http://beeradvocate.com/forum/read/2945435
Blasphemy?
California Trappist?
"Rosebud" beer??
who wants to road trip?
Sunday, August 22, 2010
7 Trappist Breweries
Rule: Monasteries should be self-supporting
A trappist beer is a beer brewed by or under the control of Trappist monks. There are 171 Trappist monasteries(2005) but only SEVEN produce beer. Six of which are in Belgium and the other is across the northern border in Netherlands. These seven breweries are the only ones authorized to label their beers with the "Authentic Trappist Product" logo. Beers with similar style/tradition that do not meet the criteria of the International Trappist Association are called "Abby Beers."
The six Belgium Trappist beers are (some websites not in english):
-Orval http://www.orval.be/an/FS_an.html
-Chimay http://www.chimay.com/
-Westvleteren http://en.wikipedia.org/wiki/Westvleteren_Brewery
-Rochefort http://www.merchantduvin.com/pages/5_breweries/rochefort_beers.html
-Westmalle http://www.trappistwestmalle.be/en/page/brouwerij.aspx
-Achel http://belgianstyle.com/mmguide//style/abbey.html
and the Netherlands one is:
-Koningshoeven http://www.latrappe.nl/content.asp?l=EN
With the exception of Koningshoeven's Bockbier, Trappist beers are all Ales (top fermented) and mainly bottle conditioned
The best known system is naming them are Enkel (no longer made), Dubbel and Tripel. Some have Quadrupels such as Chimay Bleu and La Trappe Quadrupel. Dubbel and Tripel have acquired the status of styles.
A trappist beer is a beer brewed by or under the control of Trappist monks. There are 171 Trappist monasteries(2005) but only SEVEN produce beer. Six of which are in Belgium and the other is across the northern border in Netherlands. These seven breweries are the only ones authorized to label their beers with the "Authentic Trappist Product" logo. Beers with similar style/tradition that do not meet the criteria of the International Trappist Association are called "Abby Beers."
The six Belgium Trappist beers are (some websites not in english):
-Orval http://www.orval.be/an/FS_an.html
-Chimay http://www.chimay.com/
-Westvleteren http://en.wikipedia.org/wiki/Westvleteren_Brewery
-Rochefort http://www.merchantduvin.com/pages/5_breweries/rochefort_beers.html
-Westmalle http://www.trappistwestmalle.be/en/page/brouwerij.aspx
-Achel http://belgianstyle.com/mmguide//style/abbey.html
and the Netherlands one is:
-Koningshoeven http://www.latrappe.nl/content.asp?l=EN
With the exception of Koningshoeven's Bockbier, Trappist beers are all Ales (top fermented) and mainly bottle conditioned
The best known system is naming them are Enkel (no longer made), Dubbel and Tripel. Some have Quadrupels such as Chimay Bleu and La Trappe Quadrupel. Dubbel and Tripel have acquired the status of styles.
number system? 6,8,10
"Patersbier" or "fathers' beer" is only available within the monastery. Usually a relatively weak beer and may only be offered to the Brothers on festive occasions. Examples include Chimay Doree and Petite Orval.
Westmalle Dubbel was imitated by other breweries, Trappist and commercial, Belgian and worldwide, leading to the emergence of a style. Dubbels are now understood to be a fairly strong (6%-8% ABV) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character. Westmalle Dubbel, Chimay Red/Premiere, Koningshoeven/La Trappe Dubbel and Achel 8 Bruin are examples.
Westmalle Tripel is considered to be the foundation of this beer style, and was developed in the 1930s. Achel 8 Blond, Westmalle Tripel, Koningshoeven/La Trappe Tripel, and Chimay White/Cinq Cents are all examples of Trappist tripels, but this style has proven even more popular among secular breweries like Bosteels and St. Bernardus. Tripels as a style are generally beers with an alcohol content ranging from 8% to 10% ABV.
Home Brewing, second session: Oatmeal Stout
notes:
1. Not having two pots big enough, we're boiling both the steeping water, the ingredients and the extract water together. (one big 3.25 gallon amount as opposed to a 2 gallon and a 1.25)
2. Breaking thermometer in boiling water shuts down all production and cursing ensues.
3. Large pot was boiling un-attended. not sure for how long. small pot to rinse was boiling for a while. not sure how much water we lost.
4. Wishing we could transfer smell over the internet.
5. hops and brewing went well until cooling.
6. DON'T DROP THE THERMOMETER INTO THE BATCH OF BREW!
7. Possible contamination during cooling. multiple checks of temperature and popped top of thermometer in the batch. No substance was inside, that we could see before. Double checking at the store during fermentation.
8. cooled by filling the tub full of water and adding 30lbs of ice. took about 30 mins (?) should have had more ice.
9. have extra sterilized water just in case.
10. finishing procedure after cooling:
-Hydrometer measurement (recorded@ 1.108/26 )
-dumped wart into carboy.
-have 5 gallons marked on carboy (loss of water during boiling makes for uneven 5 gallons)
-used extra gallons to wash down pot and sediment
-add yeast
-wash down container with extra gallons
-use extra gallons for bubbler
-cap and store.
1. Not having two pots big enough, we're boiling both the steeping water, the ingredients and the extract water together. (one big 3.25 gallon amount as opposed to a 2 gallon and a 1.25)
2. Breaking thermometer in boiling water shuts down all production and cursing ensues.
3. Large pot was boiling un-attended. not sure for how long. small pot to rinse was boiling for a while. not sure how much water we lost.
