Balanced and refreshing, a dense head sits atop a bright, golden body of beer. As the smooth taste of the first sip settles, the roundness of tropical fruit leads to a refreshing finish. On swirling, strong notes of banana, yeasty spice and a hoppy aroma flow freely. Yeast is added during the fermentation process. By continually feeding our yeast measured quantities of wort, we make sure the culture we use remains fresh. And in case the abbey is ever destroyed, we have stored a small stash of our yeast in a secret location. There’s simply no other way to create Affligem’s unique banana aroma and tingly ‘yeast bite’.
In 1074, after years of battle, six knights returned home to Affligem,
Belgium where they exchanged their armor for monks' robes and devoted
their lives to building a great abbey and serving the poor. Behind the
abbey's hallowed walls, the monks began to brew Affligem beer. A safe
alternative to the contaminated drinking water, the abbey ale became an
essential means of raising funds for the abbey. Almost a thousand years
later, the Benedictine monks of the abbey still OVERSEE THE RECIPE
USED TO BREW AFFLIGEM.