Secrets of alchemy…
malt resulting from the fermentation of the barley is crushed and
mixed with water. This is the infusion-brewing method during which
the sugars in the malt are extracted. The syrupy juice which is
obtained is called the wort. Once filtered, it is brought to boiling
point in a boiler. It is during this boiling process that we add
to the wort top-quality hops (brewers’ gold) which give the
product its characteristic aroma and bitter flavour. The wort is
then cooled to a temperature of above 20°C and sprinkled with
yeast (principle of top fermentation). It is at this point that
the fermentation process begins: the yeast slowly rises to the
surface, and the sugar is converted into alcohol. The wort is then
finally transformed into beer.
The beer is stored for 6 weeks in a cooling chamber (0°C) to
ensure good decantation of the beer and a refined taste. The St-Feuillien beer is then bottled (drawing) and is naturally aged for three
weeks in a warm chamber (25°C) to encourage secondary fermentation
and saturation in the bottle.
The beer then acquires its sparkle. It is only then that you can
savour to the full the taste of malt and the character of the hops,
and truly appreciate the know-how of a master brewer.
Sampling: a time-honoured ritual
St-Feuillien is the Abbey beer par excellence. It is a noble product
born of its terroir, a beer to be revered.
The bottles must be stored in standing position and protected from
sunlight, heat and sudden temperature changes.
How should you serve St-Feuillien?
A real connoisseur will serve St-Feuillien in a special balloon glass
that is perfectly clean and dry. He will start by gently pouring
the beer while holding the glass straight without letting the neck
of the bottle touch the edge of the glass.
A connoisseur will strive to obtain a characteristic creamy and sensual
head which releases all the unmistakable aroma of St-Feuillien.
Of course, he will hold the glass by the base to avoid heating the
beer ever so slightly and to prevent alteration of the characteristic
haziness that forms the body.
At what temperature should St-Feuillien be savoured?
St-Feuillien Blonde or Triple should be served either cool (6°C)
or temperate (10-12°C) according to taste.
To savour the aromas at their best, we suggest that you enjoy St-Feuillien Brune Réserve and Cuvée
de Noël at an
average temperature of 8 to 10°C.
every party or event, there is a St-Feuillien beer to suit
your taste: 25cl, 33cl, 75cl, Magnum 1,5L, Jeroboam 3L, Mathusalem 6L, Salmanazar 9L.