Maredsous

One of the most beautiful abbeys in Belgium, the Abbey of Maredsous, was founded in the 1872. An exquisite example of Neo-Gothic architecture, the abbey is located at Denee, south of Namur. Tours of the abbey and pottery workshops are offered during July and August. Maredsous ales and cheeses are also served in the abbey restaurant. To see Maredsous being brewed the traveler must visit the Duvel Moortgat Brewery in Puurs.

Every fine Maredsous ale is brewed in gracious homage to the traditional methods of the Benedictine Monks of Maredsous. The essential spirit of St. Benedict’s Rule is summed op in the motto of the Benedictine Confederation: pax (peace) and the traditional ora et labora (pray and work). St. Benedict believed that the monks’ “work” should contribute in a positive way to the secular life in their communities as well as to the spiritual. Thus the monks have approved every step in brewing these extraordinary ales, including the traditional secondary fermentation in the bottle, along with cellaring for at least two months to fully develop the complex flavors and aromas. Maredsous ales have always been revered for simple elegance, full flavors and velvety smoothness. Each style is also known for its unique tastes, aromas and hue. Maredsous ales include the Blonde, the Brune, a dubbel; and the Triple.

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Blonde

A delectable blonde ale with sprightly fruitiness, soft malting, and a slightly dry, gently-hopped finish. A sparkling nose, complex flavors, and a touch of bitterness give this 6% beer all the refreshing qualities of classic Blonde ale.

This ale can be cellared standing upright, in a dark, cool place at 42-50 degrees Fahrenheit, but we recommend immediate enjoyment of its refreshing qualities.


Brune

A classic abbey dubbel; with elegant sweetness, lightly caramelized flavor, transculent tawny-brown body, luscious head, and floral bouquet. A delicate balance between malts and hops gives way to hints of toffee and chocolate in the finish. Its velvety smoothness belies the 8% alcohol content.

This ale can be stored upright for up to three years, in a dark, cool place at 42-50 Fahrenheit. This keeps the lees (or yeast) settled in the bottle. The yeast keeps the beer alive and protects it from ageing. You can drink the beer older than three years: it will just become sweeter and feel denser in the mouth, much like an old port.


Triple

This golden-bodied triple is redolent with festive sparkle, complex aroma, lush body and creamy head. Sweetness and fruitiness join hoppy spiciness in a balanced, long, warm finish. This is a strong ale, but the balance, finish and velvety smoothness makes this 10% brew smooth and quaffable.

Like the dubbel, this ale can be cellared upright, up to three years, in a dark, cool place at the 42-50 Fahrenheit. You can drink it later; it will become sweeter and feel denser and develop honeyed notes. In Belgium, the flavors of this ale make it a treasured ingredient in fine cooking. Try it as both an ingredient and accompaniment.