Corked Champagne bottle.
A straw, golden coloured body with spectacular carbonation and fine bursting champagne bubbles.
Beautiful lacing rings left on the glass.
Smells much like orange, apricots and earthy hops.
Fruity flavours of green apple and citrus with oily, peppery yeast.
The citrus zest tickles your cheecks.

The alcohol strength brings a pleasing warmth. Complexity is the word here.
This brew has some definite Champagne features but with the characteristics of a St-Bernardus Tripel, an Orval and a Duvel put together.
Velvet mouthfeel, medium to full body.
Yeasty and a crisp dry finish. Refined, delicate and delicious.

The first Bière-Brut in the world.
In 1997, Manu De Landtsheer, grandson of a wellknown local brewers' family started a brand new and ultramodern brewery in Buggenhout.
He was the first to introduce Champagne beer or Bière-Brut to the world.
The Malheur Bière-Brut is made a-la-methode-originale-champenoise.
That means that as with Champagne, the fermented beer has to go through the typical process of remuage (ripening) and degorgement (yeast removal).
Degorgement is done by freezing the neck of the bottle and then putting pressure onto it, this in order to collect the frozen yeast as an ice cupe.