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Brouwerij Corsendonk • Antwerp Belgium
Refined tripel. Spicy, fruity, and smoky notes. Very effervescent and dry.
Bright, golden and spicy, with notes of fruity, smoky, crisp, 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.
"Pairs with smoked fish or poultry, as the beer's subtle smoky yeast notes resonate with the food."
Cook this: moules-frites, or vol-au-vent (chicken in puff pastry).
Classic
A dependable shelf staple.
Refined tripel. Spicy, fruity, and smoky notes. Very effervescent and dry.
Corsendonk takes its name from a priory founded in 1398; the Agnus is a bright tripel in the abbey style. The brand revives a centuries-old monastic brewing association.
On the Tripel style, Strong, golden-colored ale. Complex spiciness, fruity esters (banana, orange), and a sweet malt backbone masked by high carbonation and a dry finish.
Explore the Tripel guide Source: RateBeerThe 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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De Koninck
Brouwerij Bosteels
Abdij der Trappisten van Westmalle
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?