4. Wishing we could transfer smell over the internet.
5. hops and brewing went well until cooling.
6. DON'T DROP THE THERMOMETER INTO THE BATCH OF BREW!
7. Possible contamination during cooling. multiple checks of temperature and popped top of thermometer in the batch. No substance was inside, that we could see before. Double checking at the store during fermentation.
8. cooled by filling the tub full of water and adding 30lbs of ice. took about 30 mins (?) should have had more ice.
9. have extra sterilized water just in case.
10. finishing procedure after cooling:
-Hydrometer measurement (recorded@ 1.108/26 )
-dumped wart into carboy.
-have 5 gallons marked on carboy (loss of water during boiling makes for uneven 5 gallons)
-used extra gallons to wash down pot and sediment
-add yeast
-wash down container with extra gallons
-use extra gallons for bubbler
-cap and store.
Study: Maredsous - an Abby Brewery
About the Abby itself: http://www.maredsous.be/ ; http://tourisme.maredsous.be/en/maredsous/homepage/
Founded by Hildebrand de Hemptinne, monk of Beuron Abbey (Germany) in November 15th 1872 to worship St. Benedict. Located in South Belgium near the French Border.
"Our life is balanced between prayer, lectio divina and many works, according to the Benedictine's motto "Ora et labora" (pray and work)."
"Some people come, alone or in groups (schools, various associations), to devote a few days to reflection and prayer. The guests can undertake a retreat unaccompanied or can ask for the spiritual guidance of a monk. Some of those on retreat share the rhythm of monastic life, taking part in the monk's prayer. Others prefer what is offered at the Camps - near the Molignée. This way of life provides a setting which is calm, conductive to reflection and prayer, yet is in direct contact with nature."
they also house one of the largest private libraries in Belgium
the short wiki summery: http://en.wikipedia.org/wiki/Maredsous_Abbey
About their Brewery: http://www.maredsousbieres.be/
They offer a selection of three Ales: Blonde, Brune (brown), Triple
They stand out because of their refined flowery-fruity aroma and delicate sparkle. These ales undergo natural refermentation in the bottle, meaning the beer matures further in the bottle.
Blonde: 6% ALC. This was the Abby's first beer, and the monks still drink it daily at lunch.
Brune: 8% The brown beer was originally only brewed for Christmas, but became too popular
Triple: 10% Served in the Abby for special occasions, it's smoothness hides it's content and makes it a connoisseur beer
The perfect pour (2-3 in. of head) bottle and draft: http://www.youtube.com/watch?v=qKIuSSfKbH4&feature=related
Founded by Hildebrand de Hemptinne, monk of Beuron Abbey (Germany) in November 15th 1872 to worship St. Benedict. Located in South Belgium near the French Border.
"Our life is balanced between prayer, lectio divina and many works, according to the Benedictine's motto "Ora et labora" (pray and work)."
"Some people come, alone or in groups (schools, various associations), to devote a few days to reflection and prayer. The guests can undertake a retreat unaccompanied or can ask for the spiritual guidance of a monk. Some of those on retreat share the rhythm of monastic life, taking part in the monk's prayer. Others prefer what is offered at the Camps - near the Molignée. This way of life provides a setting which is calm, conductive to reflection and prayer, yet is in direct contact with nature."
they also house one of the largest private libraries in Belgium
the short wiki summery: http://en.wikipedia.org/wiki/Maredsous_Abbey
About their Brewery: http://www.maredsousbieres.be/
They offer a selection of three Ales: Blonde, Brune (brown), Triple
They stand out because of their refined flowery-fruity aroma and delicate sparkle. These ales undergo natural refermentation in the bottle, meaning the beer matures further in the bottle.
Blonde: 6% ALC. This was the Abby's first beer, and the monks still drink it daily at lunch.
Brune: 8% The brown beer was originally only brewed for Christmas, but became too popular
Triple: 10% Served in the Abby for special occasions, it's smoothness hides it's content and makes it a connoisseur beer
The perfect pour (2-3 in. of head) bottle and draft: http://www.youtube.com/watch?v=qKIuSSfKbH4&feature=related
Cicerone
The reason I really started this blog is because I've started studying to get my Beer Server Certification through Cicerone. Something I've wanted to do for personal gain, the new Alehouse that I might be working for is helping us study for it. Through this blog, I'll be adding brewery locations, resources, home brew notes, and everything else related to have in one spot.
Notes on our first Homebrew
Our first attempt at home-brewing was a batch of pale ale. On drinking day, we noticed that we have failed at creating a tasty beer. A bad aftertaste with a weak pale ale taste. It resembled more of a Heffienwisen than pale ale.
One week later, for reason of what we would like to call persistence but most would call being poor, we continued having a beer a day until we actually found that it tasted much better. Looking up why this would be, we have several hypothesis but no real answers. Here's what we think most likely:
due to summer heat, and higher temperatures, the yeast took longer to fully realize and needed more time to mature in the bottle.
One week later, for reason of what we would like to call persistence but most would call being poor, we continued having a beer a day until we actually found that it tasted much better. Looking up why this would be, we have several hypothesis but no real answers. Here's what we think most likely:
due to summer heat, and higher temperatures, the yeast took longer to fully realize and needed more time to mature in the bottle.
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