In the brewing of Kloster ale, we use three malts for a honeyed sweetness, noble aromatic hops and add a pinch of coriander at the end. During fermentation, we add Belgian monastery ale yeast. Fermentation takes place at a temperature of 20 degrees, followed by a slow post-fermentation or settling for three weeks. We filter the beer, but do not pasteurize it. Amber monastery ale. Ale has a characteristic and expressive bouquet of aromas – a carousel of sweet biscuit and fried banana, colored by a slightly intoxicating hint of rum and complemented by a note of spicy spices. On the palate, the sweetness of dried fruits, honey, light caramel and bananas is complemented by the mild peppery bitterness of hops, and the aftertaste is colored by the sharpness of coriander.