Leffe Brune, 12 x 330 ml

Product Information

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. 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. 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%)

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. 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%) Offshore Island deliveries will take longer than two days including Channel Islands, Isle of Man, Scottish Highlands and Islands and Scilly Isles.

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. Similar aromas as the blonde, just a little more caramelly and more bready. I actually prefer the blonde aroma. 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 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%)

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 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!

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%) 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. 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%)