Brouwerij Bavo

"Authentically brewed according to ancient brewing methods." A conscious decision was made to brew Bavo according to the abbey's original method. This brewing method dates back to 1250 and has been well preserved by the University of Ghent. Incidentally, the monks of St. Bavo Abbey began brewing beer in 1253 to sell outside the abbey walls to continue their good works with more income. Bavo is therefore an authentic monastic beer, brewed in the traditional way according to ancient traditions. The abbey beer is unfiltered and without added sugar or artificial flavors. Tradition and authenticity, but above all connectedness, are the main characteristics of the new abbey beer.