Trappist Beer
The monks' masterpieces: Trappist beers — ales brewed within monastery walls by or under monks (Chimay, Westvleteren, Rochefort, Orval, Westmalle, Achel) — dubbels, tripels and quadrupels of legendary depth; Westvleteren 12 is routinely called the world's best beer.
What it is
The monks' masterpieces: Trappist beers — ales brewed within monastery walls by or under monks (Chimay, Westvleteren, Rochefort, Orval, Westmalle, Achel) — dubbels, tripels and quadrupels of legendary depth; Westvleteren 12 is routinely called the world's best beer. Origins: monastic brewing is medieval; the Trappist revival dates to the 1830s at Westmalle; the 'Authentic Trappist Product' label (1997) guards the name. Made from: barley malts, candy sugar (for the dark strong ales), noble hops, house yeasts, bottle conditioning. How it's made: 1) Brew strong ales; ferment warm. 2) Condition. 3) Bottle with yeast for the second fermentation. Served: in chalices, at cellar temperature, with cheese (often the monks' own). Flavor: dried fruit, spice, warming alcohol hidden in silk. Strength: 6-11%. Culture: proceeds fund the monasteries and charity — beer as prayer and work (ora et labora). See also: Lambic and Gueuze, Belgian Jenever.
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General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
- Have you already received a notice, letter or charge related to trappist Beer? Who issued it: the board, the management company or a third party?
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World Spirits
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