tielemans

Belgian Tripel

The name "Tripel" actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist "Simple." Traditionally, Tripels are bright yellow to gold in color, which is a shade or two darker than the average Pilsener. Head should be big, dense and creamy. Aroma and flavor runs along complex, spicy phenolic, powdery yeast, fruity/estery with a sweet finish. Sweetness comes from both the pale malts and the higher alcohol. Bitterness is up there for a beer with such a light body for its strength, but at times is barely perceived amongst the even balance of malts and hops. The lighter body comes from the use of Belgian candy sugar (up to 25% sucrose), which not only lightens the body, but also adds complex alcoholic aromas and flavors. Small amounts of spices are sometimes added as well.

Tripels are actually notoriously alcoholic, yet the best crafted ones hide this character quite evil-like and deceivingly, making them sipping beers.


Average alcohol by volume (abv) range: 8.0-12.0%
 

(source:http://www.beeradvocate.com) 

Kasteelbier Blond 11° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
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A golden yellow, lightly sparkling high-fermentation beer brewed according to traditional methods, and with secondary fermentation in the bottle. This beer is characterised by an outstanding blend of noble malts and hops, which lend it a refined aroma and an exceptionally smooth flavour. 11% proof. Keep in a cool place and serve at 12°C.

Van Honsebrouck is a West-Flemish brewery, since 1900, which is well-known for his castle beers. The different brands of beers produced are 'Kasteelbier' (Brune and Blonde castle beer), 'Brigand' (amber beer), 'St-Louis' (geuze), 'Bacchus' (dark brown beer), 'Vlaamsch Wit' (white beer) and 'K8'.

Petrus Golden Triple 7.5° - 1/3L - 11.6fl.oz

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Petrus Triple is the Bavik’s brewery showpiece, a blond beer of 7,5% vol. alc. with re-fermentation in the bottle. A fine example that beer brewing is a craft.

Nice white blossoming head with spicy cardimon and citrus flower aroma. The body is light and hoppy with a dried spiced finish.

 

 

The old Bavik breweryHow it all begun. In August 1894 Adolphe De Brabandere, farmer at the "Hof ter Koutere" submitted an application with the town council of Bavikhove for permission to “build a brewery”. One of his children, Joseph De Brabandere, concocted that very same year his very first brew. Joseph De Brabandere died in 1929 at the age of 54. After some difficult years, his son Albert took the lead of the brewery and under his impulse the company grew steadily.

The growth.Before 1950 the beer was exclusively sold to cafés and individuals. After 1950 deliveries were made to beer merchants. This was also theTruck delivering beertime that pils beer became popular. Till then, mainly table beer was brewed in addition to the draughts beer that was supplied to cafés.   The sales network was extended and now it became possible to purchase the Bavik and Bon-Val products through the beer traders and the cafés in West- and East Flanders and in Hainaut. In the meantime father Albert had been married for some time and he had 5 children of which 2 sons: Ignace and Vincent. They both contributed to the flourishing business of the Bavik Brewery. In the midst of the seventies, the beer trade was in trouble because of the success of the department stores. Therefore the brewery invested in another market segment, the sector of restaurants and cafés. In 1975 they had 150 customers and when they celebrated their centenary they counted about thousands of clients.

 

Today, four generations since its establishment, Bavik Brewery is still a family run business. Despite the many take-overs and the fusions in the beer sector, we wish to safeguard our independency in order to assure the quality and the regional identity. As one of the largest independent breweries in Belgium, we wish to continue working in the future to maintain our beer culture.

Brewers Website: click here

BeerAdvocate Review :

Maredsous Triple 10° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
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Certified Belgian Abbey Beer means that it is associated with an existing or former Abbey. It has been brewed with the consent of the Abbey monks. It pays royalties to help finance the Abbey's charitable activities. It only uses marketing activity approved by the monks.

It is very similar to Duvel in many respects although it seems like all of Duvel's great qualities have been enhanced in this one. Pours with a huge rocky head that hangs around for the duration. The appearance is prettier than Duvel as well. It's a goregous golden color. It tastes like ripe fruit with a touch of bitterness to keep things from getting too sweet. Also, the carbonation is a little more restrained in this which makes it possible to actually swallow. If you like Duvel, definitely try this.

 

In 1871, Jan-Leonard Moortgat, son of a brewer’s family from Steenhffel, founds the Duvel Moortgat farm brewery together with his wife Maria De Block.  At that time, the newly born brewery is only one of the 4,000 breweries in Belgium around the turn of the century.  The start is not exactly easy: Jan-Leonard does some pioneering work during those first years, trying to sell a number of high fermentation beers like Stavelot. With varying success. Thanks to a combination of perseverance, brewer’s passion and craftsmanship, Jan-Leonard Moortgat gradually builds a loyal client base for his high fermentation beers. The middle classes of Brussels also appreciate his beers, and he is able to open a epot in Laken. The start, as it turns out, of a success story that has already lasted for 130 years.

Around the turn of the century, Jan-Leonard’s sons Albert and Victor join the business. Albert becomes the brewer, Victor takes care of deliveries by horse and cart to Brussels. English ales enjoy considerable popularity during this period. The First World War brings them to Belgium. In 1963, the Benedictine abbey of Maredsous entrusted the production and sales of the famed Maredsous beers to Duvel Moortgat. The monks continue to exercise strict control over its recipes and quality standards right up to today.

Regardless of what colour or taste you choose, the Maredsous range has everything to intrigue you. These aromatic, delicate, fruity and velvety beers supplement each other in a perfect harmony as far as both colour and taste experience are concerned.

The Maredsous AbbeyUnder licence to the "Fromagerie et Brasserie de Maredsous" and under strict supervision of the monks, Duvel Moortgat from then on brews, bottles and sells the Maredsous range: a blond variant with 6% alcohol content, a brown one with 8% alcohol content and a triple one with 10% alcohol content that joins the family in 1990.

Brewers Website: click here

BeerAdvocate Review :

St Bernardus Tripel 8° - 1/3L - 11.6fl.oz

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This beer, with high fermentation, has a pale amber colour and a flowery, fruity taste with a harmonious balance between sweet and sour (8% alcohol content). This beer has a thick and vivid froth and strikes by its balanced taste with a delicate bitterness.

