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Duvel Moortgat • Namur Belgium
The monks' table beer. Lighter and drier than most abbey blondes. Refreshing and simple.
Malty, rounded and traditional, with notes of honey, malt, fruit, 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.
"A great aperitif or with salads; its light body and dryness stimulate the appetite."
Cook this: a crisp witloof (endive) salad, or white asparagus in spring, or olives, marcona almonds, and cubes of Gouda.
Everyday
Easy to find, easy on the wallet.
The monks' table beer. Lighter and drier than most abbey blondes. Refreshing and simple.
Brewed by Duvel Moortgat under licence from the Benedictine Abbey of Maredsous, founded in 1872. The range was developed with the abbey to reflect its monastic brewing heritage.
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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InBev Belgium (AB InBev)
Alken-Maes
Affligem Brewery
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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