Belbev White beer is an unfiltered high-fermentation beer that is brewed according to a slow brewing procedure. No additional yeast is added afterwards, the final product that is poured into barrels or bottles has already attained its best possible taste, thanks to the original brewing yeast. We, of course, use wheat in the brewing of our Belbev White beer, but also several natural herbs, and no chemical flavouring or preservatives.

How it’s produced

The main influencing factor on taste of any beer is always the brewhouse, with its very prominent three large copper vessels. That is the heart of the brewery and where the brewing starts. During the eight-hour long brewing process all raw materials are mixed with great care. First clean water enters the masher, immediately followed by malted grain. By steam heating this mixture the brewer obtains a high-sugar extract.

By filtering this extract in the mash filter, the high-sugar extract is separated from the spent grain. The sugar extract, the jargon for which is ‘wort’, is gathered in the brewing vessel and boiled. At this stage the carefully selected hops are added, which will give the beer its spicy flavour.

Brewing is immediately followed by the fermentation process. The high-sugar extract, wort, from the brewhouse is mixed with yeast. Once these have been mixed, at certain temperatures, nature can run its course. The sugars will be metabolised into alcohol and natural carbon dioxide (which causes the typical smell anyone who has ever entered a fermentation area will be able to recall).

In a fully air-conditioned room (winter and summer temperatures constant at 0°C), the beer will get a chance to settle. Not forced, quite the opposite; for four to five weeks the beer will be allowed to attain the desired taste and quality.

Awarded the Silver Medal for Quality in 1997.