Duyck, Jenlain Ambre

High quality raw materials and time are two of the main ingredients for making this fine ale. Together with water, essential to the brewing process, which is freshly drawn from the spring under the brewery before being mixed with crushed malted barley. The mash obtained converts the malt starch into sugar. It is then filtered; at this stage time is left to do its work, for the Duycks have never used mechanical means to accelerate the process. The wort is then boiled and hops added to it to give Jenlain its flavour and bitter character, before being cooled open to the air. Yeast is then added to begin the top fermentation process which lasts 5 days under strict control. It is then stored for no less than 40 days and filtered again before the Jenlain beer is drawn off and put into bottles, cans or barrels.

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