Four main steps:

1- Crushing: Grinding of malts (germinated barley)

2- Brewing: The malt flour (24kg/hl about 50lbs for 20 gallons) is mixed with hot water (we get the mash) in a mash tun (capacity of 440 gallons) gradually heated up to 45°C (113°F) to hydrolyze and solubilize the nitrogenous matters of the malt: this is called the mashing.

The method used for the brewing is the infusion method.

The mixture is heated upwards to 78°C (172°F) according to a temperature pattern. The purpose is to get an almost complete enzymatic conversion (transformation of starch into fermentable sugar) of the malt.

The mash is then sent to the lauter tun to separate the fermentable sweetened wort from the residual spent grains of malt. The wort is later heated to approximately 102°C (216°F) for about one hour and thirty minutes. It is during the boiling that the hops are added.

The wort is then taken out of the kettle and pumped into a whirlpool tank. It turns inside the tank and vegetable matters fall to the bottom in the shape of a cone.

The wort is cooled down before sending it to a fermenter using a plate heat exchanger. Its temperature drops from 90°C (194°F) to 24°C (75°F).

3- Main fermentation: The wort, which has been clarified, cooled down and aerated, is sent into cylindrical conical tanks with a 40hl (880 gallons) capacity. (2 brassins are necessary to fill a tank).

Each fermenter is sowed with several liters of fresh yeast (the Saccharomyces cerevisiae type). The yeast is a single celled fungus organism.

The main fermentation results from an intense activity of the yeast, with a strong release of CO2 and heat. The yeast is responsible for the transformation of sugars in alcohol (ethanol) and CO2 forming aromatic compounds such as superior alcohols, acids and esters. Only 10 grams (0.35 ounce) are needed to make one liter of beer.

After 10 days, the fermentation stops. The beer is sent in “Garde” (Bière de Garde, or "keeping beer". It is a style of ale traditionally brewed in the Pas-de-Calais region of France).

4- “ La Garde” or second fermentation: The beer is now kept at a temperature of 0°C (32°F) in a tank placed in cold storage for at least 24 days.

The goals of the “Garde” are:
• To ripen the flavor of the beer. This is what is called the “young taste” which is caused by the sulfur compounds and the diacetones decreasing levels. This is also where the superior alcohols and carbonyl compounds levels increase. Unpleasant compounds such as diacetyl ands mercaptans are eliminated in “Garde”.
• Allow the particles (the yeast, the colloids and the amorphous matters) in the suspension to settle.
• Realize the maturation away from the air.

Later, the beer is packaged in 33cl(11.5 oz) and 75cl(26 oz) bottles or in 30 liters (8 gallons) casks.

Once packaged, the beer is placed in a warm room (24°C/75°F) for about 24 days. The triple fermentation of the beer happens here, where it now saturates in CO2.