Trappist Single

Trappist Single

Trappist Single

Trappist Single

Today introduce the trappist single to you:
Overall impression: A light-colored, bitter, highly fermented, well-carbonized Trappisteer with a unique fruity-spicy yeast flavor, a spicy-floral hop flavor, and a soft, grainy sweet Flavor of malt taste.
Aroma: Low to moderate or high Trastevere yeast, showing fruity-spicy notes, accompanied by a medium or moderately low spicy-floral hop aroma, occasionally It is fortified with light herbs and citrus-type spices. The low to medium-low malt is sweet with a touch of honey or sugar. The range of fruity notes can be very wide (citrus, pome fruit, stone fruit). The best examples have a hint of spicy and phenolic odor produced by fermentation. The smell of bubble gum is unsuitable.
Appearance: Light yellow to medium gold. It is generally clear, white foam is medium in thickness, long lasting, rising bubbles, and beautiful lace edges on the cup wall.
Flavor: Fruity, hoppy, bitter, dry. The initial entrance is the sweet taste of malt (soft grain sweetness), with a dry mouth and hops. Malt may have a light honey cracker or a crisp mouthfeel. Moderate spice or hop flavor. Fruity can be citrus (oranges, lemons, grapefruits), pears (apples, pears), or stonefruit (apricots, peaches). Low to moderate spicy, peppery or eugenol. The mouth is crisp, the bitterness is gradually revealed, and the aftertaste comes with a touch of malt, moderate hops and yeasty taste.
Taste: Medium to medium to medium bodied. Smooth. The taste is strong or strong and may even have a tingling sensation. There should be no warm taste brought by alcohol.
Note: It is mainly used inside the convent for drinking. It is very rare on the market and the yield is small. It can be called "a foreign monk's ration." The degree of fermentation is very high, not less than 85%.
History: Trappiste Brewery has traditionally brewed this low-alcohol beer as a monastic daily drink tradition, describing this beer style as a bitter light-colored beer (single material) as a more modern expression. The monastery of Saint Sixtus in Westvleteren made the first batch of this single material in 1999, replacing the previous low beer.
Typical ingredients: Pearson Malt, Belgian Trastevere yeast, Saaz hops.
Style Comparison: The Belgian Pilsner malt is expressed in a fermented Belgian brewing process - pale, hops are outstanding and thoroughly fermented, while also exhibiting a typical Belgian yeast flavour. Less sweetness, higher degree of fermentation, less special malt, compared to Belgian lighter Aier is more prominent hops. Relatively speaking, this style is closer to the low-degree version of Belgium, rather than the lower Belgian Belgian Gold.
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