Abbey beers: spirit heritage

The history, colours, scents and flavours of Belgian abbey beers
With exclusive recipes from class restaurants
How to recognize abbey beer? If the beer name refers to an abbey or saint, then you are on the right track... But what is in the chalice? Jef van den Steen looks over the shoulders of brewers who engage in a centuries-old tradition.
In the nineteenth-century abbeys, beer is a 'glass sandwich', a basic food. Amber to dark, low in alcohol, sweet and foamless, it is tapped in the brewery cellar and poured in the refectory. Visiting family members, clergy on retreat, local residents: they all like a glass from the monk's barrel...
In 1914, our country had 3,214 breweries, in 1945 there were still 789. The brewery sector would benefit from the reconstruction after the Second World War. And the population was hungry for a good glass of beer! The abbey beers Maredsous, Leffe, Tongerlo, Affligem, Grimbergen, Steenbrugge, Postel... were 'born'.
More and more brewers are coming up with Trappist-style beers, with names that give the impression that they come from an abbey: Pater Jaak and the Braven Apostel are striking examples! The label 'Erkend Belgisch Abdijbier' (Certified Belgian Abbey Beer) is curbing the proliferation of 'debauched monks'.
Abbey beers. Spirit-rich heritage outlines the history of eighteen recognised and four non-recognised Belgian abbey beers. They represent a multitude of variations in colour, aroma, flavour and alcohol content. Barley malt, raw grains, hops, sugars and flavourings go into the kettle. Brewing, fermenting, bottling: the many magnificent photos by Andrew Verschetze show what happens behind the beer label. And what about exclusive recipes with abbey beer, prepared in Belgian class restaurants?
Affligem is located in the oldest hop region of Belgium. The Antwerp Kempen around Postel is great for cycling and walking. Val Dieu offers access to the abbey and the brewery... This book contains dozens of tips for day trips or weekends. And afterwards, an abbey beer 'dubbel' or 'tripel' tastes so good.
JEF VAN DEN STEEN also wrote Trappist. Het bier en de monken, the first book about Trappist in all its variations. He is a permanent editor of De Zytholoog, the magazine of the only beer consumer association in our country, and writes for Bier Passie Magazine and the culinary magazine Smaak.