In the early 1980s, as beer lovers, we were concerned about the disappearance of many small and medium-sized breweries, when it was the breweries that produced the best beers. Furthermore, at the time, it was worrying to see many excellent beers losing their bitterness in favor of a sweeter taste, on the pretext that the consumer preferred sweetness and had lost the habit of bitter tastes.
In reality, it is the possibility offered by new technologies to use hop extracts rather than cones, and therefore produce at a lower cost, that explains this phenomenon. Furthermore, the world of industrial beer was increasingly convinced that a neutral-tasting beer would reach a wider audience (with a little advertising). These developments have prompted us to act in such a way as to demonstrate that only the best raw materials and respect for traditional methods guarantee quality.
Noir de Dottignies is a strong top-fermented brown wine with a complex taste, produced with 7 different malts including roasted malts and malts with chocolate flavours. Flavor: This beer has a very pronounced roasted malt flavor with a slight hint of hoppy bitterness.
Guldenberg is a balanced, top-fermented abbey beer. It owes its name to the old Guldenberg Abbey in Wevelgem, where beer was brewed. Wevelgem is also the birthplace of one of the brewers. Taste: Abbey beer with a pure and balanced taste that perfectly combines sweetness and bitterness. This beer...
XX-Bitter is the most bitter of our top-fermented beers. Despite its low alcohol content, it has a rich and pronounced taste that lingers in the mouth for a long time. Taste: Very bitter, despite being balanced, this beer has a very hoppy taste that remains in the mouth.
