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A pale, bitter, highly attenuated and well carbonated Trappist ale, showing a fruity-spicy Trappist yeast character, a spicy-floral hop profile, and a soft, supportive grainy-sweet malt palate.
Often not labeled or available outside the monastery, or infrequently brewed. Might also be called monk's beer or Brother's beer. Highly attenuated, generally 85% or higher.
Achel 5° Blond, St. Bernardus Extra 4, Westmalle Extra, Westvleteren Blond