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Leffe Brune, 12 x 330 ml

£9.9£99Clearance
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This Flemish beer, the main product of the family-run Bosteels brewery, is not all that special – it's an amber ale sweetened by a little sugar – but it's served in dramatic style with its distinctive hourglass placed in a wooden stand. 14. Leffe (Leffe Brune 6.5%, Leffe Blond 6.6%) Straffe Hendrik, a smart little Belgian brewery located in the centre of Bruges, produces zippy, refreshing ales. Their Blond is a light and tangy pale ale, whereas the Bruin is a classic brown ale with a full body. 3. Chimay (red top 7%, blue top 9%) Offshore Island deliveries will take longer than two days including Channel Islands, Isle of Man, Scottish Highlands and Islands and Scilly Isles. Leffe. It’s one of the world’s most recognisable Belgian beers. Understandably so, it’s had more than 800, albeit tumultuous, years to build a brand and nail that quality. There are few beers that have quite such a development time. In 1952, the production of beer was continued, when Father Abbot Nys, helped by brewer Albert Lootvoet, brought a brown ale to market. [2] The brewery was later bought by the international beer company Interbrew (now AB InBev). Leffe was then brewed in Mont-Saint-Guibert until Interbrew closed that brewery. [ citation needed] Now all Leffe brands are brewed at the Stella Artois brewery in Leuven. As of 2012 [update], there were five top-fermented brands made under the Leffe brand. Royalties are paid to the abbey. [2]

The Trappist monks of Westmalle, just north of Antwerp, claim their beers not only cure loss of appetite and insomnia but reduce stress as well. Whatever the truth, the prescription certainly tastes good. Their most famous beer, the Westmalle Tripel, is deliciously creamy and aromatic, while the popular Westmalle Dubbel is dark and supremely malty. 20. Westvleteren (Special 6°: 6.2%, Extra 8°: 8%)

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Named after – and allegedly the favourite tipple of – the Habsburg emperor Charles V, Gouden Carolus is a full-bodied dark brown ale with a sour and slightly fruity aftertaste. Brewed in the Flemish town of Mechelen. 7. Delirium Tremens (9%) Once again a type of beer rather than a particular brew, Kriek is made from a base beer to which cherries are added or, in the case of the more commercial brands, cherry juice and perhaps even sugar. It is decanted from a bottle with a cork, as with sparkling wine. The better examples are not too sweet and taste simply wonderful. Other fruit beers are available too, but Kriek is perhaps the most successful. 13. Kwak (8%) Dinant, 1240. In the heart of the Leffe valley is an abbey that all villagers are familiar with. The Premonstratensians, who live in the abbey, consult that morning in the large refectory on a theme that concerns all residents of Dinant: how to avoid epidemics spread by polluted water? After hours of deliberation, the monks get the idea to sterilize the water through a process they know all too well: brew beer. Shortly afterwards, the residents of Dinant can enjoy a deep brown beer for the first time, as well as taste the thousands of pilgrims passing through and enjoy the hospitality of the monks. Leffe Bruin was born. Similar aromas as the blonde, just a little more caramelly and more bready. I actually prefer the blonde aroma.

Made at the abbey of St Sixtus in West Flanders, Westvleteren beers come in several varieties. These two are the most common, dark and full-bodied, sour with an almost chocolate-like taste. Abbaye de Leffe in Dinant was founded in the 12th century and, like most abbeys and churches, they built a brewery to serve drinks to parishioners and pilgrims. Most people, including children, drank beer of some sort as it was much safer to drink than water.This was probably my favourite beer when I used to sit downstairs in E55 when I was 18 years old, in Melbourne. I hardly drank it since then, until now. Just drank the Leffe blonde, now let's try this. Leffe Bruin has its soft, deep brown color, the perfect balance between a slightly bitter taste and a hint of caramel thanks to an age-old tradition. Thanks to a touch of coffee and chocolate, this beer is even more popular. In Leffe’s chalice glass, the creamy collar, the roasted aromas and the spicy taste have the ability to stop time. ” Leffe Bruin (Leffe Brown) is an authentic abbey beer with a deep, autumnal brown color and a full, slightly bittersweet taste, both thanks to the dark roasted malt. Experienced tasters will discover a creamy taste with aromas of coffee, vanilla, cloves and other roasted aromas, where brown sugar and caramel can also be discretely used.

