Topic of the Week 6/27/2019 - Introductory & Certified

Methode Ancestrale discussion last week from , , and .  There was some confusion as to whether or not Ancestrale wines are disgorged and the answer is yes and yes. Traditionally they were not, but modern technology has made it optional and they often now are for aesthetic reasons. Pet-Nat has the same option as they can be produced in the the same way, but are often seen still on lees in my experience and in my opinion for aesthetic reasons as well albeit different ones.

This week: Trappist beer

What qualifies? Name 3 producers.

  • Just wondering if you meant yes and no instead of yes and yes? Or did you mean yes they are riddled and yes disgorged? Slightly confused :) 

  • Trappist beer- Beer produced under the supervision of monks within the walls of a Benedictine Abbey, must have permission to put the Trappist logo on the bottle and the proceeds must go to the upkeep of the Abbey or to a local charitable cause.

    Producers - Chimay, Orval, Westmalle Tripel

  • Trappist beer is a designation, not a style. A Trappist brewery is located at a monastery and operated under the supervision of Trappist monks.The monasteries all make goods, most commonly beer and cheese, that they sell in order to fund themselves.

    Abbey is produced in the style of the Trappist monasteries. It isn't necessarily produced by a monastery and is usually sold for commercial value. There are some exceptions.

    14 Trappist brews around the globe. I’ll name a few.

    Belgium: Westvleteren, Chimay, Orval, Rochefort, Westmalle, Achel 

    Spain: Cerveza Cardeñas

    Austria: Stift Engelszell

    France: Mont des Cats

    Italy: Tre Fontane

    England: Mount St Bernard Abbey

    USA: St Joseph’s Abbey

  • The Trappists, or the Cistercian Order of the Strict Observance (COSO), are a Roman Catholic religious order that strictly adheres to the rule of St. Benedict, a set of monastic values emphasizing work, humility, prayer, and compassion. 

    All across the world, there are over 200 Trappist monasteries--only 14 are currently making beer. The term Trappist Beer is commonly misassociated with a style of beer, but in reality, it is a beer that adheres to a strict set of rules which can be made in a variety of styles. 

    In 1997 the rules of production for Trappist beer was agreed upon and the International Trappist Association was created. 

    The rules being: 

    1. The beer must be brewed within the walls of a Trappist monastery and the work must be done either by monks themselves or under the direct supervision of monks.
    2. The brewery must be of secondary importance to the monastery.
    3. Income from the brewery is meant for the sustainment of the monastic way of life and, thus, additional proceeds are to be used for charity.
    4. The ITA itself will constantly monitor breweries carrying the Trappist name and logo in order to ensure the quality of their beers.

    As mentioned previously, there are several styles of Trappist Ales--which are typically top fermented, undergo secondary fermentation in the bottle with no pasteurization--with the two major styles being dubbel and tripel.

    Some of my favorite producers are: 

    Achel with has roots back to 1686, and produces three ales: 

    1. Blond 8
    2. Brune
    3. Extra Brune

    Rochefort as a brewery founded in 1595 with the abbey having roots back to 1200. It produces three brews:

    1. Rochefort 6
    2. Rochefort 8
    3. Rochefort 10

    Tre Fontane recently added to the list in 2014 produces a nice tripel