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Whether developing new styles, adapting established ones, or bringing our less well-known beers back into the limelight, we create each beer with the same level of care, attention and respect. All of our carefully crafted beers are brewed with the finest natural ingredients and served on a tap connected directly with the brewery. We do it this way to ensure a natural carbonation and preserve the flavour. The harshest critics of our own work, we only serve our beers when they are ready and when we are confident that are of the highest standard, balanced and drinkable

Our signature dishes are made with our own beer!

The Brunehaut brewery has a selection of biological and gluten free beers made from barley grown on site. The methods employed during the brewing process allow for the gluten to almost entirely be removed (<5ppm)

A real beer without gluten, can it get any better than that ?

High fermentation takes place at temperatures between 15°C and 20 °C. The process is much harder to control, de fermentation process last a couple of days and the yeast does not sink.

Low fermentation happens at temperatures between 6 and 8 degrees Celsius. The process is slow and this allows for the yeast to sink to the bottom of the barrel. A full fermentation process can take up to several weeks to complete.

Spontaneous fermentation happens when the wort is brought into contact with wild yeast cells that are present in the air. The wort is pumped into open barrels and allowed to sit overnight before being pumped to fermentation tanks.

Flemish old brown beers have a reddish colour and get fermented twice. Once they have been fermented the normal way they are placed in wooden kegs for the second fermentation so that the beer can obtain its typical sour taste.

There are only 10 beers in the world that have the right to be called Trappist. These beers are brewed by monks with the proceeds going to the Catholic church. Belgium is home to 6 of the 10 trappist beers. The Netherlands has two, Austria one and the United States has the last one.