Spencer Trappist

Beer Recipe Design
1

I have several questions after reviewing the BYO article and website.
#1 What is the purpose of the 6row. I’ve never used it and I would assume it would add some grainy flavor and body.
#2 Seems like just 4oz of caramunich 60 would not deepen the color that much. Perhaps the increased nitrogen/maillard rx with the 6row helps.
#3 What water profile Is present in Spencer, MA? My online search has gotten nothing. Is there anyone out there close that has a report?

Thank You

2

I know spencer gives the recipe and an internet search should find it. I didn’t see that BYO article but it’s a good likely hood it’s the same. So for authenticity sake maybe you might use it. I’ve had spencer on tap in my local place I never had the bottled version. Maybe I’ll keep my eyes open.

3

As to the water, I’d focus on trying to hit a water profile for the beer itself, like yellow balanced in brunwater, rather than trying to replicate the water in Spenser, MA. In all likelihood, no matter what their water is like they made adjustments to it for brewing.

4

I’m personally not excited about this brewery. Granted, it is a Trappist brewery (the only one in N. America?), due to the fact that its monks are from the Trappist orientation.

But it lacks the heritage of the Belgium trappists. No hundreds-years-old breweries, yeast strains, and old tried and true recipes, and etc.

Their recipes don’t look that exciting in and of themselves, in my opinion, either.

In 20 years or so, hopefully they will have established a foothold and reputation worth a fraction of the Belgiums.

This is just my opinion, meant to spark a bit of thought - please don’t get upset, brothers.

5

They use one of the yeasts from one of the Trappist monasteries. Which is typical of Trappists many share yeast. The fact that they are sanctioned as a Trappist brand is a feat In itself. I like the idea that it’s non profit and it’s good ale to boot. It’s a little more than a patsbier at 6.5%. You should try it. By the way the Trappist breweries are not hundreds of years old. They only date back to the 1950s, remember ww2.

6

Brewcat: You have several points that I in fact agree with :oops:

I didn’t realize they use an authentic Trappist yeast (Yes I know Trappists have historically shared yeast). Which brewery is it from, I wonder.

I don’t care if they are sanctioned as a Trappist brand, really. Non-profit is cool. Haven’t tried it yet but would like to do so.

I was thinking the Trappist breweries were earlier than that: origins several hundred years old, destroyed/rebuilt several times (including WWII) [Always wondered why the Germans destroyed them -Were they jealous of how great non-reinheitsgobot beer could be?! :shock: ]. But my history about them is rough at the moment.

7

I had Spencer Trappist ale at a local bar after reading a Zymurgy article about it. Its a fine beer. I’d love to brew something similar ,The yeast is derived from the Chimay strain which is evident in the taste. Spencer definitely has a Chimay white character.

8

I don’t think it’s non-profit. As a matter of fact the reason the monks decided to brew beer was that their jam business I think it was, didn’t produce enough revenue to keep up with maintenance and repairs to the abbey.

9

In order to be designated Trappist the money can only be used to run the monastery and the rest must go to charity. Those are the rules.

10

And non-profit orgs can be profitable, but they have to reinvest profits in the organization or give to charity, not distribute them to shareholders.

11

You won’t see monks driving Escalades or flying private jets to the Davos conference anytime soon…

12

And non-profit orgs can be profitable, but they have to reinvest profits in the organization or give to charity, not distribute them to shareholders.[/quote]
Yea I understand how non-profits work. They make a profit and put it back into their own organization and avoid paying taxes. They’re about as non-profit as the NFL. It’s all BS to me. Just being a religious organization shouldn’t relieve your tax responsibility. Meanwhile the real working class dreads today like no other day of the year.

Off my soap box now! :cheers:

13

At least they’re conning working stiff out of their money with delicious beer instead of with promises of salvation in the afterlife…

14

+1 :lol:

15

Just kegged
FG 1.010 after 9 days of 3787 64 to 76F
Prelim tastes dry and grainy
More to follow

16

I don’t care where their money goes, as long as they make excellent beer…