Belgian Float

48-hours of cold extraction meets the quiet fizz of barley tea. Date syrup draws out the Abbey Ale's fermented sweetness, and a touch of acid brings it all into focus — roasted, effervescent, and surprisingly light on its feet.

Ingredients

  • 4oz. 48 Hour Abbey Ale Cold Brew
  • 3/4oz. Date Syrup
  • 4oz. Carbonated Barley Tea
  • 2 Drops Acid Adjusted Malic and Citric Acid

Garnish

Sliced Medjool Dates

Tools

  • Soda Stream
  • Boston Shaker
  • Strainer

Build

1. Cold steep barley tea for 8 hours.

2. Fill the short side of the Boston Shaker halfway with ice. Add 3oz Cold brew Abbey and 3/4oz of date syrup to the shaker. Shake vigorously for 15 seconds.

3. Prepare 6oz cold-steeped barley tea and carbonate using Soda Stream.

4. Pour onto your choice of glassware, then float the shaken Cold brew Abbey on top of the carbonated barley tea.

Glassware

Highball

More Drinks to Try

  • Ceramic cup with a latte art design on a brown surface

    Stout Latte

    Discover the indulgent Belgian Float and how to create this delightful coffee dessert at home.

    Explore Now 
  • Glass of beer with a thick head on a black background

    Monk's Stout

    Dive deeper into the rich, bold flavors of Monk's Stout and learn what makes this blend special.

    Explore Now 
  • Glass of iced drink with a lemon twist on a textured surface

    Sabbath Citrus

    Explore our refreshing Sabbath Citrus blend and discover how citrus notes complement your coffee experience.

    Explore Now