In the Belgian town of Affligem six knights of the Holy Roman Empire, who converted to monks, started brewing beer in 1074. Affligem is the oldest of the 22 abbey animals worldwide. Brother Tobias was the brewer of the Abbey during the Second World War and made the difficult decision to pass on the brewing secrets of his order to an independent brewery to ensure the preservation. In his Formula Antique Renovata he put down the traditions that are still used today to brew Affligem.

bottle fermentation
The special taste of Affligem results from the bottle fermentation. After filling, a carefully calculated pinch of sugar and yeast is added. In the warm cellars, where the bottles rest for 14 days, the yeast turns the sugar into alcohol and turns the beer into an intense, sparkling nectar. The well-flocculent yeast sinks to the ground - this makes the beer particularly light and clear. Anyone who likes to drink beer with the yeast in suspension, but only needs to swing the bottle once.

Einschenkritual
Charming is the Einschenkritual of the Belgian monks. The last sip is not poured into the glass, but first pivoted in the bottle and then emptied into a jam. In this way, a "Hefedepot" and the "soul of the beer" is better tastable experience.