Brewing process

Choosing, Blending and milling the Malts

  Beer is made using malted grains (barley, wheat, spelt…). Malted grains are germinated before being heated to varying temperature levels while the outer envelope is discarded. Pale malts are heated to 80°, amber malts at 100°, caramel malts at 150/180° and chocolate malts up to 200°.

Our malts are carefully selected amongst hundreds of varieties according to their organoleptic, fermentation and color specifications in order to produce a blend that is unique to each beer.

Once blended, the different malts are then milled into grist in order to release the nutriments (starch, enzymes) needed for the brewing process.

Mashing and boiling

  The malt is milled and the malt grist is mixed with warm water to produce the mash.

  The temperature of the mash is then gradually elevated in order to convert starch and proteins into fermentable (that will be transformed into alcohol and gas) / non-fermentable (that will give beers its body and structure) sugars and amino acids that are assimilable by yeast.

  We heat our mash tun using a mix of decoction and infusion: the mash is first mixed with water at a temperature of 45 / 50°C, and is then gradually held at different temperature stands before reaching 75°C. The mash is continually churned by hand to ensure good mixing.

  Because the mash contains solid malt residues, a basic filtration is necessary in order to separate them from the wort. The filtration is gravity fed, using the husk material as a filter aid. The wort is then transferred into the boiling vat.

Boiling and adding Hops

  The wort is then boiled for a period of 90 minutes to 2 hours in order to inactivate the residual enzymes from the mash, sterilize and stabilize it. It is during the boil that hops are added to the wort, in order to add bitterness and flavors. Spices are also added. The subsequent clear and bitter wort is then cooled from 95°C to 20°C before being sent to a fermentation tank.

Illustration-FAB

– Process of beer producing –

Tank fermentation

  There are three main fermentation techniques:

  1. Bottom fermentation is carried out at temperatures of between 4°C and 12°C, and produces light and crisp beers with dominant hop aromas (pils, lagers…)
  2. Spontaneous fermentation in open tanks, where wild yeast in the brewery ferment the wort. These yeasts are endemic to certain parts of Belgium. This produces acidic beers that are often aged in oak barrels (limbic, faro, gueuze).
  3. Top fermentation is carried out at temperatures of between 15°C and 24°C, and produces beers with denser and more complex flavor profiles (pale ale, stout, bière d’abbaye ou bière de garde).

  La Parisienne is a top fermenting beer. The first fermentation last about 5 days and takes place at about 20°C, followed by a second “cold” fermentation at about 4°c for 15 to 21 days. The yeast’ work is slowed down and then stopped by the cooler temperature, causing the yeast to fall to the bottom of the vat, thus naturally clarifying and decanting the beer.

Third bottle fermentation

Once the second « cold » fermentation is over, the beer is bottled without any filtration or pasteurization. Liquor made out of beer and sugar is added during bottling in order to create sufficient carbonation, as the added sugar is transformed by the remaining yeasts whose action is re ignited by the storage in a cellar at 22°C for two to three weeks.

The young beer is then cellared for a minimum of one month at the brewery in order to develop sufficient organoleptic complexity. It is also during this phase that the beer is clarified in a totally natural way, as the inactive yeasts converge to the bottom of the bottle.

This third bottle fermentation is a totally natural process that produces a dense lather with a delicate and persistent bubble, and can be compared to a méthode champenoise. The presence of lees in the bottle brings added structure and complexity. This maturation process continues over time, allowing the beer to develop a wide range of secondary aromas, of those usually associated with champagne.

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