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Bush Ambrée brewing materials contain only malt, hops, natural sugars and ground water beneath the cellar, plus the taste of the rare brewer’s Dubuisson beer. Bush beer is famous for its still fermenting even at high alcohol levels. The production time is four to six weeks. Thanks to the many malt in the alcoholic beverage and homemade yeast is not easy, so alcohol up to 12%. Thus, brewing bears one of the strongest beers in Belgium. Bush bean is particularly saturated, easily digestible, so it is used as a great gastrointestinal (and also a great beers). Despite its high alcohol content, from the beginning of the 20th century, brewing beer is still called ‘amberbier’, Belgian style beer (also known as ‘spéciale belge’ (temporary: Belgian specialty)). That is when Belgische Brouwers, Belgian Federation of Brewers, organized a competition called “Belgian Beer Improvement Competition”

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