Belgian and Trappist Beers
A Short history and some beer reviews
Trappist beer was invented in 1685 by the Cistercian monks in La Trappe, France, hence the name Trappist. Brewing beer was part of a self-sufficient lifestyle monks lived by and they were very efficient in their use of brewing grains. They produced their beer in three different strengths knowing a batch of grain could be mashed three times. The first run was about three times as strong as the last run hence the name Triple, the second was twice as strong hence the name double and the last run was a single. Before widespread literacy the keg was branded with one, two or three crosses depending on strength. From this Trappist tradition the two most famous beer styles is their Dubbel and the Tripel. Today the majority of Trappist monastery breweries are in Belgium, and since calling a beer Trappist is controlled by law, these beers are often called Belgian Dubbel and Belgian Tripel when not brewed by monks. In this issue we will be reviewing Belgian Tripels and Dubbels and some fusions of the two. These are some of the most complex and taste filled beers on the planet. Enjoy and Cheers!
Dan Taylor Sr and Jr.
COMPARE BELGIANS
All beers get flavor from the yeast used in fermentation but none more than Belgians. The yeast are known for imparting spicy, banana, clove, bubble gum like flavors though similar their are key differences between Dubbels and Tripels.
Belgian Dubbel:
Color: Dark amber to brown.
ABV: 6-7.5%.
Flavor Profile: Malt-forward with notes of chocolate, caramel, and sometimes fruit esters (like banana).
Body: Medium-bodied.
Examples: Chimay Red, Ommegang Abbey Ale.
Belgian Tripel:
Color: Pale gold to light amber.
ABV: 7-10%.
Flavor Profile: Complex yeast-driven flavors, spicy aroma and flavor, and fruit or clove-like flavors.
Body: Lighter-bodied.
Examples: Westmalle Tripel, Unibroue's La Fin du Monde.
Tripel-Dubbel
Blending Belgian Styles is certainly in the creative spirit of the beers of Belgium. I recently brewed a Belgian that was a blend of a Dubbel and Tripel. It has the darker color of the Dubbel with high carbonation of a Tripel, th and truly fuses both beer styles. I will be reviewing what I am calling my Tripel Dubbel in this issue and for a point of comparison I will review Chimay Grand Reserve which I think is truly a blend Dubbel and Tripel trappist beers. Cheers to the Monks!
REVIEWS
Taylor’s Tripel-Dubbel
Brewer: Dan Taylor
Location: North Liberty, IA
Style: Belgian Tripel-Dubbel ABV: 7.5 %
Review: Color is Reddish copper. Nose is mix of malts and stone fruit aroma. It is highly carbonated. First sip you get strong fig like flavor with intense maltiness. It has a creamy mouthfeel with a medium body. Mid beer the malts and stone fruit flavor mixes with some spice like flavors and a backround sweetness. Finishes with bready maltiness blended with figiness as well as some fruity ester. It is mildy dry with no boozy background.
Rating : This is the best beer I have made
GRAND RESERVE
Brewer: Chimay Brewery
Location: Chimay, Hainaut, Belgium
Style: Belgian Tripel-Dubbel ABV: 9 %
Review: Color is Brown with hints of copper. Nose is mix of bready or even toasty malts and stone fruit aroma. It is highly carbonated. First sip you get strong stone fruitlike flavor with a brown bread like maltiness. It has a creamy mouthfeel with a medium body. Compared to my beer it is definitely drier and the alcohol is noticeable. The dryness is prevalent throughout the beer and the stone fruit is dominant at the back end.
Rating : This is a world class beer while I do not pretend to meet their level of excellence, in comparing my beer to this beer, it reinforces I made a Dam Good Belgian.
Cheers to All !