Val-Dieu

Aubel, Wallonie - Belgium

The brewery of the Abbey of Val-Dieu was born from the talented work of the Cistercian monks. In an effort to prevent cholera, typhoid, dysentery, and other illnesses associated with drinking unclean water, monks spent many years studying the yeasts and fermentation that became the original recipes for brewing beer in Val-Dieu. The Abbaye Du Val-Dieu brewery prides itself on its type of yeast and water. Yeast, which is made from the fungus "Saccharomyces Cerevisiae", is brewed and provides beers with vitamin B and minerals which are good for health. The area has many water sources which provide excellent quality water.