During a tour of a port house in Porto, where the production process was explained in detail, one question lingered. Why is this process, the fortification with alcohol and prolonged aging in wood, not also done with beer? 'De Dochter van de Korenaar' became inspired by this question and this translated into an innovative project. At an early stage of fermentation, grain alcohol is added to a strength of 20%. This stops the fermentation, leaving behind a sweet and alcohol-rich beverage. After clarification, this malt-port , goes into oak barrels for many years. The oldest barrels have been there an average of 8.5 years now (2024). Rien ne va plus' has a dark beer as its base, 'tous vas bien' has a blond beer as its base.