Tongerlo Lux
Haacht

2 bottles in your cellar have entered their drink window.

Brouwerij De Hoorn • Flemish Brabant Belgium
Strong blond beer with a unique taste of oak wood, thanks to the addition of oak chips during brewing.
Bright, golden and deceptively strong, with notes of vanilla, oak, fruit, 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.
Can age. Will soften and gain a honeyed depth, though it is lovely fresh too.
"Complements creamy pasta dishes or vanilla-based desserts, highlighting the oak-derived vanilla flavors."
Cook this: a dark Belgian chocolate tart or speculoos.
Premium
A considered, special pour.
Strong blond beer with a unique taste of oak wood, thanks to the addition of oak chips during brewing.
A strong golden ale brewed with oak chips for a soft, vanilla-edged character, produced by the De Hoorn brewery. The oak treatment sets it apart from other Belgian blondes.
On the Belgian Strong Golden Ale style, Deceptively drinkable strong ale. Pale color, high carbonation, and fruity/spicy yeast notes. Similar to Tripel but often lighter in body and drier.
Explore the Belgian Strong Golden Ale guide Source: RateBeer
The 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
No reviews yet
Community ratings will appear here. In the meantime, see what drinkers say on:
Haacht

Brouwerij Duvel Moortgat

Brasserie d'Achouffe

Pour it into a tulip, served around 8-12°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
One letter a month from our cellar: a beer worth seeking, a brewery worth knowing, a small lesson in the art. What is this?