The basic beer is a beer of 15° Plato, obtained thanks to a mixture of three different malt types:
* 80% 4 EBC pils malt;
* 10% 12 EBC munich malt;
* 10 % 120 EBC caramel malt.

Additives: corn and sugar, worth 15% of the total amount of starch.
Hop use:
* perennial hop from Poperinge;
* English Kent Golding;
* Styrian;
* Saaz Zatec (at the end of the cooking process).

The final bitterness was calculated on 19 BU.

Boiling time: 90 minutes

Controlled fermentation at 22° C during circa 7 days. The beer stays in the cold bright beer tanks at 0°C during 2 weeks. Before the beer enters the bright beer tanks, it is centrifuged in order to take out most of the barms and the coagulated proteins. The wooden barrels that are used in the bright beer tanks, originate from the Bordeaux region. They were only used once to conserve wine. But this ensures that most of the tannins are removed from the wood. The beer stays in the bright beer tanks for up to 2 years. After 2 years the beer is mixed with a younger - and sweeter – beer. Therefore the brewer will taste from all barrels and will finally make up a composition of circa 60% of fully fermented beer and 40% of younger beer. The final percentages depend on the sourness of the beer and the brewers’ taste. Before the beer enters the bright beer tanks, the alcohol level is about 7%, after the beer comes out of the bright beer tanks, this level has dropped to 6,5%. The younger beer is brewed with a colouring of 50 EBC. The beer that ends up in the bright beer tanks is pale coloured. Before the beer is bottled or casked, it goes to the filling tanks, where all parameters are tested and corrected, if necessary. The beer pasteurizes during 40 seconds at a temperature of 74°.