INTRODUCTION

HISTORY

The Trappist monks were very self-sufficient; producing most of the products and foodstuffs that they needed for survival. One of the commodities they produced for consumption and sale was beer. The Trappist monks' beer was often of higher quality that other private breweries because they grew their own grain and other ingredients.

In the late 1700's, Belgium was under French Rule, and in 1796 the French Revolution put an end to monastic life in Belgium. Monasteries were looted and some were sold or destroyed. It took over 40 years for the monks to return to Belgium, and by the 1930's, all the Trappist Monasteries were producing private stocks of beer, only available on site. It wasn't until after World War II that the Trappist monasteries began to make their beer commercially available. It was at this time that the Trappist's beers began to gain a reputation for their quality and strength. Many other breweries began to duplicate the Trappist style, and it became so popular that in 1962 Trappist beer was given legal status as a style of beer unto itself.

Legally, a beer can only be called "Trappist" if it is brewed under the strict control of a handful of Trappist monasteries. Thus, beer brewed by other breweries took on the name "Abbey Style" to indicate that it was made in the style of the Trappist monasteries.

Of the hundreds of Trappist and Abbey Style beers brewed in Belgium, there are three styles, the Dubbel (Double), the Tripel (Triple), and the Witbier (White Beer) that we will focus on in this piece.

The Dubbel style beer most likely derives its' name from the brewing practices used widely for centuries in Europe before lautering or sparging practices became popular. Most breweries made multiple batches from one grain mash, a process called "parti-gyle" brewing. The first, high gravity runnings of the mash were drawn, and made into one small batch. The remaining grains had more water added and were mashed again, to retrieve the the lower gravity runnings. These second runnings were made into a larger, weaker batch of beer called a "simple." The first batch had a gravity roughly double of the "simple" beer, and was therefor called a "Dubbel." These ales are often ruddy to dark brown, with a solid malt character, lightly balanced with restrained hop flavor and boquet and the unique fruitiness of Belgian yeast strains.

The Tripel style was created by the Abbaye Notre Dame du Sacre Coeur, Westmalle. Since its' inception, over 40 other breweries have tried there hand at this strong, pale beer. The origins of the style name Dubbel are used in naming this beer, roughly three times the strength of a simple. These unique beers are often up to 10% alcohol by volume, yet remain a light golden color and hold a thick rocky head. The use of Belgian Candi sugar helps to maintain the light flavor and aroma of these ales. Some breweries have tried using other ingredients, such as orange peel and coriander, but these are more common in the third beer in this discussion, the Witbier.

Witbier, or white beer, gets its' name from the hazy appearance that the use of wheat contributes. Using high proportions of malted and unmalted wheat in beer is quite common in Belgian ales, such as Lambics. Witbiers were originally brewed to be drank very quickly after primary fermentation, as it would sour quickly. In order to cover the souring effect, spices were added to the brew. The most common combination of spices used in Witbiers today is orange peel and coriander. These combine with the nutty-sweet aroma of the grains to create a very complex boquet and flavor. The style was unfortunately almost lost, but is recently reliving a popularity as all Belgain ales are being discovered by many American micro-breweries. This beer is a true refresher during the hot days of Summer, and a unique addition to your line-up of homebrews.

STYLE DEFINITION

RECIPES

Cellar Squared Belgian Ale

ALL-GRAIN RECIPE

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