This site provides an annual brewing capacity of 250,000 hectolitres. To avoid any possible risk of contamination by wild yeasts, the production circuits for top-fermented beers (Trignac, Kasteel, Brigand, Filou, Passchendaele, Slurfke, Barista) are kept completely separate from those used to produce beers of spontaneous and mixed fermentation (St-Louis, Bacchus), from the point where the wort is ready to be fermented. Facilities include a foeder hall where the mixed fermentation beers (Bacchus) are matured and a barrel chamber for those beers that ripen on wood (Trignac).
You can visit the brewery and have lunch in the restaurant afterwards.
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