Also known as Floreffe Prima Melior, this was a brew that the Father Superior would serve his guests and visitors. It is brown and dense (8% alcohol content) and is strengthened with powerful flavourings such as aniseed and coriander. After fermentation and sedimentation, the beer is given a dose of yeast and sugar for refermentation in the bottle
This method is inherited from the monks of the abbey. Ideal as an accompaniment to mature cheese and to make rabbit stew.