Monday, December 22, 2008

Westmalle Trappist Dubbel Ale

The Liquid:

Westmalle Trappist Dubbel Ale

The Stats:

7% ABV

1.063 SG

Those are the only two specs I can find online. I would place the IBU between 30-40.

The Ingredients:

Malts: ?

Hops: Tett, Saaz and Styrians (as well as unnamed hops)

Yeast & Water: No record of the yeas, though we know it is a single yest. They get their water from an artesian aquifer & then filter out unwanted metals.

The Notes:

This was my first sampling of one of Westmalle's Ales. The only other Trappist Ale I have had is Chimay. I like Westmalle better. If you are not familar with Trappist Ales let me enlighten you a wee bit.

The Order of Cistercians of the Strict Observance, or Trappists, are a contemplative Roman Catholic religious order, that follows the Rule of St. Benedict. These Trappist monks live in monasteries. It is in these monasteries that they brew these ales. There are under 200 monasteries left in the world, and out of that, only seven produce beer (six in Belgium and one in the Netherlands), these are known as The Select Seven. The first Trappist Ales were brewed to sustain the monks during fasting. The quality of these brews is very high and this is the main reason they have taken steps to protect the name from being used by outside brewers whether big or small. A foundation called "Internationale Vereniging Trappist" was set up and a logo produced to signify a true Trappist ale. There are only seven breweries that adhere to the strict standards and production criteria today, these are: Chimay, Westmalle, Orval, Rochefort, Westvleteren and Achel, located in Belgium, and LaTrappe in the Netherlands.

Appearance: Deep, deep, reddish brown color with some burnt umber at the edges. The beer pours with an dense head of rich, creamy foam that lace down to the last sip.

Aroma: Malty, bready and a bit of fruit. Some citrus notes as well as caramel. It was probably not the best time for me to put thoughts to paper after drinking this ale as I am a little bit stuffed up with a head cold. Oh well.

Taste: Malty. Sweet malt. It has a nice freshness to it too. A little bit of that caramel as well. I have to admit that I poured the whole thing into my glass and allowed the yeast to join the party. I know this will give a more bready taste and I like that. It also gives the appearance some cloudiness.

Mouth feel: Smooth with a good bit of carbonation due to the secondary bottle fermentation. Mouth coating but not to viscous or creamy. It hangs around and finishes with a nice dryness.

I encourage all to give this style of brew a try. The single yeast, secondary bottle fermentation will give you a nice white bread component to it. Malt before hop, so hopheads may not like this style.

The Score: A-

1 comment:

Anonymous said...

Burgundy Wine
Planted grape varieties in Burgundy

Pinot noir
Some other less important grape varieties may be found, buy they are grown in marginal quantities and little used :
Sauvignon and grey Sauvignon from which the Saint-Bris aoc (109 h) is produced.
Tressot and Cesar for Burgundy for white Burgundy grand ordinaire aoc in the Yonne district .
You can more information on the Burgundy Wine in:

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