Chicagoist's "Beer of the Week": Affligem Dubbel Abbey Ale

By Chuck Sudo in Food on Feb 7, 2007 5:20PM

Sometimes we fans of a good malt can get so wrapped up in talk about filtering, centrifuges, fermentation, specific gravity and modern brewing techniqes, we forget that some breweries were in existence long before an iron maiden was associated with a rock band. Such was once the case with the Affligem Abbey, in Belgium's predominantly Flemish Brabant province. Records of the abbey's beer production date back to 1574. Today the Benedictine monks of Affligem take a decidedly free-market approach to brewing: they outsource it to the Op-Ale brewery in nearby Opwijk, which itself is owned and marketed by Heineken. Truth be told, we wouldn't be surprised if the monks had a tax shelter in the Cayman Islands.

But don't let that stop you from trying the beer. Even though Affligem Dubbel falls under the Heineken parent umbrella, it's still brewed using the same recipe the monks used 433 years ago. It's a thick, dark strong ale that compares favorably to Rochefort, Westmalle, and Orval. Deep amber in color, with a thick, tan head, sweet malt notes on the palate, and undertones of licorice and caramel. Affligem finishes dry, with a hint of pepper and coriander, which would make this beer a nice pairing with strongly seasoned fish dishes, pork, and roast goose.

Even though the Bendictine monks of Affligem Abbey don't use their hands for brewing anymore, that part of their legacy continues onward. Whether you're the religious sort, an adventurous drinker, either, or neither, Affligem Dubbel Abbey style ale is worth a try, and Chicagoist's "Beer of the Week."