#authentic trappist product

[auraeseer]

Feeling bleu . . .

[frimleyblogger]

Ale And Not So Hearty (2)

#Austria's only #Trappist #brewery is in danger of closing for good. #Beer #Ale

It is not news that has been shouted out from the rooftops, but another Trappist brewery is about to lose its coveted Authentic Trappist Product (ATP) label, only given to those ales whose brewing is supervised by a member of the Trappist order. Austria’s only designated ATP brewery is situated at Engelszell monastery on the banks of the Danube, a former Cistercian abbey that was resettled by…

[retobeer]

Cerveza La Trappe Puur, 'Puur’, que significa “natural” en holandés y esta es su cerveza más ecológica. Cerveza hecha con agua, malta de cebada (ecológica), lúpulo (ecológica), levadura, azucar (ecológica). El resultado es una cerveza trapense fresca y lupulosa con un sabor seco de ligero regusto a cebada, más cerca de una cerveza lager que una trapense de toda la vida. Es una de las doce cervezas trapistas en el mundo, de las que once llevan el logo «Authentic trappist product» en la etiqueta, y una de las dos cervezas trappistes holandesas junto con la Zundert País: Holanda 🇳🇱 Estilo: Pale Ale Alc: 4.5% #retobeer #cerveza #cervezaartesanal #cervezas #birra #beer #beerlover #beerstagram #beertime #cerveja #bier #cervesetatime #bier #biere #starköl #pivo #cervezaartesana #cervesa #ipa #ipalover #øl #ipafan #ipabirra #spanishcraftbeer #craft #craftbeer — view on Instagram https://ift.tt/KEZRFTD

[whatchudrinkin]

The Golden Valley

Most of beer marketing is telling a compelling back story. Immigrant comes to America, makes beer, achieves the American dream. Homebrewer makes great beer, starts a his own business. Man brews his grandfather’s recipe, never cuts corners. Born in the Rocky Mountains. Mostly they boil down to: we’ve been here forever; we are just like you; we use the best, most natural ingredients; or hey! Look at that landscape!

It’s tempting to just throw that story on a can and call it a day, but real stories are more complicated than that. And the older a brewery gets, the more complicated its story becomes. 

The Trappist breweries are often lumped into one mythic, holy place where monks make beer and mark their barrels with Xs, serving the fanciest bottles only to the pope. Of course, actual history is more complicated and wouldn’t fit on the side of a bottle.

Orval, like all the old Trappist breweries, traces its history back centuries. The original abbey was founded in 1132, it was razed and rebuilt several times. Various orders lived on the land at various points -- Benedictine, Cistercian, Trappist -- until 1793, during the French Revolution, when invading troops burnt the abbey to the ground.

During that history it’s hard to tell when anyone was making beer at Orval. There is some circumstantial evidence -- maps marking hop fields, old records -- and the basic fact that most communities in the area had a brewery. And what that beer was like, that would take a lot of guess work. Probably, and I’m only guessing, pretty bad.

The modern Orval dates back to 1926 when the land was given back to a Cistercian order. In 1931 the brewery was built and the first brewers were German and Flemish laymen. The abbey has only ever employed lay brewers, and the beer they make today isn’t far from the one first brewed in 1932.  Despite the age of the Orval ruins, the beer they make is more a product of the early twentieth century than the eleventh.

Orval is a brilliant gold with a thick, aggressive head. It looks plain enough in the glass, but it’s got a distinct farmhouse tang. Brettanomyces has always been the secret to Orval’s flavor. In the thirties, it came from rustic fermentation vessels, now a pure Brett. strain is added at bottling. The result is a super carbonated, fluffy body with a sharp taste. Dry hopping, also part of the original recipe, adds a little extra bitterness.

It’s romantic to say this beer is the result of nine hundred years of prayerful tinkering, but the truth is, if a little shorter, just as interesting. And would fit better on the side of the bottle.

