Abbey Beers are some of the best value around the world. They are beers elaborated following a norm that dates back hundreds of years. Generally, they have a high fermentation, which gives them a strong flavour and a soft fruity touch.
Abbey Beers, to be called as such, must be made by a non-Trappist monastery. Currently, there are also agreements between commercial breweries and monasteries for the production of this drink.
Belgian Abbey Beers
One of the countries in the world where Abbey Beers are most popular in Belgium. There are currently 70 brands of this type of beer. The elaboration process is as follows: Abbey Beers usually ferment for about five days in vats prepared for it; then, they pass to conservation tanks and, finally, they are fermented in the bottle.
Thus, one of the most notorious features of this type of beer is that it usually develops a total of two or three fermentations, depending on whether the time of stay in the conservation tanks is considered fermentation or not. Thus, Abbey Beers with two fermentations are dark and those that have three fermentations are blond.
Affligen Abbey Beer
To this day, one of the most well-known brands of Belgian Abbey Beers is Affligen. It has its origin in the Abbey of the same name, which dates back to the beginning of the eleventh century. The first brewing references in this Abbey are from the mid-12th century.
Today, this beer is no longer made in the monastery, but rather in the Heineken Group premises. There are a total of three different types of beer: Blond, Dubbel or Tripel. The differences between them are given by their alcoholic content. The Tripel is the one with the highest alcohol content, 8.5%. The star ingredient of all of them is the Affligen yeast.
It is one of the best rated Abbey Beers in the world and it should be served between 4 and 6 degrees Celsius to enjoy the most of its flavour.
“View Color deep black
dense, creamy tan and persistent foam
Moderate nose aroma of wood (French oak) with slight hints of vanilla
Slightly bitter mouth, the wood makes this bitterness is not as present due to the contribution of vanilla and caramel malts used.”
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