Secondary fermentation

The unique secondary fermentation works by adding yeast and sugar during the bottling. Afterwards, the beer matures for two weeks in a room at about 20°C, during which the yeast does its magic. It has taken 3 generations to fine-tune this particularly complex process. Two types of yeast are used: the first one is active yeast that starts the secondary fermentation and the second one provides the rich and typical taste. The older the beer gets, the more it gets a full taste and deep colour. So, it’s up to you how you want to drink your beer: young (up until 3 months after bottling) and fruity, or complex and strong (after 18 months). Why not keep some bottles for a longer period of time at room temperature and taste the impressive taste difference yourself?

After the yeast has been added for the second fermentation, the beer isn’t filtered anymore and there is yeast at the bottom of the bottle. Whether you serve the beer with or without yeast defines the taste and the clarity of the beer. If you leave the yeast in the bottle, you get a clear, soft beer. If you serve it with the yeast, the beer will be cloudy and it will be more aromatic and it will have a more bitter taste.

Thanks to the secondary fermentation, you can choose how you want to have your beer: young or mature, with or without yeast!