The original Leffe. It was first brewed at the Leffe abbey in 1240 as a way of combatting the local epidemics that spread through contaminated water.
It is a deep, dark brown, top-fermented abbey beer with a smooth, creamy head. The full and slightly sweet flavour is rich and smooth, with a discretely bitter, yet delicately sweet and caramelised aftertaste from the use of darkly roasted malt. It is possible to discern traces of coffee, vanilla, cloves and other roasted aromas.