[ooscar88]

Beers with Authentic Trappist Product label from Trappist breweries in 2015: Achel, Chimay, Engelszell, La Trappe, Orval, Spencer, Rochefort, Tre Fontane, Westmalle, Westvleteren, and Zundert (not pictured: Mount St Bernard Abbey)

[acommonloon]

Achel brewery runs out of monks to make its beer - The Drinks Business

[krujuice]

5 Interesting Facts About Trappist Beer 1. The criteria for calling a beer Trappist are very strict. 2. Of the 12,000+ breweries in the world, only 12 can claim the name “Trappist”. 3. brewery meets the Trappist criteria, they are able to use the “Authentic Trappist Product” label. 4. Beer is not the only commodity Trappist monasteries produce. 5. Trappist beer and Abbey beer are similar, but definitely not the same thing. https://redrockbrewing.com/craftybeergirls/2016/08/21/5-interesting-facts-about-trappist-beer/ Bible over Brews podcast @bibleoverbrews https://anchor.fm/bibleoverbrews #podcast #bible #beer #Christian #Catholic #wine #alcohol #Cleveland #Ohio #evangelical #church #history #popculture #geekculture #trappist #buylocal #craftbeer #religion #martialarts #microbrew @anchorfm https://www.instagram.com/p/CNkoZ4hJBF3/?igshid=wmbcl39plhlq

[frederickgallowaymyersville]

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[dryasadingo]

Authentic #trappist product #beer #chimey #grandereserve #belgianstrongdarkale #thebeermatesnetwork https://www.instagram.com/p/COFPf1sF6vk/?igshid=ltctq5hheayt

[city-liquor]

Although in 1595 Rochefort it appears on almost every list of the best beer in the world. The taste of Rochefort is dark brown. Taste and firm malt backbone balanced with accessories, port cream, leather, apricot, oak, spice drinks. The Abbey, the beautiful little brewery at Rochef Trappists, is one of only eleven Trappist breweries in the world and, as a whole, creates dark circles of deep flavor. They are bottled and are among the most respected beverages in the world. Only under the supervision of monks built in a Trappist monastery, can authentic Trappist use a product seal. There are only eleven Trappist breweries in the world.

https://www.city-liquors.com/

[auraeseer]

I guess if you're celibate, you make good beer . . .

[frimleyblogger]

Ale And Not So Hearty

Sad news as one of Belgium's six authentic #Trappist breweries loses its ATP accreditation as its last monk, Prior Gaby, has had to leave the #Achel monastery #Belgium #beer

To qualify for the all-important ATP designation (authentic Trappist product), the beer has to be brewed by monks, or under the direct supervision of monks, within the grounds of a Trappist monastery. Monies raised from the sale of the beer goes to maintaining the monastery with all other profits being donated to charities and community projects. Belgium’s number of accredited ATP breweries has…

[retobeer]

Cerveza La Trappe Isid’or se creó como cerveza conmemorativa, en 2009, con motivo del 125 aniversario de la construcción de la abadía de Nuestra Señora de Koningshoeven. La cerveza recibe el nombre del hermano Isidoro, el primer maestro cervecero de la abadía. Dada su gran aceptación se decidió su elaboración de manera continua. Estamos ante una cerveza trapense holandesa, de 7,5% de alcohol, de alta fermentación con segunda fermentación en botella. La Trappe es una de las doce cervezas trapistas en el mundo, de las que once llevan el logo «Authentic trappist product» en la etiqueta, y una de las dos cervezas trappistes holandesas junto con la Zundert. La Isid’or lleva jarabe de glucosa por lo que es una cerveza ligeramente dulce. Pais: Holanda 🇳🇱 Estilo: Belgian Strong Golden Ale (abadía) Alc: 7.5% Ibus: 24 #retobeer #cerveza #cervezaartesanal #cervezas #birra #beer #beerlover #beerstagram #beertime #cerveja #trapense #trapa #abadia — view on Instagram https://ift.tt/3dNojy6

[lundsandbyerlys]

2017 Tour de Fromage: The race is on!

Nine cheeses will face off ... but only one will win! Follow the race and help us choose the champion: Stop by our deli between June 29 and July 26, sample the cheeses and text BIKE to 55955* to vote for your favorite. When you cast your vote, you’ll be entered for a chance to win 1 of 3 new Hollandia bikes!

