Abbey Ale is brewed on münchener malt, caramel malt and a little hard-roasted chocolate malt, which gives the beer a dark glow and a taste with burnt undertones. It is fermented with a top yeast, which provides a hint of blackcurrant.

Abbey Ale is hazy because it is unfiltered, and the bottle should be carefully turned upside down before pouring the beer into glasses. Enjoy it with dishes such as roasted game, roasted lamb and braised pork neck or with fois gras. Serve at 10-15oC.