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Dominus beers are brewed using traditional Belgian brewing methods. A blonde and a double, as was the case at the time in the abbeys and monasteries of our country.

Dominus

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Monastic beers brewed according to ancient recipes

Dominus Dominus beers are brewed using traditional Belgian brewing methods. A blonde and a double, as was the case at the time in the abbeys and monasteries of our country. Monastic beers brewed according to ancient recipes In ancient times, retired monks devoted to prayer were struck by disease. They had to find a cure. Desperate, they decided to leave their estate and embarked on a long journey.

Along the way, they came across a beggar asking for nothing but good pittance. They decided to help this poor man and offered him the few provisions they had left. In reality, this man was nothing but a heavenly envoy whose mission was to test the wisdom and goodness of these devout men.

In the early morning, the beggar disappeared, leaving behind a dusty book. The monks consulted the old book and discovered the recipe for Dominus beer.

Their hearts filled with hope, they returned to their monastery and brewed the divine beverage there. It took them several months to perfect the recipe. With courage and tenacity, they succeeded in creating an extraordinary beer. Convinced that the drink was blessed by the gods, they offered it to their convalescent brothers. They regained hope and quickly regained health. The news spread through the surrounding areas.

The villagers rushed to the doors of the monastery to taste this miraculous beer. Won over by its exceptional aromas and its power, they brought home whole barrels. The legend of the Dominus was born. Very quickly, the expression In Vino Veritas was replaced by In Cervisia Veritas. Today Dominus is always brewed respecting tradition. Dominus Vobiscum !

In Cervisia Veritas

Découvrir le lambic

Connu dès le XIIIe siècle, le lambic était et est toujours brassé exclusivement dans la vallée de la Senne, plus précisément à Bruxelles et dans les environs.

Cette bière est la seule à avoir le privilège de porter une dénomination contrôlée (par arrêté royal du 20 mai 1965), et doit être brassée selon les normes fixées légalement.

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Les brasseurs professionnels partageaient leur savoir avec les particuliers, dont l’installation de brassage se trouvait dans le séjour, avec les paysans, qui affectaient leur main d’œuvre au brassage lorsqu’il y avait moins de travail, et avec les religieux, qui prescrivaient même leur breuvage comme médicament.