Piraat
Brouwerij Van Steenberge

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Brouwerij Bosteels • East Flanders Belgium
A sparkling, wine-like biere brut. Brewed in Belgium, then finished with the methode champenoise (riddling and disgorging) in the Champagne region, giving it a fine bead and a remarkably dry, effervescent character.
Bright, golden and deceptively strong, with notes of sparkling, floral, white grape, finishing crisp and dry.
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.
"Serve chilled in a flute like Champagne: a natural with oysters, smoked salmon, or to mark a celebration."
Cook this: moules-frites, or Ardennes ham, pate gaumais, and saucisson.
Special Occasion
Rare or strong, worth the hunt.
A sparkling, wine-like biere brut. Brewed in Belgium, then finished with the methode champenoise (riddling and disgorging) in the Champagne region, giving it a fine bead and a remarkably dry, effervescent character.
Bosteels of Buggenhout, the family brewery behind Kwak and Tripel Karmeliet, set out to make a beer that could sit at a Champagne table. DeuS is brewed in Belgium, then shipped to the Champagne region of France to be matured by the methode traditionnelle, riddled on racks and disgorged exactly as a sparkling wine would be. The result is one of the strongest and most refined beers in Belgium: a pale, intensely effervescent biere brut with a fine bead, floral and white-grape notes, and a bone-dry finish. It is poured from a corked bottle into a flute, blurring the line between beer and Champagne.
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
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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
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