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St-Feuillien • Hainaut Belgium
A classic abbey-style tripel from the historic St-Feuillien brewery in Le Roeulx. Golden and softly carbonated, with orchard fruit, honey, and floral spice over a warming, gently bitter finish.
Bright, golden and spicy, with notes of citrus, honey, floral, 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 roast poultry, white asparagus, or a creamy washed-rind cheese."
Cook this: a wedge of aged abbey cheese (Chimay, Orval), vol-au-vent (chicken in puff pastry), or roast pork with grain mustard.
Premium
A considered, special pour.
A classic abbey-style tripel from the historic St-Feuillien brewery in Le Roeulx. Golden and softly carbonated, with orchard fruit, honey, and floral spice over a warming, gently bitter finish.
A classic abbey-style tripel from the historic St-Feuillien brewery in Le Roeulx. Golden and softly carbonated, with orchard fruit, honey, and floral spice over a warming, gently bitter finish.
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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Abbaye de Scourmont
Brasserie Caulier
Brouwerij Bosteels
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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