Beer.

Malt.

Consult.

At the Belgian Original Maltbakery® & Brewery we brew Triporteur beer, bake our own malt, and build breweries across the world.

Beer & Malt.

Stemming from the tradition of the first Maltbakery® in the world, we bake all our own malts and develop new kinds of malt that cater to each beer individually. They are unique, and baked according to our own creative methods.

We also create our own beer recipes – with homemade malt forming the basis for a secret composition of ingredients, called a “BOM package” – that we brew according to the principles of a gypsy-brewery. This means that we hire the kettles of a brewery to brew our own beer. We are convinced that not the kettles determine the taste of the beer, but on the contrary the malt baker and the brewing master. Bert himself brews in the kettles that he hires as a gypsy brewer, and follows up the whole brewing process himself, from A to Z.

The Triporteur beers are our point of departure and our basic beers. Besides those, we also launch a special beer line with once-off products. The beers are brewed using special grains, malts or ingredients and will be put on the market under the collective name Special Roast Series.

Beer & Malt.

Stemming from the tradition of the first Maltbakery® in the world, we bake all our own malts and develop new kinds of malt that cater to each beer individually. They are unique, and baked according to our own creative methods.

We also create our own beer recipes – with homemade malt forming the basis for a secret composition of ingredients, called a “BOM package” – that we brew according to the principles of a gypsy-brewery. This means that we hire the kettles of a brewery to brew our own beer. We are convinced that not the kettles determine the taste of the beer, but on the contrary the malt baker and the brewing master. Bert himself brews in the kettles that he hires as a gypsy brewer, and follows up the whole brewing process himself, from A to Z.

The Triporteur beers are our point of departure and our basic beers. Besides those, we also launch a special beer line with once-off products. The beers are brewed using special grains, malts or ingredients and will be put on the market under the collective name Special Roast Series.

Brewhouse.

The BOMBrew brewhouse is a system design to do one thing: to brew beer, and to brew it well.

As a complete unit (or components thereof) it can be implemented on it’s own if you brew beer on small scale, or form part of a bigger setup if you brew beer on a commercial scale.

We pay a lot of attention to tailor it ot your specific needs, so get in touch and let’s start building.

Consult.

Consult.

Brewing beer is big business, and one of BOMBrew’s key business objectives is to help fellow beer lovers – big or small – to get started in making their dream of brewing the perfect beer a reality.

This is done by consulting on all aspects of setting up a beer brewery: cooling systems, mashing operations, fermentation processes and containers, timelines, brewery layout and operation, raw ingredient sourcing, and much more.

We travel all over the world, and have worked with a diverse list of clients, so if you think you need our help: get in touch.

 

About.

Bert started as home brewer and learned the tricks of the trade in some world-famous breweries! As a graduated brewing engineer, he did an internship at the Orval brewery and at Rodenbach famous for the original Flemish red-brown beers brewery. Bert worked at the Gueuze Boon brewery as a cellar master and at the Sint Bernardus brewery as the brewmaster. He gained experience abroad in breweries in Fort Collins (USA), in Brooklyn (USA), as brewmaster in Suzhou (China) and in Galati (Romania).

His international experience earned him a place as a jury member during the World Beer Cup. In Austin, Texas, Bert built the new Celis Brewery where the Pierre Celis white beer is brewed again and also in Franschhoek, South Africa, where he built a new brewery according to his own BOM BREW design. In Bert’s search to master his craft he asked, ‘how do I do this myself, but better?’ He was inspired by the traditional way of creating specialty malts and how Rodenbach in earlier times,used a unique brewing method – by using a ‘Kiln’ to prepare their own malt.

Bert purchased a coffee roaster and remodeled it to create his own special malt. He purchased a white malt, (this is a basic malt that is light in colour and has only been kilned) and uses it for making his new variation of malt. Baking malt at low temperatures makes the malt smooth and light. Roasting malt at higher temperatures makes the malt darker and more intense. Super fresh malt is used for brewing beer within the 48 hours.

Bert creates an individual recipe for every single beer. The homemade malt forms the basis for a secret composition of ingredients, called a “BOM package”. On the basis of that secret recipe Bert himself brews (in the kettles) that he hires as a gypsy brewer. He follows up the whole brewing process himself, from A to Z.

Address

BOMBrewery BVBA
Armoedestraat 11
8800 Roeselare
Belgium

E-mail

bert@bombrewery.com
www.bombrewery.com

phone

Enquiries
+32 (0) 479 68 10 24