Shortly before Wold War II, Egidius started brewing lambic himself, in a small and primitive installation, which he had assembled himself from second-hand parts. Because it was forbidden during the war to use wheat, an indispensable raw material for lambic, grinded and kilned sugar beets were used as a substitute. Together with, as usual, hops and secretly a little wheat, this gave a lower alcoholic beer that, according to son Henri, was still quite drinkable.