- ABOUT US
- STANDARD
- CONNOISSEUR
- EXPERT
- GLUTEN-FREE
- MALT EXTRACTS
- CIDER
- YEASTS
- Bottom fermentation
- Top fermentation
- Wheat yeast
- Belgian beer yeast
- Dedicated yeast
- Cider yeast
- HOPS
- RECIPES
- CONTACT
Traditional dark Belgian Christmas beer. To obtain the typical characteristics of Belgian beers, at least 50% of the sugar used in the wort must be candied sugar. Fermentation: 23°C to 25°C. Secondary fermentation: sugar. Leave to mature for at least 28 days.