Our journey began with the monks of the Sint Stefanus Monastery way back in 1295. After spending centuries brewing their beer for the local community in Ghent, they passed the St. Stefanus recipe into the skilled and caring hands of the Van Steenberge family – who still guard it today.
With this recipe came the unique monastic yeast that we add to every bottle and keg. This brings the beer to life and allows the flavours to mature for three months in our ageing chamber. But this journey doesn’t end when we release our bottles; it keeps going until your very first sip. Whether you drink it right away or age it and see how the flavours develop, your experience will be completely different every time.