26. Trappist Ale

요약

• 26A(Trappist single) 독일 필스의 벨지안 에일식 변형. 이스트, 에스테르(시트러스, 복숭아), 드라이. 중~고탄산. 4.8~6도 
• 26B(Dubbel) 몰트 포워드(<복). 알콜(<벨지안다크스트롱).중간 드라이. 중탄산. 에스테르(건과일). 6~7.6도 
• 26C(Trippel) 호피+페놀의 쓴맛. 에스테르(시트러스). 드라이. 고탄산. 7.5~9.5도 
• 26D(Belgian dark strong ale): 듀벨+몰트. 트리펠의 세기, 쓴맛은 덜함. 에스테르(건과일), 중~고드라이. 중~고탄산. 8~12도 

26A. Trappist Single 

Aroma

• medium-low to medium-high Trappist yeast character
• malt aroma: low to medium-low
• hop aroma: medium-low to medium, spicy or floral
• fruit expression(citrus, pome fruit, stone fruit)
• phenolics
• bubblegum inappropriate

Appearance

• pale yellow~medium gold
• Belgian lace  

Flavor

• malt flavor: initial, honeyed biscuit or cracker
• hop flavor: moderate
• hop(+yeast) bitterness: moderate 
• fruit esters
• light to moderate phenolic(spicy, peppery, clove)
• crisp, dry finish

Mouthfeel

• medium-light to medium body
• medium-high to high carbonation
• should not have noticeable alcohol warmth

Style comparison

• w/ German Pils: top-fermented interpretation but showing Beigian yeast character 
• w/ Belgian pale ale: less sweetness, higher attenuation, less character malt, more hop-centered
• w/ Belgian blond ale: more like smaller, higher hopped tripel than blond

History and Comments

while Trappist breweries have a tradition of brewing a lower-strength beer as a monk's daily ration, the bitter, pale beer this style describes is a relatively modern invention. Westvleteren first brewed their in 1999, but replaced older lower-gravity products. 

Westvleteren Blonde

26B. Belgian Dubbel

Aroma

• malt aroma: rich-sweet, hints of chocolate, caramel, toast(never roasted or burnt) 
• hop aroma: low to no, spicy, herbal, floral
• moderate fruity esters(raisins, plums, dried cherries)
• spicy phenols(light clove, spice, peppery, rose-like, perfumy) and higher alcohol

Appearance

• dark amber~copper

Flavor 

• malt flavor: medium to medium-full 
• hop flavor: low(optional)
• hop bitterness: medium-low
• esters, alcohol, phenol 
• moderate dry finish 

Mouthfeel

• medium-full body
• medium-high carbonation

Style comparison

• w/ bock: not as malty as bock, should not have crystal malt type sweetness
• w/ Belgian blond: similar in strength and balance, but a richer malt and ester
• w/ Belgian dark strong ale: less strong and intense

History and Comments

originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.

Chimay Premiere

26C. Belgian Trippel 

Aroma

• moderate to significant spiciness
• moderate fruity esters
• malt aroma: light
• hop aroma: low but distinctive
• alcohol: soft, spicy, low
• generous phenols(spicy, peppery, clove-like)

Appearance

• deep yellow~deep gold
• Belgian lace

Flavor

• malt flavor: soft and round
• hop flavor: low to moderate
• hop(+yeast produced phenol) bitterness: medium to high
• alcohol soft, spicy, low
• low to moderate phenols
• low to moderate esters, citrus(orange and lemon)
• dry finish

Mouthfeel

• medium-light to medium body
• highly carbonated

Style comparison

• w/ Belgian golden strong ale: slightly darker and somewhat fuller-bodied, more emphasize on phenolics and less on esters, more rounded malt flavor, but should never be sweet

History and Comments

originally popularized by the Trappist monastery at Westmalle.

Westmalle Tripel

26D. Belgian Dark Strong Ale 

Aroma

• malt aroma: rich-sweet
• hop aroma: very low(usually no)
• strong to moderately low fruity esters(raisin, plum, dried cherry, fig or prune)
• spicy phenols, peppery not clove-like
• low to moderate alcohol, soft, spicy, perfumy, rose-like
• no dark/roast malt aroma
• no hot alcohols or solventy aroma

Appearance

• deep amber~deep coppery-brown

Flavor

• malt flavor: moderately malty-rich
• hop(+alcohol) bitterness: medium-low to moderate
• moderately dry to dry finish, should not be heavy or syrupy

Mouthfeel

• medium body
• high carbonation
• smooth but noticeable alcohol warmth

Style comparison

• w/ dubbel: fuller body, increased malt richness
• w/ tripel: not as bitter or hoppy as a tripel but similar strength

History and Comments

authentic Trappist versions tend to be drier than Abbey versions, which can rather sweet and full-bodied.

Chimay Grande Reserve