Style and Colour: French Trappist
Taste: Slightly sweet at first, finishing warm and gently dry with fruity notes (ripe fruit, sometimes orange peel), fresh hops, light spice and yeast character and subtle caramel sweetness.
Alcohol: 7.6 % ABV
Drinking Temperature: 8 - 12° C
Fermentation: High fermentation beer that re-ferments in the bottle.
The Brewery: The brewing of beer for the monks’ own use commenced in 1862 in Abbay Scourmont in Chimay. In 1933 the ‘Trappistenbier’ name was trademarked. Only beers made by monks in an Abbaye can take the name "Trappist".
Food: Works great with cheese (especially abbey-style cheeses), roasted meats or just as a contemplative sipping beer
