Ange Beer was brewed in a monastery built in 1216 in Belgium, and is the only monastery in Belgium that has survived the French Revolution without being damaged. It is one of the few Belgian monastery beers currently brewed in monasteries based on the traditional methods of Cistercian monks. Using a unique yeast that can be used for secondary fermentation, the brewing time is eight weeks, and the whole process is manual. Using pure snow mountain water from the region, live yeast is fermented for three weeks in a hot room, and secondary fermentation is conducted in a bottle for 30 days.