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Unibroue designs beers with distinctive tastes and aromas.

Each of our beers has a unique personality. Discover Unibroue's own production methods.

Martin B. Gagné

Brewmaster

Jerry Vietz

Bioengineer, University of Louvain (Belgium)

Paul Arnott

BSc. Hons Brasserie et Microbiologie Université Heriot-Watt (Écosse)

Gino Vanthiegem

Bioengineer, University of Louvain (Belgium)

We are proud to have only had people at the helm of our brewhouse who can legitimately claim the prestigious title of brewmaster.

Martin has been an employee at the Unibroue brewery for over 15 years. He has managed to learn the functions of various positions in the brewery, in addition to studying food processing. His knowledge now allows him to continue brewing Unibroue's classic beers, as well as innovating with new techniques to create new products for the market. Naturally an epicurean, he is influenced by food, spices, and flavors that he enjoys around a table with his friends, family, and a Trois Pistoles.

We are proud to have only had people at the helm of our brewhouse who can legitimately claim the prestigious title of brewmaster.

Making good beers requires a lot of technical knowledge in many areas. We believe this term should only be used by experienced brewers and graduates of reputable educational establishments.

We owe our international reputation as a brewery with exceptional products to these talented artisans.

We are proud to have only had people at the helm of our brewhouse who can legitimately claim the prestigious title of brewmaster.

Making good beers requires a lot of technical knowledge in many areas. We believe this term should only be used by experienced brewers and graduates of reputable educational establishments.

We owe our international reputation as a brewery with exceptional products to these talented artisans.

We are proud to have only had people at the helm of our brewhouse who can legitimately claim the prestigious title of brewmaster.

Making good beers requires a lot of technical knowledge in many areas. We believe this term should only be used by experienced brewers and graduates of reputable educational establishments.

We owe our international reputation as a brewery with exceptional products to these talented artisans.

2023 to today

1 4

Our expertise

Over the years, we have developed knowledge and expertise recognized by the entire brewing community at home and abroad. The neverending search to establish new quality standards still motivates us to become better. This corporate culture is applied accross all departments, and sought after from our suppliers, allowing us to offer you products of the highest quality.

Yeast

Unlike the rest of the industry, we use fresh yeast with every new brew. That's why we have an internal laboratory dedicated solely to the cultivation and maintenance of our yeasts.

Aromatics

As in Belgian brewing culture, we add complexity to the flavours of our beers by using flowers, fruits, herbs and spices. This method applies to all our beers – not just our Belgians!

Refermentation

Refermentation is a carbonation technique developed by Dom Pérignon at the turn of the 18th century. It's been used since by Belgian and French brewing monks. It consists of a second fermentation – transformation of sugar into alcohol and CO2 under the action of fresh yeast – in a bottle. We are one of the only breweries in the world to use this technique for all of our Belgian-style beers, whether bottled, in kegs or in cans.

Warm room

To allow refermentation, a cellaring period is necessary after the liquid goes into the container. That's why we have a temperature-controlled “warm room" where the containers stay for up to two weeks before they're put on sale.

Quality control

Several internal standards guarantee you consistent products of the highest quality. Among other things, we get the approval of suppliers as well as the monitoring of their yields according to our Quality and Food Safety Program. Our rigourous quality control also involves daily tasting conducted by a team of highly qualified tasting professionals. We do this tasting at each stage in the life of a beer – from the raw materials to the final product which will appear in the market.

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