Brothers and sisters, welcome to Drinks Tube. This is brother Jonny, I'm brother Jim, this
is brother Brad and we're the craft beer brothers. We're here to talk about our favourite Trappist
beers, and a Trappist beer is what? Is a beer made by monks. Within the walls of the monastery?
Within the walls of the monastery.
So Brad is gonna kick us off with his favourite. Westmalle
Tripel. This is considered the mother the style of tripel. So the monks would label
them up double for sort of medium strength and triple for sort of blow your cassocks
off. So we should try them right? We need some glasses. We need some goblets.
*In chorus* Ahhhhhhhhh.
Ooo it smells malty from here, you've got a monk hair in that one as well.
Got a massive synthetic... do you think I'm losing my hair? Alright boys cheers. Cheers.
Cheers. Mmm super malty. Fruity. Lots of fleshy white fruits, peaches. It doesn't taste anything
like 9 percent though, it's got a real, quite a lightness to it, hasn't it? Yeah definitely.
It's very sweet. It's amazing this has been brewed for hundreds of years because it's
so good. Nun-better. *Drum roll* Generations of monks have made beer, which makes them
pretty darn good at it. They don't make money out of it, they make the beer and they sell
the beer on and they give the proceeds to charity or local communities- that's aletruism.
Ooo. That's good though. Anyway, my beer, is Chimay. It's a double which means it's
not quite as strong as a triple but a bit stronger than the non double. So shall we
open it up and give it a try? Yeah. Yeah. Goblets?
*In unison* Ahhhhhh.
Oh. That was disappointing, he missed. Oh well, let's go for it anyway. That's pouring nicely, nice
rich head. Ooo it's a lot maltier on the nose, than the westmalle isn't it? Really quite
complex, what's going on there isn't it? I get lots of raisins and dates on those kind
of beers. You go on many dates? Yeah, well now I've got hair. I reckon it's the bling.
So our third beer is probably my favourite Trappist beer. It's Orvall. Pale ale kinda
style, but it actually pours really, really kinda orangey- almost luminous. It's made
with a yeast called Brettanomyces which is a really sort of funky kind of farm yardy
smelling yest, and obviously yeast is what turns sugars into alcohol. Now what happens
is you put the Brettanomyces yeast into here and about 9 months in the beer just switches,
completely changes, pretty much overnight- you never know when it's going to happen.
It turns from this traditional pale ale, with some hoppy, citrusy, light aromas and it becomes
this gorgeous malty, orangey kind of beer. This is a nice fresh one so it's going to
be hoppy and a little bit light. Goblets?
*Together* Ahhhhhhowwww
Ow, that's a sharp one as well. Right open up, let me help you.
Yes, thank you.
That's amazing. Holy smokes. She's a lively one. Don't want to
pour the very ends of it, otherwise you'll get a very sedimenty beer. Yeah, definitely
getting farmyard. And some citrusy peels as well. So lively isn't it. Definitely the least
bitter of the three. That's my least favourite of the three. Yeah, I would have to agree,
I think it's an acquired taste. Well I don't really care what you guys say because I think
that is the best Trappist beer. There is so much you can do with it not only does it change
the whole time but also I have it on good authority, it's the best beer to have with
fried chicken. So there are our three favourite Trappist beers.Thank you brothers, I think
a job well done. I really do rate that beer very highly indeed, it's easy to get hold
of- they all are. If you really want to get hold of them the internet is your best place,
beer distribution. And if you want to watch more from us we've reviewed the worlds most
extreme beers including westleven 12, lovely Belgian effort one of the rarest tipples in
the world, click right here. And don't forget to subscribe to Drinks Tube and to the Craft
Beer Channel for more beery goodness. Cheers.
*As one* Cheeeeeeeeeers.