The monument of Belgian specialty beer

A 6-grain speciality beer which is purely different

Water, various types of malt and hops and other raw materials, all of which meet the highest quality requirements, are processed in successive steps into wort, the basic product for Atomium beer. Fermentation takes place in cylindroconic tanks at a temperature of 22 to 25 degrees. The heat production from the fermentation process is neutralized by a coolant that circulates between the outside and the inside wall. The duration can vary depending on the amount of fermentable sugars. After fermentation, centrifugation is necessary to remove most of the yeast. The beer is then allowed to ripen, which is necessary to give Atomium beer its full-bodied taste and fine aroma. At a temperature of 0° the fermentation process is stopped naturally. After the ripening period the remaining yeast particles and hop residues are removed. 

“Atomium beer has its own yeast, which gives its unique character.”

Before being filled, the empty bottles undergo thorough cleaning and disinfection in the rinsing machine. This is followed by another 4 automatic conformity checks prior to filling. In the labeling machine, the full bottles are provided with the appropriate label and placed further on the line in the crates. The unique secondary fermentation results from the addition of yeast and sugar during bottling, after which the beer matures for 2 weeks in a warm room of approximately 20° and the yeast does its work. It has taken generations to finalize this extremely complex process. Two types of yeast are used for secondary fermentation: the first is an active yeast that triggers the secondary fermentation process, the second provides the typical and rich taste.