Collection: Abbey Ales

Traditionally brewed by monks all over Belgium, and now elsewhere, a stylistic pattern began to emerge at the beginning of the twentieth century. Table beers were low strength breakfast quaffers. The Dubbel, a strong brown ale, was the earliest style made for the monks themselves, but also for pilgrims to the monastery. The Tripel, was an answer to the Pilsner onslaught from the east, and is very strong but light, sweet and bitter from generous hopping. The Quad’ is really a double Dubbel, rich, raisiny; a dark fireside tipple, that is highly spiritual. {10%}. There is one monastery, that only makes one mid strength hoppy Belgian Pale Ale that is unlike any other, due to a dose of wild yeast at bottling.