ABV in first batch 9.7%
Named after Abbot Gregorius Eisvogel who first guided the refugee monks from Alsace/France to Abbey Mariawald and Abbey Banz [both Germany] until they reached their final destination, Stift Engelszell.
Abbot Gregorius then led the Trappist Monastery for over 25 years.
Its special recipe incorporates organic honey from local beehives around St.Engelszell as well as the unique use of an “Alsacian wine yeast”.
Malts used: Pilsner Malt, Cara Munich, roasted malt
Hops: Mühlviertler Aurora, Mühlviertler Magnum
yeast of primary fermentation: Trappist ale yeast
yeast of secondary fermentation: Alsacian wine yeast Show Less