Abbey Brown Ale, known in Belgium simply as “Pater” was described by Michael Jackson 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.”

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).

Technical notes

Store at cellar temperature and serve just lightly chilled—about 55°F. Available in 24 bottle cases of 12 oz. bottles (6/4 packs), 12 bottle cases of 750ml bottles, jerobaums and 30 liter kegs. Original gravity - 1064; international bitterness units - 24; 5.8% abw; 7.5% abv; shelf life - up to five years at 55-60°F.