beertop

Belgian Dubbel

The Belgian Dubbel is a rich malty beer with some spicy / phenolic and mild alcoholic characteristics. Not as much fruitiness than the Belgian Strong Dark Ale but some dark fruit aromas and flavors may be present. Mild hop bitterness with no lingering hop flavors. It may show traits of a steely caramel flavor from the use of crystal malt or dark candy sugar. Look for a medium to full body with an expressive carbonation.

Average alcohol by volume (abv) range: 6.5-9.0% 

(source:http://www.beeradvocate.com) 

Achel Bruin 8° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
This beer poured a very cloudy dark brown with some sediment present. It formed a nice off white bubbly head that left circular lace. Some carbonation is present. An aroma of malt, caramel and a touch of cherry. A flavor of malt and caramel. The finish was a touch astrigent with a bit of sweetness to it. Overall I am not as big on dubbels as other styles of Belgians. But all in all, this is another nice beer from this brewer.

Het Kapitel Dubbel 7.5° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details

Big bubbles create a thin foamy head. The body is of a beautiful mahogany purple color. The smell reveals a strong but enjoyable winy aroma, combined with yeast and citrus. An impression of wood too. The taste develops the wine characteristics present in the smell: grapes and wood with a very thin veil of citrus. Hops are very floral and create a nice thick mouth feel, creamy and unctuous. Surprizingly sweet and almost soda-like character. It is very subtle in this brew, and combines harmoniously with the other elements to create an interesting and very drinkable beer.

 

Van Eecke Brewery in PoperingeNear the Channel ports and battlefields of the French-Belgian border, a hop-growing region spreads toward the town of Ypres. It is a small region, but one rich in the folklore of hops and beer. Its hop capital is slightly smaller town, Poperinge. The Van Eecke brewery traces its origins back to 1629, when, for the first time, a document mentioned the local castle was adjacent to a brewery. Indeed, at that time, the noble family living in the castle secured the right to call themselves the "Earls of Watou".

During the French Revolution the plundering French troops burned the castle and the brewery. The noble family escaped the guillotine by running off to England. Only the brewery was rebuilt by a local farmer in the same year of the destruction, under the slogan "Revolt all you want, but we still need beer here." The brewery was named "In de Gouden Leeuw" (In the Golden Lion), which is a wordplay in French. Many country inns in France are named "Au Lion d’Or" (in the Golden Lion), but the pronunciation is exactly the same as "au lit on dort" (in the bed one sleeps). The brewery in Watou had of course also its own pub, and offered room for travelers. Not understanding the French wordplay, the local farmer called his establishment in Dutch the "Gouden Leeuw", as he must have seen so many such names in France, but ruined the wordplay at the same time

Van Eecke Brewing KettleThrough marriage the Van Eecke family became the masters of the brewery in 1862, where they brewed top fermenting country ales. The brewery had only a local significance until well after WW II. With the revival of the authentic local ales in combination with TV and modern marketing in the 1960's, the beautiful delicious beers of the brewery became a hot commodity in bars and fine restaurants all around Belgium and Northern France.

The village of Watou is well known in artistic Europe for three major events during the summer: a Poetry festival, a Contemporary Art Exhibition in open air, and a festival of Gregorian Music. Watou is also one of the three remaining cities/villages in Belgium with three breweries. Indeed, besides Br. Van Eecke, Watou is also home of the two independent family breweries St. Bernard and De Bie. Br. Van Eecke finds its water in its own well under the brewery. The actual layer of water starts to give problems at certain times in the year, thus new and deeper drilling up to 1800 feet is planned. The malts are bought in Northern France (the border is only 5 minutes away), and the hops are bought locally. Indeed, Watou is part of the city of Poperinge, the last remaining area in Belgium where hops is cultivated on the local farms, and has been for centuries. The brewery uses only their own yeast-strings, cultivated in their own laboratory. The same yeast is only used for seven generations. Then they start with newly cultivated yeasts from the original.

