Where Can I Buy La Chouffe Beer?

What’s the difference between Mc Chouffe and La Chouffe?

Products – La Chouffe Brasserie d’Achouffe produces several different beers, including:

• La Chouffe, a blond beer (8% ), available in 33cl and 75cl bottles, (called “Big Chouffe”) and 20l barrels.
• Mc Chouffe, a (brown beer, 8.0% ABV), available in 33cl and 75cl bottles, and in 20l barrels.
• Houblon Chouffe, a heavily hopped ale (triple beer, 9% ABV), available in 33cl and 75cl bottles, and in 20l barrels.
• N’Ice Chouffe, a winter beer (brown, 10% ABV), available in 33cl and 75cl bottles or in 20l barrels.
• Chouffe Bok 6666, an amber ale known as (6,66% ABV), available in autumn in 33cl and 75cl bottles and barrels, only available in the,
• Chouffe Soleil, a seasonal beer, made during the summer (6% ABV).
• “Cherry Chouffe”, a cherry flavoured ale (8%).

It also produces other beverages:

• Esprit d’Achouffe, an distilled from 5-years-old beer (40% ABV)
• Chouffe Coffee, a liquor made from Esprit d’Achouffe (25% ABV)

Patachouffe is a Belgian cheese created following the success of Chouffe beers. There are also Marcachouffe sausages made in partnership with the Ardennes smoked sausage manufacturer Marcassou.

• La Chouffe
• Mc Chouffe (Brown)
• Chouffe Soleil
• Houblon Chouffe
• N’Ice Chouffe
• Patachouffe cheese

What kind of beer is a chouffe?

La Chouffe is a Belgian Ale, which is unfiltered and re-fermented in the bottle.

How much alcohol is in La Chouffe?

Aromas of citrus, caramel, mango and banana give rise to a more complex flavor profile as the sweet and citrus are balanced by earthy yeast and subtle hop bitterness. The finish is silky and dry and conceals a heady 8.0% ABV.

How strong is Chouffe beer?

Mc CHOUFFE – Full of character, Mc CHOUFFE delights lovers of dark beer all over the world. Its distinctive flavour, its dark ruby colour and its fine creamy head make it a unique beer. Mc CHOUFFE is also characterised by its spicy aniseed and liquorice flavours, superbly complemented by full-bodied caramel notes.

What is LA CHOUFFE in English?

804 : La Chouffe — The Bowsing Ken If you are only going to have one bottle of beer – make it a big bottle, and make it a La Chouffe Belgian Golden Ale. You will not be disappointed. The spice, by the way, is coriander. The village of Achouffe is so small that it has all but gone unnoticed in most history books or tour guides of Belgium.

• It did exist as a village at least as far back as the late 1700s, and most likely much farther back than that.
• In a Belgian government publication titled “Statistique de la Belgique – Population” written back in October 1846, Achouffe is listed as a village in the Commune of Wibrin, which itself is in the Arrondissement of Bastogne, in the Belgian Province of Luxembourg.

Some 64 people lived in 10 houses. To get to Achouffe take the squiggly red road north out of the town of Houffalize, turn left when you reach the town of Mont, and a few kilometers down this road is Achouffe. Note to the north of Achouffe – in the green area – is the Bois d’Achouffe – the Achouffe Woods.

To the left of this is the Bois de Cedrogne – the Cedrogne Woods – apparently the location of the spring that flows day and night with gnome-made beer.From a 1943 map produced by the U.S. Army Map Service. The actual name “Achouffe” is of indeterminate, but presumably very old origin, and maybe an indication of the village’s main industry, at least back in the olden days.

According to the “Annales de l’Institut Archeologique du Luxemboug” (the province of Luxembourg, Belgium, that is) – written in 1891, the word “achouffe” could also be written as “achoue” or “achoux,” which are variants of the ancient Teuton word “schoh,” which means “shoe.” Therefore, before the village even had a name, back when it was perhaps just a collection of a few houses situated in close proximity, the people were known as shoemakers, with the village eventually being called Achouffe – meaning “houses of families making shoes.” This same publication makes note of the village of Achouffe existing as far back as 1793.

So, Achouffe has been around awhile. There is another, more interesting, twist to the story of the village of Achouffe, Belgium, one with a little bit more playful gist. The village of Achouffe is located in the Province of Luxembourg, down in the southern part of Belgium, deep within the Ardennes Forest.

This is also generally known as the French-speaking area of Belgium called Wallonia, as opposed to the Flemish-speaking northern part of Belgium known as Flanders. There is a distinct dialect that is spoken down there called, appropriately enough, Wallonian – although many Wallonians consider their language – also known as “liegeois-francais” – to be completely separate from the French.

