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Topic: Trappist beer

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	Belgian Tourist Office - official website - Beer
		Lambic beer is made with an ancient style of brewing, depending on spontaneous fermentation to produce a bone-dry, profoundly tart, and naturally effervescent drink that improves with years in the bottle - much like wine.
		The original beer De Koninck (5% alcohol) and its two younger, stronger brothers Triple De Koninck (8% alcohol) and De Koninck blond (6% alcohol) are all brewed and bottled on the banks of the River Schelde.
		The beers brewed are: Liefmans Oud Bruin, Jan van Gent, Liefmans Goudenband, Liefmans Kriek (cherry), Fruitesse Kriek and Abdis, an abbey beer.
	www.visitbelgium.com /beer.htm (3167 words)

	Kitchen Dictionary: beer
		Ale is the name for the category of beers (including porter, stout and wheat beer) which ferment with the yeast at the top, while lagers are bottom-fermented at colder temperatures (including the familiar pilsner and malt liquor).
		Light beer refers to a brew with fewer calories and usually less alcohol.
		Beers in the United States have between 3 and 8 percent alcohol while in Europe beer can have as high as 13 percent.
	www.recipezaar.com /library/getentry.zsp?id=519 (214 words)

	Beer Styles: Trappist Beers (Site not responding. Last check: 2007-10-09)
		Beers you see described as Abbey beers may indeed have some connection with an Abbey but it is often only tentative.
		At one time their beers were nearly as hard to come by as those of Westvleteren but now it is possible to pick up the three beers that they brew.
		The Tripple at 8% is a slightly spicier beer and a paler colour though not the golden colour of the Westmalle Tripple.
	www.smg-authie.co.uk /beer/styles/stylestrappist.htm (742 words)

	Encyclopedia :: encyclopedia : Beer (Site not responding. Last check: 2007-10-09)
		Hopped beer was imported to England from the Netherlands as early as 1400 in Winchester, and hops were being planted on the island by 1428.
		Because beer is composed mainly of water, the source of the water and its characteristics have an important effect on the character of the beer.
		Wood-aged beers are any traditional or experimental beer that has been aged in a wooden barrel or have been in contact with wood (in the form of chips, cubes or "beans") for a period of time (Oak is the most common).
	www.hallencyclopedia.com /Beer (3559 words)

	Beer
		While local names for beers made with the same methods and ingredients vary, the similarities of method and ingredients can be detected to form a study of the nature of beer styles.
		Beer is one of the oldest beverages humans have produced, dating back to at least the 5th millennium BC (prior even to writing), and recorded in the written history of Ancient Egypt and Mesopotamia.
		Beer is drunk from a variety of vessels, such as a beer bottle, a can, a glass, a beer stein, a mug or a pewter tankard.
	www.brainyencyclopedia.com /encyclopedia/b/be/beer.html (3590 words)

	Learn more about Beer in the online encyclopedia. (Site not responding. Last check: 2007-10-09)
		Beer was important to early Romans, but during Republican times wine displaced beer as the preferred alcoholic beverage, and beer became considered a beverage fit only for barbarians.
		Modern-day pubs keep their beer constantly at this temperature, but originally beer would be served at the temperature of the cellar in which it was stored.
		Where harsher flavours do exist in beer (most notably in those brewed in Yorkshire), these were traditionally mitigated by serving the beer through a hand pump that mixes air with the beer, oxidising it slightly and softening the flavour.
	www.onlineencyclopedia.org /b/be/beer.html (1816 words)

	Chimay - The Art of Trappist Beer and Belgian Cheese.
		This means that the product comes from a Trappist abbey, that it is made by the monks or under their control and responsibility and that most of the return is used for charitable purposes.
		Used in the manufacture of the beer, the purpose being to liberate granules of starch (a complex sugar) from the grain and the enzymes which will convert then into simple sugars during brewing.
		The first stage in the manufacture of the beer which consists of mixing, in the mash tun, the various primary ingredients, that is water, malt (germinated and dried barley) and wheat starch.
	www.chimay.com /en/glossary_61.php (873 words)