Michael Jackson visits the Van Eecke Brewery

Hommel is the local word for hops. Hops was the main industry for Poperinge until well into the 1950’s.

Brewers Website: click here

BeerAdvocate Review :

Ename Dubbel 6.5° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details

Stubby Belgian bottle, pours a rudy and cloudy dark brown plummy color. Nose also is of plums and rum soaked raisins. Light tan head clings and leaves nice lacing. This is a smooth and drinkable dubbel. Full flavored, with soft notes of raisins, bananas, vanilla, rum, sweet potatos (?!) and a mixture of fruity flavors swimming around. Interesting and tasty stuff.

Worth seeking out.

 

Roman Brewery Logo1545 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. 

The Roman Brewery in Oudenaarde

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..

Brewers Website: click here

BeerAdvocate Review :

Corsendonk Pater 7.5°-1/3L- 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details
The Corsendonck Pater beer is a brown beer surprisingly sweet related to its alcohol degree (7.5%). It's a top fermented, unfiltered and non pasteurized beer made according the old recipes of the Corsendonk abbay. Its smart bottle has no label but a religious silk screen drawing.

History : the Corsendonk brewery was founded in the XV th century by the Augustinians on an estate inherited from Maria de Corsendonk, daughter of the Duke of Brabant. The closure of the abbay was ordered in 1784 by the Emperor Joseph II. The brewery tradition was kept alive during the XXth century by Antonius and then Joseph Keersmaekers. This beer is now brewed by the Van Steenberge brewery.

Brewers Website: click here

BeerAdvocate Review :

Maredsous Brown 8° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details
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.

Amber brown with small light beige fish flake yeat, huge creamy tan head (as good as the 10), great lace. Aroma of prune and raisin. Some cherry notes. Maybe even some nutty character. Dry finish. Alcohol is very restrained. Very nice.

The overall palate is quite light, more bitter, less sweet and some sour at the end.

 

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 Pater 6° 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details

This name became a reference. This beer is mostly pointed out with its product name: “a Paterke”.
This “Paterke” is brewed in West Flander using local hops. It is a chestnut coloured dark beer with a high fermentation (6.7 alcohol content). It is light in taste with a fruity aftertaste.
Hazy dark brown color. Malt flavor with a slight fruit sweetness and quite hint of cocos. Medium body with a peppery spiciness from the hops.

 

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 :  

Witkap Pater Dubbel 7°-1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
Pours a very cloudy burgundy-copper hue under an initial two finger white that fades quickly to 1/2 fingers, but then lasts forever, leaving a few strands of lace. Sweet fruit and caramel nose, quite strong and enticing. Very well-carbonated and slightly heavy in the mouth. Yeast, caramel malt and spice mix well here, with a powerful hops backing coming on strong a bit later. The hops are more floral than bitter, with a nice tangy tone that then yields to a drier, more traditional bitter. The aftertaste is a nice balance of this bitter and a return of the fruit. Very well done.

Val-Dieu Brown 8° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
Creamy without feeling cloying or thick, even though the body is pretty moderate. Carbonation comes through in the end to boost the creaminess a bit more.Hell yes I can have another, and maybe another. The alcohol presence is hardly felt, and when it is it works well and is never even close to overdone. One of my favorite Dubbel's now. No punches are pulled with having everything over the top, but it's extremely well balanced and dangerously drinkable.

Brugse Zot Dubbel 7.5 -1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
Dark, dark brown with a hint of orange/amber and a thick head. Great head retention - head stayed firm throughout the consumption. Very full bodied. Well-balanced taste with some light fruits, raw sugar, mild alcohol, spices, cloves.A tasty beer and a nice example of the style.

Grimbergen Dubbel 6.5° -1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
Dark brown, mahogany with a nice brown head and good carbonation. Raisiny aroma and smells like a liquor-based cake. Toasty grain, cherries, and chocolate with a hint of butterscotch. Medium-full bodied with a spicy finish.

