The beer produced by the monks at Abbaye Notre Dame de St Remy near the village of Rocheforte in southern Belgium make some of the best beer in the world. Such beers are the inspiration for Cardinal Syn, an Abbey style Dubbel (8.0%) brewed with pilsner malt, along with crystal malt, roasted malt, demarara sugar and dark caramel. It is hopped with German Perle, Hersbrucker and Slovenian Celeia with a little coriander to spice, and dry hopped with Slovenian Dana. The beer has been fermented with Trappist Ale yeast and matured for three months in stainless steel casks before being primed, re-seeded with St Austell Ale yeast and hand filled into 750ml bottles. The resultant beer is dark auburn with highlights of ruby red. The aroma and taste is a mix of rich spice caramel and dark treacle and complex fruit esters. The beer would be best served in a chalice or large wine glass matched with a rich Brussels pate or dry cured ham served with fresh baked bread.