The Belgians’ beer pride are big flavoured abbey ales. Historically abbey ales were brewed in the Belgian abbeys. They were hearty, sweet, big-flavoured beers with – dare we say … Divine qualities. In modern brewing abbey ales include a wide range of different beer styles, but they still promise a sky-high quality and big flavours. And while they are rarely brewed in abbeys today, they are still … well, a heavenly mouthful.

Abbey ales have a few traits in common. They are always big bodied brews with rather high ABV and a delicious, spicy and complex flavour. The most easy-going ones are often known as blondes or ambreés and are surprisingly thirst-quenching beers with spicy goodness coming from the fermentation with traditional Belgian ale yeasts. Doubel is a stronger, darker version. Triple is light in colour, drier and extremely complex. The strongest and darkest subcategory is the quadruple, which often surpasses a whopping 10% ABV, while still being a very balanced drink with big vinous, aromatic elements.

No matter what food you’re craving, chances are you’ll find an Abbey Ale that will go with your meal. The blonde abbey ales, with their fruity and spicy aromas, work really well with fish dishes, light meats, white cheeses, and fruit desserts. If you’re in a darker mood the doubles and quadruples are lovely with hearty meat dishes, stews and steaks … and if you feel adventurous you can even pair the dark abbey ales with coffee desserts or a blue cheese.