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De Achelse Kluis • Limburg Belgium
Authentic abbey ale. Dark brown color with aromas of stone fruits and biscuit malt.
Rich, malty and dark, with notes of raisin, plum, bread crust, with a balanced, moreish finish.
Serve at 10-14°C in a chalice to maintain a generous head and let the aromas bloom.
10-14°C
Style-based profile from ABV, style & tasting notes.
Cellars well. Strong and bottle-conditioned, it rounds into sherry and dried-fruit notes.
"Pairs with classic roast beef or brown bread with abbey cheese, highlighting the bread crust malt notes."
Cook this: aged Gouda with dark bread, steak-frites, or roast duck with cherries.
Premium
A considered, special pour.
Authentic abbey ale. Dark brown color with aromas of stone fruits and biscuit malt.
Brewed at the Achelse Kluis on the Belgian-Dutch border, the smallest of the historic Trappist breweries. Production is closely tied to the monastic community that revived brewing there in 1998.
On the Dubbel style, Rich, dark-amber to copper ale. Notes of toasted caramel, dark fruit (raisin, plum), and cocoa. Moderately strong with a malty sweetness.
Explore the Dubbel guide Source: RateBeerThe broad, open bowl releases the deep malt aromatics of strong abbey ales and supports a thick, protective head, built for slow, contemplative sips.
Cellar-cool the glass
Clean and dry, never frosted
Pour straight & bold
Down the centre to raise a head
Build a rocky crown
A full head locks in the aroma
Let it warm
Malt complexity blooms as it opens
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Pour it into a chalice, served around 10-14°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 refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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