St. Bernardus Tripel Belgian Abbey Ale

"Every year on the 24th of February, we celebrate the birth of Charles Quint. Therefore we brew a special beer in limited edition called Cuvée van de Keizer ('Grand Cru of the Emperor'). This exceptional beer is a special version of the Gouden Carolus Classic, with an enriched taste palate and mysterious aromas added. The caramelised malts and its 11% alc. vol. give the Cuvée van de Keizer the warm roundness of wine together with the refreshing taste of beer. It is imperially crowned with a cork so it can be preserved for a long period of time at a constant cellar temperature of 54 °F. An imperial beer to cherish and enjoy in moderation." —brewer

"On the nose, notes of blackcurrant, papaya, white pear, melons and grapefruit — all ripe and delicious. Very well balanced and offset by sweet toffee and green bell pepper. On the palate, powerful, mouth-filling and textured. In the Mulderbosch house style, almost a third of this wine's blend was matured on lees in neutral 500L barrels, contributing richness and texture to the wine. This wine exudes what Stellenbosch Sauvignon Blanc is all about." —winemaker

"A Duvel is still seen as the reference among more full-bodied ales. Its bouquet is lively and tickles the nose with an element of citrus which even tends towards grapefruit thanks to the use of only the highest-quality hop varieties. This is also reflected in the flavour, which is beautifully balanced with a hint of spiciness. Thanks to its high CO2 content, this beer has a wonderful roundness in the mouth. A Duvel is both the perfect thirst quencher and the ideal aperitif." —brewer

"Brewed with all-natural ingredients, including Caramel, Pilsen and Munich barley malts, and Saaz, Kent and Hallertau hops. Beer authority Michael Jackson describes Corsendonk Pater Dubbel Ale as 'a strong, Burgundy-colored ale in the style of the classic Trappist brews of Belgium. Has a very distinctive bouquet: yeasty, fruity and slightly smoky. In palate, it has notes of port, raisins and black chocolate. Matures greatly with age, becoming softer, smoother and deeper in palate. Ideally, should be stored for at least a year, and could mature for at least five.'" —importer