1. Apparently, in the Wallonian dialect the word “achouffe,” or just simply “chouffe,” can be loosely translated as gnome, or imp, or fairy, or elf.
2. Actually the word “gnome” in French is gnome.) I have done some digging on this claim and have yet to confirm this supposition.
3. The ancient folklore of the Ardennes Forest is full of strange little beings, including rock dwelling demons called Nutons, and cave-dwelling gold hungry treasure fiends called the gatte d’or.

Then there was a group of goblins called the Sotays, one of whom could be heard many nights working in a local blacksmith’s shop. Not a bad goblin, this particular Sotay would pay for the use of the blacksmith’s tools by leaving behind a full pitcher of decent wine for the smithy. While doing this digging around I did find a couple of interesting clues. First, just north of the village of Achouffe there is what is called the “Bois d’Achouffe, which means “Achouffe Woods.” It is a generally accepted fact that back in the olden days most gnomes tended to live in the woods.

• Second, in the book: “L’Ardenne – Guide du Touriste et du Cycliste,” written by Jean Dardenne in 1903, the village of Achouffe is mentioned a couple of times, but mostly as a checkpoint to ensure the traveler was on the correct road running from Mont to Wibran.
• The author does mention, however, that on the northeastern edge of the village there runs a small stream called the Ruisseau de Cheval, which runs down a ravine called La Vallee des Fees – the Valley of the Fairies.

Hmmm.? So there may be a gnome connection after all? This brings us to an interesting piece of folklore. As the story goes, a long time ago, in the hills around the present day village of Achouffe – in the Bois d’Archoufe, perhaps – there was a bunch of gnomes – also known as the Dwarves of Achouffe – running around who were apparently quite skilled in the brewing of beer.

They made so much beer that the humans in the area could stay tipsy all the time. There was a natural spring in the Bois de Cedrogne, which is right next to the Bois d’Achouffe, where instead a water, there was an unending stream of gnome-made beer. So, does this spring still exist, can I go there today, is it still flowing with beer? Unfortunately, the answers are yes, yes and no, because as the tale goes, long ago a plague swept through the area and all but a few of the gnomes perished, along with their magical brewery.

Today the spring still exists, you can go there, but only water now flows. Pity. An interesting photo of a girl by the name of Elsie, taken in September 1917, playing with a gnome. According to the photo’s caption, the image’s negative was thoroughly examined and was found to be genuine and unadulterated. Hmmm.?This photo came from the book “The Coming of the Fairies,” by Sir Arthur Conan Doyle (yes, that Arthur Conan Doyle), which purported that all the rather odd photos it contained were true.

Besides the fact that this area of Belgium is nothing but beautiful, and it is steeped in history – and folklore – from many eras, there is still a reason to visit the village of Achouffe. Clearly, today Achouffe is not all that well known the world over for its shoemaking industry, but rather for its beer, a relatively new industry, that is if you don’t count the beer-making gnomes of yesteryear.

Back in 1982, the Brasserie d’Achouffe was founded by Christian Bauweraerts and Pierre Gobron – actually brothers-in-law – in an old cow shed in the village of Achouffe. The two had for years been experimenting around with brewing, using their mother-in-law’s garage as a base, until finally, she had had enough of the numerous kettles and pots cluttering up her place.

She told her woes to a local farmer by the name of Albert Masson, who took pity on her and offered the two brothers-in-law the use of the abovementioned cow shed, for a cut of any profits, of course. So, with a stake of just 5,000 Euro, the Brasseries d’Achouffe was born, the first batch being turned out in August 1982.

At first the beers they brewed were for sale only from the brewery, but as the quality of their beers became known, demand grew and so did the brewery. Instead of yet another Belgian monk, abbot or priest, appearing on the label of a bottle of beer, the two decided on a gnome for their brand ambassador.

A nod, perhaps, to the legions of spirit people who used to – and maybe still – inhabit the Adrennes. Actually, there is a quaint story that in 1978, when the bothers-in-law were still just experimenting around with brewing beer, a gnome, apparently one of the last in existence, paid the two a fortuitous visit.

This old gnome gave them his ancient recipe for what became La Chouffe blond. Hey, who am I to disagree? In 2006, the brothers-in-law took a buy out from the Duvel-Moortgat brewing concern. While production of Brasserie d’Achouffe beers essentially remains in the village of Achouffe, the association with Duvel-Moortgat meant the beers now enjoyed a well-oiled, international distribution system. La Chouffe is described as a top fermented, golden ale, or aternatively as a golden blond ale. In any case it is unfiltered. The original recipe came from an old gnome. I am really disappointed in myself. For as many years as I worked in Belgium, I never made the trip down to the Brasserie d’Achouffe.

