Belgian monks once made Abbey Beer world-famous, but nowadays the beer is also brewed outside the monastery walls. In the 13th century, already a year after the founding of Riga, Cistercian monks, known for various fine skills, including brewing, built a monastery in Daugavgrīva at the invitation of Bishop Albert.
The story of the founding of Riga and the Daugavgrīva monastery inspired the host of Valmiermuiža beer to brew his own version of a classic Abbey Ale, based on the style of beer cultivated by the Cistercian monks over many centuries.
| Alc. vol. | 6,7 % |
| Beer style | Valmiermuiža Abbey Ale /Abbey ale |
| Colour / EBC | 25/ amber |
| Thickness / °P | 16,5 |
| Bitterness / IBU | 15 |
| Hops | ‘Tettnanger Tettnang’ (Germany) |
| Malt | Pale ale, biscuit and golden caramel |
| Special | Roasted malts |
| Temperature | +5–6 ℃ |
| Food pairing | To be enjoyed cooled at 5-6 °C . Best enjoyed with
soft cheese, fried snacks, chicken salad, grilled fish meals and vegetables |
Unhurriedly brewed for special occasions, in Latvia beer has been the Master Brewer’s pride and joy since days of yore. As a measure of our respect for venerable traditions, at Valmiermuiža we brew unpasteurised beer patiently and nurture a culture of enjoying beer, so that beer enjoys a place of honour on the festive table just as it did in olden days.
