Copyright 2006: B. United International Inc., All rights reserved.
Over the course of approximately four days, the yeasts will de their work; they will consume sugar and will transform it into alcohol and carbon dioxide. When fermentation is finished, the temperature of the tank is lowered to approximately 5°C over the course of 7 days to three weeks. During this cold standby time, the tank is purged every day to remove dead yeasts.
Just before the beer is bottled, sugar is added and yeasts (if necessary). After the bottling, the beer is preserved for three weeks at approximately 20°C. The beer can then be offered for sale, but, as it is a young beer, (just like the wine) it certainly improves with age. We advise you, in general, to keep it from two to five years. In all honesty, beers that referment in the bottle can last up to 20 years if under optimal conditions, of course (very wet cellar, of 12° with 14°C, bottles lying on their sides and in the dark).
All that remains is for you to come and visit, to see it for yourself! You can join us every Sunday at 11 a.m. (for a guided tour and a tasting... or more). If you wish it, you can come to buy beer and souvenirs from the gift shop Wednesday through Friday from 2 p.m. to 6 p.m. Saturday and Sunday from 10 a.m. to 6 p.m. If you would like more information on the manufacture of beer or the activities of the brewery, you merely need to send an e-mail, and we will do our best to answer it. Thank you for your attention and we hope to see you very soon.
Brasserie a Vapeur is the last brewery that uses steam powered equipment which originated in the last century to brew its world classic Saison de Pipaix. The steam provides not only the heat but also the power for the brewing operation which uses belt driven equipment that goes back all the way to 1896. Brasserie a Vapeur only brews 33 bbl[= 5,333 bottles] once a month on the last Saturday of each month.
For more information on Brasserie a Vapeur please visit their website at
www.vapeur.com.