Meet this year’s competitors:

Stage 1 (June 29-July 5)

Vermont Farmstead Lille

A soft-ripened artisanal cheese handmade in small batches from pasteurized whole cow's milk at Farmstead Creamery, located in South Woodstock, Vermont.

A thicker ancestor to Brie, featuring a supple paste enveloped by a rich creamy body.

Hand turned regularly, the delicate rind develops evenly with a white downy bloom and a nice salty bite.

This cheese features a subtle mushroom nuance with notes of nut and butter.

Made with milk from a mixed herd of Holstein, Jersey, Ayrshire, Brown Swiss and Milking Shorthorn. Each breed contributes a different component, which creates a unique and excellent combination for cheesemaking. All other milk used is 100% Vermont sourced from local farms.

Somerdale Stilton

This multiple award-winning cheese has a rich, tangy flavor and a velvety smooth texture that melts in your mouth.

Crafted by hand, using methods that have changed little since 17th-century England, and aged for a minimum of 12 weeks.

Blue Stilton Cheese PDO (Protected Designation of Origin) means that it can only be made within the English Counties of Derbyshire, Nottinghamshire and Leicestershire from locally produced milk, which is pasteurized before use. 

Stilton can also only be made in a cylindrical shape, should never be pressed and can be allowed to form its own coat or crust.

Somerdale has been making Blue Stilton since the 1920s and is now one of only six dairies able to produce authentic Stilton under the PDO.

Montchevre Herb and Garlic

Made with garlic, oregano and marjoram, this creamy goat’s milk cheese is soft, fresh and flavorful.

Handcrafted in Belmont, Wisconsin by the largest goat cheese manufacturer in the United States – they've been making cheese for 25 years!

Made in small batches using French cheese-making techniques, with premium fresh goat milk, picked up daily from a network of over 360 independent family farms in Wisconsin and Iowa.

Clean flavor, great for a dip, salad, or the perfect light snack.

Stage 2 (July 6-July 12)

Sartori BellaVitano Black Pepper

An American original cheese made in Antigo, Wisconsin.

Made from pasteurized cow’s milk and aged around 8 months.

This mouth-watering Italian-styled cheese is rich, nutty and creamy, rubbed with cracked black peppercorns for a spicy zestiness.

Has the creaminess of a cheddar, but the flavor profile of a nutty Parmesan. 

Pairs well with Chianti, Chardonnay, light red wines, India pale ale, American pale ale and Trappist-style beer.

Jarlsberg

A mild, buttery, semi-soft cow's-milk cheese originating from Jarlsberg, Norway.

Semi-firm yellow interior with large regular holes, commonly referred to as "eyes." 

Known around the world for its characteristically mild, sweet and nutty taste.

A versatile, classic everyday cheese. Great melted!

Made by TINE SA, Norway's largest producer, distributor and exporter of dairy products. TINE is a cooperative, owned by more than 15,000 Norwegian dairy farmers; each farmer is a shareholder in the cooperative.

Stelvio

A pasteurized cow's milk cheese named after the alpine pastures in the Stelvio Valley, located in the Alto Adige region in northern Italy. Typical mountain cheese

This artisanal cheese is handmade using a recipe that dates back to the 13th century. 

Features a thin rind, straw-colored paste and small holes. A typical mountain cheese, with a creamy, smooth texture and Swiss characteristics with an aromatic flavor.

