Only a narrow group of brewers can use the name of abbey beer. Thanks to this title, our beer craftsman – it is not an exaggeration, because most of the production of this golden drink is limited, in other words, they are not produced on an industrial scale – and that’s the point, because it gives them a unique taste and quality. Of course, nothing is for free in this world, and every brewer who uses the abbey’s name will pay royalties to him. Such an investment pays for itself very quickly, because thanks to the use of a recognizable name, we gain the final recipient – the consumer.
Abbey beer is not only a marketing ploy in the form of a name, but also a common family of flavors that are the common denominator of Abbey beers. Here we find aromas of honey, sugar and spices.
Beer of this type is served in a glass on a stem – the choice of shape is also important:Dubbel , Tripel or Quadrupel will taste best in a stem glass with a curved shape, such as a chalice, tulip glass or balloon glass. Abbey beer should be served at a temperature of 8 to 10 ° C, with the exception of Quadrupel, which is served at a slightly higher temperature, ranging from 12 to 14 ° C.
It all started in the 6th century, when monks following the rule of St Benedict was served to their visitors with a golden drink, among other things. Since then, beer has become a symbol of hospitality, but also a source of steady income. A great contribution to the way of weighing beer was made in the 9th century by Charlemagne, who expanded the production of beer, which also prompted the search for new recipes based on hops, which not only added a rich aroma, but was also a natural preservative. All this resulted in writing down recipes, thanks to which the art of weighing beer became one of the foundations of the modern tourist map of Belgium.