Deep golden orange in color, huge foamy head that sticks around forever, spicy yeasty aroma of cotton candy. Soft and creamy mouthfeel, a great triple.

 

Water, pumped up from a depth of 150 meter is the basis of all St. Bernardus beers. This water is not only the purest but has also a historical background. Scientists have proved that the water that is pumped up now, is originating from rainfall from the time of Jeanne d’Arc. The water seeped to Watou through a pervious stratum of sand from the St. Omer area in France. After brewing, the beer is maturing in a natural way and subsequently bottled unfiltered. By adding sugar and yeast, the beer gets a second fermentation in the bottle, carbonating the beer in a natural way. This gives the beer a beautiful and large froth.

The brewery is located in the most remote corner of West Flanders, in the middle of “Le Plat Pays”, in the heart of the hop area in West Flanders, a beer is made that fancies most of the beer lovers.

In this poetry village, called Watou, time is apparently passing by slower than in the rest of the country. Life over there is different, quieter; where people live in accordance with nature, where tradition and values are honoured as if they stand the tooth of ages. This is the case of the beer brewery for instance.

Due to the anti clerical policy in the beginning of the past century, the Catsberg Abbey Community, located in the northern part of France, decided to move to Watou, a small village only a couple of kilometres further away but located in Belgium. They transformed a farm into the “Refuge Notre Dame de St.Bernard” with the production of Abbey cheese as main production. With the yield of the sales, they financed the Abbey activities.

In the early thirties, the attitude versus the Clerical in France got better and in 1934, the Abbey community decided to dispose of the Belgian annex and to bring back all activities to France. Shortly after the Second World War, the Trappist Monastery St. Sixtus decided to stop to commercialise their beer as they wanted to call upon non-residents.

An agreement was made : inside the walls of the Trappist Monastery there would brew only beer for their own consumption, for sales to the public at the gates of the Monastery and also for a few taverns whom where connected to the Monastery. Mr. Deconinck on the other hand would brew and commercialise the Trappist Beers under licence (for a period of 30 years) A new brewery was constructed and Mr. Deconinck started to brew the Sixtus beers with the help of the Masterbrewer of Westvleteren, who brought along his wisdom, knowledge and the original recipes.

In the beginning of the 60’s, the sun-in-law of Mr. Deconinck, Mr. Claus stepped into the brewery and negotiations started to renew the license. This was finalised in 1962, again for a period of 30 years (until 1992)

In 1992, the agreement came to an end because the Trappist Monasteries (5 in Belgium and 1 in the Netherlands) decided that the qualification ‘Trappistenbier’ could only be given to beers brewed inside the walls of the Trappist Monastery.

Therefore, since 1992 the beers brewed at the Trappistenweg 23 in Watou are commercialised under a new brand name ‘ StBernardus’ (referring to the Refuge de Notre Dame de StBernard – cfr. supra).

Brewers Website: click here

BeerAdvocate Review :

Gouden Carolus Triple 9° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
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This special Belgian ale is brewed using traditional methods and a recipe with top fermentation. Its high gravity combines the warmth and the freshness of ale. Golden Carolus Triple is very strong ale, complex herbal, fruity, malty nose. Rather sweet when it's young, drier when it's maturing.

 

 

Gouden Carolus Triple, the second colour of the “Great to Beer a Belgian” tricolour.

In spite of modern brewing technology, this beer is brewed according to ancient traditions. It unites, now as in the past, the best products of our soil: rich barley and fine hops..

Its refined character, with a pure and rich taste, will captivate you. It is matured at length in cellar and bottle, and is guaranteed to be brewed only from pale malts. It is traditionally top-fermented and is 100% pure. The Gouden Carolus Triple has a unique colour and a full flavour due to its well-balanced hopping.
To properly savour the Golden Carolus “Triple”, pour slowly in one movement leaving the yeast deposit in the bottle. This beer may be served cool but not chilled: 10°C is recommended.

Gold Award 2002 A world class triple.
In 2002 this beer won the Gold Award in the World Beer Cup, San Diego, USA in the “Triple” category
.

Brewers Website: click here

BeerAdvocate Review :

Ename Tripel 9° -1/3L - 11.6fl.oz

    Delivery time:14 Days
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Golden blond triple beer with orange shine and with a nice fluffy white head. Good nose with touches of malts and fruits, also hints of spices and fresh herbs. Taste is round with a light-sweet accent, has touches of cakes some spices like corriander and a good bitterness of citrussy hops. Afthertaste is turnig dry and is refreshing.

 

Roman Brewery Logo

 

1545 was the first year the brewery was mentioned as ‘De Clocke’ (The Bell) on an official document, and defined as the site of a well known tavern-hotel- farm where horses culd be exchanged or rested. As in all such places of that era, the publican brewed his own ale, ale, being the most important beverage for young and old. It was Justistius Roman who ran the place in that time.  The brewery was built along one of the main roads between North West Germany and France, in the village of Mater (today a suburb of the Flemish city of Oudenaarde.)  The name “Roman” could mean that the family was of Roman descent, and probably settled in the area in the first century A.D. 

14 generations of the same family built this brewery up into the largest brewery in East Flanders. Today, the brewery has grown, and over the centuries become a very large, impressive building, built into closed fortress with a large open space in the middle. This was the result of the many dangers and wars that tormented Flanders in the last 5 centuries, and against which the brewery had to defend itself. Today, the open space is used for rock concerts, where beer flows on-line straight from the brewery-tanks, for a festive a string of summer weekends each year. 

Up until World War II the brewery built its success on ales, especially the typical Old Brown style of Flemish beers.  After the war, the brewery jumped on the Pilsner bandwagon. Its Romy Pils became, and is still tol this day, one of the best selling and most appreciated Belgian Pilsners.  Even so, the brewery’s international success is built on its world famous ENAME Abbey ales, the strong blond SLOEBER and the old brown ale ADRIAAN BROUWER, brewed in the same style as the original ancient family recipe..

