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Brasserie de l'Abbaye du Val-Dieu • Liege Belgium
Dark, complex, and rich. Roasted malt flavors with a sweet caramel undertone. Brewed inside a historic abbey.
Deep, complex and powerful, with notes of caramel, roast, coffee, 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.
Cellars well. Strong and bottle-conditioned, it rounds into sherry and dried-fruit notes.
"Serve with chocolate mousse or tiramisu; the coffee/roast notes in the beer amplify the dessert's flavors."
Cook this: roast duck with cherries, or dark chocolate truffles.
Special Occasion
Rare or strong, worth the hunt.
Dark, complex, and rich. Roasted malt flavors with a sweet caramel undertone. Brewed inside a historic abbey.
Brewed at the working Abbey of Val-Dieu near Liège, one of the few abbey beers actually made on abbey grounds. The Cistercian site dates to 1216.
On the Quadrupel style, Massive, dark, and complex. Intense malt richness with flavors of dark fruit, brown sugar, and warming alcohol. A slow-sipping beer.
Explore the Quadrupel guide Source: BeerAdvocateThe 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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Pour it into a chalice, served around 10-14°C, and let its aromatics open before the first sip. Patience rewards this one: a few years in the cellar will round it into something deeper.
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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