On Monks and their rules.

rules

There are three rules that govern the creation of Trappist beer. Firstly the beer has to be brewed in the precincts of the named abbey or monastery, then the beer has to be brewed with notable input from the brothers; finally the beer must be sold for the betterment of the monastery and its mission. These rules mean that many of the beers that claim to be "Abbey" beers are not members of the International Trappist Association (ITA). 

At the time of writing, I believe that there are 11 Trappist beers being brewed with other members of the ITA making other products such as cheese. It is a highly politicised space in the market and stepping outside the bounds of the association will get you removed from their roster.

It would be easy to buy into the myth that these beers are brewed in small batches by slightly tipsy clerics in their monastic robes. Whilst the monastic clothes may well be worn, many of these are massive beer businesses that happen to be set in religious spaces. It does, however, mean that these are genuinely independent and not owned by any of the beer giants.

The second myth is that there is a specific Trappist style of beer. They tend to follow local styles of beer. So the Belgium Trappists tend towards the Dubbels and Tripels whereas Mount Saint Bernard (the only Trappist brewery in the UK) produces Tynt Meadow, a fairly traditional strong English ale, which is rathger good (another time perhaps).

Westmalle Dubbel is a dark reddish brown with a dark cream head of foam. On the nose it is rich with herbs and dried fruit with more than a hint of Dandelion and Burdock (if you know, you know). It is smooth and rich in the mouth with a solid boozy finish. This is an extremely well made beer.

Fourme D'Ambert is a semi hard blue cheese from the Auvergne and can trace its origins back to the Roman occupation. Despite being a superb cheese when made with pasteurised milk, if you can get an un-pasteurised one you are in for a treat. It always delivers creamy acidity backed up with mushrooms and spice. This is one of my favourite cheeses. 

The beer and the cheese both need formidable partners. They both delivered. The rich, dried fruit maltiness of the Westmalle lifted the sharp blue acidity of the cheese. Together they became almost irresistible. 

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