Abbaye

Brewed from malted barley, three types of Alsatian hops and a touch of Beauce wheat that is still milled in the traditional way, the Blonde d’Abbaye is fermented using one of the Brasserie Duyck’s top fermentation yeasts that give the beers in the Jenlain range their special character. It is best served between 5 and 6°C to bring our its generous nose with notes of newly mown hay, greenery and wild berries.