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Old 01-16-14, 06:59 PM   #1
trackhub
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Now, THIS is some good news!

Man, I have got to try some of this.

http://www.bostonglobe.com/business/...d8J/story.html
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Old 01-16-14, 11:33 PM   #2
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Me too. I love jam preserves. j/k

I wish them all the best in today's competitive market. Hopefully their product lives up to the history of monks brewing outstanding beer.
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Old 01-17-14, 11:11 AM   #3
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I heard about that on the radio the other day. I am stoked to try it.
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Old 01-17-14, 09:45 PM   #4
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My understanding is that the Ale will only be available in Massachusetts at first, but wider distribution is planned. The asst. manager at my local
store (they have a pretty decent selection) says that they are expecting to stock it, but he could not say when.
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Old 01-18-14, 10:52 PM   #5
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I wonder how it will compare to Chimay.
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Old 01-19-14, 12:16 PM   #6
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It won't really be comparable until they make the same style. In terms of quality, they are both trappist.
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Old 01-19-14, 01:21 PM   #7
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It won't really be comparable until they make the same style. In terms of quality, they are both trappist.
It's all Belgian ale.
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Old 01-20-14, 10:21 AM   #8
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That's a pretty broad brush. Spencer is brewing a refectory ale. It may be similar to a Tripel, without the high alcohol content.

These are both Belgian ales, commonly produced by trappists and imitated by many microbrews.
http://www.wyeastlab.com/rw_styledetails.cfm?ID=187
http://www.wyeastlab.com/rw_styledetails.cfm?ID=186

It does stand to reason that if they are obtaining yeast from the same source as Chimay, that some of their future recipes will have similar taste. But a lambic may not.

You can see why I find this announcement so exciting.
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Old 01-20-14, 04:22 PM   #9
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Average age is 70. A dying community that is for sure.
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Old 01-21-14, 06:44 PM   #10
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Quote:
Originally Posted by StupidlyBrave View Post
That's a pretty broad brush. Spencer is brewing a refectory ale. It may be similar to a Tripel, without the high alcohol content.

These are both Belgian ales, commonly produced by trappists and imitated by many microbrews.
http://www.wyeastlab.com/rw_styledetails.cfm?ID=187
http://www.wyeastlab.com/rw_styledetails.cfm?ID=186

It does stand to reason that if they are obtaining yeast from the same source as Chimay, that some of their future recipes will have similar taste. But a lambic may not.

You can see why I find this announcement so exciting.
Do you, like me, consider Chimay to be the Gold Standard of Belgian Ales? Just wondering. That s**t is like liquid silk.
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