Monastery of Christ in the Desert
荒漠聖主修道院
荒漠聖主修道院於1964年時在距離聖塔非北部75公里遠的阿比丘(Abiquiu)沙漠中成立。這間位於美國新墨西哥州西北部荒野中的修道院最初是由紐約救主修道院(Mount Saviour Monastery)的Aelred Wall神父所建立。在那偏遠的河谷中─一條13英哩長的碎石泥土路的盡頭─聳立著一個由當地原始土坯所築成的小建築體,這就是荒漠修道院的全部模樣,而該建築的設計者便是美籍日裔的著名木工與建築師中島喬治(George Nakashima)。

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荒漠聖主修道院乃屬於歷史源遠流長的本篤會,遵循著聖本篤教條。因其偏僻的地點,讓僧侶們得以過著與世隔絕的隱居生活。該州全年日照充裕,則使得修道院能利用太陽能發電以供修道院使用;在夜間,僧侶們則透過煤油燈來閱讀與禱告。

註1:美國電視影集「絕命毒師」(Breaking Bad)的故事背景便是在美國新墨西哥州,而第三季第11集就是在阿比丘沙漠拍攝,該集也以阿比丘為名。

Fr-Aelrid-when-first-here-to-establish-the-monastery.jpg
Aelred Wall神父

 

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神父和建築師中島喬治還有女畫家喬治亞歐姬芙

Abbey Brewing Company
修道院精釀公司
荒漠聖主修道院的聖本篤僧侶們在2005年時設立了一個小型釀酒廠。如同他們在比利時和荷蘭的僧侶弟兄們一樣,他們亦遵循著擁有悠久歷史的修道院風格啤酒的釀造製程,而他們所釀造的啤酒就被稱做為「Monks’ Ale」。

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新鮮的酒花是美國墨西哥州原生種
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酒花們在沙漠中茁壯生長著

由於荒漠聖主修道院的釀酒廠實在太小,加上該區有些季節的氣溫變化太大,為了增加產量,僧侶們與離修道院約一小時路程的莫里亞蒂市的釀酒廠簽署特別合作條款,於每年的四月底到八月使用該酒廠的設備來釀造啤酒。在製程中,僧侶們參與每一個步驟,不論是採購原料,或是釀造過程,甚至是在此片荒漠中種植酒花,僧侶們都親力親為。也正因為完全由修道院人數有限的僧侶所製作,該修道院的啤酒年產量十分稀少,一年約只有1700公升。此外,僧侶們在新墨西哥州最大的城市阿布奎基成立了精釀品飲吧「Monks’ Corner」,提供最新鮮可口的Monks’ ale。



僧侶們做的所有工作,一如他們遵守的聖本篤教條,都是建立在「將一切做到盡善盡美以榮耀上帝」這個信念上,每一瓶啤酒都是他們以謹慎和祈福的心來製作的。

Product Introduction
產品介紹

MonksWit Ale 絕命僧侶修道院白啤酒

Monks' WIT label355ml
IBU: 19
建議飲用溫度: 4°-7°C

風格:比利時小麥啤酒

成分:絕命僧侶修道院白啤酒使用了數種高級歐洲酒花、歐洲酵母、印度芫荽籽、西班牙甜橙皮及苦橙皮,在釀造過程中還加了未發芽的小麥和燕麥片。

顏色:淺淺的霧白

香氣:微甜、新鮮麵包和酵母的香氣點綴一點香菜籽及橙皮的氣息。

口感:絕命僧侶修道院白啤酒顯示著相當複雜的酵母特徵,香菜籽、橙皮及其他香料的香氣強勢地撲鼻而來。淺色麥芽為該款啤酒增添了甜感和麵包氣息,點綴了由傳統酵母和香料所交織出的複雜度;小麥和燕麥提供了奶油絲絨般的口感;進口的酒花和香料則使它在收尾上更為清爽。

建議搭配:絕命僧侶修道院白啤酒是開胃菜和莎拉的最好搭檔,和海鮮,特別是蛤蠣貝類及甲殼類也是完美絕配。

Monks’ Ale 絕命僧侶修道院啤酒
monk-ale5.2% 355毫升 IBU:21
建議飲用溫度: 攝氏8-12度
風格: 比利時金色啤酒(修士啤酒)Enkel

此種風格是清爽版的比利時淡色艾爾,加入了拉格啤酒使用的皮爾森酒花。

原料:為了忠實呈現歐洲修道院的傳統,絕命僧侶修道院啤酒採用最好的進口原料製成,包括德國Hallertauer,斯洛維尼亞Styrian Golding和捷克Saaz啤酒花以及歐洲修道院酵母。 發芽的大麥來自比利時,德國和北美。

