Thu July 3, 2008
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Abbey Ales
Five
abbeys in Belgium make beer. All are monasteries
of the Trappist order. The larger rubric “Abbey” applies both to the beers made at the Trappist breweries within the monasteries, and also to Abbey Beers made at “lay” breweries according to recipes that have been passed down and adapted through history. Abbey Beers are known in Europe as “the Burgundies of Belgium” because of their intense color, aroma and body. For the most part, these are strong beers (6—9%),
dark in color and with notably fruity aromas.
Most
Abbey Ales carry the designation Dobbel or Tripel.
This refers to the number of times
the product is fermented. Stylistically, Dobbels
are dark in color and are highly aromatic, while
Tripels are pale and slightly stronger. The Singel
designation refers to the Abbey Ale that is the “everyday” beer
at the monastery.
With
the great commercial success of the monastery beers
in recent years, certain
of the industrial brewers in Belgium have been inspired
to issue “so-called” Abbey Beers which use the name of a defunct monastery, but which have otherwise no official connection to the religious order, There is a legitimate and meaningful distinction between the true Trappist beers, genuine Abbey Beers that,
(though made by lay artisanal breweries, do uphold traditional recipes)
and from those that are sheerly modern “inventions.”
Companion Foods And Recipe Ideas
Witkap Singel is recommended above all else with seafood -particularly mussels, sole and turbot. Try a sole with Witkap Singel, fish stock, cream, and tomato puree, turbot with leeks, and a Witkap butter sauce. Steam mussels with Witkap, thyme, and bay in the broth, or serve with grilled or fried fish
