Floreffe Double is obtained by a clever mixture of special malt varieties giving it its brown colour and malt flavour.
During the boiling process, it is enriched with a mixture of flavourings. Main fermentation takes a week due to its selected yeast. After cold sedimentation and clarification, it is bottled without filtering. This is the traditional method carried out by the monks of Floreffe Abbey.
(Allergens will be in Bold)
Water, Barley Malt, Glucose-Fructose Syrup, Dextrose, Hops, Bitter Orange Peel, Licorice Juice, Star Anise and Yeast
Name and address
Brasserie Lefebvre 54, Chemin du Croly, Rebecq-Quenast, 1430, Belgium