urban trappist brewery

image created in illustrator

Biography

Belgian Trappist beers are known for complex flavors; I use herbs to cook complex flavors. My brain thought this was a logical marriage. Alas, Trappist yeast yielded fruity, dark flavors, whereas I brewed light, floral greenery. It worked when paired with foods that shared the herbs in the beer, but I do not drink this alone.

Creation

Though the yeast and additives didn't get along, the selection of herbs was very carefully planned and well-assembled (as the success of foods featuring those accessories will show). Because it was so intelligently designed, the brew session was calm and contemplative, and rightfully so for a Trappist ale.

Stats

Style: Herbal Trappist
Base Grain: White Wheat
Adjunct Grains: Vienna, Victory, Biscuit, Caravienne
Hops: Challenger, Tettnang, Saaz
Curious Additives: Rosemary, Ginger, Mint, Pink Peppercorns, Green Peppercorns, Orange Blossom Water
Yeast: WLP 500 - Trappist Ale
Special Processes: Aged with oak chips for at least 1 month and up to 7 weeks.
OG: 1.054 / FG: 1.006
ABV: Six and a half - perfect.
Color: Brass.
Head: Inconsistent.
Flavors: Imagine chewing on the aforementioned flavorings with a wash of plum juice and orange rind. That sounds awful, I know, but the herbs are just that strong. Which is why it needs its queen: a light, herbal meal.