Selection

• Blonde (approx. 5% alc. v/v) :

  With its pale yellow translucent colour and bitter taste, the blonde will surely satisfy those who love freshness;

• Amber (approx. 6% alc. v/v) :

  With its red amber translucent colour, bitter taste and a slightly higher alcohol volume, the amber beer will enchant those who love sweetness;

• Brown (approx. 5% alc. v/v) :

  sWith its dark colour, a distinct ‘cooked’ taste and a generous head, the brown beer will be beer enthusiasts’ favourite;

• White (approx. 5% alc. v/v) :

  With its flavours of citrus fruit and its veiled colour, this white beer will be appreciated for its freshness;

• Cervoise (Barley-beer) (approx. 5% alc. v/v) :

  Brewed according to an ancient Gallic recipe, this beer has a most appropriate place in our beautiful city. Its surprising taste will delight enthusiasts of innovation;

• Non-alcoholic (approx. 0,5% alc. v/v) :

  This beer will be offered to a public that is very often ignored by microbreweries: the ‘bobs’ (In Belgium: a term used for people who don’t drink but drive). I still remember our family meals, when we were kids and we greedily drunk ‘Pied'bœuf’! It will be a blonde beer with a bitter taste and a light sweet flavour.

• Lombreckx (approx. 8% alc. v/v) :

  This copper coloured beer, brewed with coriander and the rest of oranges, was invented in Montréal… Its name comes from the contraction of the family names of its creators: Blaise LOMBARD and Nicolas IMBRECKX. Lombreckx beer was initially brewed as an experiment but since then it has been produced on a regular basis and its distribution is still a long awaited event for the customers! This beer is currently only available in Montreal microbreweries…and we hope to let you taste it soon at Saint Sang!

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Fabrication

Our 100% malt beers are brewed on the spot.
The ingredients will be noble products such as water, malt, yeast, hop and spices.
Our beers are brewed in 4 steps:

• Mashing

  The first step of the brewing process consists in mixing malt and water: the adequate temperature will allow the action of the malt enzymes in order to degrade the starch into simple sugar. This sugared mixture is called ‘wort’ and is transferred to the boiling vat.

• Boiling

  During this step in which the mixture is boiled, we add hop and spices. During the step of boiling, the wort is being purified, caramelized and it develops its bitter taste and different flavours. At the end of this step, the wort cools down and is transferred to the fermentation room.

• Fermentation

  The wort is placed in the fermentation vat in which yeast is added: this is when the alcoholic fermentation starts (the transformation of sugar into alcohol and CO2). It is a crucial step: the yeast also confers its subtle flavours to the future beer…

• Maturing room

  Once the fermentation has ended, the beer is transferred to the maturing room: this is where the beer will mature and where it prepares itself to comply with your desires…

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