Monks’ Tripel Reserve Ale is distinctly fruity and spicy with a light body, low alcohol notes, slight crispness and nice mouthfeel. The yeast lends notes of peach with some apricot and plum. The hops bring balance and add a slight earthy and light herbal, spicy (pepper) flavor. The barley malts provide a rich quality up front, and a round fullness in the middle. The finish is clean and dry with light hints of citrus fruits and mint.
Monks’ Ale is brought to you by the monks of the Benedictine Monastery of Christ in the Desert. First commercialized in Belgium in 1932, and then in 1934 by the Westmalle Trappist Abbey, it is one of the most popular beer styles in Belgium with hundreds of variations from around the world.
Food Pairing: Monks’ Ale pairs well with spicy foods, lamb,
roasted foul, and poultry. It is a refreshing
companion to any creamy, soft-ripened cheese or fruit.
Hops: Neo-mexicanus
Available near Cambridge, Massachusetts
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