Menu A Blissful Pleasure Our beers Abbey Beers Fruit Beers Wheat Beer Amber Beers Special Beers Limited edition Corsendonk on Instagram FOLLOW US ON INSTAGRAM Site by Esign Are you older than 18 years? NO YES You must be of legal drinking age in your country to use this site. Please complete the data fields above (we do not retain this information). By entering this site you agree to our privacy policy.

Menu OVERVIEW Corsendonk Gold Tripel 33CL - 75CL - 20L | 10% VOL This beer has hops aromas on the nose with spices and fruit notes. Spice on the palate with well-balanced bitterness lingering in the finish. COLOR EBC 30 BITTERNESS EBU 30 SMELL Spicy, fruity with light citrus TASTE Elegant spicy and slightly hoppy taste with slightly bitter aftertaste ALCOHOL PERCENTAGE 10% PACKAGING 33cl - 75cl - 20L Discover Special Beers Site by Esign

Menu OVERVIEW Kriek Belgique 25CL - 75CL - 20L | 3,0% VOL This beer has yeast and red fruit aromas on the nose. Mild palate, with well-balanced bitterness and hints of red fruits. COLOR EBC 170 BITTERNESS EBU 9 SMELL Smell of yeast and red fruit TASTE Well-balanced bitterness with hints of red fruits ALCOHOL PERCENTAGE 3% PACKAGING 25cl - 75cl - 20L Discover Fruit Beers Site by Esign

Menu Brewing The Master Brewer mixes various types of malt that he crushes, turning the grains into flour. Crushing is done so that the straw and grain envelopes are preserved intact. The grain retains the ball (the envelope) so that it can later form a natural filter layer. Then, malt flour is mixed with warm water to obtain a thick liquid paste. This is called mashing. This paste is gradually heated to a temperature of 78 ° C. The gradual heating promotes the dissolution of the soluble components of the malt and the conversion of the fermentable sugars in starches. In the tank a sugar filled juice that is known as mash is obtained. This juice is then pumped into the filtration tank where the grains formed by the envelopes and grain straw is deposited on the bottom of the tank to form a natural filter. The grains are washed with hot water to extract all sugars. The filtered liquid, called wort, is directed to the boiling boiler. The grains are sold for livestock to feed on. At this stage, the wort is boiled for one hour. Then only we add hops. The amount and variety of hops change according to the type of beer that is produced. We also add other spices (coriander, anise, orange peel, ...) that will give a special flavor to the beer. After boiling, the wort is decanted for 30 minutes to clarify. It is then cooled to a temperature of about 22 ° C before being transferred to the fermentation tanks. At this stage, we can not talk about beer since the wort does not contain alcohol. At the Brasserie du Bocq, depending on the season, two to four daily brews are made in manufacturing; a brew represents about 22,000 liters or 220 hectoliters. FERMENTATION AND STORAGE BREWING FERMENTATION AND STORAGE FILTRATION AND CANING THE RACKING REFERMENTION IN THE BOTTLE QUALITY CONTROL Site by Esign