Posted on 12/26/2004 9:31:40 PM PST by freedom44
Since introducing its own brand of lager this fall, St. Mark's Episcopal Church on Capitol Hill has seen an influx of twenty- and thirty-somethings on Sunday mornings.
"I can't say it's a compelling reason," Rector Paul Abernathy said when asked whether the addition of Winged Lion Lager to Sunday's pub-lunch menu had anything to do with the new faces.
But he acknowledged the coincidence and said with a smile, "I'll find out."
Pub lunches are a long-standing tradition at the 135-year-old church, whose 700 members pride themselves on their fellowship and conviviality, Abernathy said.
Sharing a brew in a family atmosphere is one way they take part. Every Sunday after the 11 a.m. service, more than 100 people gather in the parish hall for pub-style fare that includes soup, sandwiches, salad, bread, beer, soda and wine.
For 31 years, the beer selection was dominated by such commercial brands as Samuel Adams. That changed last summer, when parishioner Rick Weber rented a kettle at Shenandoah Brewing Co. and cooked up a batch of Winged Lion.
At the church's fall fair in September, the parish's own "heavenly brew" premiered - in bottles featuring a winged lion, the symbol of Saint Mark the Evangelist. The first five cases, 120 bottles, lasted only a few weeks, and Weber made a second batch.
Evidently the Episcopalians are breeding with the Lutherans.
Wait.... aren't some rather good Belgian beers (with alcohol content in 8-11% range) brewed in some abbey? So why couldn't the Episcopalians get the recipe?
There is only 4 or 5 breweries that can legally produce the Belgian (Trappist) ales you refer too.
Its probably safe to say it is. Especially those that are slightly flushed looking with the sh*t-eating grins. Sounds like a winner to me.
Of course the "Church Ladies" are going to hit this one pretty hard...heh heh heh.
"I like my beer cold ... my TV loud ... and my homosexuals flaming."...Homer Simpson 
I believe I've seen an abbey brewed ale produced here in WA that is sold as "Trappist ale." Whether it is an "offical Trappist ale" or not, I don't know. I've heard it's good though!
The secret of Belgian ales is the yeasts used and the tanks it made in. Belgians breweries are usually never cleaned and use open shuttered aging rooms that allow a wide variety of local yeasts to float and settle in the tanks. This coupled with the concrete tanks imparts a unique flavour profile. Rich, fruity with a uniques nose. Not drinkable to everyone. I am a long time beer fan and can usually only appreciate Belgians- Chimay, Trappists, Abbeys, Dubbels, etc.- with food as in a hearty meal. I cannot just sit and drink them on their own. But thats me.
I've been to a few restaurants here in WA that have sold imported ale supposedly imported from Belgian Trappist monasteries. I don't know if that was even authentic.
The best part about drinking beer :>) I brew my own Hefeweizens and Honey ale. The Belgian stuff is too complicated. Multiple malts, access to the yeast is difficult and all of the other factors you mentioned.
Us Catholics are stuck with red wine.
Hrmm.
I'll have to keep my eyes open the next time I go to the grocery store.
I wish I knew more about beer so I could talk intelligently on the subject. :-p
How do your Hefeweizen's turn out?
I've been happy with them and usually hand them out as Christmas gifts at work depending on the surplus. I've been lucky and never had a bad batch. I've stuck with one particular yeast company and so far so good. I like the "clovish" taste on the pallet. By far my favorite.
I saw on your profile that you're a police officer in Pierce County. I'm assuming Tacoma? (Or nearby)
Hats off to you sir. That is one rough place to be a cop.
You've got my respect :)
(I'm from Seattle)
I liked ales...a lot!.
I did a lot with the 'California Commons.' All the recipes I tried worked out excellent for me. I found that liquid yeast was the best. I mostly used White Labs. Sometimes Wyeast. But usually White Labs.
Everybody seems to figure that out easily. I should just put that on the profile. 8>)
That's what I like. Wyeast, at least in my case, needs to be preped beforehand and has always been slow to flocculate. The local brew store keeps both well stocked.
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