Brugse Zot is a golden blond beer with a rich froth and a fruity flavouring. The beer is brewed with four different kinds of malt and two aromatic varieties of hop which give the beer its unique taste.

Brugse Zot Dubbel is a dark brown beer, inclining towards ruby red. It is brewed with six special varieties of malt, which give the beer a rich and distinctive aroma. One can discover the scent of honey, almonds, chocolate and even brown sugar.

CHIMAY is the best known and biggest Trappist brewery. The beers set the standard for Trappist beers. First brewed in 1861 Chimay was the first to sell its beers commercially. They also introduced the designation Trappist. Best enjoyed in its distinctive chalice, this is without doubt a Trappist beer of great tradition. Chimay Blue is a dark, strong ale characterised by its full flavour and port-like aroma.

Brewed from very similar ingredients as the Premiere but paler and spiced with coriander. It was intended only to be consumed by the abbey monks or at the nearby inn Auberge de Poteaupre, which is associated with the abbey. The Doree (Gold) is now widely available to consumers.

Brewed from very similar ingredients as the Premiere but paler and spiced with coriander. It was intended only to be consumed by the abbey monks or at the nearby inn Auberge de Poteaupre, which is associated with the abbey. The Doree (Gold) is now widely available to consumers.

Brewed from very similar ingredients as the Premiere but paler and spiced with coriander. It was intended only to be consumed by the abbey monks or at the nearby inn Auberge de Poteaupre, which is associated with the abbey. The Doree (Gold) is now widely available to consumers.

CHIMAY is the best known and biggest Trappist brewery. The beers set the standard for Trappist beers. First brewed in 1861 Chimay was the first to sell its beers commercially. They also introduced the designation Trappist. Best enjoyed in its distinctive chalice, this is without doubt a Trappist beer of great tradition. Chimay Red Cap is a dark brown colour with a sweet, fruity aroma and nutty character. It imparts a silky sensation to the tongue, made refreshing by a light touch of bitterness.

CHIMAY is the best known and biggest Trappist brewery. The beers set the standard for Trappist beers. First brewed in 1861 Chimay was the first to sell its beers commercially. They also introduced the designation Trappist. Best enjoyed in its distinctive chalice, this is without doubt a Trappist beer of great tradition. Chimay Red Cap is a dark brown colour with a sweet, fruity aroma and nutty character. It imparts a silky sensation to the tongue, made refreshing by a light touch of bitterness.

CHIMAY is the best known and biggest Trappist brewery. The beers set the standard for Trappist beers. First brewed in 1861 Chimay was the first to sell its beers commercially. They also introduced the designation Trappist. Best enjoyed in its distinctive chalice, this is without doubt a Trappist beer of great tradition. Chimay Red Cap is a dark brown colour with a sweet, fruity aroma and nutty character. It imparts a silky sensation to the tongue, made refreshing by a light touch of bitterness.

Chimay is the best known trappist brewery - this means it has to be brewed by or under the supervision of trappist monks in monastery premises. First brewed in 1861, Chimay introduced the designation Trappist and first sold their beers commercially. Chimay brews are named after the colour of the caps. White Cap or Tripel is a lighter coloured beer in the triple style. Delicate balance of bitter and fruit flavours.

Chimay is the best known trappist brewery - this means it has to be brewed by or under the supervision of trappist monks in monastery premises. First brewed in 1861, Chimay introduced the designation Trappist and first sold their beers commercially. Chimay brews are named after the colour of the caps. White Cap or Tripel is a lighter coloured beer in the triple style. Delicate balance of bitter and fruit flavours.

Chimay is the best known trappist brewery - this means it has to be brewed by or under the supervision of trappist monks in monastery premises. First brewed in 1861, Chimay introduced the designation Trappist and first sold their beers commercially. Chimay brews are named after the colour of the caps. White Cap or Tripel is a lighter coloured beer in the triple style. Delicate balance of bitter and fruit flavours.

Very refined and complex with hints of vanilla mixed with citrus aromas, Tripel Karmeliet has the lightness and freshness of wheat, the creaminess of oats together with a spicy lemon dryness.

Very refined and complex with hints of vanilla mixed with citrus aromas, Tripel Karmeliet has the lightness and freshness of wheat, the creaminess of oats together with a spicy lemon dryness.

Very refined and complex with hints of vanilla mixed with citrus aromas, Tripel Karmeliet has the lightness and freshness of wheat, the creaminess of oats together with a spicy lemon dryness.

A strong and immensely rich beer, resembling a dark port in colour. Brewed by Van Honsebrouck and named after the castle bought by the brewery and whose cellars are now used to mature their beers.

A golden craft-beer, brilliant, topfermented, refermented in the bottle. An exceptional blend of malts and quality hops, an elegant nose and a particularly smooth flavour.

La Trappe Blond is an agreeable, tingling ale with a slightly sweet, softly bitter and malty taste.

La Trappe Blond is an agreeable, tingling ale with a slightly sweet, softly bitter and malty taste.Note: coupler changing from M-Type to A-Type 2020 - exact date TBC

La Trappe Dubbel is a classic, dark Trappist ale with a full malty, caramel-sweet taste and a subtle influence of dates, honey and dried fruits.

La Trappe Dubbel is a classic, dark Trappist ale with a full malty, caramel-sweet taste and a subtle influence of dates, honey and dried fruits.Note: coupler changing from M-Type to A-Type 2020 - exact date TBC

La Trappe Dubbel is a classic, dark Trappist ale with a full malty, caramel-sweet taste and a subtle influence of dates, honey and dried fruits.

