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Belgian Abt - Quadruppel

Inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.

Average alcohol by volume (abv) range: 9.0-13.0%

(source:http://www.beeradvocate.com) 

Bush Ambrée 12° -1/4L - 8.4fl.oz

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It was created in 1933 by Alfred Dubuisson, grand-father of the present family brewer, Hugues. Its former name was "Bush 12%", but today it's known as Bush Amber. The amber color is due to the use of caramel malt. Bush Amber is one of the strongest Belgian Ales with an alcohol content of 12°.  Its bitter sweet taste provide s it with firmness and personality. What's more, it helps digestion. The full flavor masks the high abv. Pretty copper/amber colored with a tick white head. Definite hints of Belgian candy sugar and some biscuit malts.

The Dubuisson Brewery has a rich history and strong values, giving it the kind of au thenticity that few other breweries can boast… Created in 1769 by an ancestor of current managers Hugues and Vincent Dubuisson, the Dubuisson Brewery is the oldest brewery of Wallonia. Remarkably it remains located in the same place to this every day… 8 successive generations of brewers have followed and we are proud to say that the Dubuisson brewery remains 100% independent.

The BUSH variety of beer was created in 1933 by Hugues Dubuisson’s grandfa ther. His original recipe has remained unchanged for over 70 years, making it the oldest Belgian beer brand available on the market. Since our foundation, the Dubuisson Brewery has remained faithful to unchanging principles and values :

  • Producing beers of high fermentation, which are entirely natural and without any additives.
  • Producing beers encompassing character and offering well-defined tastes and aromas.
  • Not wish to produce “tag” beers (a single beer recipe marketed under different name tags), Therefore, no Abbey beers here.

Brewers Website: click here

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

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The Van Honsebrouck brewery created a highly distinctive, very serious, malt-accented strong ale. It is called simply Kasteelbier. To the world outside Flanders, Château Beer might more strike a chord. This is an immensely rich brew. The grist includes two dark malts and some dark sugar. Kent Goldings are added twice, and the brew is also dry-hopped. It has at least two yeasting, with its own culture, a second fermentation of two to three weeks at the brewery, at least three months cold maturation in tanks, followed by six to 12 weeks in the castle cellars. In color, viscosity and even palate (especially finish) it resembles a dark Port. The complex flavors emerge without any further bottle-age.

Malheur 12° - 1/3L - 11.6fl.oz

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Great quad masterpiece. Aromas of caramel, nuts, biscuit, and a hint of butter; alcohol is well hidden. Taste is sweet, with light bitterness, and long length. Palate is sticky, and full bodied. Brown, with a frothy head.

Rochefort 10° -1/3L - 11.6fl.oz

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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.

This beer is one of those Trappist beers that you don't forget. Dark brown in color with an off white to tan head. It laced very well. Tasted somewhat fruity with a nice backbone. Very impressive brew to say the least.

It's one of those beers by which all others are measured.

The Rochefort beers are, just like all other strengthfull beers of high fermentation, excellent for keeping. The expiration date is just a legally obliged indication which is irrelevant. In principle the beer is non-perishable. An expiration date is of course interesting because in that way the bottle date is known.
The flavour of the beer keeps evolving in the botlle, by the effects of the added barm and a series of chemical processes, which are unknown to us, and which are not yet scientific examinated in full. But what is accessible for everyone, is the magnificent development that the beer experienses in the bottle.

The only thing we know about the recipes, is that water coming from a well inside the monastery walls is used and that some coriander is added in the boiler; two malt- and hopspecies are used; sugar candy is added and the label also specifies 'unmalted grains'. According to the abbey the beer has to rest 6, 8 or 10 weeks (according to the product) before it is ready for consumption. The brewers are unknown to the public world. We know that brother Antoine, who was a brewer in Rochefort till a couple of years ago, moved to the Achelse Kluis, to work on the development of the new beers there, together with Brother Thomas of Westmalle. There are some nice pictures of him in his brewery, which are published in Michael Jackson's 'Great Beers of Belgium'. His successor in Rochefort is Brother Pierre. The beers evolve the fastest during the first months. They all evolve from wild, complex brewings at the start, to much more soft beers which will with the lapse of time lose almost all interfaces with fresh brewings. After 6 months, when the added yeast is no longer active, and the complexity has reached his summit, the beer begins in a certain way lose all its classical flavour marks. Instead of that, through many years, touches appear which reminds of port, madeira or, with very old beers, certain liqueurs. Sometimes, after about a year, there is a clear brut-flavour to distinguish.

his evolution is attached to chemical processes which are also found in other beers, certainly when they are produced at a similar way. Think hereby in the first place at other dark Trappist beers or Abbey beers, often called 'double'. In general the above-mentioned evolution in flavour shall be parallel with the evolution in such beers.

