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The history of Leffe Brune begins in 1240. At that time, the water quality was so poor that people preferred not to drink pure water for fear of potential diseases and epidemics. In order to kill germs and pathogens, all water must be boiled before consumption. To remedy the situation, the monks of Leffe Abbey decided to brew beer. The boiling process made the water harmless, and the addition of hops, malt and yeast made it a popular delicacy. Citizens and pilgrims came in droves to taste the good beer.
Today you can drink tap water without any concerns, but we still prefer beer. The good Leffe Brune is still around today and is not only enjoyed by pilgrims.
Leffes Brune flows into the glass in an opaque mahogany tone and is crowned by a hazelnut brown foam. A strong scent of creamy banana and creamy caramel rises from the fine-pored foam head. A touch of buttery popcorn complements the aroma and makes you look forward to the first sip. This reveals a range of malty flavor nuances that are supported by a subtle carbonic acid. Popcorn, caramel and creamy banana also appear on the palate and make the Brune a tasty snack for in between.
Brune from Leffe is a simple Belgian beer that we like to drink with onion cake instead of Ferderweisser.
LeffeWater, barley malt, hops, yeast
