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Corsendonk Agnus Tripel Ale 750ML Single Bottle 750ML
Sku: 00204
Brewed with all natural ingredients, including 93% barley malts (Plaisant and Triumph) and 7% wheat, and Sturian Goldings, Hallertu Herzbrucker and Kent Challenger hops. Beer authority Michael J ...more
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Product Information
Country: Belgium
Type: Beer - Belgium
Style: Tripel
Reg. $7.99
On Sale $6.99
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Brewed with all natural ingredients, including 93% barley malts (Plaisant and Triumph) and 7% wheat, and Sturian Goldings, Hallertu Herzbrucker and Kent Challenger hops. Beer authority Michael Jackson describes Corsendonk Agnus as “Dry, with a great deal of finesse. A deceptively potent ale in the golden, “Triple” strength style of Belgium’s Trappist monks. It has a very big head indeed-pour it gently- and a very clean palate, beginning with a dry, lightly citric fruitiness, and finishing with a distinctive and delicate, perfumy, hop character. Very light and fluffy in texture, giving little hint of its strength. This beer has living yeast in the bottle, and will evolve with age, becoming softer and cleaner.
Producer
Founded in 1938, the Priory of Corsendonk in present-day Oud-Turnhout comprised a rather important brewery and malt house. The Corsendonk monks famously brewed the beer as a contemplative practice. After the Austrian Emperor Joseph II shut down the Priory of Corsendonk in 1784, the brewing of Corsendonk beer changed hands throughout the course of a century. From 1982 onwards, the Corsendonk beer regained its fame and the simplicity of the packaging acts as an emblem of the middle ages and Corsendonk’s rich past. Since its regain of fame, Corsendonk beer has been traditionally brewed in the craft breweries of Du Bocg in Purnode in the Belgian Ardennes. Corsendonk can boast the label “Brewed and Bottled in Belgium” and is brewed exclusively with all natural ingredients, which include: pure water, malt, hops, yeast, and herbs (coriander, dried orange rind, and cinnamon). Bottled Corsendonk is fermented twice; the first fermentation takes place in the brewery’s fermentation tubs, and the second fermentation is in the bottle itself.