The science that has been dedicated to brewing beer for centuries, to make it ever more enjoyable, cannot be sacrificed in the name of passing trends: balance and drinkability are the main qualities of a good beer, according to Brasserie Au Baron. And patience is needed to guarantee them.
"From production to tasting, it takes over 6 weeks to have our finished beers! Once the beer is produced, the wort is fermented for 6 days at a temperature between 25° and 28°. For this purpose, we use our top-fermenting yeast strain, selected by Roger Bailleux at a farm-brewery in Wallonia in the early 1980s. Once fermentation is complete, the beer is cooled to a temperature between 2° and 5° to allow settling and maturation for 21 days. The beer is then ready to be bottled. At this precise moment, the beer is still flat: it is with the addition of yeast and fermentable sugar before bottling that the beer will find its natural effervescence, so refreshing thanks to the bottle refermentation. This phase lasts 15 days. This is followed by the very important tasting phase, in which the quality of each beer is validated.