The Roman Brewery in Oudenaarde

Brewers Website: click here

BeerAdvocate Review :

Witkap Pater 7.5° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
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Witkap·Pater Tripel is a clear gold-yellow beer, with a complex taste, a fruity nose and a beatiful long aftertaste. This is a delicate beer for gourmets. In the ‘New York Times’ this beer is ranked at 8th place of the best beers of the world.

Witkap·Pater is a living beer of high fermentation, brewed on an old traditional way and with the finest natural ingredients among which bitter and aromatic hop flowers.


 

Witkap·Pater is a beer of high fermentation. First their is the main fermentation, starting at 25°C. Afterwards the coo down at low temperature. The beer is than bottled or put in a barrel and stored in a warm cellar in order the ferment for the third time. This gives the beer its excellent tastes and natural conservation capability of several years. When the ferment has transformed al the sugar, the ferment will lower to the bottom and Witkap Pater will be cleared in a natural way (without filtration). It is important not to shake the bottle and to pore the beer in one smooth move in order to keep the grounds at the bottom of the bottle.

Witkap∙Pater can be given at different occasions: as an aperitif, together with a meal, on a sunny terrace or at the fire place. Witkap·Pater is also suitable for cooking with.

 

Poring Witkap

In order to have an optimal enjoyment and taste, Witkap·Pater is best served at low cellar temperature. While poring the beer, do not shake the bottle. By filling the glass upto the top in one smooth move, the grounds (will stay at the bottom of the bottle and you can enjoy a clear Witkap·Pater.


 

150 years of family tradition

The brewery Slaghmuylder was founded in 1860 by Emmanuel Slaghmuylder, who until than was a grain trader. The latest part of the name Slayhmulder refers to the name of a miller (muylder). Around century rotation its son Ernest took over the healthy company. He married Marie Van Roy, daughter of a brewer family of Wieze. Around that time father Slaghmuylder bought the abbey ground at Ninove, Denderhoutembaan. 

His three sons: Emile (°1900), Edmond (°1901) and Edouard (°1905) started to build in 1925 a new brewery. The buildings at the Sint-Jorisstraat were to small. In 1926, the new brewery could start immediately with the new brewing process for lager beer (fermentation at 8°C).  The SLAG PILS was born.

During the war of 1940-1945 brewing restarted for fermentation at higher temperature (24°C). For this process, less energy was needed for cool-down. It is only in1958 that the brewery started with the production of SLAG PILS, HELLES, and TAFELHELL; beers with fermentation at low temperature (8°C). Mid year 60, the three brothers were succeeded by their sons.

From 1979 on, the three nephews started brewing WITKAP·PATER  on request of brewery "De Drie Linden" from Brasschaat.  In 1981, WITKAP·PATER was officially taken over by Slaghmuylder. The Witkap·Pater was further adjusted to current taste.  Three variants where borne. WITKAP·PATER STIMULO  (Alc. 6%vol.), WITKAP·PATER DUBBELE PATER (Alc. 7%vol.l) and WITKAP·PATER TRIPEL (Alc. 7.5% vol.).  The brewery was equipped with separate fermentation and layering cellars for both high and low fermentation beers.

Brewery Slaghmuylder is a unique family company that builds on a rich tradition.

 

Beer review :

Chimay Blanche 8° -1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description

A Trappist beer is a beer brewed by or under control of Trappist monks. Of the world's 171 Trappist monasteries (as of April 2005 ), seven produce beer (six in Belgium and one in The Netherlands). These seven breweries are authorized to label their beers with the Authentic Trappist Product logo that indicates a compliance to various rules edicted by the International Trappist Association.

Known as "Cinq Cents" in 75 cl (1 pt. 9.4 fl. oz.) bottles, is typified by its golden colour, its often cloudy appearance and its excellent head. It is particularly characterised by its scent, which comes from a pleasant combination of fresh hops and yeast. The aroma of the beer, perceived in the mouth, comes from the perfumes of the hops: these are mainly the hints of the "muscat" and "dry grapes" which give this beer its particularly attractive characteristic aroma. This aroma exploits the hint of bitterness. There is no actual harshness, but a great aftertaste of bitterness which remains in the mouth.

Chimay 500 8° -3/4L- 25.3fl.oz

    Delivery time:14 Days
  • Description

A Trappist beer is a beer brewed by or under control of Trappist monks. Of the world's 171 Trappist monasteries (as of April 2005 ), seven produce beer (six in Belgium and one in The Netherlands). These seven breweries are authorized to label their beers with the Authentic Trappist Product logo that indicates a compliance to various rules edicted by the International Trappist Association.

Chimay is an authentic Trappist Ale. Named Cinq Cents in 75 cl (25.4 fl.oz.) bottles, this beer with its typical golden colour, its slightly hazy appearance and its fine head is especially characterised by its aroma which results from an agreeable combination of fresh hops and yeast. Above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma. There is no acidity, but an after-bitterness which melts in the mouth. This top fermented Trappist beer, refermented in the bottle, is not pasteurised.

Floreffe Triple 7.5°-1/3L - 11.6fl.oz

    Delivery time:14 Days
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Certified Belgian Abbey Beer means that it is associated with an existing or former Abbey. It has been brewed with the consent of the Abbey monks. It pays royalties to help finance the Abbey's charitable activities. It only uses marketing activity approved by the monks.
Nice clear orange color, off white head and decent lace. Nose is sweet, banana like, malts, ripe fruit. Front is malt sweet, the top light, the finish is dry, acidic, moderate carbonation and a touch of hops. Much better than the 'Blonde', more sting to this beer, more flavors to please the palate.

It is in 1121 that Norbert de Gennep, founder of the order of Prémontrés, founded the Abbey of Floreffe (which is named after flora : Latin for flower), at the request of the Counts of Namur.

Out of all the Abbeys in the area, Floreffe quickly asserts itself as the most important. During the following centuries they found numerous abbeys. Let us quote for example the Abbey of Leffe (1152), founded on grounds which had been received as a private domain. Other abbeys were created in France, Germany and even one in the Holy Land.

Around the year 1250, a Mill-Brewery is built within the Abbey. The first beers of the Abbey of Floreffe were brewed.