	Michael Jackson's Beer Hunter - Chastity, poverty and a pint
		Trappist beer is an appellation contrlée in the world of beer.
		The strongest, at 11-11.5 per cent, is the rich, creamy beer simply called Abbot, from the monastery of Westvlereten, near the hop-growing town of Poperinge, not far from Ypres.
		The Trappists are the most rigorous of orders and interpret strictly the rule that they must live off their own resources.
	www.beerhunter.com /documents/19133-000107.html (1037 words)

	Trappist Beer - The Select Seven - Beer and Brewing
		Trappist beers must be brewed within the walls of a Trappist abbey, by or under the control of Trappist monks; the brewery and choices of brewing must depend on the monastic community; and their economic purpose must be directed toward charitable assistance, and not for profit.
		These Trappist beers speak of complexity, blending malts from Belgium, Germany and France, in conjunction with brewing water that is high in mineral spirits for a uniquely-defined style of beer.
		Known as the most beautiful of the Trappist breweries, the beers produced at Rochefort are all dark, and known by the concentration of their corresponding worts of 6, 8 or 10.
	www.bellaonline.com /articles/art39251.asp (2340 words)

	The Map Room
		Chimay Red is a 'dubbel' or double-fermented beer, Chimay White is a 'trippel', stronger and fairer than Chimay Red, and Chimay Blue (or grand reserve) is the strongest of the three, aged the longest, and somewhere in color between the red and the white.
		Rochefort beer is a Trappist ale brewed in Belgium at the Abbaye de Notre Dame de St. Remy.
		Rochefort is probably the most obscure of all the Belgian Trappist beers; perhaps that is because, in Michael Jackson's words, the abbey is "known for its shyness." The abbey and its brewery, which has made beer since 1595, are tucked away in the Ardennes forest in a very rural farm region.
	www.maproom.com /beerjrnl/trappist.htm (1522 words)

	WESTMALLE ABBEY - TRIPEL
		Westmalle Tripel is a clear, golden yellow Trappist beer that undergoes a secondary fermentation in the bottle (9,5% alcohol).
		This beer is generally served in 33 cl bottles, precisely the volume of the accompanying glass goblet.
		The tripel is a complex beer: in the aroma, fruitiness (overripe banana), fine hop bitterness and soft maltiness fight for attention.
	www.trappistwestmalle.be /en/page/tripel.aspx (531 words)

	Belgian & Continental Ale Facts
		These are also known as ’soured beers’ and their defining character classically comes from having been aged for some years in well-used large wooden tuns, to allow bacterial action in the beer and thus impart the sharp ’sour’ character.
		The authentic examples are medium to full bodied beers that are influenced by a number of factors: high bicarbonate in the brewing water to give a frothy texture; a complex mix of yeasts and malts; blending of aged beers; and aging in bottle before release.
		Trappist ales are among the most complex and old fashioned of beers that one can find--little wonder that many connoisseurs treat them as the holy grail of beer drinking.
	www.tastings.com /beer/belgian_style.html (1482 words)

	Beer (Site not responding. Last check: 2007-10-09)
		This style of beer is often referred to as a "white beer" or in Belgium "witbier" or "biÎre blanche." It bears two German counterparts: Bavarian weisse beer, which is soft and light, and Berliner weisse beer, which is lactic and tart.
		The Belgian Trappist breweries are Orval, Chimay, Westmalle, Rochefort, and Westvleteren.
		Trappist beers are regarded as among the finest ales in the world.
	www.sallys-place.com /beverages/beer/belgian_beers.htm (1823 words)

	trappist beers (Site not responding. Last check: 2007-10-09)
		This "Grande" beer is principally distinguished by its character of a strong beer.
		This is a beer whose fragrance of fresh yeast with a light, flowery rosy touch is especially pleasant.
		This beer with its typical golden colour, its slightly appearance and its fine head is especially characterised by its aroma which results from an agreeable combination of fresh hops and yeast.
	www.kingdomofbeer.com /en-us/dept_1.html (757 words)

