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Duvel Moortgat • Namur Belgium
The monks' festival beer. Golden-amber body. Smooth, with a warming alcohol finish and fruit notes.
Bright, golden and spicy, with notes of caramel, fruit, spice, 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.
"Ideal with caramelized roasted meat or rich crème brûlée, highlighting the caramel malt notes."
Cook this: roast pork with grain mustard, or a dark Belgian chocolate tart or speculoos.
Special Occasion
Rare or strong, worth the hunt.
The monks' festival beer. Golden-amber body. Smooth, with a warming alcohol finish and fruit notes.
The strongest of the Maredsous range, brewed by Duvel Moortgat in association with the Benedictine Abbey of Maredsous. A rich, warming tripel in the abbey tradition.
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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Abdij der Trappisten van Westmalle
Brouwerij De Garre (by Van Steenberge)
Brouwerij De Garre (by Van Steenberge)
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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