What makes a trappist beer

Because of all those restrictions, very few true Trappist beer labels exist. But those that do exist are full of flavor and packed with a higher than average ABV. For that reason, these beers have led to many a black out to the average beer-chugging American.

These beers focus more on flavor than hops, and warmer drinking temperature and plenty of head are key to the best tasting experience. The origin of Trappist breweries came out of necessity.

One of the most common ways that people were getting sick was through bad water supplies. Many of the monasteries then took it upon themselves to clean up the water supply. They treated the water so that there was a small percentage of alcohol to kill off bacteria. Today, these beers would most resemble sours which is my favorite type of beer in America, and Belgium also does a much better job at.

Everyone, even kids, drank that monk Kool-Aid. Over the years the monks perfected their processes until they developed the ultimate beer. Most of those that are left exist in Belgium. The sorority girl in me says the ABV count. Along with that, the Belgium drinking culture is outstanding. Belgians are proud of their beer, and for good reason.

Authentic versions of the beer must conform to several standards set by the International Trappist Association. Throughout the European continent most water was highly contaminated for much of the Middle Ages. Beer provided a liquid alternative, and also could be heavily concentrated with grains for nutritious value. By the year CE, over breweries are believed to have existed in monasteries. Among other innovations to beer, monks are credited with being the first to add hops to the brew. In order to provide for their monetary needs and be able to feed the needy, Trappist monks began brewing beer and ale.

While the commercialism of the product seems somewhat at odds with monastic vows of simple life, it is in fact a founding principle of the Trappist doctrine that a man must do manual work. The profits made from selling the beers went to maintain the rather meager lives of the monks and to fund charitable efforts. Originally, many Trappist breweries existed in France, where the order was founded in With a little searching you can arrange accommodations with bus trips to the Abbeys so that you can see where this great beer is made.

The secret is in the third fermentation that actually goes on inside the bottle, something like champagne. Some of the second and third fermentaions last as much as 5 years! The varieties take up a small booklet:. Abbey beers Some are brewed commercially under agreement with the Abbots and local brewers. Abbey beers are only emanating from the following monasteries in order to be considered abbey beer:. Duvel sam refers to this as in a class of its own, favorite among avatars of beer.

Saison or farmhouse beers: Made in the winter to be consumed in the summer; fermented in wooden kegs. Lambics : wheat beers brewed only in the area west of Brussels. Some old aged lambics are blended with new blends to add bubbles; much finer than american beers— that are injected with carbonation. This travels site states that you should allow at least 3 days to visit the region and get to taste all of the varieties. Shopping for specialty jams, cakes, candies, honey, nut butter, and whole grains breads for the holidays?

Look no further — Shock grandma with your good taste! I moved to Belgian just over a year ago with great excitement. Belgian and its beers are famous through out the world.