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CUSTOMIZE YOUR ARTPIECE

The Artist Beer is no simple matter

Our traditional brewing process and tedious selection of the best natural ingredients is the only way to obtain the unique character and fresh aroma of our beers. We are pleased to give you more insight about the brewing process. Are you ready?

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01

Having a Great Start

To get started we need to do the following steps: Malting, Batter and Lautering. These steps ensure we have the finest ingredients for producing a high quality beer.

Next Step
Duration: 7 days

Malting

Malting is the first step. The process consists of germinating barley, sourced in the neighboring fields to promote local agriculture, and letting it dry. The granules are then milled.

Duration: 2 hours

Batter

A mixture, made of batter of malt, wheat and water is placed in a tub. Various temperature rests activate different enzymes. The starch from the malt and wheat is converted into sugar.

Duration: 2 hours

Lautering

This process separates the sweet solution (wort) from the grain residue. The wort is then sent to the boiling cauldron and the insoluble grain residue is converted in a source of energy using the biomethanization process.

02

Mixing with great care

After preparing the ingredients, we need to mix them with great care. A thorough control of the process is essential!

Next Step
Duration: 75 minutes

Boiling

To sterilize the batter, we warm the wort in the cauldron also called a copper. During the boiling phase, 2 types of hops are added.

Lasts 8 to 10 days

High fermentation

By adding yeast, the sugars are converted into alcohol, carbon dioxide (CO2) and heat. The Artist beers are fermented at 23°C.

03

THE GRAND FINALE

The last stage of the process is essential to ensure a great quality beer. Once that is completed the Artist beers are ready to be shipped to you!

Next Step
Duration: 8 days

Cooling

We let the beer cool to 0°C. We then send it to lowering tanks using a centrifuge to remove the yeast.

Filling

The Artist beer is now finally ready to be poured into its bottles.

IT'S ALL IN THE DETAILS

At The Artist we are very meticulous about the quality of our chocolate. Not only do we strive to source the best ingredients but we are also aiming to do most of the preparation manually. This traditional method allows us to control every single step and deliver some of the best Belgian chocolates you can find.

Get Started
01

SEARCHING FAR AND WIDE

We go to great lengths to make sure we are using the exact ingredients we need. This means searching far and wide for the perfect blend. Once located, ingredients are handpicked to narrow down to the best.

Next Step

Cacao selection

The cacao used for The Artist chocolates is primarily grown in the Ivory Coast but also in Ghana or South America. Various cacaos can be blended to create unique flavors and notes.

Harvesting the cacao

First of all, the cacao pods are harvested. The ripe cacao pods are hand-picked to avoid damaging the youngest ones.

02

THE PERFECT BLEND

We are looking for the perfect blend. We want you to savor all of our flavors and we believe the perfect blend is key to truly appreciate our unique chocolate.

Next Step

Roasting and grinding

The beans are then roasted and grinded into pure cocoa liquor.

Mixing and conching

The cocoa liquor is mixed with other chocolate ingredients such as milk or sugar, mostly sourced locally in Belgium. The conching process then enables the cocoa to be evenly kneaded and its flavors to blend perfectly.

Secret Recipe

Once arrived in our chocolate factory, the ingredients are carefully weighed and proportioned according to our unique recipes.

03

THE GRAND FINALE

The Artist chocolates are finally unveiled during these final steps. From the molding to the filling, our artisan demonstrates his very best skills.

Next Step

Chocolate Shell

The Artsit moulds are then filled with a thin chocolate layer and stored in a fridge, where the chocolate becomes hard and creates the shell of our pralines.

Filling

The moulds are then filled with our bespoke fillings and placed once again in the refrigerator.

Closing up

Finally, a thin chocolate layer covers the bottom of the pralines to close it up. When the chocolates are hard enough, they are taken out of their molds, packed and ready to be enjoyed!