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At the heart of the Abbey
The birth of a Val-Dieu beer
At the heart of the Abbey, where time and expertise come together, each Val-Dieu beer is brought to life through a precise and controlled process. For our brewery, brewing is much more than a series of technical steps: it is a subtle balance between tradition, rigor, and passion.
Four essential ingredients are used to make Val-Dieu beer: water, malt, hops, and yeast. The malt is first crushed to release its sugars, then mixed with water to form the mash, which is filtered to obtain the wort, which is heated and brought to a boil. Two varieties of hops are then added: one to provide bitterness, the other to develop more floral aromas.
Finally, the yeast transforms the sugars into alcohol and fine bubbles during a fermentation process lasting around two weeks. Slowly, the magic happens, giving birth to a genuine Abbey beer, ready to be enjoyed.
Behind the scenes of bottling
The journey of a bottle of Val-Dieu
At the Brasserie de l’Abbaye du Val-Dieu, each bottle follows a meticulous journey before arriving at your table: collected in crates, the empty bottles are placed by hand on the conveyor belt, then sorted, thoroughly washed for nearly 30 minutes, and rigorously inspected using cameras capable of detecting the slightest impurity.
After a final cleaning, the beer is precisely drawn off—the fine foam attesting to its perfect sparkle—then capped, rinsed, checked, labeled, and packaged.
At each stage, technology works hand in hand with our teams, who guarantee consistent high standards. More than just a simple bottling process, it is the extension of our expertise and tradition that makes each Val-Dieu beer a true Abbey beer.
