Best Belgian brewery ?

Le General George Smith Patton

* Available in the Shop for collectors and Beer fans who know about history.

George Smith Patton was born in California to a privileged family. His career began during the First World War, when he became the first officer assigned to the new U.S. Army Tank Corps. Promoted through the ranks over the years, Patton came to lead the 7th U.S. Army during the Second World War. After his successful invasion of Sicily, the German High Command held more respect for Patton than for any other Allied commander. Therefore he was given a vital role in Operation Fortitude South, where he was appointed commander of the fictional 1st U.S. Army Group (FUSAG), an elaborate ploy to convince the German army that the main invasion of Europe from Britain would take place at Pas-de-Calais. Following a controversial incident in Sicily with the slapping of a shell-shocked soldier, he was sidelined in the major planning of the Normandy invasion, but as his expertise in the field of modern mobile warfare was considered vital to the Normandy breakout after D-Day, he was reinstated. After the invasion, Patton headed the 3rd U.S. Army, broke through the German defence at Normandy and cleared a path across northern France, later crossing the Rhine and moving into heartland Germany and Austria. Patton died in December 1945 from injuries suffered in a car crash.

Organic Beers & Gluten Free Beers

Organic beer is produced with respect for the traditional art of brewing. The beer is brewed in a gentle way and filtered slightly or sometimes not at all. It is also given time for natural fermentation and maturation. The first step in the brewing process is malting. It begins with the soaking of grain in water, which triggers a germination process necessary for the brewing process. The germination process is completed by kilning, which dries the germinated barley. Depending on the drying conditions, lighter or darker malt is obtained. After milling, water is added to the malt again. In this mash, which is produced after heating, the starch splits further into sugar. The liquid is then filtered to remove the solids. Here, the husks of the barley naturally help as a filter layer. The resulting wort is boiled with hops and, after cooling, brewer's yeast is added. Now the fermentation process for alcohol formation begins. The beer is then left to ferment in the cellars for up to 90 days.

Afterwards - during secondary fermentation in storage tanks - the beer matures and during this time the carbonic acid forms, which makes the beer sparkling.Few filtering processes can follow. In addition, cool storage helps the organic beer to become naturally clearer and can also be bottled unfiltered.

Heat treatment (pasteurisation) to improve shelf life is usually only carried out on non-alcoholic organic beer, as it has a shorter shelf life due to the higher sugar content and the lack of alcohol.In the production of organic beer, whole hop cones are often still used, which are preserved without sulphur. Hop extracts obtained with solvents may not be used.

The brewing water from their own wells is the treasure of most traditional breweries. Good brewing water contains as little nitrate as possible. High lime contents in the water, some of which occur naturally, can be removed with classic milk of lime (lime dissolved in water).

The organic seal identifies products that have been produced in compliance with the EC Organic Regulation.