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Affligem Brewery • Flemish Brabant Belgium
One of the oldest abbey beers. Classic blonde profile: soft malt, light fruit, and a dry finish.
Malty, rounded and traditional, with notes of honey, spice, citrus, finishing rich and sweet.
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.
Can age. A year or two will round and soften it; also great fresh.
"Pairs with seafood or soft cheeses; its dry finish keeps the pairing light and refreshing."
Cook this: moules-frites, creamy brie or fresh chevre on toast, or a wedge of aged abbey cheese (Chimay, Orval).
Everyday
Easy to find, easy on the wallet.
One of the oldest abbey beers. Classic blonde profile: soft malt, light fruit, and a dry finish.
Affligem Abbey was founded in 1074, and brewing there dates back centuries; the modern beer is brewed under the abbey's name. A classic, approachable abbey blonde.
On the Abbey Ale style, Brewed in the style of Trappist ales (Dubbel, Tripel, Blonde) but by commercial breweries or non-Trappist monasteries.
Explore the Abbey Ale guide Source: BeerAdvocate
The 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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Alken-Maes
InBev Belgium (AB InBev)
Duvel Moortgat
Pour it into a chalice, served around 10-14°C, and let its aromatics open before the first sip. Lovely now, though a year or two will only soften and deepen it.
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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