Now, what makes this Trappist beer so special? According to us, in the first place, the flavour, about which everyone has his own opinion and about which in fact there is not much more to say. And in the second place: the ability to have, in a certain way, a control over the beer ourselves: as the flavour evolves strong through the years and months, you can keep a stock of it and investigate how old the beer should be, before you find it at flavour. This examination has to be accompanied by regular and profound tastings, which are not unpleasant neither. In the quest for the ultimate bottle you can increase your chances.

To conclude still this: make no abuse of this gift of God. Let your Rochefort moment also be a moment of reflection. Enjoy it, drink a second glass, and a third for special occasions, but never more. Be heedless of the way of living of the monks, who devote their life to God, and who, with respect and worship for the components that nature gives us, deliver quality products. Let their silence and their austerity persuade to you, and be amazed over and over again, which beautiful results love and belief can produce.

Brewers Website: click here

BeerAdvocate Review :

St Bernardus Abt 12°-Avaliable in 1/3l and 3/4l-(11.16 and 25.36fl.oz)

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The absolute top quality in the hierarchy of the St. Bernard Abbey beers. It is also the beer with a high alcohol content (10.50 %). A dark ivory coloured beer with a high fermentation. The show piece of the St Bernardus brewery.  Thanks to its soft and unconditionally genuine aroma of malt, caramel and fruit, the beer can be smoothly tasted. It has a good deal of character and is well rounded. The Abt has a very fruity flavor.  A very impressive beer !

St Bernardus BreweryWater, 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 :

Saint Sixtus Brewery

Trappist Westvleteren 12° -1/3L - 11.6fl.oz -

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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.

To serve all our customers max 4 bottles per order

Westvleteren has the smallest output of the Trappist breweries, with only a small part of their production going very far into the world. Rated as one of the best beers in the world by ratebeer.com. Hugely flavorful, particularly a nutty, malty, burnt fruit flavor that is married perfectly to a soft but full body. The taste lingers in your mouth for a many minutes after you take a sip. Elegant, sophisticated, powerful, and down-right awesome.  The true king of beers !

 

Westvleteren LogoAuthentic Trappist Product

The Brewery of the Abbey of Saint Sixtus of Westvleteren is a Belgian Trappist brewery. The brewery is located inside the Abbey of Saint Sixtus of Westvleteren in the Belgian municipality of Westvleteren, not far from the hops-producing town of Poperinge. The brewery and its beers are usually referred to as just Westvleteren. Like many strong Belgian beers, the 8  from Westvleteren age well and can be cellared for many years whilst maintaining quality.

The bottles have been sold without labels since 1945. All of the legally required information is printed on the crown tops. Because of this lack of space, Westvleteren beers are the only Trappist beers that do not have the official Trappist logo displayed on the bottle. The logo is only printed on the distinctive wooden crates. Any bottles that are labelled have had them added unofficially by others. For example, some importers into the United States label the bottles in order to comply with local regulations.

The WestVleteren BreweryHistory

Trappist monks from the Catsberg monastery, located in France, founded the St Sixtus monastery in 1831. In 1838, the brewing at Westvleteren commenced, and has been continuous ever since. In 1850, some of the monks founded the Notre Dame de Scourmont monastery, which also brews a Trappist beer. During World Wars I and II, the Westvleteren brewery continued to operate, albeit at a lower capacity. The brewery was the only Trappist one to retain the copper vessels throughout the wars - the other breweries had the copper salvaged by the Germans for their war efforts. In WWI this was primarily due to the abbey not being occupied by the Germans, but instead was caring for wounded allied troops. In 1962, the St Bernardus brewery in nearby Watou was granted a licence to brew beer under the St Sixtus name. In 1992 this agreement ended, however St Bernardus still brews beers of similar styles, but under their own name. In 1989 the abbey opened its new brewery to replace the older equipment.

The brewery currently employs three secular workers for various manual labour tasks, however the primary brewing is done by the monks only. It is the only Trappist brewery where the monks still do all of the brewing. Five monks run most of the brewery, but an additional five help during bottling.