	Trappist Beers - Hey, Beer Man - Atlantic Highlands Herald - New Jersey
		Trappist is also a licensed term, and currently only six breweries in the world may legally produce Trappist beers.
		Beer consumption, as it was a liquid, did not break the fasting required by Lenten vows.
		As you explore the Trappist Ales you should be aware of some differences between them and the more common beer styles: They tend to have prices that one would expect to see in the wine aisles.
	www.ahherald.com /beer/2005/bm050519_trappist_beers.htm (1271 words)

	Belgium: Monastic Ales
		This double trinity of holy beers, the Grand Cru Classés of the beer world, upholds the tradition of "nutritional" beverages whose original purpose was largely to nourish monks with "liquid bread." Modern-day monks continue this tradition.
		Another noteworthy style of Belgian beer is wit (white) beer, a cloudy wheat ale spiced with coriander and orange peel.
		Despite its beer culture, Belgium has not proven to be an easy environment for young artisan brewers to start a new venture.
	www.tastings.com /beer/belgium.html (1048 words)

	BT - Belgian Trappists and Abbey Beers
		Until this century, beer or wine (depending largely upon climate) was generally drunk with meals in preference to water, primarily because it was much safer to drink than the water from open wells and other sources prone to contamination.
		The beers are called Rochefort 6, 8, and 10, referring to their gravities in the obsolete (but quite practical) system of Belgian degrees, in which 6 corresponds to an original gravity of 1.060 (15 degrees P), 8 corresponds to 1.080 (20 degrees P), and 10 corresponds to 1.100 (25 degrees P).
		The beers of Westmalle correspond very closely to the Double and Triple substyles, but because the substyles are primarily described in terms of these beers, this is something of a "chicken or egg" issue.
	brewingtechniques.com /brewingtechniques/library/styles/2_6style.html (3266 words)

	Trappist beer Information
		A Trappist beer is a beer brewed by or under control of Trappist monks.
		Of the world's 171 Trappist monasteries (as of April 2005), seven produce beer (six in Belgium and one in The Netherlands).
		Among these monastic breweries, the Trappists were certainly the most active brewers: there were at least six Trappist breweries in France, six in Belgium, two in the Netherlands, one in Germany, one in Austria, and possibly other countries.
	www.bookrags.com /wiki/Trappist_beer (505 words)

	Evelien's Diary: Trappist Beer
		Only beer brewed in a Trappist monastery under the supervision and responsibility of the monks may be called 'Trappist beer'.
		La Trappe is brewed according to traditional methods, from a recipe developed by the Trappist monks of Koningshoeven, using only natural ingredients, such as hops, barley malt and yeast.
		The beer is bottled with yeast and sugar, which allows the fermentation process to continue in the bottle, giving La Trappe a unique aroma.
	www.xs4all.nl /~everts/blogger/2006/06/trappist-beer.html (472 words)

	An Introduction to Trappist Beer (Part 2)
		As Trappist beers are made in a monastery by monks, the glasses used by them resembles a chalice.
		Since most of the Trappist beers are bottle fermented, their taste and alcohol will still evolve if they are properly stored.
		It is therefore recommended to serve the beer with care and to not pour the last drops as it will contain the particles.
	www.beertutor.com /articles/trappist2.shtml (608 words)

	Bavaria Beer (Site not responding. Last check: 2007-10-09)
		The Koningshoeven Trappist ale ‘Quadrupel’ is the strongest of the quartet at 10% proof.
		The Trappist fathers are themselves no longer employed in the brewery, but they do keep a close eye on the brewing process and are the owners of the trademark Koningshoeven Trappist ale.
		The beer is best for flavour at a temperature of between 12-16˚C. It is then that you can enjoy the wonderful taste and full aroma of Koningshoeven Trappist ale served at its very best.
	www.bavariahollandbeer.us /koningshoeven.html (722 words)

