Regional products

For centuries, the monks brewed their own beer, always slightly stronger for the brothers than for the novices. Production was halted in 1797, but fortunately, the brewing formulas were carefully guarded and production was able to be restarted in another location.

In the olden days, there were no dairies at all in the arid Kempen region. The Norbertines of Postel changed all that by turning the abbey farm into a modern agricultural concern with a large herd and cheese dairy. That was around 1947.

Molse Mokka is a combination of delicious and exotic mocha flavours and fine liqueur.

Bacon, and fatty bacon in particular, is still very popular in the Kempen region. Jef Janssens and his son prepare their bacon like the old days, using fat Belgian pigs that can weigh 120 to 130 kg.

In Mol the kipkap is very fine, delicately spiced and slightly tangy. The composition is different from other regional kipkap such as Brussels kipkap, through the use of types of meat other than pig's head meat. This makes the kipkap drier.

Molse Mollekes shortbread, made using the finest butter and high-quality ingredients.

Postelbrood is a tradition dating from the time of the traditional alms days It makes a hearty sandwich with one of the many types of cheese and washed down with a foaming glass of Postel beer.

Jef Janssens is rightly proud of his Kempen black pudding His father's recipe was followed at home in the Kempen as well as in the butcher's shop.

Smout is part of our culinary heritage. It not only served as the poor man's butter, but was also used to store fresh meat and even as a cream.

Molse Witte has been developed from an ancient Flemish recipe and is clearly distinct from other types of gin. It is a soft type of gin with an aromatic nose, it is as if the drinker can taste the tradition - the taste of gin as it used to be.

The Molse zandzakskes are lovely chocolates, in plain, milk or white, in the shape of a sand bag, as Mol is world famous for its sand.

Our lambs are born around the New Year. They stay with their mothers until they are big enough to explore the countryside by themselves. VZW Kemp manages the Kempen natural surroundings using sheep and lambs.

All liquors are made at the herb lab in Postel and real fruit is used. This means no artificial aromas are added. The names given to these liquors reflect their main ingredients. In addition, other fruits or herbs can also been added to create a unique taste

Molse zander or Snoekbaars is pike perch fillet, which used to be caught in local sandpits but due to high demand is now also brought in from elsewhere. The fish is prepared in many restaurants following their own recipes and is extremely popular with tourists!

Home made chocolate 'mollekes' are made from the finest chocolate. This chocolate delicacy is exclusively available at 't Soete.

In Mol the kipkap is very fine, delicately spiced and slightly tangy. The composition is different from other regional kipkap such as Brussels kipkap, through the use of types of meat other than pig's head meat. This makes the kipkap drier.

Scheepsbier Klipper, Grand Cru 33 cl - 9,5% alc/vol.

Franken Argo recently launched a tasty new product, namely the Postel croquette. This is a delicious croquette filled with real creamy Postel cheese from Postel Abbey.