Corsendonk Abbey in Oud-Turnhout, Belgium was founded through the munificence of Maria van Gelre, youngest daughter of Jan III, Duke of Brabant. You may recall that Jan I (Jan Primus) is today better known as Gambrinus. The monks of Corsendonk started a brewery in 1400, which flourished until 1784 when the abbey was closed by Austrian ruler Jozef II.
In 1906 Antonius Keersmaekers founded a secular brewery to revive the monks` brewing traditions. His award winning beers included Pater Noster (Our Father), a full-bodied, high fermentation brew of exquisite palate. Antonius` grandson Jef now continues the family tradition of brewing this award-winning abbey ale, under license from the current owners of the abbey, who have transformed it into an international conference center.
Belgian brewers refer to their practice of bottle-conditioning beer as their “methode champenoise”, meaning the beer can be laid down like wine to mature in the bottle. In the case of Corsendonk® Abbey Brown Ale it results in a rich, silky smooth beer delicious with meals or after them. We especially enjoy it with, and as an ingredient in, a Belgian dish of chicken with endive (that other famous Belgian export).