I wanted to try Spencer Trappist Ale when St. Joseph’s announced that they would become the newest certified Trappist monastery brewing beer. For some reason, the beer never made it down to my part of the world until relatively recently. I spied it in a local beer store a couple of months ago, but passed because there were other beer offerings that I wanted to try. I finally broke down and purchased a four-pack yesterday. I have to say that Spencer Abbey Ale is every bit is as complex as the Trappist beers being shipped from Belgium and the Netherlands. At 6.5% ABV, Spencer Abbey Ale is not a big beer, but it is very well done considering that they use domestic 2-row and 6-row malt. I am curious as to which Trappist culture is being used for primary fermentation. The ester and spice profile is closer to Westmalle than the other Trappist breweries.
Their exact yeast source and fermentation temperature are closely guarded secrets. Personally I believe it to be Chimay/WLP500/1214. But you could be right too. I have not brewed it yet nor split a batch with different yeasts nor compared such examples to the real thing to know for sure. Anyone could do this. If done, please report results!
I was very surprised to see how well this beer stands up to those of the Belgian monasteries. That being said, it has the advantage of being relatively young compared to most Belgian offerings.
Everyone assumed that they were using the Chimay yeast because Chimay gave them a lot of start up and consultation help. I have not heard which one it is but have heard from more than one person at the abbey that it is not Chimay yeast.
I agree that the beer you tried is excellent. I am curious what they use for yeast in their non Belgian beers. They have an ipa, a NEIPA, a Pilsner and an imperial stout. Btw their Quad is excellent.