The Brewery

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The Beer

This golden-hued abbey beer could be considered as one of the most traditional of Belgian beers. It has a pedigree that stretches back to before the French Revolution. During that time, many Belgian abbeys ceased to exist, and their associated communities with them. But some – like the Benedicts that founded Maredsous Abbey – survived to be re-established later on. And so the light of the abbey beer tradition is part-reflected in the golden glints of this fine beer.

Maredsous Blond was first brewed in order to quench the monks’ thirst, when they were having lunch after a hard morning's labour. So all is done in moderation. It is slightly-malted Belgian blond, with a zesty fruity taste, and a dry, mildly-hopped finish.

The initial scent is one of honey with a slightly smoky aroma. The taste is beautifully rounded, enhanced by a subtle touch of caramel. So the Maredsous Blond drinks as a near-perfect combination of aroma and taste, where quality hops and malt – and a characterful yeast – greet one another cordially.

The Maredsous Blond is not overly bitter, but it has a distinctively hoppy flavour. All of this then culminates into a satisfyingly clear finish. It's a combination that makes the Maredsous Blond a versatile all-rounder.

It's a superb thirst-quencher that stands out somewhat from the crowd; a great table companion that adds to the enjoyment of a substantial main course; and a solid palate-cleanser for an abbey cheese, or a range of patisseries, to round off the meal. A beer, in other words, that makes friends everywhere.

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Alcohol

6% ABV

Fermentation

Maredsous Blond is a high fermentation beer. Fermentation takes place at around 25°C.

Ingredients

Maredsous Blond is brewed with 100% natural ingredients: pale barley malt, Styrian Golding and Saaz-Saaz hops.

Colour & Transparency

Maredsous Blond has a golden colour and a rich frothy collar with tiny bubbles. In common with all Maredsous beers, the yeast should not be poured into the glass, but it can be consumed separately.

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Serving Temperature

Temperature: 6 – 10 °C / 42 ° F – 50 °F

Serving Glass

The Maredsous blond is served in a Maredsous chalice glass, a characteristic shape for abbey and Trappist beers. There are also Maredsous pottery mugs, produced in the artisanal way by local craftsmen.

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Character, Tastes & Aromas

The highlight of a Maredsous Blond is its variety of malty aromas. A harmonious, fruity and light beer with a dry and slightly hoppy finish.

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Culinary

Maredsous Blond makes a delicious combination with braised chicory, fried mushrooms, sweet potatoes, potato mash, crustaceans, mussels, sushi, fried chicken breast, Parma ham, veal, mustard, zesty sauces as well as creamy ones, herbs such as dill, pears, apple pie.

The Maredsous cheese produced by the abbey (or Maredsous Tradition of Tomme Troislaits to give it its full-name) is produced using milk from sheep, cows and goats. It partners up beautifully with this beer. So does the Mont St-Michel cheese from Brittany, made with unpasteurised milk.

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Keeping and Storage

This beer can be stored in the bottle for 36 months, but on tap it will keep for only nine months. Always store the bottles vertically in a dark and cool space.

This blond wasn't brewed for keeps, though, so there is no point in storing it for a longer period.

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Availability

Bottle ✔       On Tap ✔

Just like the Tripel and the Maredsous Bruin, the Maredsous Blond is available in 33cl and 75cl bottles. Three sizes are available on tap: 20l, 30l and 50l barrels.

Maredsous Blond is easy to track down in Belgium through the well-known channels: off-licences and specialised beer stores. Also available outside of Belgium.

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Other Maredsous Beers

Maredsous Tripel
As far as the monks of Maredsous are concerned, the Maredsous Tripel is a party beer, their ‘nec plus ultra’. This tripel is a tipple that is imbibed on special occasions, standing out thanks to both its intense colour and taste. ...

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Maredsous Bruin
Belgium is justly proud of its ancient monastic tradition, one that goes back centuries. The French Revolution (1789-1799) wiped many abbey communities off the map. A number of these, however, were re-established in the 19th cent ...