Leffe Blonde History and tasting notes
I have a few bottles of the Leffe Blonde lying around at home that I’ve been meaning to write about, so here goes.
The Leffe is the best known brand out of all the Belgian “abbey” beers. However, unlike authentic Trappist beers, these aren’t original products from a monastery. These beers come of a commercial arrangement between the brewery and an abbey where they split the profits.
The Notre Dame de Leffe abbey was founded in 1152 in a town called Dinant. Unfortunately brewing stopped after the French revolution. The Leffe was produced again in the 1950’s by a local brewer. While the links with the Abbey remain, the beers are currently brewed at the Interbrew near Brussels.
The Leffe Blonde is a pale golden colour, and has an amazingly spicy and fruity aroma. With a long lasting creamy white head that lasts till the end of the glass, it has excellent lacing. This is the kind of beer that is best served at a slightly warmer temperature. I drank a bottle straight out of the fridge, and another after leaving it out for 30 minutes to warm up to around 8 degrees Celsius. The warmer bottle tasted amazing! This leads me to believe this needs to be drunk warmer. The beer – beg your pardon, the ALE has a creamy body and leaves a strong flavour of Orange and spicy hops with a dry finish.
I’m guessing that this would pair well with a heavy beef or mutton stew, roast, or casserole.