The Cider factory

In the heart of the Aubel Valley, since 1895, the Stassen family has improved the art of cider production. Each bottle is the result of an expertise which has been developed throughout the years.
The Abbey of Val-Dieu has been founded in Aubel in 1216 and the traditions preserved by the monks for centuries are still present today in the manufacturing of cheese or beer. So, it is in a natural process, that the abbey and the Stassen Cider have worked together to produce two abbey ciders: one blond and one brown.

The blond cider from the Abbey of Val-Dieu is refined and sophisticated. It is slightly cloudy, with delicate bubbles and a very subtle flavour of citrus fruit.
As to the brown cider, its colour is very deep. It is also slightly cloudy, with small bubbles and a light flavour of caramel.

These two ciders are produced with apples growing on the ancient properties of the abbey. They have been developed in accordance with the tradition of double fermentation which is also applied to the abbey beers of Val-Dieu. This principle is the basis of a natural carbonization (production of foam).
It is recommended to serve these ciders chilled with some cheese of Val-Dieu.