Style and Colour: Classic Belgian Tripel Ale.
Taste: A blend of sweet malt, caramel, fruit, and yeast‑derived spice, such as clove or pepper.
Alcohol: 10 % ABV
Drinking Temperature: 6 - 8 ° C
Fermentation: Top‑fermented and refermented naturally in the bottle, then matured for about two months.
The Brewery: The true Benedictine tradition is found in the various beers of Maredsous Abbey. The monks drink them daily in the abbey.
Origin: In 1872, Maredsous Abbey was founded by Benedictine monks from Germany. It was the first abbey founded in Belgium after the French Revolution.
Food: Pairs well with rich meats like roast chicken, veal, or lamb, creamy or aged cheeses (like Comté or blue cheese), hearty stews or even some fruit‑based desserts like tarts with caramel or pear.
