An homage to the monks noble work, this unique farmhouse ale is incredibly complex with notes of lemon, pepper, straw and herbs balanced by the tang of Mandarin oranges and a spicy kick of pepper. The Mandarin oranges used to make this beer were locally grown, including a portion grown on the grounds of the Abbey of New Clairvaux and picked by hand by the community of monks living there. We hope you enjoy this collaboration ale.
The beers of Belgium have gained fame as being some of the most unique brewed anywhere in the world. A stark counterpoint to the beers of Germany which conform to the Reinheitsgebota purity law stating that beer can only be made from four ingredients: malt, hops, water, and yeastBelgian beers follow no such rules. Belgian beers often use spices and sugar adjuncts, as well as fruit or herbs and unique wild yeasts or other microorganisms to produce exciting and varying flavors. American craft brewers often find inspiration in these no-holds-barred brews and carry on their spirit of innovation.
Brewers yeast are unicellular fungi of the Saccharomyces family. Saccharomyces consume sugars during the process of fermentation and produce ethanol and carbon dioxide as byproducts. In addition to the business of fermentation, yeast can also provide a wide range of flavor and character in a beer. Some more neutral American-style yeast strains are noted for clean aromas with mild fruity character. Some yeast used for traditional German Hefeweizen are noted for intense flavors of banana and clove.
Alcohol Content 7.5% by volume
Beginning gravity 16⁰ plato
Ending Gravity 1.7⁰ plato
Bitterness Units 24
Yeast Belgian yeast
Bittering Hops Summit
Finishing Hops Styrian Golding, El Dorado, Mandarina Bavaria
Malts Estate grown two-row Pale, Wheat, Caramel
Other Mandarin Orange and Peppercorn
Cuisine Curried dishes, Poultry, Fish, Shellfish
Cheese Camembert, Parmesan, Gorgonzola
Desert Orange sorbet, Crèpes
California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.