2 bottles in your cellar have entered their drink window.
One of the strongest Belgian beers. Amber-colored, very malty, with a bittersweet finish.
Dark, malty and warming, with notes of caramel, nut, dried fruit, 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.
"Sip with Roquefort cheese or rich paté; the intense alcohol and body require equally intense food partners."
Cook this: aged Gouda with dark bread, or Ardennes ham, pate gaumais, and saucisson.
Special Occasion
Rare or strong, worth the hunt.
One of the strongest Belgian beers. Amber-colored, very malty, with a bittersweet finish.
A dark, intensely strong ale from Dubuisson, Belgium's oldest family brewery still in operation. Sold as 'Scaldis' in markets where the Bush name was unavailable.
On the Belgian Dark Ale style, A broad category of dark, malty top-fermented beers. Sweetness from caramel malts is balanced by yeast character. Rich but not overly heavy.
Explore the Belgian Dark Ale guide Source: RateBeer
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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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
One letter a month from our cellar: a beer worth seeking, a brewery worth knowing, a small lesson in the art. What is this?
