A methode Champagnoise beer. First the beer is brewed fairly conventionally from summer barley in Belgium, fermenting for over a month with two yeasts. It is then taken to a location near Épernay in Champagne, France where it undergoes a second fermentation (tank conditioning). It is then bottled over yeast and stored in a cellar for 9 months for refermentation and ripening. Then comes the process known as remuage to release the yeast from the wall of the bottle and collect it in the neck. First the bottles are positioned with their necks tilted downwards. Then over a period of weeks they are turned slightly and at the same time put at a slightly greater slope until ultimately the neck is vertical. Finally comes dégorgement in which the yeast is removed by freezing the neck of the bottle when the frozen bung of yeast is driven out by the pressure in the bottle.
The result is refreshing yet also subtle and refined.