|The brewkit is vast for religious reasons|
Initially the site was run as a monastic farm, having been given to refugee monks from France in 1899. However, a century later, fewer and fewer novices were entering the monkish world. With the number in the community declining and their average age increasing, the monks decided to sell their livestock and land – the latter becoming a nature reserve – and find other ways to ‘worship through work’ and make some funds.
Although brewing was an obvious option, and they could send two brothers to train with other breweries, what to brew was less obvious. There being no local tradition or historic recipe to work with, they decided to invent one. “We gave a table of monks many samples to try, from Gueuze to Rauchbier, and asked them their preferences,” explains Reuchlin.
|The brewers check for quality|
They also needed somewhere to put the brewkit, and a disused barn was an obvious choice. It is a historic building though, so all its internal features such as roof trusses had to stay visible, and the nature reserve gave them a limited building season – they couldn’t build in Spring because the birds were breeding, nor in Autumn when it was the turn of the bats!
Its one product is a warming 8% brew somewhere between a Dubbel and a Tripel, bottled offsite and best served at 10-14C, according to its brewers. “We originally said 8-10C, but decided warmer was better. At a warmer temperature it develops from sweet to herbal spiciness,” Reuchlin says. And pretty good it is too, with that spicy-hoppy note balancing sweeter caramel and dried fruit.