The beers of abbey are beers only of Belgian origin.
As its name indicates it, they result from various abbeys and were formerly brewed by monks.

Among most famous beers of abbey, one finds:
- Grimbergen brewed by Maes with Waarloos
- Maredsous brewed by Moortgat with Breendonk
- Tripel Karmeliet brewed by Bosteels with Buggenhout
- Leffe brewed by St Guilbert with Dining
- Abbey of Alder brewed by the Brewery of the Valley of Sambre with Gozée
- Abbey of Gembloux brewed by Lefevbre with Quenast
- Abbey of the Rocks brewed by Eloir Bertiau with Montignies-on-Rock
- Water Bénite
- Kapittel
- The Bernardus Saint
- The Feuillin Saint
- Triple Monk

The beers of abbey generally have an alcoholic strength high (9° on average). They accompany perfectly game and the plates by cheese.

Ingredients for 4 people
800 ox gr.
1 large onion
1 limps of cultivated mushrooms
10 paprika gr.
3 Cs of cream fraiche
1 Cs of tomato puree
1 mustard Cs
1 paprika Cs
25 butter gr.
1 white wine glass
salt, pepper

Preparation
- To cut ox in fine thin strap of 1cm by 4cm
- Émincer the onion and mushrooms
- To put in a casserole butter and onions then mushrooms
- To add ox
- To powder paprika
- To let cook during 5 minutes
- To add the tomato puree and the white wine
- To let cook approximately 10 minutes
- To salt, pepper
- To add the cream fraiche and mustard
- To cook with soft fire during 5 minutes

Accompaniment
Jumped potatoes or Rice with olives

Ingredients for 4 people
1 kilo of wild boar
150 gr. of chest of pig
1 onion
3 cloves of garlic
2 carrots
2 furnished bouquets (1 for the marinade)
Orange Zest (a third of orange)
100 green olive gr.
2 liters of wine (1 for the marinade)
1 olive oil spoon
salt
pepper

Preparation
- To cut out wild boar of pieces of approximately 5 centimetres
- To let marinate one night in wine with a furnished bouquet

- To cut out the chest of pig over the width in plates of 2 cm
- To cut out carrots out of discs
- Emincer the onion and garlic

- In a casserole (not closed), to put the olive oil spoon and the chest of pig
- As soon as the chest starts to colour, add garlic, onion, a bouquet furnished and the zest with orange.
- To salt, pepper

- When the onions start to bleach, put the pieces of wild boar, the wine and olives.
NB: some re-use the wine of the marinade. By experiment, I advise to use another liter of wine.

- To leave mijoter to average fire approximately 4:00.

Accompaniment
Gnocchis or Polenta