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Tue Jun 19, 2012, 12:29 PM

Ampleforth monks mix history, religion and malts in unique new beer

http://www.guardian.co.uk/lifeandstyle/2012/jun/19/ampleforth-abbey-brews-beer?newsfeed=true

Benedictine community in Yorkshire to sell Britain's first monastic beer since the Reformation

Martin Wainwright
Tuesday 19 June 2012 11.11 EDT



The monks pace serenely in their long black habits, to a background of chanted psalms and obedient students from Ampleforth College swotting for exams.

But beneath the peaceful surface of Ampleforth Abbey, in a lovely North Yorkshire valley, lies a commercial operation that is about to pull off a coup – Britain's first monastic beer since the Reformation, more than 450 years ago.

Tawny glasses of Ampleforth Abbey brew have circulated among testers for the past year and, following repeated tweaks of yeast and malt, the beer is to go to the market in July. The launch is eagerly awaited in drinking circles because of a heady mix of history, religion and the Benedictine order's formidable reputation in the field.

"We think we've got the taste and texture right," said Father Wulstan Peterburs, Ampleforth's procurator, whose job is to oversee St Benedict's rule that monks should be self-sufficient and busy in their worldly as well as spiritual lives. "The last time the order did this in a big way, in the 18th century, we were given a licence by Louis XIV to sell our beer everywhere in France. We're not being that ambitious but we think we've got a success on our hands."

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Reply Ampleforth monks mix history, religion and malts in unique new beer (Original post)
cbayer Jun 2012 OP
Blue Owl Jun 2012 #1
orpupilofnature57 Jun 2012 #2
Lint Head Jun 2012 #3
cbayer Jun 2012 #4
longship Jun 2012 #5
cbayer Jun 2012 #6
longship Jun 2012 #7
cbayer Jun 2012 #8
OriginalGeek Jun 2012 #13
orpupilofnature57 Jun 2012 #9
longship Jun 2012 #10
orpupilofnature57 Jun 2012 #11
T_i_B Jun 2012 #12

Response to cbayer (Original post)

Tue Jun 19, 2012, 12:36 PM

1. Amplefroth? Sounds like a Santorum Session Beer

n/t

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Response to cbayer (Original post)

Tue Jun 19, 2012, 12:40 PM

2. Benedictine monks make B&B brandy

in Frecamp France ,since the eighteenth century.

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Response to cbayer (Original post)

Tue Jun 19, 2012, 12:46 PM

3. I just have one thing to say. Celestial keg party! Woo hoo!

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Response to Lint Head (Reply #3)

Tue Jun 19, 2012, 12:50 PM

4. I am in!

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Response to cbayer (Original post)

Tue Jun 19, 2012, 04:39 PM

5. Sköl, cbayer!

Last Sunday I went out to dinner with friends in my rural MI community. There is this new restaurant on the Muskegon River which has earned a reputation of having good beer on tap.

I was stunned. They had Hobgoblin (a great brew from Britain, a dark malt ale) on tap. They serve it in pints and one is enough. It was wonderful.

If religion means more fine brew, I am all for it. After all, the friars have always been the best of the best in this area. Oops! Also in the quaffing of the same brew. I would cite Friar Tuck, but he was fictional. Nevertheless, legends are built on history.

Cheers, my dear friend.

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Response to longship (Reply #5)

Tue Jun 19, 2012, 04:42 PM

6. Brandy, too.

And there is a monastery out here in California that makes chocolate!

I'm not a malt drinker really, unless it's a good scotch.

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Response to cbayer (Reply #6)

Tue Jun 19, 2012, 05:22 PM

7. Barrel strength single malt

I have tasted on a few occasions. Potent, but with awesome character. (My bro-in-law was wealthy and always set it out at Christmas.)

The trick is a large ice cube -- or two. Let the ice melt until the alcohol percentage drops to palletable levels. Of course, like all high alcohol drinks, it must be served exceptionally cold. When I make martinis, I keep the gin in the freezer at 0 degrees. Frost on the glass is good.

Beer should be served cool, not cold.

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Response to longship (Reply #7)

Tue Jun 19, 2012, 05:30 PM

8. My favorite




And while I agree about the single ice cube, others would find that anathema.

Beer just make me feel full.

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Response to cbayer (Reply #8)

Wed Jun 27, 2012, 05:33 PM

13. Single malt or malted barley




Quarter Cask is such a beautiful balance between price and performance.



And I doooo love me some abbey ales.

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Response to longship (Reply #5)

Tue Jun 19, 2012, 07:13 PM

9. A Samuel Smiths Porter is

the best beer I've ever had .

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Response to orpupilofnature57 (Reply #9)

Tue Jun 19, 2012, 07:21 PM

10. I am a huge Porter fan

But the microbreweries in the US somehow can't resist turning a beautiful brew into something like a candy bar. The restaurant I was at last Sunday which had the Hobgoblin on tap also had... Shudder... Vanilla Porter! Why the fuck didn't they make it Liver Porter? Both are equally unappetizing.

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Response to longship (Reply #10)

Tue Jun 19, 2012, 07:32 PM

11. Ciscos Whale Tail Pale Ale , is worth a try.

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Response to cbayer (Original post)

Wed Jun 27, 2012, 08:03 AM

12. A lot of the very best Belgian beer is brewed at Trappist Monasteries

Orval, Westmalle and so on. Ampleforth are tapping into a strong beery tradition here.

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