Ampleforth monks mix history, religion and malts in unique new beer
http://www.guardian.co.uk/lifeandstyle/2012/jun/19/ampleforth-abbey-brews-beer?newsfeed=trueBenedictine community in Yorkshire to sell Britain's first monastic beer since the Reformation
Martin Wainwright
Tuesday 19 June 2012 11.11 EDT
The monks pace serenely in their long black habits, to a background of chanted psalms and obedient students from Ampleforth College swotting for exams.
But beneath the peaceful surface of Ampleforth Abbey, in a lovely North Yorkshire valley, lies a commercial operation that is about to pull off a coup – Britain's first monastic beer since the Reformation, more than 450 years ago.
Tawny glasses of Ampleforth Abbey brew have circulated among testers for the past year and, following repeated tweaks of yeast and malt, the beer is to go to the market in July. The launch is eagerly awaited in drinking circles because of a heady mix of history, religion and the Benedictine order's formidable reputation in the field.
"We think we've got the taste and texture right," said Father Wulstan Peterburs, Ampleforth's procurator, whose job is to oversee St Benedict's rule that monks should be self-sufficient and busy in their worldly as well as spiritual lives. "The last time the order did this in a big way, in the 18th century, we were given a licence by Louis XIV to sell our beer everywhere in France. We're not being that ambitious but we think we've got a success on our hands."
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Last Sunday I went out to dinner with friends in my rural MI community. There is this new restaurant on the Muskegon River which has earned a reputation of having good beer on tap.
I was stunned. They had Hobgoblin (a great brew from Britain, a dark malt ale) on tap. They serve it in pints and one is enough. It was wonderful.
If religion means more fine brew, I am all for it. After all, the friars have always been the best of the best in this area. Oops! Also in the quaffing of the same brew. I would cite Friar Tuck, but he was fictional. Nevertheless, legends are built on history.
Cheers, my dear friend.
And there is a monastery out here in California that makes chocolate!
I'm not a malt drinker really, unless it's a good scotch.
I have tasted on a few occasions. Potent, but with awesome character. (My bro-in-law was wealthy and always set it out at Christmas.)
The trick is a large ice cube -- or two. Let the ice melt until the alcohol percentage drops to palletable levels. Of course, like all high alcohol drinks, it must be served exceptionally cold. When I make martinis, I keep the gin in the freezer at 0 degrees. Frost on the glass is good.
Beer should be served cool, not cold.
And while I agree about the single ice cube, others would find that anathema.
Beer just make me feel full.
Quarter Cask is such a beautiful balance between price and performance.
And I doooo love me some abbey ales.
