NY Times finds Trappists heavenly
A New York Times (registration required - free) panel tastes Trappist and abbey-style beers in a what has become a monthly foray into beer (briefly replacing wine) for the Times.
I’ve written about this over at Brew Like a Monk, so won’t repeat everything here. But Phil Markowski of Southampton Publick House offers some great insights into the difference between beers brewed in monasteries and American effort to replicate them.
Interestingly, the panel was split on his Abbot 12. Some members found it “overwhelming.”
Yes, Trappist ales and Trappist-inspired ales can be that way. Bless ‘em.
