Unlike the rest of the industry, we use fresh yeast with every new brew. That's why we have an internal laboratory dedicated solely to the cultivation and maintenance of our yeasts.

As in Belgian brewing culture, we add complexity to the flavours of our beers by using flowers, fruits, herbs and spices. This method applies to all our beers – not just our Belgians!

Refermentation is a carbonation technique developed by Dom Pérignon at the turn of the 18th century. It's been used since by Belgian and French brewing monks. It consists of a second fermentation – transformation of sugar into alcohol and CO2 under the action of fresh yeast – in a bottle. We are one of the only breweries in the world to use this technique for all of our Belgian-style beers, whether bottled, in kegs or in cans.

To allow refermentation, a cellaring period is necessary after the liquid goes into the container. That's why we have a temperature-controlled “warm room" where the containers stay for up to two weeks before they're put on sale.

Several internal standards guarantee you consistent products of the highest quality. Among other things, we get the approval of suppliers as well as the monitoring of their yields according to our Quality and Food Safety Program. Our rigourous quality control also involves daily tasting conducted by a team of highly qualified tasting professionals. We do this tasting at each stage in the life of a beer – from the raw materials to the final product which will appear in the market.