Maturation

The beer is transfered from the fermenters to the maturation vessels where it will be kept at a temperature of 0°C during 3 to 5 weeks.

This step allows the maturation of the beer taste and a additional sediment of the yeast at the bottom of the vessels. A cold haze will also form itself at this temperature.

Brasserie du Bocq has four maturation cellars with 29 vessels.

The total capacity of these vessels is 580.000 litres.