Floreffe Double owes its beautiful brown colour and its pronounced malty flavour to a clever balance of special malts. The main fermentation process lasts a whole week, thanks to carefully selected yeasts.

After cold decantation and clarification, yeast and sugar are added to the beer for a secondary fermentation process in the bottle. This is the traditional method developed by the monks at Floreffe Abbey.

Like all the beers in the Floreffe range, it is Recognized Belgian Abbey Beer approved.

Serve chilled between 4°C and 7°C or slightly chambrée