Brasserie de l'Abbaye des Rocs • Hainaut Belgium
A pure malt beer with no added sugar, which is unusual at this strength and gives it a density most Belgian dark strongs lack. Brewed at Montignies-sur-Roc in the far south of Hainaut since 1979, using a large bill of specialty malts and no fewer than six.
Characterful and well-balanced, with notes of dark fruit, caramel, spice, with a balanced, moreish finish.
Serve at 8-12°C in a tulip to maintain a generous head and let the aromas bloom.
8-12°C
Style-based profile from ABV, style & tasting notes.
Cellars well. Strong and bottle-conditioned, it rounds into sherry and dried-fruit notes.
"Stands up to game, a beef daube, or a strong washed-rind cheese at the end of a long meal."
Cook this: aged Gouda with dark bread, carbonnade flamande, or steak-frites.
Premium
A considered, special pour.
A pure malt beer with no added sugar, which is unusual at this strength and gives it a density most Belgian dark strongs lack. Brewed at Montignies-sur-Roc in the far south of Hainaut since 1979, using a large bill of specialty malts and no fewer than six.
A pure malt beer with no added sugar, which is unusual at this strength and gives it a density most Belgian dark strongs lack. Brewed at Montignies-sur-Roc in the far south of Hainaut since 1979, using a large bill of specialty malts and no fewer than six.
Explore the Belgian Dark Strong Ale guide Source: BeerAdvocateThe tulip's flared lip captures the foamy head while the bulb concentrates the beer's volatile aromatics, made for swirling and savouring.
Chill the glass
Rinse with cold water, not freezer-cold
Pour at 45°
Aim for the inside of the glass wall
Finish upright
Build a two-finger head for the bouquet
Swirl, sip, savour
Re-release the esters halfway through
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Pour it into a tulip, served around 8-12°C, and let its aromatics open before the first sip. Patience rewards this one: a few years in the cellar will round it into something deeper.
Brother Anselm, cellarmaster
Did you know?
Many Belgian beers referment in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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