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Brouwerij Het Anker • Antwerp (Mechelen) Belgium
Brewed once a year on the birthday of Emperor Charles V. A dark, intensely rich ale with complex aromas of roasted malt, caramel, dark fruits, and chocolate, perfectly balanced with a warming alcohol presence.
Deep, complex and powerful, with notes of dark fruit, caramel, chocolate, 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.
"Best savored slowly on its own, or paired with rich chocolate desserts, strong blue cheeses, or roasted game meats."
Cook this: aged Gouda with dark bread, carbonnade flamande, or roast duck with cherries.
Special Occasion
Rare or strong, worth the hunt.
Brewed once a year on the birthday of Emperor Charles V. A dark, intensely rich ale with complex aromas of roasted malt, caramel, dark fruits, and chocolate, perfectly balanced with a warming alcohol presence.
Het Anker's flagship 'Emperor's Cuvée', traditionally brewed on 24 February, Charles V's birthday. A rich, vintage-dated dark ale built for cellaring.
On the Quadrupel style, Massive, dark, and complex. Intense malt richness with flavors of dark fruit, brown sugar, and warming alcohol. A slow-sipping beer.
Explore the Quadrupel guide Source: RateBeerThe 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?
