No filtration or centrifuging: To allow the beer to ferment and the yeast to flocculate at its own pace. To rush a beer through the stage of secondary fermentation and maturation will have bad effects on flavour and complexity.
Craft ingredients: Using ingredients which are made in traditional methods. We do not use automation when we produce our beers (in fact we call it hand crafted) and as such we appreciate when our suppliers are able to get us hand crafted malts. But this certainly comes at a cost. The cost of making the same beers without changes from one batch to the next.
Recently we got a picture (from some dedicated enthusiasts) of two glasses of #100, where clearly one was much darker than the other. The reason: Our chocolate malt is roasted by individuals who use their eyes and ears and noses to assess the roasting process. Sometimes the colour varies.
Right now we have another issue:Tiger Tripel. We use some Scottish peat smoked malt in it. The last shipment of this peat smoked malt was indeed more smokey than previously, and hence our last batch of Tiger Tripel is kind of more assertive than usual.
This is what craft brewing is all about: Hand crafted ingredients used in hand crafted ales, where nothing is rushed.
This is what distinguishes craft from industry.
We hope you appreciate this. We think this is the charm of it all.