Brewing Process

1. St Stefanus Brewing Process St Stefanus is brewed and bottled in at the Van Steenberge brewery in Ghent by Master Brewer Jef Versele whose family has over six generations of brewing experience. During the brewing process three different yeasts are used, one of which is the original Jermanus yeast strain from the Sint Stefanus monastery itself. This yeast strain is used as the final ‘conditioning yeast’. Combined with the brewing process that was entrusted to the brewery by the monks of Sint Stefanus, it gives this beer its distinctive flavour. • St Stefanus Blonde follows the traditional recipe of a ‘Dubbel’ brew technique, whereby the brewer uses up to two times the amount of malt than a standard Abbey Beer in order to achieve a higher ABV %. • St Stefanus Grand Cru follows the traditional recipe of a ‘Tripel’ brew technique, whereby the brewer uses up to three times the amount of malt than a standard Abbey Beer in order to achieve a higher ABV %. • After brewing, the unpasteurised beer is cellared for three months to allow it to develop deep and complex aromas. • Each bottle features the release date, so you can choose the beer’s age and consume it at your preferred taste.