The Master-Brewer mixes different types of malt which are grinded in flour. This grinding is made so that the straw and the husk of the grains remain intact. The grains keep their husk intact so that these can be used as a natural lautering cake in the lauter tun.

Then, the malt flour is mixed with warm water in order to obtain a thick liquid. This is called the mashing. This liquid is brought slowly to a temperature of 78°C. The gradual heating allows the dissolution of the soluble parts of the malt and the conversion of starch into sugar. We thus obtain in the vessel a sweet juice called the "mash".

This mash is then pumped into the lauter tun where the residues, known as spent grains formed by the husk and the straw of the malt, will settle at the bottom of the tun and form a natural filter.
This filtrate (called sweet wort) is brought into the boiling kettle.
The spent grains are rinced with warm rinsing water in order to extract all the residual sugars, and will be sold as food for animals.
After lautering, the wort is boiled during one hour. At that moment, the hop is added.
The type of beer produced depends on the quality and quantity of the hop. Other ingredients are also added (coriander, anise, orange peels …) in order to give a special taste to a beer.

After that hour of boiling, the wort is left to decant during 30 minutes in order to clarify. It will be cooled down to 19°C, then pumped to the fermenters.

At Brasserie du Bocq, two brews a day are produced : one brew contents about 22.000 litres or 220 hectolitres.