![]() ![]() The colour of the malt and as a consequence also of the beer is determined by the temperature. Barley must germinate for five days in the malt house, after which malt remains. Apart from pure spring water, which is the main ingredient of beer, barley is the most important raw material. The unique brewing process, which takes about 90 days, guarantees a pure character, delicate effervescence and a pleasant sweet taste of alcohol. A thirst-quenching aperitif, for those relaxing moments with friends and family.ĭuvel is a natural beer with a subtle bitterness, a refined flavour and a distinctive hop character. It is best at a temperature of 5° to 6° Celsius. Leffe Blond contains 6.6 % alcohol and fits excellently with a wide variety of dishes. Its light, sunny colour is due to the use of pale malt. It is elegant, smooth and fruity, and it has a spicy aftertaste with a hint of bitter orange. The unique recipe is the fruit of centuries of experience in the art of brewing, which brings a broad palette of aromas into balance. After Leffe Brown, a beer that shone brighter than the sun saw the light of day they named it Leffe Blond – a beautiful chapter for Leffe indeed. Shortly after, the Leffe brewery was back in full effect. Father Nys and the brewer set about the challenge with vigour…and succeeded. Such a magnificent place could not be forgotten, he believed, and he vowed to bring the Leffe beer back. Passionate about the future of the brewery, Father Nys was upset to have to witness how, since the unpleasant stay of the French revolutionaries, the brewery had slowly fallen into decline and had eventually had to close its doors in 1809. ![]() The abbey’s Father Abbot Nys became acquainted with Albert Lootvoet, a master brewer. In the fifties, an extraordinary meeting took place that all beer enthusiasts should raise their glass of Leffe to. ![]()
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