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Fri, 02 Oct 2009 11:55:55 +0200

Some facts about Maya beer.
It is under impulse of "seitan producer" Michel Corthout that this beer has been released.
When producing seitan, a "starch rich" water is one of the residues that's been left over during the process.
Brewmaster Gert Jordens experimented with this "starch rich" water to brew a new beer.
The result is a 6 vol% blond beer, appreciated by many beer lovers.
It is brewmaster Dirk Naudts (The 'Proef' brewery) who brewed that unique recipe in bigger quantities.
The central idea: The Cradle to Cradle (C2C) philosophy, i.e. all used materials can be re-used from one product towards another product. Thanks to this inovative procedure, 30% less grains are necessary to brew this variant of the Jesenhofke Tripel.