The start of the brewing process

All our beers are craft beers for which the ingredients are handpicked by the owner. Since hygiene in the brewing process is equally important as quality of taste we brew in a state of the art brewery.

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Brewing always starts with mashing, the process whereby malted barley and water are heated but not boiled. A process also used when making Japanese sake. By carefully controlling the temperature the enzymes in the barley cause it to break down and release sugars. After draining the water the result of this mashing process is wort, a sticky sugar-rich liquid.

The brew kettle hall


The heart of the brewery is the brew kettle hall seen in the photo above. The large vessels centrally in the photo are the brew kettles. Water and hops are added to the wort and boiled. During this process the brew is sterilised and the hops give the beer its bitterness.  Right on the photo the whirlpool can be seen. In this settling tank the solid particles and debris in the wort are sorted out. Also at this stage the aroma hops that give the various beers in our range a delicate flavour are added.



After the whirlpool the wort is pumped in a heat exchanger for cooling and finally transferred to a fermentation vessel. Yeast is added to it and by doing so the sugars in the wort are being converted into alcohol and carbon dioxide.



The initial fermentation process takes place in stainless cylindroconical vessels. This takes about two weeks during which the owner of Buxbeer is regularly checking the fermentation process. This to ensure that the alcohol level and character of the beer are in perfect balance. When that point is reached the beer is transferred to a secondary fermentation vessel to avoid that it remains exposed to dead yeast and unwanted flavours are created.

Fermentation in the Bottle


During the bottling process a special yeast is added to ensure our beers undergo a third fermentation. This gives our beers a very nice natural carbonation that remains trapped in the bottle.


Steene Molen one of our two limited edition beers is being labeled. During the labeling the expiry date is added. Because of the high production standards we can easily guarantee a shelf life of two years when the bottles are stored in a dark and relatively cool place.

Finally the bottled and labeled beers are then moved into a warm storage room where they will rest for about two more weeks.

Off to the customer : packaging


At Buxbeer we can accommodate the needs of both the end customer as well as the professional with regard to packaging. Various types of modern (lightweight) barrels, crates, six- , twelve- and 24- packs as well as cans are possible.