Beijersch

Beijersch-bier was the bold catalyst for the Heineken legacy; in 1869, Gerard Adriaan Heineken made the radical decision to abandon traditional top-fermentation in favor of the Bavarian bottom-fermentation method. This complex process required brewing with "A-yeast" at lower temperatures and maturation in cold storage—a technique so sophisticated it required a state-of-the-art steam-powered brewery and the isolation of pure yeast cultures to ensure a clearer, purer, and longer-lasting "pure character" beer.

This specific style won the 1875 Medaille d'Or in Paris, the gold medal that remains immortalized on every Heineken bottle to this day.