	The On-Line Guide to Belgian Beer - Beer Styles
		Their 3 beers are available in a variety of sizes, including magnum bottles of Grand Reserve.
		These beers cannot be called "Trappist", but usually derive their name from a shrine or a church or some other religious icon.
		It is typical for abbey ale to mimmik the styles of Trappist beer.
	www.belgianstyle.com /mmguide/style/abbey.html (827 words)

	A Beginner's Guide to Belgian Beer
		This is not intended to be an exhaustive guide to Belgian beer (but see further reading for suggestions) rather an introduction to get the first-time visitor to Belgium started on the world's most wonderful beer culture.
		Secondly, because the beer is still alive, it continues to mature in the bottle like a fine wine and can continue to change and improve for many years.
		La Trappe The only Trappist brewery outside Belgium, La Trappe was for several years not recognised as a true Trappist brewery due to a mis-judged commercial tie-up, but since late 2005 this has been amended and the monks are again in charge of brewing, thus qualifying beers from the Koningshoeven monastery to qualify as Trappist.
	www.beermad.org.uk /writings/belgianbeer.shtml (4310 words)

	Monastery Greetings
		Full of stories of wines, beers and liquors made around the world by monks, this A to Z guide begins with Absinthe, ends with Zinfandel, and covers everything in between.
		Written for amateur and professional brewers, he details the monastic brewing process of the famous Trappist producers and the Abbey-style ales of Belgium and America.
		Starting with the Trappist ales from secluded cloisters in Belgium, he outlines the spread of monastic brewing across Europe and to America, where abbey-style ales are made in modern breweries.
	www.monasterygreetings.com /Products.asp?PCID=220 (271 words)

	City of Beer Brussels, Brussel, Bruxelles in Belgium.
		Belgium is the country with the best beer in the world (we try to be objective).
		Try the local beers of Brussels Gueuze or fruit beer (cherry beer, raspberry beer, peach beer) or a wonderful Trappist beer, made in one of the Abbeys of Belgium.
		These beers tend to be very strong (between 8 and 11.5 percent of alcohol !!).
	www.trabel.com /brussel/brussels-cityofbeer.htm (404 words)

	Belgian Beer, Trappist Beer, etc with White Beer Travels
		This is yours truly, John White's "White Beer Travels" website, which is dedicated jointly to "The Beer Hunter", "The Maven of Malt", Michael Jackson (1942-) and Belgian Pierre Celis (1925-), the King of Belgian White/Wheat Beer.
		White Beer Travels is a site brewed up by Speciality Beer fan, John White (1945-2007), an Englishman who has organised and run Beer Hunts in Europe, the United States, and beyond, since 1993, when a group of White Beer Travels Beer Hunters went in search of Belgian Beer for the first time.
		There is an e-mail contact link for White Beer Travels at the top of the page; click here for further contact details.
	www.whitebeertravels.co.uk (402 words)

	Trappist Beer from the Rochefort Monastery, Belgium
		At the entrance to the brewery, there is a display cabinet with old bottles and glasses and samples of the dry raw materials used to produce the three Rochefort Trappist Beers.
		He retired to Rochefort's Mother (founding) Trappist monastery, Achel (www.achelsekluis.org), which reintroduced brewing, in 1999, under the control of Brother Thomas, from the Westmalle Trappist monastery (www.trappistwestmalle.be), Westmalle being Achel's Mother monastery.
		Further, detailed background on Trappist Monasteries and breweries and their history is to be found on the White Beer Travels page featuring Orval, which can be reached by clicking here.
	www.whitebeertravels.co.uk /rochefort.html (2891 words)

	Brewtopia Belgian Trappist Brewery Visit to Chimay
		Responsible for introducing Trappist beer to the world, the brewery of Chimay is well known for producing some of the very best and most complex ales available.
		As with all of the Trappist breweries, admittance to the areas in which the monks live and brew beer is restricted.
		Because it is the basic brewery beer, Chimay Red offers the best glimpse of the fresh ingredients utilized by the brewers and allows the drinker to experience the different components before aging mellows them..
	www.classiccitybrew.com /chimay.html (709 words)

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