Spencer monks releasing beer three years in the making
Photo Courtesy/Flickr/fourbrewers
Spencer Brewery announced the release of a new Trappist Quad earlier this month. Their Trappist ale is pictured above left with a beer from Mystic Brewery on the right.
The Spencer Brewery this week is making available for public tasting its a new beer it took three years to develop, a Trappist quadrupel in the Belgian tradition, in May.
The Spencer Monk’s Reserve Ale is mahogany in color, and fragrant, robust, and full-bodied, according to a press release from the brewery. It has a dense, tan, frothy head and is 10.2 percent alcohol by volume.
The Spencer monks developed the recipe over three years and 13 experimental brews. They experimented with alternatives to the use of spices in flavor enhancement by pushing traditional Trappist quad malt profile boundaries. The monks incorporated barley grown in Barre and malted in Hadley into the recipe.
“It is a major event for a Trappist brewery to introduce a new quad. We took our time developing this one, and we are rather happy with the result,” said Brewery Director Isaac Keeley.
The beer will be available for public tasting at the BeerAdvocate Microbrew Invitational at the Seaport World Trade Center in Boston this weekend. Distributors can access it June 12 and retailers will be able to get it shortly thereafter.
According to its website, the brewery currently has six beers.
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