Johnny Site Admin
Joined: 02 Apr 2005 Posts: 3556
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Posted: Fri Feb 03, 2006 5:33 pm Post subject: Brewing Belgian Trappists and Abbey Beers |
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http://www.brewingtechniques.com/library/styles/2_6style.html
Belgian Trappists and Abbey Beers
by Martin Lodahl
While most examples are sumptuously malty and a few hoppy and dry, all have a rich earnestness of purpose that invites calm and quiet reflection.
One of the first beers to really astound me was Chimay "rouge," now usually seen in the United States as Chimay Premiere. It was at a formal beer tasting, a rather unusual event in those days, and the fellow conducting the tasting knew his beers well. To my northern European-American Protestant mind, the idea of monks brewing beer was an amazing one. And Trappist monks, no less! The beer was scarcely less intriguing than the idea, its richness and spiciness completely overwhelming my concept of what a beer should be. From shock over the intensity of the flavor I set the glass aside, coming back to it at times. At the end of the evening I bought a case! ....... _________________ https://www.facebook.com/Let-the-drink-talk-675586225966432/ |
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