Posted on 11/02/2009 4:58:46 AM PST by markomalley
It came as a surprise to discover that monks were no longer involved in the beer-making at Trappist brewer Westmalle during a visit to research for a feature of Trappist beers. With the exception of small-scale Westvleteren that is pretty much the case at all seven Trappist breweries in Belgium and the Netherlands. It is largely the result of demographics – the average age of monks at many monasteries in western Europe is up in the 50s, 60s or 70s, hardly an age to be pushing around barrels. The modern brewery is also very much automated, requiring fewer people on the factory floor, but a number of trouble-shooting experts – a monastery has no guarantee of having an brewing engineer in its flock.
Monks at Koningshoeven Abbey in the Netherlands do still prepare gift packages of its La Trappe beer. It helps that their average age is just below 60. “We are a bit lucky,” admitted brewing chief Gijs Swinkels. So what makes a Trappist beer different from any other brew? It’s not the taste, the colour or even the strength – from 5 percent Achels to the 11.3 percent alcohol of the Rochefort 10.
The answer is threefold and applies to other Trappist products such as cheese, biscuits and chocolate: 1. It must be made within the walls of a Trappist monastery; 2. It must be controlled by monks; and 3. The profits must be used for upkeep of the monastery and its community and for its charitable projects
(Excerpt) Read more at blogs.reuters.com ...
pinging you in case you miss this one...
It certainly is if you are a beer drinker.
"Yo Ho Yo Ho a pirate's life for me!"
Mepkin Abbey Mushrooms
Over centuries, Trappists have gained a reputation for the quality of their produce. It is the way of life as outlined in the Rule of St. Benedict that brings about the atmosphere of attentiveness and care that makes such quality possible over time. We are grateful to announce that our production is now high enough to meet the demands of our local market, from over a dozen restaurants in the Lowcountry to your local Piggly Wiggly.
As we continue to increase the output of our greenhouses, we also aim to increase your expectations of healthful and quality food.
With thanks,
Abbot Stan and the Brothers of Mepkin
ROFL squared!
Those guys make great cheese somewhere in Kentucky.
The Trappists here in Oregon make the best fudge ever!
several years ago I read about monks that were building coffins for sale.
PONG
They do good fruitcake.
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