Up to the 18th. century, the Abbey of Floreffe and that of Mielmont formed a shield that protected Namur. It is after this long period of war that taxed the Abbey of Floreffe until the 18th century that the buildings which still make up the Abbey of today were built.

The abbey thrived until 1794, date on which the French revolution arrives in our region. The Abbey of Floreffe is deserted by the monks and put up for sale. It is repurchased by associated monks but there will never be an important enough community reunited in this locality to restore the Norbertins. The production of beer is obviously abandoned.

In 1842, three survivors of the monks of Floreffe remain, the last of these dies in 1850.

Faced with these disappearances, measures were taken for the conservation of the Abbey on the site of Floreffe. With this in mind, it is initially a seminar then a school which occupied the walls of the Abbey.

In 1960, the Headmaster of the College of the Abbey of Floreffe decides, in order to collect money for the maintenance of the buildings, to restore the Mill-Brewery and to start the production of beer once more. The Mill-Brewery is one of the bases of the tourist centre of attraction of the Abbey. As for the beer, it is initially entrusted to the Het Anker brewery in Malines. In 1983 the range of beers of the Abbey of Floreffe is entrusted to the Lefebvre Brewery. It is initially composed of 3 beers: Double, Triple Floreffe and Prima Melior and will be extended further with a lager and white variety.

Brewers Website: click here

BeerAdvocate Review :

Moeder Overste 8° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
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Moeder Overste (Mother Superior), a beer from Flemish origin with strong character. It is to be served in a clean dry glass with a beautiful head of unctuous foam. Enjoy it but in moderation as Moeder Overste can be treacherous... Brewed at high fermentation, Moeder Overste is what we call a Triple Beer. According to your taste, drink it cool (5°C) or at a room temperature (10°C).

Brewers Website: click here

BeerAdvocate Review :

Watou Triple 7°C - 1/3L - 11.6fl.oz

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    Delivery time:14 Days
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From Brouwerij St. Bernard is a traditional abbey ale brewed in the classic "Triple" style of Belgium's Trappist Monks. This golden pale ale is mellow-sweet with lightly perfumed aromas and some spicy yeast notes. Rich and fruity with a soft mouth feel.

Water, pumped up from a depth of 150 meter is the basis of all St. Bernardus beers. This water is not only the purest but has also a historical background. Scientists have proved that the water that is pumped up now, is originating from rainfall from the time of Jeanne d’Arc. The water seeped to Watou through a pervious stratum of sand from the St. Omer area in France. After brewing, the beer is maturing in a natural way and subsequently bottled unfiltered. By adding sugar and yeast, the beer gets a second fermentation in the bottle, carbonating the beer in a natural way. This gives the beer a beautiful and large froth.

The brewery is located in the most remote corner of West Flanders, in the middle of “Le Plat Pays”, in the heart of the hop area in West Flanders, a beer is made that fancies most of the beer lovers.

In this poetry village, called Watou, time is apparently passing by slower than in the rest of the country. Life over there is different, quieter; where people live in accordance with nature, where tradition and values are honoured as if they stand the tooth of ages. This is the case of the beer brewery for instance.

Due to the anti clerical policy in the beginning of the past century, the Catsberg Abbey Community, located in the northern part of France, decided to move to Watou, a small village only a couple of kilometres further away but located in Belgium. They transformed a farm into the “Refuge Notre Dame de St.Bernard” with the production of Abbey cheese as main production. With the yield of the sales, they financed the Abbey activities.

In the early thirties, the attitude versus the Clerical in France got better and in 1934, the Abbey community decided to dispose of the Belgian annex and to bring back all activities to France. Shortly after the Second World War, the Trappist Monastery St. Sixtus decided to stop to commercialise their beer as they wanted to call upon non-residents.

An agreement was made : inside the walls of the Trappist Monastery there would brew only beer for their own consumption, for sales to the public at the gates of the Monastery and also for a few taverns whom where connected to the Monastery. Mr. Deconinck on the other hand would brew and commercialise the Trappist Beers under licence (for a period of 30 years) A new brewery was constructed and Mr. Deconinck started to brew the Sixtus beers with the help of the Masterbrewer of Westvleteren, who brought along his wisdom, knowledge and the original recipes.

In the beginning of the 60’s, the sun-in-law of Mr. Deconinck, Mr. Claus stepped into the brewery and negotiations started to renew the license. This was finalised in 1962, again for a period of 30 years (until 1992)

In 1992, the agreement came to an end because the Trappist Monasteries (5 in Belgium and 1 in the Netherlands) decided that the qualification ‘Trappistenbier’ could only be given to beers brewed inside the walls of the Trappist Monastery.

Therefore, since 1992 the beers brewed at the Trappistenweg 23 in Watou are commercialised under a new brand name ‘ StBernardus’ (referring to the Refuge de Notre Dame de StBernard – cfr. supra).

 

Brewers Website: click here

BeerAdvocate Review :

Pilaarbijter Blond 7.5° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
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"Triple" Blond Ale refermented in the bottle. Brewed with love by the brewmaster at Bavik. This Belgian Ale pours with a yellow body topped by a medium tick head. The aroma is slightly sweet but mostly bitter and grassy with a spicy woody note.

Medium bodied and smooth but mostly dry.

 

 

The old Bavik breweryHow it all begun. In August 1894 Adolphe De Brabandere, farmer at the "Hof ter Koutere" submitted an application with the town council of Bavikhove for permission to “build a brewery”. One of his children, Joseph De Brabandere, concocted that very same year his very first brew. Joseph De Brabandere died in 1929 at the age of 54. After some difficult years, his son Albert took the lead of the brewery and under his impulse the company grew steadily.

The growth.Before 1950 the beer was exclusively sold to cafés and individuals. After 1950 deliveries were made to beer merchants. This was also theTruck delivering beertime that pils beer became popular. Till then, mainly table beer was brewed in addition to the draughts beer that was supplied to cafés.   The sales network was extended and now it became possible to purchase the Bavik and Bon-Val products through the beer traders and the cafés in West- and East Flanders and in Hainaut. In the meantime father Albert had been married for some time and he had 5 children of which 2 sons: Ignace and Vincent. They both contributed to the flourishing business of the Bavik Brewery. In the midst of the seventies, the beer trade was in trouble because of the success of the department stores. Therefore the brewery invested in another market segment, the sector of restaurants and cafés. In 1975 they had 150 customers and when they celebrated their centenary they counted about thousands of clients.