Chimay Rouge 7° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details

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 "Première" in 75 cl (1 pt. 9.4 fl. oz.) bottles, has a distinctive copper-brown color, making it particularly attractive. Topped by a creamy head, it has a slightly fruity apricot-like scent which comes from the fermentation. The aroma perceived in the mouth is a balance that underlines the fruity nuances of its "nose". Its taste, which has a silky sensation on the tongue, is made refreshing by a hint of bitterness. On the palate, the taster perceives a pleasant sharpness which discerningly completes the taste qualities of this beer 

 

Authentic Trappist ProductIn order to meet their needs and those of their foundations as well as to sustain employment in their region, since 1862 the Cistercian Trappist monks of Chimay have been developing the production of Trappist beers and cheeses which, owing to their character and qualities are well known and enjoy great success.

To find out more about the Abbey of Notre-Dame de Scourmont and its monastic community:
www.scourmont.be

Chimay is an authentic Trappist beer that is it is brewed within a Trappist monastery, under the control and responsibility of the monastic community. Only 6 beers in Belgium can carry the appellation "Trappist": Chimay, Orval, Rochefort, Westmalle, Westvleteren and Achel.

From what type of glass should you drink your Chimay?

Whatever Chimay you are tasting, it is essential to have a perfectly clean glass, with no finger marks or traces of grease! The Chimay glass is essential: only this chalice-shaped glass (called a Gourmet in the 18 cl (6 fl.oz.) version) will permit you to experience the aromas and flavours of a beer on which scrupulous care has been lavished throughout its production.

At what temperature should you taste your Chimay?

Chimay Red is ideally drunk at the ambient cellar temperature: from 10 to 12°C (50 to 53.6°F); a temperature which gives Chimay Red a great richness of body and soul! Note however that Chimay Red can also be drunk colder, at about 8°C (46.4°F), when they will be found to be particularly refreshing.

What is the correct way to serve a Chimay?

Tilt the glass slightly and pour the beer slowly. Be very careful not to touch the glass or the head with the neck of the bottle. Then pour the beer in one go being careful to leave one centimetre of beer in the bottle. Don't forget to hold the glass by the stem to avoid any fingermarks.

Brewers Website: click here

BeerAdvocate Review :  

Affligem Dubbel 7° -1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
Pours a rich dark brown that has deep hints of redness. You almost can't see through this one. The head is tan, full and rich as shaving cream. The nose, while not strong, is sweet spicy malt with a tinge of alcohol. The head just won't die on this one. Very heavy carbonation that adds effervescence and continuously builds the head up. The flavor is just excellent! The hops are strong and aggressive while exceptionally well balanced to each other and the malt. The malt is mostly dry with a hint of fruit flavor and a spice that is just perfect. This is just a damn fine beer.

Steenbrugge Dubbel 6.5°-1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
Dark reddish brown color, huge beige head. High level of carbonation. Moderate but nice aroma of candy sugar, malts, caramel and spices. Fizzy mouth feel. The flavor is malty with notes of brown sugar, dried dark fruits and moderate spices. Not too sweet. The finish has noticeable hops and is slightly woody.

Floreffe Double 6.3°-1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description

Pours a rather dark brown... almost blackish brown, amazing fluffy freakish mountain head that disipates down to a nice bulge of foam. Insane lacing, all over the glass, marking rings as the ale is being consumed, Wow, a real nice looking ale

Aroma of belgian yast, sugar candi, figs, mango and small dark fruits. Flavor of belgian yeast, cristal malt and phenolic fruity yeast.

Ciney Bruin 7° - 1/4L - 8.4fl.oz

    Delivery time:14 Days
  • Description

Pours a dark amber brew, with a wonderful three finger head that lasts a very long time that can be revived with a little swirl of the glass. Good lacing along the sides of my goblet. Smell is a nice balance of malts and hops. Taste of malts with a great hoppy and dry finish. Mouthfeel is creamy.

