Filtration and Caning
To eliminate the cloudiness that formed in the cold and give the beer its clarity and gloss, it must be filtered after the "custody tanks". At the Brasserie du Bocq, only the Blanche de Namur is not filtered to keep its cloudiness during the tasting. After filtration, the beer is stored in the caning tanks.
Before bottling, a final operation is needed: the beers produced at the Brasserie du Bocq are top fermented beers with, mostly, a fermentation in the bottle. To help achieve natural sparkle during the fermentation, it is necessary, before racking, to add a little sugar and yeast to the beer. The fermentation can thus operate on the same principle that the primary fermentation.