Abbey Beers are some of the best valued 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 sblond 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 is 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 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 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.
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French (fr_FR) description:
1 à 20 de 292 produits (Nouveautés bières D'abbaye)
“Voir couleur noir profond
dense, onctueuse et persistante mousse beige
Modéré arôme de nez de bois (chêne français) avec des notes légères de vanille
bouche légèrement amère, le bois fait cette amertume est pas présent en raison de la contribution de la vanille et de caramel malts utilisé.”
DEGUSTATION: Couleur et présentation: rouge intense, la couleur et le miel brillant. arôme: nez suggestifs, ensemble complexe de fleurs, caramel grillé, les cerises mûres et de l'iode. Corps / Goût: texture bouche dense et large, très sec, fruité,...