Westmalle Double 7° -1/3L- 11.6fl.oz

Order 6 Get 1 For Free
    Delivery time:14 Days
  • Description
  • More Details

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 cloudy dark brown color with a big tan head that lingers. It has a very attractive aroma of fruits, yeast, spices, caramel and malts. Full bodied with moderate carbonation, the flavor is malty with hints of plums, banana, yeast, and spices. The finish is somewhat dry and fruity, with a lingering sweetness.

 

 

Authentic Trappist ProductWestmalle Dubbel is a dark, reddish brown Trappist beer with secondary fermentation in the bottle. The cream coloured head smells of special malt and leaves a nice lace pattern behind in the glass. The flavour is rich and complex, herby and fruity, with a fresh-bitter finale. It is a balanced quality beer with a soft feel in the mouth and a long, dry after taste.

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. Westmalle AbbeyThis 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 :

Petrus Dubbel Brown 6.5° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details

Petrus Double Brown Ale is a top-fermented dark beer. Brewed with pure spring water and carefully selected hops and malts. This dark beer with its subtle and slightly caramelized flavor is preferably served cool.

 

 

 

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.

Petrus Double Brown LabelToday, 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 :

St-Idesbald Dubbel 8° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
St-Idesbald pours in easy and doesn't foam to much. Has a nice brown color but could have some more carbon dioxide. Totaly clear tells me that this one probably didn't have a botle ferm. Smell is very malty and yeast fruity giving "rodenbach" cherry. Spice also there aswell as a litle hopsmell. Taste is full malty, dry and ends bitter.

St Feuillien Brown 7.5° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
This brown ale has a marked ruby brown color with a generous and lasting head. It has a distinctive aroma reflecting the wide range of ingredients used in its production. The fruitiness resulting from its fermentation blends harmoniously with a dominant liquorice and caramel flavor. The body is decidedly malty. The bitterness is the result of a complex alchemy between the fine hops and special malts used. These give St Feuillien Brown a typical dark chocolate appearance. This beer creates an endless variety of sensations with a lingering taste and powerful aroma.

Pater Lieven Bruin 6.5° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details
A brew to think about, smaller that most dubbels and other strong dark ales yet close to or if not more complex. Certainly a great abbey brown (dubbel), very drinkable and modest yet with well placed aromas and flavours to bring this beer to the greatness it is.

 

 

The Van den Bossche brewery has been in existence for over 100 years. In 1897 Arthur Van den Bossche bought a farm in Sint-Lievens-Esse, in the heart of the Flemish Ardennes. He built a brewery there, where still today the bottle-conditioned ales are brewed. The best known of these is the abbey style beer, Pater Lieven. It was named after the patron saint of the parish, Saint Livinus, and brewed according to the traditional manner of abbey beers. Buffalo 9% abv, Kerst Pater 9% abv, Pater Lieven Tripel 8% abv

It really is craft brewing, hands-on brewing, if you go to the brewery you’ll find Mr. and Mrs. Van den Bossche working there. And I think that you taste that in the beer, you taste the human touch. A little bit of individuality, they don’t worry too much about consistency because the beer is consistent enough.

The marketing department of a big brewery would hate that. We love it,

St Paul Dubble 6.9°-1/3L - 11.6fl.oz

    Delivery time:14 Days
  • Description
  • More Details
Beautiful earthenware flip-top bottle, bonus points for that. Pours a clear dark red with a big rocky off white head with amazing lacing. Aroma of molasses, corriander and a bit of orange rind. Taste was a bready front with some chocolate creeping in, and a pleasant burnt toast finish. Buttery thick mouthfeel. Wow this was enjoyable.

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 :

St Bernardus Prior 8°-Avaliable in 1/3l and 3/4l-(11.16 and 25.36fl.oz)

    Delivery time:14 Days
  • Description
  • More Details

This noble delicious beer with a high fermentation has a ruby purple color with a full malty and fruity taste (8% alcohol content).This noble an distinctive beer has a beautiful round froth due to the second fermentation with a taste that creates a perfect balance between sweet and sour. Pours a color that is dark ruby, brown and orange. A nice feel in the mouth and a moderate finish.

 

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 :