LeFebvre Brewing


In 1876, Jules Lefebvre created one of the most famous companies of the entity of Rebecq: the Lefebvre Brewery. It was then in the center of the village of Quenast in Wallonia (Belgium). The family company is known for its beers. Always in activity, this family and artisanal brewery has been in operation for over 130 years old.

In October 1991, a new building containing a “unit; bouteillerie”, an ultramodern and automated process was inaugurated. Owing to the tradition of five generations of the Lefebvre family yet a technological modern plant, the brewery LEFEBVRE exports 40% of its production.

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Blanche de Bruxelles


Witbier (White Beer) is a very old type of beer, a specialty of the farm-breweries of old Brabant. The master brewers used their very best crops to make this beer. Blanche de Bruxelles owes its natural cloudiness to the large percentage (40 %) of wheat that goes into its composition.

The natural spice aromas of coriander and bitter orange peels are added during the brewing process. The brewing method, which includes infusion, is very slow. The beer, which is not filtered, is bottled and re-fermented with yeast and brewing sugar. You need only take a sip of this delicious drink to appreciate the fresh and mellow flavour with its hint of orange. It is really not like any other beer.

Its alcoholic content is 4.5%.


Floreffe Tripel (Triple)


Floreffe Triple owes its considerable reputation to the pungent hop-bitterness and touch of caramel that are apparent in its flavour. As is the case with the other Floreffe beers, it is not filtered and may appear cloudy when served very cold. Brewed to an old formula belonging to the monks of Floreffe abbey, it is re-fermented in the bottle with the addition of yeast and sugar..

Preferred beer of the monks of the Abbey, it was prone to terrible penitence: monks who arrived late for a meal automatically forfeited their measure of beer.

Its alcoholic content is 7.5%.


Floreffe Dubbel (Double)


Floreffe Double owes its beautiful brown color and its pronounced malty flavour to a clever balance of special malts. The main fermentation process lasts a whole week, thanks to carefully selected yeasts.
After cold decantation and clarification, yeast and sugar are added to the beer for a secondary fermentation process in the bottle. This is the traditional method developed by the monks at Floreffe Abbey.

Its alcoholic content is 6.3%.


Prima Melior


A brown beer of high strength, it is reinforced with a powerful seasoning of anis and coriander. When the fermentation and clarification are complete, doses of yeast and brewing sugar are added for re-fermentation in the bottle.

This is based upon the brewing tradition of Floreffe abbey. Prima Meilleure is ideal with a mature hard cheese, possibly selected in the range of cheeses of Floreffe, or perfect when used in the preparation of rabbit.

Its alcoholic content is 8%.