Beer "Val-Dieu" Triple, 0.33 L
Reviews of purchase "Val-Dieu" Triple, 0.33 L
Beer warm, slightly cloudy yellow.
Taste of beer a rich, deep, perfectly balanced, with a mild bitterness of hops and spices, fruit (apples, apricots) and honey notes on the finish.
The aroma of the beer is strong, bright, with hints of malt, herbs, yeast, fruit (citrus peel, pear, tangerine, peach, apricot, white grape), alcohol, flowers, spices.
Beer well as a digestif, combined with delicate and delicious dishes of white meat and poultry, Mediterranean dishes, cheeses.
"Val-Dieu" Triple - unpasteurized light Belgian beer with a strong aroma and deep flavor with a perfect balance between the soft bitterness and moderate sweetness. This beer received the highest evaluation experts are combined with exquisite food and the menu includes many exclusive restaurants.
Beer "Val-Dieu" Triple is the result of a long fermentation under the careful supervision of the Brewers. For beer production uses high quality ingredients: Pilsen malt, hops varieties Saaz and Spalter, sugar, fresh yeast, natural pure water from the region of Val-Dieu. This region is world famous for natural sources of excellent quality. Water for beer production comes from the dam Gileppe.
The abbey of Val-Dieu was founded Cistercian monks near Liege in the village of Aubel in 1216. Within the walls of the abbey and brewery earned. In those years, the beer is not so much fun to drink as needed. Drinking water was dirty, Europe rampant cholera and typhoid, beer is thermally treated, it has become a great alternative to water and quench their thirst not only, but also hunger. In addition, the Cistercians always been known for their talents Brewers. For centuries, monks studied the culture of live yeast and fermentation method, creating ever more complex special recipes. For 800 years the abbey seen many - fire, war, destruction, but survived and preserved their traditions.
Today, in the monastery of Val-Dieu three beers are brewed according to the original monastic recipes, the old method of infusion, with no added flavorings and spices.