Historically, patersbier was a monastery’s beer brewed and enjoyed solely by the monks and their guests. Over time, patersbier has come to refer to the product of the monastery’s basic beer recipe. Abbey Brewing’s patersbier is Monks’ Ale, a session-ale characterized by its malt-hop balance, smooth drinkability and crisp finish.
Monks’ Ale, an abbey single (enkel or patersbier) ale, is the first beer produced by the Benedictine Monastery of Christ in the Desert. Very few breweries in the entire country make this style of beer.
• ABV: 5.2%
• IBU* : 21
• OG: 14° Plato
• Color: SRM 11.15—Light Copper
• Clarity: Clear
Monks’ Ale has a distinct aroma of cloves and moderate fruity esters (particularly stone fruits). The yeast lends a note of clove and, in combination with the malts, hints of plum and apricot. The malts provide a distinct honeyish quality up front and round, full middle. The malts and yeast leave a clean, crisp, dry finish to Monks’ Ale.
True to its European monastic heritage, Monks’ Ale is made with the finest of imported ingredients, including:
• German Hallertauer
• Slovenian Styrian Golding
• Czech Saaz
• Belgian Aromatic
• Germany Honey
Monks’ Ale is brewed with European-derived yeast as well.
HOW TO SERVE
To enjoy Monks’ Ale at its finest, we suggest:
Serving Temperature: 45°to 54°F (8°to 12°C)
Serving Glassware: chalice or goblet
Food Pairing: lamb, pork, seafood, cheese and/or fruit
No matter the meal, Monks’ Ale makes an ideal aperitif—a first course accompaniment.