At this step, Unibroue stands out clearly from the other brewers that use cold filtration to eliminate all solid components of the beer and to render it completely clear. Unibroue keeps part of the beer’s solid components, which it considers essential to taste improvement and development. Using a highly sophisticated centrifuge, Unibroue effects a partial filtration without cooling its beer,
permitting through this delicate operation all of the beer’s proteins and some of its yeasts to be maintained. It is therefore not by accident that Unibroue’s beers are opaque, but by choice for the purpose of manufacturing and developing true specialty beers. After clarification, the beer is again inoculated with fermentable sugar and moist
yeast from propagators, either in view of a second fermentation in the vessel in the case of a triple-fermentation beer or to begin the refermentation process just before bottling. Instead of injecting carbon dioxide into the beer as most conventional brewers do, Unibroue prefers natural carbonation inside the bottle, which produces a more complex flavour and a thicker foam typical of full-bodied beers.