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Trappist Ale now made in the U.S.A.

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Once the chants of U. S. A. U. S. A. die down, your ears will catch a different kind of chanting. A holier kind that adheres to the dictates of Saint Benedict. Established in 1950, the Trappist monastery in Spencer, Massachusetts has decided to join their European brethren and produce one of the most strictly controlled brands in the world, that of an authentic Trappist Ale.

Spencer Trapist Ale is described on their website as being “inspired by the traditional refectory ales known as patersbier (“fathers’ beer” in Flemish). These sessionable beers are brewed by the monks for their dinner table and are typically only available at the monastery. Spencer is a full-bodied, golden-hued ale with fruity accents, a dry finish and light hop bitterness. The beer is unfiltered and unpasteurized, preserving live yeast that naturally carbonates the beer in the bottle and keg, and contributes to the beer flavor and aroma.”

The Boston Globe published an article on 10 January 2014 about the founding of this brewery that included this great infographic. Shortly afterwards on 3 February 2014, WBUR aired a bit on their Radio Boston program. You can link to it here.

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