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 Dark Brut is made à-la-méthode-originale-champenoise.
That means that as with Champagne, the fermented beer has to go through the typical process of remuage (ripening) and dégorgement (yeast removal).
 

Dégorgement 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. This method is still done in France

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