The abbey of Achel is dedicated to St Benedict, father of monasticism, but has always been of the Trappist order. The monastery was established in 1845, and had a brewery until the First World War. The Germans took away the kettles in 1917, and the m...
The Abbey of Orval is located near Florenville, Belgium in the provence of Luxembourg. The present brewery was completed in 1929, at which time the skittle, (pin) shaped bottle was introduced. In the middle ages, Orval was famous for producing its ir...
The History of "8"
Originally called "Spécial," Rochefort 8 dates to the mid-1950s. The name comes from the original gravity in "Belgian degrees."
Taste
Deep brown color; the flavor is vigorous and complex, with firm body to support the strength....
Long before hops were common in most beers, various fruits and vegetables were used to season beers. The acidity of Lambic beers blends perfectly with raspberries.
Magnificent aroma, delicate palate of raspberries with undertones of fruity acidity; ...
The History of "10"
Although written records of brewing at Rochefort date to 1595, Rochefort 10 was developed in the late 1940s and early 50s. It appears on virtually every list of the world's finest beers.
Taste
Dark brown color. Great streng...
The History of Pomme
Long before hops were common in most beers, various fruits and herbs were used to season beers. The clean, bright aroma and flavor of apples melds beautifully with the complex tartness of lambic. The pronunciation in English is ...
A classic Belgian favorite. Black currants have been used for centuries as an ingredient in beers and liquors in Belgium and Northern Europe.
Deep reddish-purple color with exceptional aroma, flavor, and complexity. Fuller bodied and soft, while sti...
The History of Faro
Faro is a Flemish classic, served throughout pubs in Brussels but uncommon outside Belgium. Historically, sugar or sugar syrup was sometimes added to young, unblended lambic by a bartender - it helped balance the lambic's tar...