Monks’ Ale is an excellent session ale with a distinct aroma of cloves and moderate fruity esters (particularly stone fruits). The yeast lends a note of clove and in combination with the malts, hints of plum and apricot. The malts provide a distinct honeyish quality up front and round full middle. The malts and yeast leave a clean, crisp, dry, finish to Monks’ Ale.
Monks’ Ale is an abbey-style single ale brought to you by the Benedictine Monastery of Christ in the Desert. Following the ages-old tradition of monastic brewers in Europe, this style is a light variation on a Belgian pale ale because it is made with pilsner hops. Today, very few breweries in the US are making a true Belgian Abbey Single.
Food Pairing: Monks’ Ale makes an excellent aperitif or first course accompaniment. It pairs well with lamb, pork, poultry, and seafood. It is a refreshing companion to any cheese or fruit.
Awards: NM State Fair - Gold - 2005
Hops: Hallertauer, Styrian Golding, Saaz (Czech)
Available near Cambridge, Massachusetts
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