 

Pilaarbijter adToday, four generations since its establishment, Bavik Brewery is still a family run business. Despite the many take-overs and the fusions in the beer sector, we wish to safeguard our independency in order to assure the quality and the regional identity. As one of the largest independent breweries in Belgium, we wish to continue working in the future to maintain our beer culture.

Brewers Website: click here

BeerAdvocate Review :

Affligem Tripel 9.5° -1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
Pours soft cloudy orange yellow with beautifully crafted tiny bubble head that takes forever to melt to a marshmello like lacing that sticks and coats perfectly.
Aroma is soft fruit, powdery yeast, soft warm bread, spices.
Taste is of soft fruits, warm bread, cloves, spices, and a hop bitterness on the end plus way more than I can describe.
Mouthfeel is very, very rich and creamy.

Val-Dieu Triple 9°-1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
Pours a cloudy, golden color. Three finger with head, good retention. Looks very appealing. Smell is combination of pepper, yeast, grassy, vanilla. Taste is great! Hints of pepper, earthy, yeast. Very little hops. You can't taste the alcohol at all. Very smooth. Perfect for the style. Mouth feel is nice. Carbonation dominates. Overall, a great Tripel!

Ultrablonde 8° -1/3L- 11.6fl.oz

    Delivery time:14 Days
  • Description
Pours an appealing hazy straw yellow with a VERY thick and fluffy white head. (Beware when opening a bottle - it fizzes like nobody's business!) Aroma is strong, rich, fruity, slightly yeasty and a little bit sweet. Mouth-filling flavor is mainly fruity with malty and yeasty tones, just a touch of bitterness and a whisper of butterscotch. Texture is milk-smooth, fizzy and a little edgy.

Kapittel Abt 10° -1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description

It pours a murky red/orange/brown with a huge white head. The head looks perfect, but the color could be a bit brighter. The head sticks and sticks and sticks with a nice fluffy mound on top and then it finally recedes with some nice lacing. The smell is rather intriguing. It has a classic honey-like malt scent with some candied fruits. The x factor is coming from the yeast, there is an unusual but enticing aroma, slightly spicy, almost root-like.The taste is pretty good as well. The yeast is just dominating here, tons of fruity esters, some spiciness, and it melds nicely with the sweet graham crackery malt. It is a full-bodied, full-flavored tripel, a nice suprise.

Corsendonk Agnus 7.5°- 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
pours a hazy straw yellow with a four finger fluffy white head with a very easy pour that settles to a rocky one inch with patches of sticky lace. aromas of apples, pears, and hint of spice, wheat malt mixing with fruit flavors and slight spice and touch of hops make for a great taste. i think the lower abv 7.50 % works so much better for this style than the higher abv tripel styles. mouth feel light, dry, gentle carbonation. I really liked this one.

St Feuillien Triple 8.5° -1/3L- 11.6fl.oz

    Delivery time:14 Days
  • Description
Colour is amber/deep gold. Smell is (sorry if I seem too excited) just GREAT! Fruit notes, a little tobbacco, hops, awesome head. Taste is deep, takes fullmouth; again fruitlike notes, alcohol is barely noticed (8,50 %). Mouthfeel is long and smooth with hops still kicking in. Drinkability, as said before, is great; you don't notice it's an 8,5% beer. I'm very impressed by this one for its overall presentation. Cheers!

Triple Karmeliet 8° - 1/3L - 11.6fl.oz

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Blond, robust, smooth, and fruity three grain top fermented beer, refermented in the bottle. Brewed with pride and patience after Karmeliet tradition with wheat, oat and barley. 100% natural.  Pours a sharp golden orange with strong effervescence and a beautiful fluffy white head. The lace is fine, smooth, yet sticks to the glass. The aroma is fruity, of bubble gum, hints of spices, fresh and full. Karmeliet has a great combination of flavors and smooth transitions. 

 

The Carmelites of Dendermonde, in East Flanders, apparently brewed a three-grain beer in the 1600s. This information, from a book on local brewing history, was discovered coincidentally after the Bosteels brewery, of nearby Buggenhout, had decided on "three grains" as its next, highly-distinctive, speciality. Karmeliet is a Triple but made from barley, wheat and oats. As each of these grains is used in both raw and malted forms, it could at a pinch be called a six-grain beer. Indeed, it was inspired by the fashion for multi-grain breads. It is a golden-to-bronze brew, with huge, creamy, head. Karmeliet has great finesse and complexity. These characteristics derive not only from the grains but also from a restained hopping with Styrians, a generous spicing, and the fruity, bananas-and-vanilla, character of the house yeast. The vanilla blends with the orangey hop aroma; there is a wheaty lightness and crispness, yet also an oaty creaminess; and a spicy, lemony, almost quinine, dryness. The brew is presented in one of Belgium's most elegant beer glasses, decorated with a stylised fleur-de-lys. Michael Jackson's - Great Beers of Belgium.

Brouwerij Bosteels was founded by Jozef Bosteels in 1791 in the Flanders village of Buggenhout, Belgium, near the premises of Pauwel Kwak, who had Wack an inn and stable on a well-traveled highway between Gent with Mechelen. This inn became very famous because of the dark, strong beer Kwak provided for his clientele. He also designed a special glass without a foot that was hung in a support of wood attached to the carriage or saddle so travelers could drink without disembarking or dismounting.

Beer & Food Pairing: food such as blackened redfish. Also, Chinese food or mild cheese.

Achel 8° blond - 1/3L - 11.6fl.oz

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Another authentic Trappist. Light, delicious and pure. Brewing is performed there once or twice a week.  Brother Thomas who has previously shown his qualities as a brewer at Westmalle, Westvleteren and Orval and knew what he want: "An authentic, thirst quenching beer with a never the less distinctive flavor, is what is in demand by the tourists who pass by here. A true and pure beer with no added aroma or sugars just the simplicity of the hops, a beer that every brewer could be proud off".

