Grottenbier, which literally means "cave beer" is a very special beer. It spends about two months of its aging process in limestone caves, where it is turned weekly as if it were Champagne. The caves are in the Belgian province of Limburg but near the Dutch city of Maastricht. They have a natural, constant, temperature of 12°C (53-54°F) and 95 per cent humidity. This "natural" maturation creates flavors more subtle than can be replicated in drier, refrigerated, cellars at a brewery.
It is a dark, brown beer with a full head. It is dry on the tongue and develops a nice body with a malty and fruity character. It has a nice balance between sharp and soft aromas and it has a herby flavor thanks a 'secret ingredient'. Grottenbier has an alcohol content of 6.5%.
Serving temperature: 6-8°C
The recipe for this Grottenbier came originally from Pierre Celis, known from Hoegaarden and Celis White. Since 2001, this beer is brewed by Brewery St. Bernardus in Watou, who are best known for their flagship beer St. Bernardus Abt 12. But besides this very famous beer, they also brew several other beers under the name St. Bernardus as well as Watou Tripel, a traditional Belgian triple ale.