Historically, patersbier was a monastery’s beer brewed and enjoyed solely by the monks and their guests. Over time, ... Ver Más
Historically, patersbier was a monastery’s beer brewed and enjoyed solely by the monks and their guests. Over time, patersbier has come to refer to the product of the monastery’s basic beer recipe. Abbey Brewing’s patersbier is Monks’ Ale, a session-ale characterized by its malt-hop balance, smooth drinkability and crisp finish.
Monks’ Ale, an abbey single (enkel or patersbier) ale, is the first beer produced by the Benedictine Monastery of Christ in the Desert. Very few breweries in the entire country make this style of beer.
Monks’ Ale has a distinct aroma of cloves and moderate fruity esters (particularly stone fruits). The yeast lends a note of clove and, in combination with the malts, hints of plum and apricot. The malts provide a distinct honeyish quality up front and round, full middle. The malts and yeast leave a clean, crisp, dry finish to Monks’ Ale.
Monks’ Ale es una cerveza muy especial que sigue el estilo Enkel o Patersbier, receta tradicional y original del siglo XVI que muy pocas cerveceras en Estados Unidos producen. Tradicionalmente esta cerveza estaba reservada para los monjes y sus invitados, y ahora está disponible para que tú la disfrutes.
En la foto aparece el Hermano Christian Leisy, OSB, Monje activo