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Sweet and spicy brown.
Originally called the special, it is less spicy than its little sister the Rochefort 6 and tends more towards this café au lait side which is even more pronounced in its big sister the Rochefort 10.
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Add to my WishlistA strong dark Trappist beer, it is rather sweet and has chocolate notes.
It is brewed with orange peel which also gives it a slight fruity aftertaste.
It is the flagship of the Abbey, the recipe has remained unchanged since 1956 and was the first Christmas beer brewed by Trappist monks.
It can be kept for a long time, which will change its taste. This is also why the 75cl is called Grande Réserve.
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Add to my WishlistRather focused on sweetness and slightly toasted malt.
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Add to my WishlistQuadruple sweet and spicy.
Its very dense brown foam requires a large glass to be able to enjoy it.
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Add to my WishlistCuvée van de Keizer enriched with an infusion of Gouden Carolus Single Malt whisky.
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Add to my WishlistRather sweet and spicy brown beer.
It takes its name from an anthological beer festival which was organized until the 1960s, in the locality of Poperinge.
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Add to my WishlistBrown beer
Dark beers are a style that classifies beers by color. The fact is that a double and brown beer, are also a dark beers. This gives a limit to the categorization of beers without protecteing the styles by A.O.C or I.G.P.
Generally dark beers are included in everything that is not classified as abbey beer, even if this is not entirely true. You have to be careful with the label of 'abbey beer', because only two conditions must be met.
A third of the malt must come from monastic harvests (the monks produce a third of the barley on the Belgian market, which is not a problem) and the denomination of the abbey must have existed (which in Belgium is not complicated either). In fact, if we remove the second condition, we see that all Belgian beers could be labeled as 'abbey beer'.
Dark beers are a category of beer that is determined by their color. Generally these are abbey beers but the ‘double’ classification is more general today.
These beers are also less sweet and they have a slightly toasted aftertaste. The degree of alcohol is not a reference to be classified in this family.