We only brew our own creations, inspired by little-known, forgotten historical beer styles and the international beer tradition.
We only brew using bottle conditioning, natural hops, specialty malts, and open fermentation to produce natural, unfiltered beers.
We only brew the beers that we like to drink ourselves – with opulent foam head, aromatic bouquets, and a uniquely intense flavour experience.
The very fine-bubbled carbon dioxide is perfectly integrated into the body producing a stable head in the glass. Bottle conditioning ensures that there is no oxygen in the filled bottle, and in combination with the natural paper as light protection, guarantees the special, long-lasting freshness of our rare beers.
The secret of the rare beers
Our rare beers ferment in shallow, open fermentation vessels. This is the only method which ensures that our yeasts can unfold their complex aroma and flavour potential, completely without hydrostatic pressure, e.g., fruity (citrus, apricot, and pineapple-like) or spicy (dried fruit, rum-like, or peppery). Two different yeasts are employed for each beer, e.g. abbey yeast or Bière Brut yeast.
All our beers undergo three fermentation steps: main fermentation in open vessels, secondary fermentation in tanks for the first CO2 enrichment, and the third fermentation in the bottle with a second yeast for the perfect taste, foam stability, and a very fine carbonation.