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Personally, I find the story of St. Feuillien fascinating.
Since 1873, the Friart family has been brewing various beers, among others, the St-Feuillien. But the history of this beer goes back even further.
In the 7th century, an Irish monk by the name of Feuillien came to the Continent to preach the Gospel. Unfortunately, in 655, while travelling through the charcoal forest, across the territory of what is now the town of Le Roeulx, Feuillien was martyred and beheaded. On the site of his martyrdom, Feuillien’s disciples erected a chapel which, in 1125 became the Abbey of Prémontrés, but later became known as the Abbaye St-Feuillien du Roeulx.
The Abbey prospered until the upheavals of the French Revolution. During these troubled times, it was condemned by the revolutionaries. For centuries, monks have brewed beer and this tradition has been preserved until this very day.
The Tripel itself pours just like you’d expect. Cloudy light orange with a fluffy and creamy white head. Inviting aroma of lemon, coriander, and yeast. Very aggressive and spicy hops come up first. A punch from the carbonation, too. This initial kick gives way to the familiar banana and yeast of a tripel. Some of the best lacing I’ve ever seen. Lingering and dry finish.
Perhaps not the most amazing Tripel I’ve had, but it’s quite good.
The first thing standing out about Weyerbacher Merry Monks is the unrelenting effervescence. A myriad of micro bubbles race through the sparkling clear Tripel to reach the creamy white head. Yeast, banana, and bread dominate the aroma. After a sip, sweet grapes come to the forefront, buttered toast, followed by just enough hops to balance. Gets sweeter, dryer, and the 9.3% is more evident as it warms.
Really enjoying this. I do get the slightest hint of skunk, but with no date, hard to tell if it’s normal. Still, this is one to enjoy.
From the same brewers who bring us the delightful Duvel, the is the Maredsous 10 Tripel. While not a Trappist brewery, this is brewed under license from the monks of the Maredsous monastery in Denée, Belgium.
Pours on the orange side of gold, lighter than most tripels. Fluffy and frothy white head. Belgian yeast is evident in the aroma along with rich and complex malt. Starts with a hint of sourness counteracted by sweet malt. Fruity and floral.
What’s the 10? Why, the ABV, of course. But you’d never guess that.
It’s very unique, especially compared to other Tripels such as Westmalle and Chimay. Tough to describe this one other than to say it’s unique and delicious
After a run of authentic Trappist ales recently, I’m interested in an American taken on the version with Dark Horse Sapient Trip Ale.
The color is lighter than I expected for a Belgian Trippel. The fluffy white heads deflates rather quickly, but it is sticking around with tenacity. Lots of banana and sour malt in the nose. Similar flavors with more of the slightly sour malt and some clove and spice in the finish. Very smooth and crisp. Not even a hint of the powerful 8.5% ABV. Very little hop presence.
It tastes good, it’s easy to drink, but I think I’d rather have a Rochefort 10 or La Trappe Quad anytime.
Just from the look of La Fin Du Monde, the experience had me thinking of champagne with the foil top and the cork. It even smells a bit like champagne and sweet grapes. The color is a delightful, hazy yellow. The taste starts citrusy, then on to grapes, and finishes a bit dry with a spicy, peppery bite. The 9% ABV is present, but not overpowering. This is complex, smooth, and quite enjoyable. A beer you definitely need to try before The End of The World
*I had the bigger bottle when I reviewed this initially, but did not have a camera on me. This picture is from a later enjoyment