What style is this? Belgian Pale?
Patersbier
Most Trappist breweries also feature a lower-alcohol “patersbier” or “fathers’ beer” that is only available locally. This variety is designed to be consumed by the monks themselves, although it is sometimes offered at the monastery’s on-site café. Examples include Chimay Dorée and Petite Orval.
Taken from wikipedia.
I read that as well. Kind of why I wondered if it actually fell into a BJCP category.
Edit: Sorry, Still thinking I was posting on a differnt site. I’m talking about the kit on NB’s site.
All beers fall into a category, if they don’t fit elsewhere they fit into one of the Specialty categories.
In this case 16E Belgian Specialty Ale http://www.bjcp.org/2008styles/style16.php#1e
[quote]This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. Some styles falling into this classification include:
Blond Trappist table beer
Artisanal Blond
Artisanal Amber
Artisanal Brown
Belgian-style Barleywines
Trappist Quadrupels
Belgian Spiced Christmas Beers
Belgian Stout
Belgian IPA
Strong and/or Dark Saison
Fruit-based Flanders Red/Brown
[/quote]
“Brouwerij’ed” on the left side of the Belgian town Malle solely for consumption by the reverent Cistercian brothers. This ale is not served or sold to the public, making it one of the rarest beers in the world. Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering: perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish … a monks’ session beer."
fermenting this now for my first time, but the reviews on NB’s site are overwhelmingly positive; there is a long thread about it too. i have high hopes that this will be one of my staples.
cheers,
darth
This is really a great beer, in my top 5. I have yet to find someone who didn’t like it.
My mom doesn’t like it. But she doesn’t like beer anyway, and my dad, like me, is more into darker, malty beers.
It is still one of my favorite beers, it’s just incredible! Can’t get enough of it.
We killed 5 gallons of this quickly. Made the AG version from NB. It was a nice beer. The complexities of the yeast really shone through.
This is a fantastic beer. I’ve got a bottleneck in my pipeline right now, but I will definitely be brewing a big batch of this for the spring and summer. Everybody loves this beer, there’s enough going on for the geeks to appreciate and it’s so tasty that noobs aren’t scared.
I have made it four times and they all were perfect. its also one of my top favorite home made beers of all time. I started naming it something different on the last batch when it went into the keg. my wife and our visitors didn’t take to it as fast, but once they drank it, it was gone just as fast.
anyone got a recipe, i know itll be pretty simple. what yeast you guys like?
The NB all-grain recipe is:
9 lbs Dingemans Pils (NB suggests you mash at 147° F for 60 minutes.)
1 oz Tradition (60 minutes)
1/2 oz Saaz (10 minutes)
Wyeast 3787 Trappist High Gravity
For an extract brew: in place of the Pils, steep a 1/2 lb of Cara-Pils, and use 6 lbs of Pilsen Malt Syrup.
I like this style also and feel that there should actually be a new category made for it.
Come on, a “light” session belgian beer competing with Orval clones or Quads in the Specialty category?
Anyway, I have what I call “Monk’s Lunch” on tap right now. Delicious
5.5 gal OG 1.057 FG 1.013
6 lb Pilsener LME
3.3 lb Munich LME
.75 lb Caramunich 60
.25 lb Biscuit
.25 lb Special B
40 g Styrian Goldings 5.2% 60min
13 g Syrian Goldings 5.2% flame out
Wyeast 3787