“We must live from the work of our own hands,” Cistercian monks of the Val-Dieu abbey used to say while producing their beer. Now, 700 years later, we recover their legacy, maintaining the philosophy which brought it to life: craft labour. A feature that, along with its second fermentation in the bottle, and the use of spring water and toasted malt, allow us to enjoy a modern beer with intense body and prolonged flavour.