26A Trappist Single

Question 1

26A Trappist Single - Overall Impression

Answer 1

A pale, bitter, highly attenuated and well carbonated Trappist ale, showing a fruity-spicy Trappist yeast character, a spicy-floral hop profile, and a soft, supportive grainy-sweet malt palate.

Question 2

26A Trappist Single - Aroma

Answer 2

Medium-low to medium-high Trappist yeast character, showing a fruity-spicy character along with medium-low to medium spicy or floral hops, occasionally enhanced by light herbal/citrusy spice additions. Low to medium-low grainy-sweet malt backdrop, which may have a light honey or sugar quality. Fruit expression can vary widely (citrus, pome fruit, stone fruit). Light spicy, yeast-driven phenolics found in the best examples. Bubblegum inappropriate.

Question 3

26A Trappist Single - Appearance

Answer 3

Pale yellow to medium gold color. Generally good clarity, with a moderate-sized, persistent, billowy white head with characteristic lacing.

Question 4

26A Trappist Single - Flavor

Answer 4

Fruity, hoppy, bitter, and dry. Initial malty-sweet impression, with a grainy-sweet soft malt palate, and a dry, hoppy finish. The malt may have a light honeyed biscuit or cracker impression. Moderate spicy or floral hop flavor. Esters can be citrus (orange, lemon, grapefruit), pome fruit (apple, pear), or stone fruit (apricot, peach). Light to moderate spicy, peppery, or clove phenolics. Bitterness rises towards the crisp, dry finish, with an aftertaste of light malt, moderate hops and yeast character.

Question 5

26A Trappist Single - Mouthfeel

Answer 5

Medium-light to medium body. Smooth. Medium-high to high carbonation, can be somewhat prickly. Should not have noticeable alcohol warmth.

Question 6

26A Trappist Single - Characteristic Ingredients

Answer 6

Pilsner malt, Belgian Trappist yeast, Saazer-type hops.

Question 7

26A Trappist Single - Style Comparison

Answer 7

Like a top-fermented Belgian/Trappist interpretation of a German Pils – pale, hoppy, and well-attenuated, but showing prototypical Belgian yeast character. Has less sweetness, higher attenuation, less character malt, and is more hop-centered than a Belgian Pale Ale. More like a much smaller, more highly hopped tripel than a smaller Belgian Blond Ale.

Question 8

26A Trappist Single - Comments

Answer 8

Often not labeled or available outside the monastery, or infrequently brewed. Might also be called monk’s beer or Brother’s beer. Highly attenuated, generally 85% or higher. [“Trappist” is a protected legal appellation, and cannot be used commercially except by genuine Trappist monasteries that brew their own beer. However, we can use it to describe the type or styles of beer produced by those breweries and those who make beers of a similar style. Trappist type beers are all characterized by very high attenuation, high carbonation through bottle conditioning, and interesting (and often aggressive) yeast character.]

Question 9

26A Trappist Single - History

Answer 9

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 reflecting current tastes. Westvleteren first brewed theirs in 1999, but replaced older lower-gravity products.

Question 10

26A Trappist Single - Commerical Examples

Answer 10

Achel 5° Blond, St. Bernardus Extra 4, Westmalle Extra, Westvleteren Blond

Question 11

26A Trappist Single - OG

Answer 11

1.044-1.054

Question 12

26A Trappist Single - FG

Answer 12

1.004-1.010

Question 13

26A Trappist Single - ABV

Answer 13

4.8-6

Question 14

26A Trappist Single - IBU

Answer 14

25-45

Question 15

26A Trappist Single - SRM

Answer 15

3-5