Stage 3 (July 13-19)

Gorgonzola Mountain

Made of pasteurized cow's milk in Italy’s famed Lombardy region, this cheese embodies the spicy, earthy flavors of its mountain pastures.

Tangy and creamy, with a pale interior laced with streaks of blue. 

One of the oldest cheeses, with characteristics that bring back the antique production: very visible green and blue veins, firm consistency and sharp taste.

Made in two stages, the cheese is begun with the morning milk covering the bottom and sides of a mold; the evening milk is used to fill in the center. The mold is a taller top hat variety, similar in size and shape to a Stilton. 

The cheese is drained and aged for 6 months up to a year, producing a firmer, slightly crumblier wheel.

Delicious served the Italian way (drizzled with honey).

Laura Chenel Cabecou with Herbs

A French soft goat's milk cheese marinated in a mixture of savory herbs, organic canola oil and California extra virgin olive oil.

Mild, smooth, creamy and dense. Pairs well with a crisp, light bodied white wine.

Laura Chenel, known as the pioneer of the chèvre world, first introduced goat cheeses to the United States from France in 1979. In 2006 Laura sold to the Rians Group, a French artisan cheese corporation with a commitment to the same level of quality and artisan production Laura herself held. By choosing a successor who would remain true to the spirit of the brand, she was then able to go back to her first love of raising and tending her goats.

The company now uses local milk from 14 family farms, collected seven days a week, to create their chèvre.

Vincent

Made in Holland from 100% pasteurized cow’s milk, this Gouda-style cheese has a nutty flavor with hints of caramel and the crunch of salt crystals.

Matured nine months for a rich, full-bodied taste.

Named after the Netherland’s painter Vincent Van Gogh, it's referred to as a “Dutch masterpiece.”

The perfect accompaniment to medium and full-bodied red wines.

Come sample these cheeses in stores now and vote for your favorites!

*Message and data rates may apply. Periodic messaging. Text STOP to cancel, HELP for help to 55955. By signing up you agree to receive marketing text messages, which may be sent through an automatic telephone dialing system, from Lunds & Byerlys at the mobile number provided. By signing up, you are confirming you are over the age of 13. Opt-in not required as a condition to purchase goods and services from Lunds & Byerlys.

[diceriadelluntore]

Trappisti

La scoperta scientifica dei 7 esopianeti rilasciata ieri da un team internazionale della Nasa è una scoperta sensazionale. Non solo per la scoperta in sè, ma perchè è un grandissimo esempio di collaborazione internazionale. Infatti il sistema solare a 39.5 anni luce dal nostro prende il nome di TRAPPIST-1, ed è stato individuato e studiato per primo da un team astrofisico dell’Università di Liegi tramite il telescopio TRAPPIST, che è un acronimo che sta per TRAnsiting Planets and PlanetesImals Small Telescope–South, che opera in Cile. L’acronimo richiama ovviamente l’ordine Trappista, nome comune dei Cistercensi di Stretta osservanza, comune in Belgio