�La Trappe Tripel is a classic Trappist ale with a powerful and full taste. In addition, the ale has a candy-sweet and light-malty character.

With a deep brown colour, as a bottled beer it is to be savoured with pleasure; as a draft beer it is thirst quenching.The aroma has a hint of ripe apple. The sensation of a medium to full ale taste in the mouth; at normal cellar temperature, the taste develops from a pleasing sweet-fruity to brown sugar (with a hint of caramel and butter candy) to an aftertaste that is spicy and dry.

A golden-bodied Belgian Triple with a creamy body and luscious head. A strong alcohol content complete with a balanced, long and warming finish.

Rich mahogany-brown Dubbel ale with a delicate body and creamy head. A velvety taste with subtle hints of dark fruit, chocolate, and toffee.

Considered to be amongst the best of abbey beers, Maredsous is clean tasting, very drinkable and the authentic beer of the Abbey of Maredsous in the Belgian Ardennes. A delectable Blonde ale with sprightly fruitiness, soft malting, and a slightly dry, gently-hopped finish.

Trappist Cistercian monks of the Brasserie d'Orval produce only one beer, distictive in it's skittle shaped bottle. Orval is a very dry, herby beer which is ideal as an aperitif and characterised by a bouquet of fresh hops, with a fruity note and pronounced bitterness.

Trappist Cistercian monks of the Brasserie d'Orval produce only one beer, distictive in it's skittle shaped bottle. Orval is a very dry, herby beer which is ideal as an aperitif and characterised by a bouquet of fresh hops, with a fruity note and pronounced bitterness.

Inspired by traditional refectory ales brewed by monks for the monks� table, Spencer is a full-bodied, golden-hued Trappist ale with fruit accents, a dry finish and light hop bitterness. St. Joseph�s Abbey in Spencer, Massachusetts, is home to a community of Trappist monks and the first American Trappist brewery. Following the Benedictine tradition of ora et labor (prayer and work), the monks pursue a simple life of contemplative prayer, a manual labor and hospitality. The brewery helps support the monks and their charitable outreach.

A revered brew - immensely full bodied rich and creamy. A dark ivory coloured beer with a high fermentation, with a soft and unconditionally genuine aroma, the beer can be smoothly tasted. The Abt has a very fruity flavour.

This 'Paterke' is a chestnut coloured dark beer with a high fermentation and a full taste. Characteristically malty beer, with notes of fresh banana.

Fruity and a little more acidic than Pater 6, with a warming finish. A delicious beer has a ruby purple colour with a full malty and fruity taste, a perfect balance between sweet and sour.

Straffe Hendrik Quadrupel, launched in 2010, is an intense beer, dark in colour and full in taste. The aroma is elegant, spicy and slightly roasted. The sophisticated blend of special kinds of malt give the beer a complex character, combining a delicate dryness with hints of coriander, dark fruits, anise and roasted chestnuts. The palate finishes in a syrupy taste.

Straffe Hendrik is a Bitter Tripel Ale of 9% abv. The beer was originally from Bruges and brewed in Bruges by brewery De Halve Maan. In 1981, Henri Maes and his daughter V�ronique followed the demand of the mayor and created a strong blond beer for the inauguration of the statue of Sint-Arnoldus, the saint of all beer-brewers. However, the beer became so popular, that the demand for the beer continued. It was given the name of Straffe Hendrik (Strong Hendrick), since it was a rich and strong beer.

Sometimes referred to as the "marvellous" Rochefort beer, it is the strongest of the line-up; dark and full bodied, pleasantly warming with bitter chocolate notes.

Sometimes referred to as the "marvellous" Rochefort beer, it is the strongest of the line-up; dark and full bodied, pleasantly warming with bitter chocolate notes.

A dark 'double' style ale, dry and surprisingly easy drinking.

Created in 1955, Rochefort 8 is the most recent addition to Rochefort line-up and today is the version of the beers in largest production. Yellowish-brown in colour, with more fruits in the aroma and a slight amount of Demi-Sec.

Created in 1955, Rochefort 8 is the most recent addition to Rochefort line-up and today is the version of the beers in largest production. Yellowish-brown in colour, with more fruits in the aroma and a slight amount of Demi-Sec.

Tynt Meadow is mahogany-coloured, with a subtle, warm red hue, and a lasting beige head. Its aroma carries hints of dark chocolate, liquorice, and rich fruit flavours. The beer is full-bodied, gently balancing the taste of dark chocolate, pepper, and fig. It leaves a warm and dry finish on the palate. Tynt Meadow is brewed with English barley and hops, using an English strain of yeast. It is twice-fermented, with the first fermentation taking place in the tank, and the second in the bottle. It should be stored in a cool, dark, quiet place.

A dark, reddish-brown beer with a creamy, fragrant head. The flavour is rich and complex, herby and fruity with a fresh-bitter finish.

A dark, reddish-brown beer with a creamy, fragrant head. The flavour is rich and complex, herby and fruity with a fresh-bitter finish.

The mother of all tripels was first brewed in the Westmalle Abbey in 1934 and remains an exceptional beer, with a great deal of finesse and elegance. A clear, golden yellow beer with a fruity aroma and nuanced hop scent; it is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma.

The mother of all tripels was first brewed in the Westmalle Abbey in 1934 and remains an exceptional beer, with a great deal of finesse and elegance. A clear, golden yellow beer with a fruity aroma and nuanced hop scent; it is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma.