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Alken-Maes • Flemish Brabant Belgium
Round and balanced abbey ale. Ripe fruit flavors and a dense foam. Slightly sweeter than Leffe.
Malty, rounded and traditional, with notes of peach, malt, sweet, finishing rich and sweet.
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.
Can age. A year or two will round and soften it; also great fresh.
"Matches well with grilled fish or mild cheddar, offering a gentle sweetness without overpowering."
Cook this: moules-frites, a wedge of aged abbey cheese (Chimay, Orval), or a dark Belgian chocolate tart or speculoos.
Everyday
Easy to find, easy on the wallet.
Round and balanced abbey ale. Ripe fruit flavors and a dense foam. Slightly sweeter than Leffe.
Brewed under the name of Grimbergen Abbey, whose Norbertine community adopted the phoenix and the motto 'Ardet nec consumitur', burnt but not destroyed, after the abbey was repeatedly rebuilt from fire.
On the Abbey Ale style, Brewed in the style of Trappist ales (Dubbel, Tripel, Blonde) but by commercial breweries or non-Trappist monasteries.
Explore the Abbey 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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Affligem Brewery
InBev Belgium (AB InBev)
Duvel Moortgat
Pour it into a chalice, served around 10-14°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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