Although we worked mainly out of Liege and Brussels, we spent our weekends off in the town of Maastricht, in The Netherlands, or in Brussels. In any case, the Brasserie d’Achouffe was only a few kilometers down to the south, just a ways past Liege, a little farther than Spa, so I don’t know why I never made the trip.

I actually did to some running around in the area, down to Spa and the environs, but never made it to the brewery. If I ever go back to work in Belgium I will not make that mistake again. Although I haven’t made the run down to the brasserie I have enjoyed my share of Brasserie d’Chouffe beers, and I have pretty much enjoyed every one.

Happily, one can find at least the La Chouffe variety here in North America. Update: July 2021. Gladly, it appears that other varieties of Brasserie d’Chouffe beers are making it across the pond, and into my area. I just picked up a four-pack of Chouffe Cherry – a tart, refreshing cherry beer. Very tastely, and worth the search to find a few.

Cheers! Again, take the squiggly red road north out of Houffalize, turn left at Mort and just a few kilometers down the road you can soon be enjoying a La Chouffe at the Brasserie d’Achouffe. I will meet you there. Cheers! Cherry Chouffe – a nice, tart beer, that has only recently shown up in my area. Cheers! I sometimes see this little dude roaming around my kitchen. And, I tend to have some Brasserie d’Chouffe beers in my frig. : 804 : La Chouffe — The Bowsing Ken

Is LA CHOUFFE an IPA?

Regular Price £4.60 Sale Price £4.60 Regular Price Sold Out Unit Price per – Highly sought-after by connoisseurs, Houblon CHOUFFE is a strong beer – 9% alc./vol., with a bitter and fruity taste. To recreate the bitterness of IPAs, we add three types of hops to our brews: Tomahawk, Saaz and Amarillo.

How do you serve La Chouffe?

Serve a CHOUFFE worthy of the name! – To be served between 4 and 10°C Prepare your CHOUFFE glass, which will impress you as it should. It must be clean, dry and at room temperature. Don’t panic. you’ll soon be dipping your beard into it! Just be patient! CHOUFFE’s frothy foam needs careful pouring, so for CHOUFFE’s sake, do it properly! Tilt your glass at a 45o angle and pour in 2/3 of the beer. With the glass upright, pour in the rest to get a wonderfully thick and creamy head. There you go. all you need to do now is enjoy it by calmly dipping your beer into its delicate foam!

Is Chouffe a good beer?

La CHOUFFE – LA CHOUFFE starts off with some citrus notes, followed by a refreshing touch, pleasantly spiced to give it great brightness. This golden beer, with its light taste of hops, was the very first to come out of the Achouffe brewery’s vats 40 years ago. Since then, its unique flavours have won it several awards, and conquered the hearts of beer lovers the world over.

Is La Trappe Belgian beer?

Falling Into La Trappe: The Lowdown on Trappist Beer and Abbey Ales — Back to School Brewing Belgian beer is certainly special, with many of their traditional brands and styles being truly unique in terms of their flavor, ingredients and production methods.

1. Most Belgians will argue that they have the best beer in the world and while I won’t be supporting that argument in this post I will agree that they have some amazing beers that simply must be on everyone’s list of beers to try.
2. At the mention of Trappist beer one may conjure images of old, grey, balding monks in robes, stirring wooden paddles in cauldrons and happily downing hefty glasses of ale like Friar Tuck.

In this post I would like to give an introduction to Trappist beer in terms of its history, rules, brands, and how they are different from other “abbey ales”. “La Trappe” is actually from the Netherlands, but it carries the original name of the monastic sect that broke off from the Benedictine monasteries. It is indeed a Trappist beer, but the focus of this post is on the Belgian Trappist beer. Brewing was largely a domestic operation before there was a shift to commercial production at monasteries.

In 530 AD the Rule of Saint Benedict set up guidelines for monks living in monastery that required them to be self-sufficient and to provide hospitality to visitors in the form of food, drink and shelter. In this decree, monks were allowed to brew and sell beer in order to cover operational costs. This practice was reinforced and supported by Emperor Charlemagne, who ruled the Holy Roman Empire from 742 – 814.

These monastery breweries led the way with large-scale production of beer, serving as a model for commercial breweries that would emerge in the 12th century. So up to this point we’ve got Benedictine monks brewing beer.but Christian history loves a good reformation when a portion of the followers aren’t pleased with how things are going, so eventually there were some separation amongst the monasteries.