A Trappist beer is a beer brewed by or under control of Trappist monks. Of the world's 171 Trappist monasteries (as of April 2005 ), seven produce beer (six in Belgium and one in The Netherlands). These seven breweries are authorized to label their beers with the Authentic Trappist Product logo that indicates a compliance to various rules edicted by the International Trappist Association.

Grimbergen Tripel 9°-1/3L - 11.6fl.oz

    Delivery time:14 Days
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Grimbergen Tripel ale pours a medium bodied clear but slightly dark amber color, the head a light beige, which dissipates rather quickly leaving a sheet of lace upon the chalice. Upon the pour, a brandy like aroma is noticed quickly, the aroma is spectacular I must admit. Hints of fruit and malt are also noticed, the start is sweet, the middle a mixture of citrus tartness and the malt sweetness, that finishes, wine dry and some what astringent. I noticed little hop presence, although I know its there the complex aroma of malts, fruity esters, seem to hide the hops. Carbonation is moderate to high and crisp, and the dry finish adds much to the palate of this beer. At 9.0 percent ABV, this beer is sneakily potent, as there is no alcohol related bitterness, just a nice warm feeling in the 'tummy'

Straffe Hendrik Brugs Tripelbier 9° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
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True to the tripel style, tastes of honey, light roasted malts, oatmeal, banana, pepper, dried tropical fruit, butterscotch. Not overly sweet, but pleasantly sweet enough. A hoppy bitterness in the finish that is balanced by a moderate sweetness. A nicely balanced taste sensation. Mouthfeel is full, rich, and buttery, with sudsy carbonation. A very drinkable triple, this beer assumes a place on my list as one of the best tripels. At 9 percent, it is getting to my head, but as I drink it slowly, in a very pleasant way.

Westmalle Triple 9.5° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
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A Trappist beer is a beer brewed by or under control of Trappist monks. Of the world's 171 Trappist monasteries (as of April 2005 ), seven produce beer (six in Belgium and one in The Netherlands). These seven breweries are authorized to label their beers with the Authentic Trappist Product logo that indicates a compliance to various rules edicted by the International Trappist Association.

Authentic Trappist Ale. Pours a golden brown with a slight haziness. Strong generous off white head. Initial odor is of candy and alcohol notes with some spiciness. Definite spiciness and tartness in the taste. Finishes bitter but slightly dry.

Beautiful nectar of the gods !

 

Authentic Trappist Product

Westmalle Tripel is a clear, golden yellow Trappist beer that undergoes a secondary fermentation in the bottle. It is a complex beer with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional beer, with a great deal of finesse and elegance. And with a splendid long aftertaste.

The Westmalle Tripel is indeed called the “mother of all tripels”. This type of beer was first brewed in Westmalle abbey in 1934 when the new brewing hall came into use. The current formula has stayed practically unchanged since 1956, thus almost for 50 years.

Westmalle AbbeySince 1856, the monks have brewed a darker Trappist beer in addition to their lunchtime beer. In 1926 they adapted the recipe and started brewing a somewhat heavier beer. That is the basis of the current Dubbel.Westmalle Abbey, called Onze-Lieve-Vrouw van het Heilig Hart, belongs to the Cistercian Order, which was founded in the twelfth century. This order is commonly referred to as ‘the Trappists’, after the Normandy abbey of La Trappe. Reform of the Cistercian Order spread from there in the seventeenth century. Westmalle Abbey, founded in 1794, belongs to the ‘Cistercians of Strict Observance’, but is generally known as the ‘Trappist Abbey of Westmalle’.For more than 200 years the Westmalle Trappists have chosen a life of prayer and work. That is their true vocation, entirely in accordance with the rule of Saint Benedict. Monks, he stipulates, have to provide for themselves.

Thus there is also a brewery within the abbey. The monks deliberately keep production small, with special care for man and the environment. And because profit is not their motive, they spend the surplus from it on charity work and on people in need.
On 22 April 1836 the monastery became a Trappist abbey. Since then the monks have been able to drink the popular beverage of the region with their meals. And in Flanders that is... beer. Thus in the same year abbot Martinus Dom started construction of a small brewery. On 10 December 1836 they served their first brew of Trappist beer at lunch.
For many years the abbey only brewed for its own needs. Only as of 1856 did the monks sell some beer at the gate now and again. Demand increased year on year, until the brewery had to expand in 1865 and 1897
 
In 1921, the monks decided to sell their beer to the beer trade, whereby sales increased further. In the early ‘30s, a new brewing hall, yeast room and workshop came into use. Some buildings of the current brewery date from this period.
The bottling plant was modernised in 1956, and in 1968 the abbey obtained its own water treatment plant, long Monk Brewingbefore there was any legal requirement for it. In 1991, they invested in a computer-controlled brewing hall. If it improves the quality, then they are happy to use new technologies.
Recent examples of the drive towards better quality are the new bottling plant that came into use in 2000, and the just completed maturing cellar. In that underground store the beer ferments a second time in almost ideal conditions. With both investments, special attention was also paid to the working conditions and respect for the environment.
For almost 170 years, the brewery has only used pure ingredients: water, malt, hops, sugar and yeast. All this time they have made 100% natural beer with them. And with each investment, they aim for a better quality of the Trappist beer. That is the leitmotiv through the history of the brewery.
 

Brewers Website: click here

BeerAdvocate Review :

Westmalle Triple 9.5° - 3/4L - 25.3fl.oz

    Delivery time:14 Days
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A Trappist beer is a beer brewed by or under control of Trappist monks. Of the world's 171 Trappist monasteries (as of April 2005 ), seven produce beer (six in Belgium and one in The Netherlands). These seven breweries are authorized to label their beers with the Authentic Trappist Product logo that indicates a compliance to various rules edicted by the International Trappist Association.

