"We made several tests and noticed that the fermentation was more vigorous, more active," explained Roger Caulier, the owner of Brewery Caulier, which began in the 1930s when his grandfather started selling homemade beer from a handcart.
"The end product was completely different, stronger, with a taste lasting longer in the mouth," he said.
The full moon speeds up the fermentation process, shortening it to five days from seven, which adds extra punch to the beer without making it harsh, according to connoisseurs.
The resulting beer is 10% alcohol, which is not unusual in Belgium. Link
(Image credit: Reuters/Thierry Roge)