In 1098 the Order of Cistercians of the Strict Observance branched off to continue following the Rule of Saint Benedict, citing moral laxity of the Benedictines as the reason for the split. In 1656 there was further reform when a group broke off at the Cistercian monastery of La Trappe in France. These monks would come to be known as “Trappists” – a name that still stands today.

Besides manual labor, silence and seclusion, the Trappists also went vegetarian. Brewing would continue on a small scale largely unhindered until the French Revolution in 1790. During this transition many of the monastic breweries were forced to close and their equipment dismantled.

1. Most monks fled the persecution to parts of Eastern Europe until it was safe to return and revive their brewing practices.
2. Some of the monasteries were located in present-day Belgium, but it should be noted that it wasn’t officially a country until 1830.
3. Shortly after Belgium’s independence from the Netherlands, familiar Trappist breweries start popping up, beginning with Westmalle in 1836 and Westvleteren in 1839.

Monks from these monasteries would expand to found Achel in 1852, Chimay in 1862, and Rochefort in 1899. Rounding out Belgian Trappist breweries was Orval in 1932. These breweries have weathered world wars and other set-backs to stay alive and continue to share their unique beers with the rest of the world.

Is La Chouffe French?

Etymology. From French La Chouffe, a proprietary beer name, a reinterpretation of the brewery’s name D’Achouffe.

Is La Chouffe a wheat beer?

Chouffe Blanche Skip to content £ 3.89 Only 20 left in stock Strength: 6.5% ABV Size of Bottle: 33cl Beer Description: Chouffe Blanche is a refreshing, smooth and spicy Belgian wheat beer. £ 3.89 Only 20 left in stock Strength: 6.5% ABV Size of Bottle: 33cl Beer Description: Chouffe Blanche is a refreshing, smooth and spicy Belgian wheat beer. This website is strictly for Over 18s only. UK orders only. The purchase of alcoholic products is prohibited in the UK for anyone under 18. You will be asked to confirm your acceptance to our terms at checkout. Voucher code excludes Fridge Fillers, Subscriptions and Sale items.

Is La Chouffe a craft beer?

The beers – Brasserie D’Achouffe brews four all-year-round classics and two seasonal beers: Chouffe Bok 6666 and a strong winter beer, Chouffe N’Ice. Their most well-known beer is a great classic of the craft tradition. Belgian at heart, La Chouffe Blonde is a strong blond ale.

With its 8% volume and a hint of coriander and citrus, it leaves behind a fruity scent followed by a slightly spicy and bitter taste. It is best served between 7-10 °C. The other classic, McChouffe, has some Scottish roots, mirrored in the kilt worn by the iconic dwarf. It presents itself with a ruby shade and a smooth bitterness, accompanied by notes of anise, liquorice and toffee.

It tastes best when served between 8-10 °C. Houblon Chouffe and Chouffe Soleil are the younger beers of the renowned brewery. Houblon (hops in French) is, as the name suggests, a beer rich in hop. Expect more hop aromas compared to the La Chouffe, with more bitterness.

Is Heineken beer an IPA?

Beer Style: – Heineken is a lager style of beer so it is heavier than other types. It has more of a stronger taste to it. Heineken is a 5% ABV beer made without any additives. The yeast and barley make the beer thicker to have a great taste when you drink it.

When the yeast and barley are mixed it keeps the preservatives in it to last and make you want to have more. People started to suggest to Heineken to make a lighter sort of beer and in 2005 they did. In 2005 America was introduced to Heineken light. It contains fewer calories and carbs and only has 3.2% of alcohol.

Also, in 2019 Heineken came out with a beer with 0% alcohol. It tastes just like a beer with zero alcohol in it. There are only 69 calories in it. The difference is that removing the alcohol you still get the same beer with malty and fruit flavors.

What’s the difference between Oktoberfest beers?

Oktoberfest vs Märzen – The shortest answer to the Oktoberfest vs Märzen riddle is this: Oktoberfest beer (in German Oktoberfestbier) is the beer served on the Wiesn during the annual Munich Oktoberfest festival. It used to be a Bavarian amber lager, known as modern Märzen but in the 1970s was replaced by a much lighter lager known as Festbier.

Is La Trappe Belgian beer?

Falling Into La Trappe: The Lowdown on Trappist Beer and Abbey Ales — Back to School Brewing Belgian beer is certainly special, with many of their traditional brands and styles being truly unique in terms of their flavor, ingredients and production methods.

