2 bottles in your cellar have entered their drink window.
Brouwerij De Garre (by Van Steenberge) • Bruges Belgium
A very strong, unfiltered, golden Tripel brewed exclusively for the famous Café De Garre in Bruges. Complex, fruity, and spicy with a significant warming alcohol presence, yet surprisingly smooth and balanced for its strength.
Bright, golden and spicy, with notes of pear, apple, citrus, 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.
"Complements rich meat dishes like Carbonnade Flamande, or strong, aged cheeses. Also a perfect digestif."
Cook this: a wedge of aged abbey cheese (Chimay, Orval), or Flemish stoofvlees.
Special Occasion
Rare or strong, worth the hunt.
A very strong, unfiltered, golden Tripel brewed exclusively for the famous Café De Garre in Bruges. Complex, fruity, and spicy with a significant warming alcohol presence, yet surprisingly smooth and balanced for its strength.
The strong house tripel poured at Bruges' beloved Café De Garre, brewed by Van Steenberge. Its potency is the reason the café limits guests to three glasses.
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
No reviews yet
Community ratings will appear here. In the meantime, see what drinkers say on:
Brouwerij De Garre (by Van Steenberge)
Abdij der Trappisten van Westmalle
De Halve Maan
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?
