A strong golden Belgian beer first brewed in 1996 and still brewed according to an authentic beer recipe from 1679 derived from the old Carmelite convent in Dendermonde.
Unusually it uses three cereals: wheat, oats and barley. It has a complex gold to bronze colour, with a creamy head. This is partly due to the cereals but also to the limited use of Styrian hops, the abundant herbs and fruity aroma (banana and vanilla) of the used yeast. This beer has not only the lightness and freshness of wheat, but also the creaminess of oats, and it also has a spicy, lemony dryness almost reminiscent of quinine.
It undergoes bottle refermentation and hence can be slightly cloudy due to yeast and wheat proteins in suspension.