Most Belgians will argue that they have the best beer in the world and while I won’t be supporting that argument in this post I will agree that they have some amazing beers that simply must be on everyone’s list of beers to try. At the mention of Trappist beer one may conjure images of old, grey, balding monks in robes, stirring wooden paddles in cauldrons and happily downing hefty glasses of ale like Friar Tuck.

In this post I would like to give an introduction to Trappist beer in terms of its history, rules, brands, and how they are different from other “abbey ales”. “La Trappe” is actually from the Netherlands, but it carries the original name of the monastic sect that broke off from the Benedictine monasteries. It is indeed a Trappist beer, but the focus of this post is on the Belgian Trappist beer. Brewing was largely a domestic operation before there was a shift to commercial production at monasteries.

In 530 AD the Rule of Saint Benedict set up guidelines for monks living in monastery that required them to be self-sufficient and to provide hospitality to visitors in the form of food, drink and shelter. In this decree, monks were allowed to brew and sell beer in order to cover operational costs. This practice was reinforced and supported by Emperor Charlemagne, who ruled the Holy Roman Empire from 742 – 814.

These monastery breweries led the way with large-scale production of beer, serving as a model for commercial breweries that would emerge in the 12th century. So up to this point we’ve got Benedictine monks brewing beer.but Christian history loves a good reformation when a portion of the followers aren’t pleased with how things are going, so eventually there were some separation amongst the monasteries.

In 1098 the Order of Cistercians of the Strict Observance branched off to continue following the Rule of Saint Benedict, citing moral laxity of the Benedictines as the reason for the split. In 1656 there was further reform when a group broke off at the Cistercian monastery of La Trappe in France. These monks would come to be known as “Trappists” – a name that still stands today.

Besides manual labor, silence and seclusion, the Trappists also went vegetarian. Brewing would continue on a small scale largely unhindered until the French Revolution in 1790. During this transition many of the monastic breweries were forced to close and their equipment dismantled.

• Most monks fled the persecution to parts of Eastern Europe until it was safe to return and revive their brewing practices.
• Some of the monasteries were located in present-day Belgium, but it should be noted that it wasn’t officially a country until 1830.
• Shortly after Belgium’s independence from the Netherlands, familiar Trappist breweries start popping up, beginning with Westmalle in 1836 and Westvleteren in 1839.

Monks from these monasteries would expand to found Achel in 1852, Chimay in 1862, and Rochefort in 1899. Rounding out Belgian Trappist breweries was Orval in 1932. These breweries have weathered world wars and other set-backs to stay alive and continue to share their unique beers with the rest of the world.

Who makes LA CHOUFFE beer?

La Chouffe, the colloquial name for Brasserise d’Achouffe, is a regional brewery located in the Ardennes region of Belgium in the village of Achouffe. It was founded by Chris Bauweraerts and his brother-in-law Pierre Gobron in 1982, when they brewed their first 49 l of La Chouffe in a former pigsty using two antique washing coppers.

1. Their role model was Pierre Celis, and the inspiration for their first beer came from Hoegaarden Grand Cru.
2. See celis, pierre, and hoegaarden,
3. The unique spicy flavor and the red-hooded, bearded gnome on the label (the “Chouffe,” a fanciful local mascot) proved to be a successful combination and sales soared.

Demand forced them to replace and expand their brewery six times in the following 25 years. Bottling was moved offsite in 1999 to a facility in Fontenaille, 4 km away. Duvel Moortgat bought the brewery in 2006 and has made several changes, including building a new waste water processing facility, doubling the brewing capacity, and filling in 33-cl as well as the traditional 75-cl bottles.

La Chouffe brews the following five beers: La Chouffe (since 1982; 8% alcohol by volume (ABV) and 25 EBUs), Mc Chouffe (since 1987; 8% ABV and 25 EBU), Chouffe Bok 6.666 (since 1991; 6.6% ABV and 35 EBU), N’Ice Chouffe (since 1993; 10% ABV, spiced with thyme and Curaçao peel and 25 EBU), and IPA-Tripel hybrid Houblon Chouffe (launched in 2006; 9% ABV and 50 EBU).

Most are fully bottle conditioned. Brasserie d’Achouffe’s beers are now exported to more than 20 countries and La Chouffe Blonde is brewed under license by Brasseurs RJ in Montreal, Canada. Top row, left to right : Belgian beer label, c.1920; Australian beer label, including offset neck label, c.1900; English beer label, c.1920. pike microbrewery museum, seattle, wa Second row from top, left to right : American beer label, c.1900; American beer label, c.1915.