The Waterloo microbrewery provides the most efficient means of production, allowing brews of 10hl. Its boiling vessel is characterized by a variable background, which is customized according to the treated product. The brewery has all the advantages of large specialized facilities concerning high-fermentation beers. Constantly fed by hot water from two boilers, stirring takes place following all necessary steps from conception to maturity, to begin fermentation under surveillance and in the best conditions. The importance of the quality of a beer, is primarily associated with the characteristics of the water used in its production. The specific geographical location of the Brabant microbrewery conceals amazing water quality, imbued with limestone and low in iron, which makes it therefore easier to achieve a perfect pH. Moreover, Waterloo and the region is primarily a farming area that developed long before the bicentennial battle, with imposing farms, abundant crops and richness of soil. All malts, durum and wheat used in making the beer come from this soil, and all basic raw materials are local with the exception of the hops, but these will soon also be derived from the landscape.
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