75 cl (25.4 fl.oz.) format of Authentic Trappist Ale. Pours a golden brown with a slight haziness. Strong generous off white head. Initial odor is of candy and alcohol notes with some spiciness. Definite spiciness and tartness in the taste. Finishes bitter but slightly dry. It is remarkable that the beer matures differently in these larger 75cl  bottles. The fruity aroma is somewhat softer and riper, and the beer gets a light touch of vanilla. Beautiful nectar of the gods !

 

Authentic Trappist Product

Westmalle Tripel is a clear, golden yellow Trappist beer that undergoes a secondary fermentation in the bottle. It is a complex beer with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional beer, with a great deal of finesse and elegance. And with a splendid long aftertaste.  It is remarkable that the beer matures differently in these larger 75cl  bottles. The fruity aroma is somewhat softer and riper, and the beer gets a light touch of vanilla.

Westmalle AbbeyThe Westmalle Tripel is indeed called the “mother of all tripels”. This type of beer was first brewed in Westmalle abbey in 1934 when the new brewing hall came into use. The current formula has stayed practically unchanged since 1956, thus almost for 50 years.

Since 1856, the monks have brewed a darker Trappist beer in addition to their lunchtime beer. In 1926 they adapted the recipe and started brewing a somewhat heavier beer. That is the basis of the current Dubbel.Westmalle Abbey, called Onze-Lieve-Vrouw van het Heilig Hart, belongs to the Cistercian Order, which was founded in the twelfth century. This order is commonly referred to as ‘the Trappists’, after the Normandy abbey of La Trappe. Reform of the Cistercian Order spread from there in the seventeenth century. Westmalle Abbey, founded in 1794, belongs to the ‘Cistercians of Strict Observance’, but is generally known as the ‘Trappist Abbey of Westmalle’.For more than 200 years the Westmalle Trappists have chosen a life of prayer and work. That is their true vocation, entirely in accordance with the rule of Saint Benedict. Monks, he stipulates, have to provide for themselves.

Thus there is also a brewery within the abbey. The monks deliberately keep production small, with special care for man and the environment. And because profit is not their motive, they spend the surplus from it on charity work and on people in need.
On 22 April 1836 the monastery became a Trappist abbey. Since then the monks have been able to drink the popular beverage of the region with their meals. And in Flanders that is... beer. Thus in the same year abbot Martinus Dom started construction of a small brewery. On 10 December 1836 they served their first brew of Trappist beer at lunch.
For many years the abbey only brewed for its own needs. Only as of 1856 did the monks sell some beer at the gate now and again. Demand increased year on year, until the brewery had to expand in 1865 and 1897
 
In 1921, the monks decided to sell their beer to the beer trade, whereby sales increased further. In the early ‘30s, a new brewing hall, yeast room and workshop came into use. Some buildings of the current brewery date from this period.
The bottling plant was modernised in 1956, and in 1968 the abbey obtained its own water treatment plant, long Monk Brewingbefore there was any legal requirement for it. In 1991, they invested in a computer-controlled brewing hall. If it improves the quality, then they are happy to use new technologies.
Recent examples of the drive towards better quality are the new bottling plant that came into use in 2000, and the just completed maturing cellar. In that underground store the beer ferments a second time in almost ideal conditions. With both investments, special attention was also paid to the working conditions and respect for the environment.
For almost 170 years, the brewery has only used pure ingredients: water, malt, hops, sugar and yeast. All this time they have made 100% natural beer with them. And with each investment, they aim for a better quality of the Trappist beer. That is the leitmotiv through the history of the brewery.
 

Brewers Website: click here

BeerAdvocate Review :

Steenbrugge Tripel Blond 8.5°- 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description

This Tripel is unique due to the fact it's brewed with Gruut or Gruit, an herbal mixture that was the beers hops before brewers started using hops in beer. Rushing gold color, highly active flow, crytal-white bubbly head and a crazy gyser-like center.The aroma has rich, hearty, earthy and herbal notes all over the place. Spicey lager-yeast aroma, sour-earthy, corn, wild fruits and pepper. Very complex aroma that really is very nice.

Pater Lieven Tripel 8°-1/3L - 11.6fl.oz

    Delivery time:14 Days
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This tripel has been brewed since 1897. It pours an orange color and  has a fluffy white head. There are some small particles suspended in the beer which is common. The nose is a bit tart and has no heat. The typical Belgian spices are there and that’s really all there is the the aroma. The taste is full of flavor. It has a good honey-like sweetness. It is followed by a slightly sour twang on the end. The Belgian spices are mixed into the flavors but they are very light.I really enjoyed this one and I recommend it to you.

Brugse Tripel 9° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
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Brugge Tripel is a top-fermented amber beer with a very full and original taste which thanks its personality to a subtle mixture of first class malt, aromatic hops and water from our own wells. Intense boiling causes the malt sugars to caramelise and produces its unique taste.

 

After the main fermentation and further fermentation in the maturation vessels the beer is bottled. This is when the brewer's patience is put to the test and he has to wait another three weeks before he can offer his beer to the consumer under the best conditions. Real lovers of traditional beers will enthusiastically welcome this BRUGGE TRIPEL. BRUGGE TRIPEL contains 8.2 % of alcohol. It is stored at a temperature of 5 to 10 °C and served at 8 to 12 °C. BRUGGE TRIPEL is available in 30 l barrels, 33 cl and 75 cl bottles, in magnum bottles (1.5 l) and is available per unit in its typical Bruges-type packaging. When the beer leaves the brewery it has acquired perfect taste. Michael Jackson describes it as follows: "The specific Brugge Tripel is fuller in his golden colour and has a very rounded malt character, with warming alcohol, a perfumed hops character and a great complexity of tastes". 33 cl bottles are stored upright and served as such. The large bottles with champagne cork are best stored horizontally and served holding the bottle in a slanting position. Some yeast may come too while serving. No problem, yeast is healthy, it is vitamin B! Brewed out of passion, patiently matured. THE SUBLIME MOMENT OF TASTE!

Leffe Tripel 8.4° -1/3L- 11.6fl.oz

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Leffe Triple is a stronger beer with a full aftertaste of spicy coriander and orange. Leffe Triple is an excellent replacement for any robust or full-flavored white wine.

