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From the hand of God-why Trappist Beer is special
Despite centuries of turmoil and change, the
spiritual, abbey-lifestyle of modern times
continues to be cemented in traditions of the
past. The initial rules that governed
monastic life had been developed by St.
Benedict of Cassino, during the 6th Century.
Built upon a foundation of prayer, work and
self-sufficiency, Benedictine monks accepted
separation from the temptations of the
secular world, living a secluded life in
which they could remain focused upon
spirituality and sacrifice.
Granted land by the local nobility, the monks
grew barley and wheat as a part of their
ascetic lifestyle. To sustain them during
periods of fasting, they also brewed beer
liquid bread inspired by faith, patience and
a desire to reach spiritual perfection. These
were the first Trappists.
Driven out of France in the 1700s during the
French Revolution, the Trappist monks lived
in exile throughout Belgium and the
Netherlands, where they established new
abbeys and resumed brewing beer by 1830.
Brewed in small quantities, but with the same
dedication to perfection that had become
their trademark, this beer became known
throughout the world as the champagne of
Belgium.
Modern commercial beer companies were quick
to take notice and attempted to associate
themselves with Trappist brewing. To protect
themselves and their well-deserved reputation
from commercial entities that might abuse the
Trappist name, eight Trappist Abbeys founded
the International Trappist Association
Internationale Vereniging Trappist in 1997.
Criteria were established to determine
qualification as a Trappist Beer, a logo was
created, and laws governing the use of the
Trappist Beer appellation were approved.
Membership in the ITA is open to the more
than 171 Trappist Abbeys worldwide, but the
financial burdens and time commitment
associated with membership creates its own
limitations.
As of January 2006, only seven Trappist
breweries have gained acceptance by the
International Trappist Association as those
who respect the production criteria set forth
by the association and are worthy of the
Trappist appellation. These are Chimay,
Westmalle, Orval, Rochefort, Westvleteren and
Achel, located in Belgium, and LaTrappe in
the Netherlands. These breweries alone are
allowed to affix the hexagonal insignia
Authentic Trappist Product to their
products. Some produce additional products
cheese, wine, jelly, etc. that can also
bear the insignia.
Trappist beers must be brewed within the
walls of a Trappist abbey, by or under the
control of Trappist monks; the brewery and
choices of brewing must depend on the
monastic community; and their economic
purpose must be directed toward charitable
assistance, and not for profit.
These beers are not a style, but a family of
styles, unique unto themselves. Their
complexity is characterized by a yeasty
breadiness, sustained sweetness, fruity
esters that develop further complexity on the
palate, bright hops that may diminish with
aging, damp earth, herbal or floral aromatics
and bold strength. They may display a
complexity of yeasts, including
Brettanomyces, the characteristic saddle
leather attribute that develops a dry and
strong distinction with aging.
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Join us for our next Gustiamo "From the hand
of God"- Trappist Beers. We will be tasting
several Trappist Beers from real Trappist
Monasteries. With these beers we will also be
sampling several beer washed cheeses as well.
Tickets are on a first come first serve basis
and will be limited to 30 people for this
event. Tickets will be $30 a person, in
advance, and as a special bonus all
participants will take home their own beer
glass that will be handed out at the event.
Any spaces left the night of the tasting will
be $35 per person until we fill up.
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Gustiamo - Trappist Beer
DATE:
February 25, 2010
TIME:
7:00 - 9:00 pm
LOCATION:
Salumiere Cesario ~ 20 N. Second Ave., Walla Walla
MORE:
(509) 529-5620
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