Valmiermuiža Kloster beer

Monastery beer was once made world famous by Belgian monks, but today it 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 making a town, built a monastery in Daugavrīva at the invitation of Bishop Albert. The story of the founding of Riga and the Daugavgriva monastery inspired the owner of Valmiermuiža beer to brew his own version of a classic monastery ale, based on the style of beer cultivated by Cistercian monks over many centuries.

In the brewing of Kloster ale, we use three malts for a honeyed sweetness, noble aromatic hops and add a pinch of coriander at the end. During fermentation, we add Belgian monastery ale yeast. Fermentation takes place at a temperature of 20 degrees, followed by a slow post-fermentation or settling for three weeks. We filter the beer, but do not pasteurize it. Amber monastery ale. Ale has a characteristic and expressive bouquet of aromas – a carousel of sweet biscuit and fried banana, colored by a slightly intoxicating hint of rum and complemented by a note of spicy spices. On the palate, the sweetness of dried fruits, honey, light caramel and bananas is complemented by the mild peppery bitterness of hops, and the aftertaste is colored by the sharpness of coriander.

Volume: 0.5 l