The Corsendonk monks in Belgium have been at it for a long time, copying books, teaching latin, making cheese and brewing beer. Not too sure exactly when it started, but there's paintings dating back to 1659 of the monk monastery and brewery. I won't try to fill the history gaps here, but one thing I can say is that they make a fine product.
If you can get it on draught it's like drinking a brown marshmallow cloud. I won't try to explain with the usual hints of this and subtle notes of whatever vernacular, just find a bottle of the brown at a good liquor store, pour and dive in.
To me this is like Newcastles refined and matured older brother, if you don't like brown ales, they've got other products too.
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