Brasserie St Feuillien
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The Saint-Feuillien Brewery, founded by Stéphanie Friart, is currently led by the fourth and fifth generations, Benoît and Dominique Friart, in collaboration with Ann Friart. This Belgian brewery continues to uphold a 150-year-old tradition by producing a wide range of beers, including the beers of St-Feuillien Abbey. This Belgian brewery is dedicated to anchoring itself in the history of its region, perpetuating the terroir tradition, and shining beyond borders.
The Brewery consistently focuses on the quality of its products, using top-quality natural ingredients, selected malts, and following a traditional fermentation process. Their commitment to excellence is reflected in their unfiltered beers and second bottle fermentation.
Frequently Asked Questions
What are the water sources used by Brasserie Saint-Feuillien for its beers?
Brasserie Saint-Feuillien draws its water from an underground aquifer located 70 meters deep, ensuring consistent quality and favorable hardness for its top-fermented beers.
Where do the main raw materials like barley and hops come from for the production of Brasserie Saint-Feuillien's beers?
The barley used primarily comes from France and is malted in Belgium. The choice of malt drying temperature determines the beer's color, ranging from blonde to amber or brown. The best hops are selected for their organoleptic properties, and only the female flowers of the plant are used.
What yeast strain does Brasserie Saint-Feuillien use for the fermentation of its beers?
Brasserie Saint-Feuillien has its own strain of top-fermentation yeast, characterized by good temperature, alcohol, and density tolerance. Its fermentation is rapid and contributes to the spicy profile of the beers.
What are the unique features that characterize the production of Brasserie Saint-Feuillien's beers?
The beers from Brasserie Saint-Feuillien stand out due to several distinctive features, including top fermentation without additives, the use of high-quality aromatic hops, selected malts, traditional fermentation followed by maturation in horizontal cylindrical tanks for 2 to 3 weeks, no filtration, and a second bottle fermentation of at least 15 days.