Essi devono la loro nascita a Armand-Jean le Bouthillier de Rancè. Egli nacque a Parigi il 9 Gennaio 1626, da famiglia molto agiata. Come secondogenito maschio era destinato ad ereditare parte della fortuna di famiglia ed a intraprendere la carriera militare, ma il destino volle diversamente. Alla morte prematura del fratello primogenito, Armand dovette sostituirlo nella carriera ecclesiastica ed a soli 11 anni divenne canonico di Nôtre-Dame di Parigi. All'inizio questa imposizione si fece sentire, perché il giovane continuò a condurre una vita mondana ed agiata, ed ebbe una relazione molto profonda con una donna molto più grande di lui, Marie de Montbazon. Senza vocazione, fu consacrato sacerdote e venne destinato a succedere allo zio nell'episcopato come vescovo di Tours, quando per la sua lealtà di amico verso il Cardinale de Retz, cadde in disgrazia del primo ministro Mazarino (che ricordo era di pescina, figlio di padre siciliano e madre umbro, poi divenuto ambasciatore nunzio apostolico e, divenuto braccio destro di Richelieu, poi ne prese il posto). Si ritirò nella sua tenuta di Veretz, nel 1657, e quasi contemporaneamente morì Marie de Montbazon. Questo evento produsse un profondo cambiamento nella sua vita e, di fatto, sancì l'inizio della sua conversione. Dopo diversi anni di riflessione e di ricerca interiore, si ritirò nel convento di Notre-Dame de la Trappe, in Normandia, deciso a riformarla. Entrò nell'ordine Cistercense, cui la Trappe apparteneva, e divenne abate dopo un anno di noviziato, nel 1664. Da questo anno cominciò la sua opera riformatrice. Ristabilì le osservanze tradizionali, che nel corso dei secoli erano state dimenticate: astinenza, lavoro dei campi, clausura, silenzio e veglie, ponendo l'accento soprattutto sulla mortificazione e sull'ascesi, da cui il nome di Cistercensi della Stretta Osservanza. L'austerità ed il rigore che nei primi anni caratterizzarono la sua condotta lasciarono ben presto il posto a maggiore equilibrio e comprensione e al diffondersi di nome di Trappisti per questo ordine. . Morì il 27 Ottobre del 1700, già in aura di santità. 

Uno dei principi che ristabilì Rancè fu il non utilizzo del vino. Si diffuse così l’usanza di produrre birra dopo i primi allargamenti dei divieti, secondo regole molto particolari. Pur non essendo l’unico ordine a produrla, la birra trappista ha caratteristiche particolari. Le varie tipologie di birra trappista sono prodotte con ingredienti semplici e genuini, a testimonianza dello stretto legame con la terra. Sono prevalentemente non filtrate né pastorizzate, e per questo contengono lieviti vitali e proseguono nella loro maturazione anche dopo l’imbottigliamento. Queste birre migliorano sempre più con l’invecchiamento e, a detta di molti, me compreso, sono fra le migliori del mondo. Nel 1997  le Abbazie trappiste crearono un marchio di riconoscimento, un esagono rosso con il logo Authentic Trappist Product, ed ad oggi di questa associazione fanno parte solo 12 produttori : Achel, Chimay, La Trappe, Orval, Rochefort, Westvleteren,Westmalle, Mont des Cats, Engelszell, Zundert (NL), Spencer (USA) e Tre Fontane (IT). il Logo "Authentic Trappist Product"  vale solo per 11 birre : Achel, Chimay, La Trappe, Orval, Rochefort, Westvleteren, Westmalle, Engelszell, Zundert (NL), Spencer (USA) e Tre Fontane (IT). Perché una birra si possa qualificare come "trappista", deve soddisfare una serie di rigide condizioni:

La birra deve essere prodotta all'interno delle mura di un'abbazia trappista, da parte di monaci trappisti o sotto il loro controllo. La birreria dev’essere subordinata al monastero e dimostrare una cultura imprenditoriale aderente al progetto monastico. La birreria non ha come obbiettivo il profitto; i guadagni devono servire al sostentamento dei monaci ed alla manutenzione degli edifici. Quello che rimane è destinato a finalità sociali e caritatevoli ed a persone in difficoltà.

Brindiamo alla scoperta con una birra trappista!

[anneruisi]

Blessed brewed beverages

Beer brewed by Trappist monks is sold at one bar in Beijing’s Sanlitun.

In my old stomping grounds in Western New York state there’s a Trappist monastery where they produce a great line of bread, naturally called Monk’s Bread.

What they don’t make but their brethren in a dozen Trappist monastery breweries do, is beer, called "Trappist Beer.” I haven’t seen it at home, but you can get it in Beijing. A bar in the Sanlitun community advertises “Authentic Trappist Product” - one of these days I’ll have to taste a sample.