After slowly maturing in the conditioning barrels, the beer is filtered in order to remove proteins and yeast residues. The brewery uses a centrifuge for this purpose.
The beer is pumped from the centrifuge to a collecting tank from where it will be bottled or put into kegs. The brewer first adds an extra dose of sugar and active yeast so that the Trappist beer can ferment a second time in the bottle or keg. The fresh yeast produces alcohol and carbon dioxide, so that the Dubbel or Tripel will form a rich head, sparkle nicely, and tingle in the mouth.
