batch and is not water-softened.

Unibroue¹s brewing methods were inspired by the great European brewing traditions and, in this respect, are one of a kind in North America. Our brewing methods are time consuming and costly. Given that the beers contain no chemical additives or preservatives, they require strict quality control. This all-natural brewing process is also why our beers are higher in alcohol content and can provide a rich flavour without the bitter aftertaste of conventional beers. Moreover, they have a longer shelf life and adapt very well to the room temperatures, unlike conventional beers. This competitive edge makes Unibroue products attractive to foreign distributors.
The disadvantages: cost of course. Unibroue beers are slightly more expensive than industrially produced beers in order to cover the cost of production.

However, the advantages outweigh the disadvantages by far:
  • - A more refined taste
  • - Rich flavour
  • - Thicker foam that protects the beer
  • - Excellent source of vitamin B
  • - Competitive advantage over other brewers
  • - Almost unlimited shelf life (flavour evolves to a port wine after ten years)
  • - Easier to export
  • - Ecological (no chemicals)
  • - Prestigious image
  • - Limited competition