St Sixtus Monk BrewingCommercial orientations

As with all other Trappist breweries, the beer is only sold in order to financially support the monastery and some other good causes. Whilst the brewery is a business by definition (it's purpose is to make money), it does not exist for pure profit motives, and they do no advertising except for a small sign outside the abbey which indicates the daily availability of each beer. The monks have repeatedly stated that they only brew enough beer to run the monastery, and will make no more than they need to sell, regardless of demand. During World War II, the brewery stopped supplying wholesalers and since then they only sell to individual buyers in person at the brewery or the inn opposite. These methods all go against modern business methods, however as stated by the Father Abbott on the opening of the new brewery, "We are no brewers. We are monks. We brew beer to be able to afford being monks.". The current production is 4750 hL per year, and this is not expected to be increased.  Aside from the brewery itself, the only other official sale point for the beer is the abbey-owned In de Vrede, a small inn opposite the abbey. Buyers of the beer receive a receipt with Niet verder verkopen (Do not resell) printed on it. The abbey is very much against resale of their beer, and it's their wish that the beer is only commercially available at the two official sale points. To this end, any Westvleteren beer which is sold anywhere else in the world is grey market beer.

The world's best beer?

Whilst taste is highly subjective and individual, many international beer connoiseurs consider the Westvleteren 12 to be the best beer in the world. Since 2001 it has been ranked #1 at BeerAdvocate's website, a website dedicated to beer started by the Alström brothers, under "Best of BA", a list of the top 100 beers in the world.In June 2005, it was voted "Best Beer in the World" in a competition of over 30.000 beers organized by ratebeer.com, an American website dedicated to beer.RateBeer.com consistently rates the Westveleteren 12 #1. The 8 and the Blonde also rank highly on both sites. News organisations followed this up and many articles appeared in thœe international press, highlighting the beer ranking and the unusual business policies.  Following these events, Westvleteren's popularity increased tremendously, quickly draining the abbey's stock and forcing the monks to reduce the amount of beer sold to each customer even further. Towards the end of 2005, stocks were finally depleted, and no more would be ready until spring 2006. In an interview with Belgian newspaper De Morgen, monk Mark Bode explained that the abbey had no intention of increasing its production, despite the demand. Westvleteren has since gained an almost cult following, and many beer connoiseurs consider the Westvleteren 12 to be the holy grail of beer.

Despite the popularity, the monks of St Sixtus have shunned almost all interview and visit requests, and have not enjoyed all of the attention they have received. Non-monastic visitors to the abbey are usually turned away, instead being directed to the inn opposite where there is information about the abbey and brewery. They have stated a desire to live a peaceful monastic life, and find the resulting interruptions quite intrusive.

Brewers Website: click here

BeerAdvocate Review :

Cellar aged - Pannepot 2007 - Reserva - 10° - 1/3L - 11.6.fl.oz

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Limited edition of 5000 bottles/year, Cellar aged to perfection 2007 brew

In the early 1900s, the village of De Panne, close to the French border, was famous for two things -- the ‘Pannepots’or fishing boats, that could be seen along the coast, and the unique dark ale enjoyed by the local fishermen. Our Old Fisherman’s Ale is a tribute to these hardy sailors and their rich, flavorful brew. Pannepot is an unfiltered, unpasteurized, bottle-conditioned dark ale with an intense, complex chocolate malt aroma, roasted accents, and subtle hints of spice. Aged on Oak

SANTA ROSA, Calif., January 29, 2008 - Tens of thousands of beer reviewers around the world, many having tasted over 1000 beers, have chosen the best brewer in the world -- and that brewer is Struise of Woesten-Vleteren, Belgium.

Struise however doesn't have a brewery. And they're not professional brewers either. The Belgian brewing team of Carlo, Peter, Phil and Urbain, does its brewing in its spare time away from working their day jobs. They have a relationship with a brewery in Woesten-Vleteren, Belgium -- not far from the former world champion brewers at Westvleteren Abbey -- where they bring in their own ingredients and brew on their own equipment.

The result has unequivocally been nothing short of world class. “Not being a commercial brewery that needs to turn over product in order to stay alive means that we can wait until our beers are perfect before releasing them,” explains Carlo. This means their distributors in Europe, American and Japan, are patient. And their consumers are just as patient. It's not uncommon to get your Struise after sitting on a waiting list at a mail order beer shop.

Struise is all about innovation. They tapped into the online beer scene many years ago and, unlike most other European brewers, have used internet resources to experience beer from around the world, most notably from the United States and Denmark. They've created a unique style of beer making, harmonizing popular styles from around the world with their own pure invention.

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