Summary

1. St Stefanus • Summary • Combining tradition and expertise, St Stefanus Blonde is a 7% ABV Belgian Abbey beer that is brewed to mature in the bottle, allowing you to choose the way you want your beer to taste. At three months it has youthful fruity tones and by 18 months has become a more complex and aromatic beer. St Stefanus Grand Cru follows a different brewing method, resulting in a balance of fruitiness with a drying bitterness to finish and a 9% ABV. At 36 months, Grand Cru takes on an almost Champagne-like quality. • St Stefanus is an Abbey beer, which was once brewed in a monastery by a religious order but is now made by a brewery outside the Abbey walls, whereas Trappist beers are still brewed within the walls of a monastery. • Intrinsics • Yeast • St Stefanus is brewed using three different types of yeasts, one of which is the Jermanus yeast • strain unique to the Sint Stefanus order. • This is added to the bottles for the last stage of brewing/conditioning and gives the beer its distinctive • flavourand lively character. At the end of the fermentation, the beer is left unpasteurised. • Water • In the first step of our abbey beer brewing process, the brewery draws ground water from three • sources, which is then purified to remove any traces of iron. • Sulphates are added to the water to bring out the flavour of the hops. This process, known as • Burtonisation, helps to create the best chemistry for brewing high fermented beers. • Malt • Pale, Munich and Pilsner malts are used and a little liquid sugar is added to help bottle conditioning • (fermented by the Jermanus yeast during cellaring).