A passion for brewing

Water, beautiful plump summer barley, hopes and yeast are the most important basic ingredients in brewing beer.

Water
Obviously our water is soft with a low salt content. It is pumped from a depth of over 100 meters

Barley
The raw barley is first malted. By kilning at a lower or higher temperature, the malt takes on a paler or darker colour. Malting can be done with many types of grain. Barley provides a solid, rounded sweetness, wheat gives the beer a thirst quenching sharpness and oats lend it a silky, soft fullness.

The actual brewing begins in the brewhouse where the fermentable sugars from the malted grain particles together with proteins, minerals, amino acids, etc are dissolved in the warm brew-water in a traditional copper kettle. When the conversion of the sugars is complete, the brewer pumps the sugar solution or wort to the mash tun with the object of removing husks and other undisolved components. From the mash tun a clear liquid then runs off to the wort kettle. In order to sterilise the liquid, the wort is then heated to boiling point. What remains in the mash tun is known as trub.

Adding the hops gives us the typical bitterness and the pleasant hoppy aroma. After around 90 minutes boiling the wort is ready for cooling and pitching (addition of the yeast). We transfer the hot sugar solution to the wort cooler via the whirlpool. The whirlpool removes the deposited proteins. We then cool the wort to 20 °C (68 °F) for top-fermented beers and 12 °C (54 °F) for bottom-fermented ones. After that we aerate it and add fresh yeast to start the fermentation going.

Bosteels Brewery has three top-fermented beers, namely Pauwel Kwak, Tripel Karmeliet and DeuS. Each of these has is own character and is fermented in cylindroconical tanks at a temperature of between 23 and 27 °C (73-81 °F). Every tank is good for around 100,000 bottles of Kwak or Karmeliet. Top fermentation lasts for approximately 5 to 6 days depending on the quantity of fermentable sugar.

When the beer has fermented out, conditioning or maturing begins. Newly fermented beers are still immature and do not yet have their full flavour and aroma. It does them good to rest for a while at the lowest possible temperature
(-3 °C / 27 °F). For top-fermented beers this goes on for 4 weeks.

The brewer filters yeast and the remains of the hops out of the beer using a centrifuge and a plate and frame filter. The haze clears and what was once cloudy is now sparkling clear.

After thorough inspection, the washed and rinsed sterile bottles are ready to begin a new life. The filling rate is 20,000 bottles an hour. Just a crown cork and a label with the best before date and the beer is ready for you to sample it.

Just before bottling Tripel Karmeliet, sugar and fresh yeast are added. After this, the filled bottles are stored for 2 to 3 weeks in the refermentation room at a constant temperature of 22 °C (72 °F). The yeast will convert the sugar present into carbon dioxide gas to give the beer its sparkling saturation. The yeast present will attach itself to the bottom of the bottle.

In the laboratory, a whole series of investigations and tests are carried out with a view to insuring the constant quality of the beer at both microbiological and physical chemistry levels.

At Bosteels Brewery, passion, craftsmanship and tradition meet up with contemporary brewing technology. This means that when you taste your beer, you can count on first-rate quality, time and time again.

The raw materials

Water, beautiful plump summer barley, hopes and yeast are the most important basic ingredients in brewing beer.

Water
Obviously our water is soft with a low salt content. It is pumped from a depth of over 100 meters

Barley
The raw barley is first malted. By kilning at a lower or higher temperature, the malt takes on a paler or darker colour. Malting can be done with many types of grain. Barley provides a solid, rounded sweetness, wheat gives the beer a thirst quenching sharpness and oats lend it a silky, soft fullness.

Brewing

The actual brewing begins in the brewhouse where the fermentable sugars from the malted grain particles together with proteins, minerals, amino acids, etc are dissolved in the warm brew-water in a traditional copper kettle. When the conversion of the sugars is complete, the brewer pumps the sugar solution or wort to the mash tun with the object of removing husks and other undisolved components. From the mash tun a clear liquid then runs off to the wort kettle. In order to sterilise the liquid, the wort is then heated to boiling point. What remains in the mash tun is known as trub.

Adding the hops gives us the typical bitterness and the pleasant hoppy aroma. After around 90 minutes boiling the wort is ready for cooling and pitching (addition of the yeast). We transfer the hot sugar solution to the wort cooler via the whirlpool. The whirlpool removes the deposited proteins. We then cool the wort to 20 °C (68 °F) for top-fermented beers and 12 °C (54 °F) for bottom-fermented ones. After that we aerate it and add fresh yeast to start the fermentation going.

Fermentation and conditioning

Bosteels Brewery has three top-fermented beers, namely Pauwel Kwak, Tripel Karmeliet and DeuS. Each of these has is own character and is fermented in cylindroconical tanks at a temperature of between 23 and 27 °C (73-81 °F). Every tank is good for around 100,000 bottles of Kwak or Karmeliet. Top fermentation lasts for approximately 5 to 6 days depending on the quantity of fermentable sugar.

When the beer has fermented out, conditioning or maturing begins. Newly fermented beers are still immature and do not yet have their full flavour and aroma. It does them good to rest for a while at the lowest possible temperature
(-3 °C / 27 °F). For top-fermented beers this goes on for 4 weeks.

Filtration

The brewer filters yeast and the remains of the hops out of the beer using a centrifuge and a plate and frame filter. The haze clears and what was once cloudy is now sparkling clear.

Bottling

After thorough inspection, the washed and rinsed sterile bottles are ready to begin a new life. The filling rate is 20,000 bottles an hour. Just a crown cork and a label with the best before date and the beer is ready for you to sample it.

Refermentation

Just before bottling Tripel Karmeliet, sugar and fresh yeast are added. After this, the filled bottles are stored for 2 to 3 weeks in the refermentation room at a constant temperature of 22 °C (72 °F). The yeast will convert the sugar present into carbon dioxide gas to give the beer its sparkling saturation. The yeast present will attach itself to the bottom of the bottle.

Laboratory

In the laboratory, a whole series of investigations and tests are carried out with a view to insuring the constant quality of the beer at both microbiological and physical chemistry levels.

Tasting

At Bosteels Brewery, passion, craftsmanship and tradition meet up with contemporary brewing technology. This means that when you taste your beer, you can count on first-rate quality, time and time again.