 

 

 

 

 

TInBev Brewing Kettlehe range was originally brewed in the town of Leffe in the Abbaye de Notre Dame by the Norbentine monks. The first Leffe beer was brewed around 1152 in this small village monastery by the river Meuse in the province of Namur, Southern Belgium.

Ill fate struck the monastery in 1440, when it was all but destroyed by a flood. Six years later a fire swept the village. Despite this, independent brewing of fine Leffe beers continued for a further three centuries until, during the Napoleonic wars the brewery was finally plundered.

Leffe beer was no more, until the descendants of the brewers struck a deal with a non-secular brewery to continue the fine tradition. Thus the St-Guibert brewery, owned by Interbrew and based in the small town of Mont St-Guibert, has been brewing under the Leffe brand name since 1952.

There are five different beers in the Leffe range. By far the two most popular (and indeed, widely available) are Blonde and Brune. Due to the prevailing preference for straw-colour, pilsner-like beers, Blonde is the favourite of the two, although all Leffe beers generally have a lovely aromatic malt character.

Until now this beer with the characteristic saturated taste has been brewed of the best natural ingredients using the special technology of high fermentation and is created for those, who know how to enjoy life. In 1952 the Leffe brewery became part of the Interbrew company. (Now InBev)

While Leffe is not brewed in the abbey itself any more, the knowledge and unique taste developed over hundreds of years is retained today. One can visit the Leffe museum in the town of Dinant. 

The serving and drinking of a Leffe is heavily ritualised and linked to the heritage of Belgian beers. The key element of this ritual is the use of a branded glass, as shown in the photograph. In Belgium every type of beer, particularly a special ale, is served in its own type of branded glass. For this reason, many pubs and bars will not normally serve Leffe in standard glasses.

The mere presence of a brand name on a glass will of course not impart any difference to the taste or texture of the beer. The type of glass however may have an influence, with a chalice shaped glass better suited for strong, richly flavoured ales such as abbey beers than a conventional straight shaped glass used for lagers  and light ales .

Brewers Website: click here

BeerAdvocate Review :

Tongerlo Triple Blond 8° - 1/3L - 11.6fl.oz

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Certified Belgian Abbey Beer means that it is associated with an existing or former Abbey. It has been brewed with the consent of the Abbey monks. It pays royalties to help finance the Abbey's charitable activities. It only uses marketing activity approved by the monks.

The beers of Tongerlo have been enjoyed by travellers for over 900 years. The current brewer is the largest independent brewery in Belgium. The Abbey was destroyed in the French revolution but was rebuilt by the monks a little later. They did not rebuild the brewery but looked for an outside brewer. Tongerlo Triple. This bright amber ale is also well made. It is dry with a pleasent bitter finish.

 

Tongerlo Vlaams TorentjeTongerlo, an authentic beer with tradition.

There are different facts from which we can tell the Norbertines of Tongerlo have been brewing beer since the establishment of the abbey in 1133. First of all, back then, beer was the most important beverage in our parts. After all, clean potable water was not widely available. Furthermore, the bishop of Kamerijk´s establishing charter claims a gift of "a piece of land in Tongerlo with an annual yield of 38 barrels of brewing grain and 10 barrels of barley". Both products are basic ingredients for brewing beer. From that we can conclude that beer has been brewed in the abbey since the 12th century.

World War I put an end to the brewing activities in the abbey. After all, the German occupying forces took possession of the precious copper stills with a view to use them in battle.

In 1989 the abbey landed a deal with the Haacht Brewery to start brewing Tongerlo abbey beer again.

Today the Norbertines of Tongerlo are still involved in the production of Tongerlo abbey beer. Thanks to the interaction between modern brewing techniques and the respectful use of centuries-old traditions, the ambition to produce a premium quality beer with a great taste remains the same.

Certified Belgian Abbey BeerSource: L.C. Van Dyck: "The former brewery of the Tongerlo abbey."

With modern brewing techniques and great passion,Brewery Haacht helps the Norbertines of Tongerlo in preserving these centuries-old traditions

Storage and serving tips

Store your bottles upright at basement temperature, in a dry and dark room. We advise you to consume Tongerlo before the expiry date, even though it will remain consumable for a couple of months after the expiry date.The ideal serving temperature of Tongerlo's Double Brown is between 10 and 12 degrees centigrade. Tongerlo's abbey beer reveals itself best when served in a typical goblet. Thanks to the goblet's significant design, the flavour maximally expresses itself. Be careful to tilt the glass when pouring the beer. Otherwise, the foam will overflow. If you enjoy the yeast with your beer (adds a richer flavour, contains vitamin B) first pour ¾ of the bottle. Then twist the bottle to loosen the yeast on the bottom.The remaining mixture can be poured into the glass.

Brewers Website: click here

BeerAdvocate Review :

St Paul Triple 7.6°-1/3L - 11.6fl.oz

    Delivery time:14 Days
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Hazed orange/gold color, lacy climbing head. Estery aroma, with some sweet grass. Medium bodied and tightly mannered dryness to the taste. Flavors are of nutmeg, just a slight bit of banana bread and peach. Hops break in to prevent too much fruitiness. Quite a nice beer, not as astringent and puckering as some and yet not a huge bowl of fruit either. Spicy dry and drinkable. Yet another beautiful Sterkens bottle...

Fourteen generations of the Sterkens family have been brewing top-fermented beers in the village of Meer in the North of Belgium since 1654.

Tradition, experience & knowledge have always been their tools to develop and brew great beers.

They continue serving top quality products & unique packaging.


Until 1990, the Sterkens brewery mainly distributed its beers to over 500 restaurants and Current owner, Stan Sterkens, in the early fifties as a little boy on the truck, posing with his father, uncle and a few of the workers, just before dispatching another truck of beer.pubs in Belgium. In the past 15 years, however, the brewery has increasingly shifted its focus to the export market and at present, some 95% of production is sold abroad.

The distinct packaging in ceramic crocks and ornamental bottles have given the beers of the Sterkens Brewery a unique image. That is why we have satisfied customers and appreciating beer lovers in more than 30 countries on the 5 continents.

 

Brewers Website: click here

BeerAdvocate Review :