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Brasserie St-Feuillien • Hainaut Belgium
Extra-blond and dry-hopped. Powerful yet elegant, with a very white, fine foam. Distinct hoppy aromas.
Bright, golden and deceptively strong, with notes of honey, hoppy, citrus, finishing rich and sweet.
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 seafood platters or lobster; its Champagne-like effervescence cleanses the palate after rich shellfish."
Cook this: moules-frites, or Ardennes ham, pate gaumais, and saucisson.
Premium
A considered, special pour.
Extra-blond and dry-hopped. Powerful yet elegant, with a very white, fine foam. Distinct hoppy aromas.
An extra-strong, dry-hopped blond from the Friart family's St-Feuillien brewery in Le Roeulx, Hainaut. Elegant and Champagne-like, with a fine white foam.
On the Belgian Strong Pale Ale style, Strong, pale, and often more hop-forward relative to other Belgian styles. Fruity, spicy, and potent with a warming finish.
Explore the Belgian Strong Pale 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
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Brasserie Dupont
Brouwerij Huyghe
Brouwerij Omer Vander Ghinste
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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