Freshly bottled, Alvor (Serious) is a lively, top-fermented, classic Belgian Trappist. But as the wild yeast propagates, other notes come increasingly into prominence. Allow the bottles to mature in the basement for a year or so, and you will understand what we mean. Have a bottle on hand as you “get serious” with Norwegian fermented “rakfisk”, cured leg of mutton, or goats-milk chèvre.