After this final clarification the beer is clear and brilliant, but it has no yeast and does not sparkle.

So the correct quantities of liquid sugar and fresh yeast are then added to give it the correct final alcohol content and a pleasant sparkle in the mouth.

These two essential ingredients for the second fermentation of the beer in the bottle are added to it at the time when it is transferred into the tankers which will take it to the bottling plant, 10 kilometres (6,25 miles) from the abbey.