2 bottles in your cellar have entered their drink window.
Brouwerij Van Steenberge • East Flanders Belgium
A potent, amber-gold ale with a huge white head. Spicy, malty, and warming with a long, dry finish.
Bright, golden and deceptively strong, with notes of spicy, malty, alcohol, 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.
"Pairs with very spicy dishes like Vindaloo or aged parmesan; the alcohol heat and strong malt stand up to intense flavors."
Cook this: a wedge of aged abbey cheese (Chimay, Orval), or a fragrant Thai green or Indian curry.
Special Occasion
Rare or strong, worth the hunt.
A potent, amber-gold ale with a huge white head. Spicy, malty, and warming with a long, dry finish.
Van Steenberge's powerful corsair-themed strong golden ale, brewed in the tradition of high-gravity Belgian ales. Warming and intensely fruity.
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: 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
No reviews yet
Community ratings will appear here. In the meantime, see what drinkers say on:
Brouwerij Bosteels
Haacht
Brouwerij Het Anker
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
One letter a month from our cellar: a beer worth seeking, a brewery worth knowing, a small lesson in the art. What is this?
