Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering: perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish ... a monk's session beer.
Stan Hieronymus (author of Brew Like a Monk) and Kristen England (BJCP Continuing Education Director) bring you this very special kit. "Brouwerij'ed" on the left side of the Belgian town Malle solely for consumption by the reverent Cistercian brothers. This ale is not served or sold to the public, making it one of the rarest beers in the world. Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering: perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish ... a monk's session beer.
Note: If you wish to achieve a level of carbonation similar to the commercial examples of this beer, add an additional 1 to 2 oz plain table sugar to the priming solution.
Looking for the All Grain Version?
|Total Time to Make||6 weeks|
|Beer Style||Trappist/Belgian Ale|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
Customer ReviewsWrite a review
REALLY ENJOYED THE FLAVOR OF THIS MONKS SESSION BEER. THE PILSNER MALT IS FORWARD WITH HINTS OF CANDIED FRUIT AT THE END.WILL ORDER THIS ONE AGAIN ! GEORGE EL PASO TX
If you like to taste the yeast and want a low-alc beer, this is it. It's not for everyone but people who like Belgian beer should love it. A major problem right now is that BE-256 yeast has been out of stock for many months. That really needs to be fixed, also for Belgian Tripel and Quadrupel.
Cracked open the first one after bottling 13 days ago. Great tasting and light beer. Just what I wanted. Left it in the fermenter for three weeks as I was away. Racked for an additional week and a half. Primed with corn sugar and bottled. Really pleased with this batch. Will definitely order again
Wasn't expecting it to be as good as it is. Made it for winter in FL, and I've almost drunk it dry. Used the Wyeast, and added another 1/4 ounce of Tradition hops at the boil. (Recipe calls for 1/2 ounce, but provides you with the full ounce).