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Triple, Val-Dieu

Belgian Quadruple
22 In Stock
https://untappd.com/b/brasserie-de-l-abbaye-du-val-dieu-val-dieu-triple/442
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Style: Belgian Triple

ABV: 9%

IBU: 20

Size: 330ml Bottle

Location: Wallonie, Belgium

It is the result of a long fermentation, scrupulously monitored by the master brewer, with a deep and supple bitterness to the taste buds. We will recognize a naturally flavored hop with an alcoholic aftertaste. Often associated with an appropriate gastronomy, it ranks among the most exclusive large table beers. Refermented beer in the bottle.

 

Abbaye du Val-Dieu brewery originated from the talented works of the Cistercian monks. In an effort to prevent cholera, typhoid, dysentery and other diseases from drinking unclean water, the monks spent many years studying yeasts and fermentation that became the original recipes for beer brewing in Val-Dieu. The Abbaye Du Val-Dieu brewery takes pride in its type of yeast and water. Yeast, which is made up of the fungi ‘Saccharomyces Cerevisiae’ is brewed that provides the beers with vitamin B and minerals that are healthy for people to consume. The region has numerous water springs that provide excellent quality of water.

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Style: Belgian Triple

ABV: 9%

IBU: 20

Size: 330ml Bottle

Location: Wallonie, Belgium

It is the result of a long fermentation, scrupulously monitored by the master brewer, with a deep and supple bitterness to the taste buds. We will recognize a naturally flavored hop with an alcoholic aftertaste. Often associated with an appropriate gastronomy, it ranks among the most exclusive large table beers. Refermented beer in the bottle.

 

Abbaye du Val-Dieu brewery originated from the talented works of the Cistercian monks. In an effort to prevent cholera, typhoid, dysentery and other diseases from drinking unclean water, the monks spent many years studying yeasts and fermentation that became the original recipes for beer brewing in Val-Dieu. The Abbaye Du Val-Dieu brewery takes pride in its type of yeast and water. Yeast, which is made up of the fungi ‘Saccharomyces Cerevisiae’ is brewed that provides the beers with vitamin B and minerals that are healthy for people to consume. The region has numerous water springs that provide excellent quality of water.

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