Many times I have mentioned the quality of Trappist Ales. But, what are Trappists? I thought I would take a few minutes to give you all some background on the Trappist monks that produce some of my favorite beers, and describe what sets them apart from other beer brewers. Then, there will be a short list of Trappist beers rated and described for you to try at your own convenience.

 

 

             Many Belgian ales are made in monasteries like this one, which produces Chimay Ale. The monks have dedicate their lives to God, and... Beer.

             Even though I am not a person of religion, I hold deep respect for those that have dedicated their lives to it.  The level of commitment that some persons have made is utterly astounding. The Trappist monks of the Catholic Church are one of those orders.

 

The Trappist monks began in the late 1600’s when the Abbey (monastery) of Le Trappe, France was converted into a community for servants of God. Armand de Rance’ was the technical founder of this order of the Church, and was initially born into nobility. He witnessed many things that changed his life, and he gave away many possessions except for a property that later became the 1st home of the Trappist monks.

 

Trappist monks follow the rule of St. Bendict. (A guidebook for the lives of monks under the authority of an abbot.) Under the rules in this book, a Trappist monk lives a life of poverty, near silence, and celibacy. The Trappist monasteries live under the premise that they are self-sustaining. They are not reliant upon donation, and therefore produce goods that the world has come to know as some of the best in existence. Many monasteries produce cheese, bread, and even caskets. The ones that I like to study about are the ones that make beer.

 

Chimay is probably the most well known monastery in the beer world, and it exists within the walls of Scourmont Abbey, in the town of Chimay, Belgium. The monks that brew Chimay beer acquire the water from a well inside the monastery, and then use solids from the brewing process to feed the cows they own that produce milk for the Chimay cheeses. (These practices are along the guidelines of the biodynamic farming as discussed in April’s issue.) The funds the monks acquire from the worldwide sale of Chimay goes to fund the existence of their abbey, and to charity.

 

It is no surprise that Chimay is some of the best beer in the world. It is a process that has been perfected for lifetimes. The serene contemplative state of the monks there can only be an asset to the brewing of it.

 

CHIMAY Grand Reserve tasting notes:

Alcohol: 9% This beer has a formidable alcohol content, and is very rich in flavor.

Color/Head: This beer creates a nice head when poured, with a dark, rich color.

Flavor/Weight: Slightly sweet with a wonderful texture and natural taste. No bitterness.

Finish: The finish is creamy and soothing, no unpleasant aftertaste.

Overall: This is the first “real beer” I tried, and it remains to be my favorite Trappist Ale. Overall, very pleasant with a very slight finish that returns with a slight warmth and feel of serenity.

 

A full-bodied, full-flavor beer, this style of Chimay can be aged up to 15 years under proper conditions. It best accompanies food like: Roquefort/Stilton cheese, braised beef, or rabbit. Find a host of recipes at: Chimay.com

Divine brewers

 The Abbey of Orval, in the province of Luxembourg.

 

This abbey sits close to the border of France, in the south-east region of Belgium.

 

 

 

 

 

 

 

Serene and beautiful, the abbey is home to the Trappist monks that produce Orval beer.

                 In the south-east region of Belgium, the Trappist monks at Orval live their cenobitic lives. These monks fill their days with the production of quality beer and silent contemplation. The brothers live together for the same purpose and benefit, and all of the profits from this ale goes to their sustenance and charity. Orval has been a beer making monastery since 1931.

 

In order to be recognized as an authentic Trappist beer, the producer must exist within the walls of a Trappist Abbey, be produced by the monks from that Abbey, and the proceeds must go back to the community.

             The Trappist lifestyle prohibits wealth, possession, unnecessary speaking, and sex! At least they’re allowed to drink.

             ORVAL Tasting notes: Orval Trappist Ale

Alcohol: 6.2% Respectable, but not too strong to enjoy a 2nd glass.

Head/Pour: The head on this one is almost explosive. When I began pouring it just took off, so it takes some time and patience to minimize it. 

As for the color, it is much lighter than the Chimay (blue). This beer is considered a Belgian Pale Ale, also due to the difference in hops and the fact that Orval employs dry-hopping as a regular procedure in their production. (placing hops in a bag and adding it after the primary fermentation).

Nose: Clean, but hoppy. Due to the above mentioned procedure.

Flavor/Weight: This beer is still pleasant, but a little dryer and bitter from the hops.

Finish: Goes down clean, but again, a secondary hoppiness appears after swallowing.

 

Overall: I would definitely pick this beer over any of the American lagers, but it depends on what your preference is. If you like hoppy, slightly bitter, this is for you.

Pairs with:  Fish, tangy cheeses like: Feta, or salads.

             We believe in the saying: “Anything worth having takes some effort”

When you brew beer with us, your effort will turn into some of the best beer you can experience. Don’t waste time with some short-cut brewing kit, do it the right way. That being said….

 

Beer of the month for June: Oatmeal Chocolate Stout! This is a hearty, warm, and tasty beer that makes you smile when you taste it. Samples are available now! $125 for 5 gallons. (bottles + tax not included)

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