Dinant, 1240. In the heart of the Leffe district lies an abbey well-known among the village locals. One morning, the Premonstratensian Fathers that live in the abbey hold a meeting in the refectory on a subject that concerns all the inhabitants of Dinant: how can they avoid the epidemics that spread through contaminated water? After giving the subject some serious thought, the monks come to the idea to purify the water through a process they knew only too well: by turning it into beer.
Before long, the inhabitants of Dinant have the pleasure of discovering a deep, dark brown beer, and thousands of pilgrims passing through are more than happy to sample the monks’ hospitality. Leffe Brown was born. Leffe is great when compared to commercial beer manufacturers. But compared with most Belgian brewers with the excepton of Stella, it's not as good...but it is cheaper. So it deserves some overall marks for this. Produced in the Ardennes, this distinctive beer is instantly recognizable by the red-hooded gnome (or chouffe) which adorns its label. It's a refreshing pale ale with a hint of coriander and it leaves a peachy aftertaste. 5. Corsendonk Pater Noster (5.6%) Barley Water wrote:Humm....it's been awhile since I have had that beer but I don't remember there being any roast flavors in there. I think if I were going to brew that recipe I would at least cold steep the roast barley or perhaps even use dehusked carafa just to avoid the astringent roast flavors.Specific to the Brussels area and representing one of the world's oldest styles of beer making, lambic beers are tart because they are brewed with at least thirty percent raw wheat as well as the more usual malted barley. The key feature is, however, the use of wild yeast in their production, a process of spontaneous fermentation in which the yeasts of the atmosphere gravitate down into open wooden casks over a period of between two and three years. Draught lambic is extremely rare, but it is served in central Brussels at A la Bécasse. The bottled varieties are often modified, but Cantillon Lambik is authentic, an excellent drink with a lemony zip. It is produced at the Cantillon brewery, in Anderlecht, which is home to the Gueuze Museum (see below). Lindemans Lambik is similar and a tad more commonplace. 10. Gueuze (Cantillon Gueuze Lambic 5%) Brewed in Leuven, just to the east of Brussels, Leffe is strong and malty and comes in two main varieties. Leffe Blond is bright, fragrant, and has a slight orangey flavour, whereas Leffe Brune is dark, aromatic and full of body. Very popular, but a little gassy for some tastes. 15. Orval (6.2%) The abbey that first produced Leffe, Notre-Dame de Leffe, was founded in 1152 and has a long and rich history. In 1240, the monks decided to build a brewery. Beer at that time was a much healthier alternative to drinking water, which was often full of diseases. The brewery was a great success. In fact, it was said at one point that the master brewer at the Leffe brewery made a beer that was so delicious, parishioners preferred drinking it to going to church on Sundays. Needless to say, the abbot at the time had to step in! Produced at a Trappist monastery in the Ardennes, Rochefort beers are typically dark and sweet and come in three main versions: Rochefort 6, Rochefort 8, and the extremely popular Rochefort 10, which has a deep reddish-brown colour and a delicious fruity palate. 17. Rodenbach (Rodenbach 5%, Rodenbach Grand Cru 6.5%) Located in the Flemish town of Roeselare, the Rodenbach brewery produces a reddish-brown ale in several different formats, with the best brews aged in oak containers. Their widely available Rodenbach (5%) is a tangy brown ale with a hint of sourness. The much fuller – and sourer – Rodenbach Grand Cru is far more difficult to get hold of but is particularly delicious. 18. Verboden Vrucht, or Forbidden Fruit (9%)

The table below contains all postcodes on a two day service. Please note all deliveries to Northern Ireland are also on a 3-5 days service.The abbey has been damaged by both natural and human circumstances over the years: the Meuse river flooded the brewery in 1460, and six years later a fire damaged the abbey, but by the 17th century it prospered. The brewery was confiscated by the state in 1796, and in 1809, after making beer only in limited quantities, it was closed. The old kettles were melted down for the weapons industry during World War 1. [2] Over the intervening few centuries, Leffe marked itself out as a brewery of quality. The abbey was seriously damaged in the years around the French Revolution but managed to keep brewing until 1809. During the First World War, many of the brewing kettles were melted down for ammunition.

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