A sparkling divine drink…

The Story

Subtlety in a bottle

Refreshing as an aperitif. As full of flavours and rich in aroma as a beer from heaven. That’s DeuS. A magnificent symbiosis between beer brewing and sparkling wine production. Ideal for surprising your guests as an unusual choice with the appetizers or to sublimate your fine-food starters.
DeuS – truly the sparkling divine made from barley.

A wonderful journey…

Every single sparkling glass of DeuS is the result of a long and complex process, combining the best of two different production methods. The brew master brews the beer and does a first fermentation in Belgium. After its maturation, the brew of DeuS is sent to France where this wonderful brew made from barley will be transformed into a sparkling nectar, according to centuries-old technics.

Traditional method

In a few steps and explanation. The journey of the beer from BE to France and back to BE.

1. BREWING

Based on summer barley using a unique formula.

1. BREWING

Based on summer barley using a unique formula.

2. TANK FERMENTED AND CONDITIONED

1st fermentation using a specially selected yeast followed by tank conditioning.

2. TANK FERMENTED AND CONDITIONED

1st fermentation using a specially selected yeast followed by tank conditioning.

3. BOTTLE REFERMENTATION AND LONG CONDITIONING

The bottle refermentation is followed by long conditioning – months long ripening in the bottle over yeast.

3. BOTTLE REFERMENTATION AND LONG CONDITIONING

The bottle refermentation is followed by long conditioning – months long ripening in the bottle over yeast.

4. TURNING (“REMUAGE“)

The object is to release the yeast from the wall of the bottle and collect it in the neck. Bottles are positioned with their neck tilted downwards. Over a period of weeks they are turned slightly and at the same time put at a slightly greater slope until ultimately the neck is vertical.

4. TURNING (“REMUAGE“)

The object is to release the yeast from the wall of the bottle and collect it in the neck. Bottles are positioned with their neck tilted downwards. Over a period of weeks they are turned slightly and at the same time put at a slightly greater slope until ultimately the neck is vertical.

5. YEAST REMOVAL (“DÉGORGEMENT“)

The yeast is removed from the bottle by freezing its neck. The frozen bung of yeast is driven out by the pressure in the bottle.

5. YEAST REMOVAL (“DÉGORGEMENT“)

The yeast is removed from the bottle by freezing its neck. The frozen bung of yeast is driven out by the pressure in the bottle.

The art of Pouring

DeuS is served in a classic flute glass. The glass needs to be picked up by the stem and tilted 45° and filled to generate a tight, white foam.

The foam will dissipate due to the 11.5% ABV and the mouth of the glass will hold the complex aromas and accentuate the enjoyment of the unique flavours.

Keep the opened bottle cold and sealed to maintain the carbonation.

Sample with all your senses

Appearance: DeuS has a pale golden appearance,
tiny bubbles and a meringue-like foam.

Aroma: Hints of spiced bread, pear fruit and grassy,
floral hints. The flavour brings honey, flowers, thyme,
ginger and spiced biscuit notes.

Flavour: This beer is light-medium-bodied, delicate
and complex. It starts with smooth attack, developing
the palate with a dessert apple fruitiness with a subtly
dry spiced finish and elegant balance.

ABV: 11.5%

The art of cooking

DeuS Brut des Flandres is an excellent aperitif and sublimates fine food, particularly seafood. A number of famous cooks from Michelin starred restaurants have given free rein to their imagination and put together for you these recipes, which you can easily make at home.

CRUNCHY PUFF PASTRY

LEMON SOLE, MUSSELS, GREY SHRIMPS AND DEUS

WITH MARINATED SEABASS

CHICORY AND LAMB’S LETTUCE AND DEUS

CALF’S BRAINS

GREEN HERB VINAIGRETTE AND DEUS

CALF’S HEAD

WITH PICKLES, RADISH AND DEUS

VEAL TARTARE WITH BUFFALO MOZZARELLA

TOMATO, PARMESAN CHEESE AND DEUS

SOUSED YOUNG HERRING

BEANS, TOMATO, APPLE, BEETROOT, MUSTARD AND DEUS

OOSTERSCHELDE EEL

ROODBONT BEEF, CAULIFLOWER, RAS EL HANOUT AND DEUS

OYSTER WITH CUCUMBER, SCALLOP

MANDARIN GRANITA, ORANGE TROUT CAVIAR AND DEUS

TATIN OF CANDIED TOMATO

WITH BASIL, GINGER AND DEUS

Marinated MACKEREL

IN AGRODOLCE SAUCE WITH ROSEMARY AND DEUS

SAUERKRAUT AND DOGFISH

WITH JUNIPER BERRIES AND DEUS

KOBE FILET BEEF

WITH KING CRAB AND DEUS

Foodpairing – Deus

Which flavours go well together?