Charleston Tabfelbier

While the Trappist monasteries of Belgium are famous for their strong ales, the monks themselves rarely consume dubbels and triples. Instead, they are known to drink lower-alcohol beers, known as “tabfelbier,” or table beer, with meals. These beers are rarely available outside the walls of the monastery, but are said to be sublime. Our own version shows yeast-derived aromas and flavors of orange and light spice, along with subtle doughy notes from the use of German Pils malt; prior to a dry, spritzy finish.