顏色:清透爽朗的銅色

香氣:獨特的丁香與核果的香氣,酵母帶出了麥芽與丁香混和的氣味,帶著一點梅子和杏桃的滋味。

口感:麥芽提供了入口時獨特的蜂蜜般的滋味以及中間飽滿的酒體,而尾韻則由麥芽與酵母交織出純淨清脆稍乾的口感。

建議搭配:完美的開胃酒,然後可以搭配著主餐繼續享用,與羊肉、豬肉、家禽與海鮮類十分合拍,而享用起司奶酪或水果時也是很好的陪襯。

Monks’ Dark Ale 絕命僧侶修道院黑啤酒
monk-dark
6.5% 355毫升 IBU:24.5
建議飲用溫度: 攝氏8-12度

風格:以英式夏日啤酒及英式波特為發想的一款獨特又具代表性的產品,絕命僧侶修道院黑啤酒有著完美平衡的中等酒體以及奶油滑順的口感,恰到好處的氣泡,喝不出啤酒的苦澀或酒精味。

成分:絕命僧侶修道院黑啤酒使用二稜麥芽,以及數種焦糖麥芽,巧克力麥芽和黑麥麥芽。酒花的部分則是使用Magnum、 Fuggle、Yakima Golding。

顏色:深黑色,淺棕色至琥珀色

香氣:香氣主要是巧克力與核果,但後面會呈現一些葡萄乾、核果和清爽的青蘋果的氣味。

口感:酒花創造了一個爽脆清新的口感,而收尾時可以感覺到雖然是微乾但卻有著溫和的焦糖味和青蘋果的滋味,甚至有一點烘烤過的香氣,讓人忍不住一再品嘗這個荒漠聖主修道院獨特的黑啤酒。

建議搭配:絕命僧侶修道院黑啤酒和任何辛辣的食物或口味豐富的燉菜,以及燒烤的牛肉及家禽類都是絕配,同時,享用起司蛋糕時更是適合來一口讓整個甜點的享受更為完美。

Monastery of Christ in the Desert
The Monastery of Christ in the Desert was founded in 1964 in the beautiful wilderness of northwestern New Mexico, about 75 miles north of Santa Fe in Abiquiú, New Mexico by Father Aelred Wall who was originally from the Mount Saviour Monastery in New York state. Located off the grid at the end of a 13-mile rugged dirt and gravel road, The Monastery of Christ in the Desert is a cluster of adobe buildings in a remote river canyon. From its inception, the Roman Catholic monastery has been established as a Benedictine monastery following the Rule of St. Benedict. The remote location assures solitude and quiet for the cenobitic life. The chief architect of the original monastery was George Nakashima, a famous Japanese-American woodworker and architect. The electricity and water-pump at the monastery are solar-powered, as sunshine is plentiful throughout the year. Monks spend their days praying and working and their nights reading by kerosene lamps.

Abbey Brewing Company
The Benedictine Monks of the Monastery of Christ in the Desert built a small brewery on the premises in 2005, following the ancient trend of producing abbey style ales like their brethren in Belgium and Holland. Their products are known as “Monks’ Ales”.

These authentic, abbey ales are brewed on the grounds of the Monastery of Christ in the Desert in Abiquiu, New Mexico and also under special agreement in Moriarty, New Mexico.The monks participate in every aspect of the brewing, from sourcing materials to growing hops on the estate grounds.  Production is very limited at approximately 1700 hectoliters per annum. The monks also operate their own taproom in downtown Albuquerque called Monks’ Corner.

The focus of all work is “to bring everything to perfection for the glory of God” as the Rule of Saint Benedict instructs. All beers are “made with care and prayer”.

Product Introduction

MonksWit Ale

5.4%, 355ml
IBU: 19
Suggested Serving Temperature: 4°-7°C

Style: Belgian Wit (wheat)

Ingredients:  MonksWit is made with several varieties of European
noble hops, European yeast, Indian coriander, Spanish sweet orange
peel, and bitter orange peel.  Unmalted wheat and oat flakes are also
used in the brewing process.

Color: light, cloudy, pale white

Nose: sweet, bready, yeasty quality. Subtle hints of coriander and orange peel.

Palate:  MonksWit has a complex yeast character that lends a robust
profile that accentuates the imported coriander, tangy orange peel,
and other spices.  The pale malt provides a sweet, bready quality that
is the perfect backdrop to the intricacy created by the traditional
yeast and spice. The wheat and oats lend a creamy taste and a velvety
elegance. The imported hops and spices give a clean, dry finish to
this light, refreshing ale

Pairing:  MonksWit makes an excellent aperitif or salad
accompaniment.  It pairs well with seafood, especially clams, mussels,
and shellfish.

Monks’ Ale
5.2% 
355ml IBU: 21
Suggested Serving Temperature: 8-12 degrees C.
Style: Belgian Abbey Single (Enkel) Ale

This style is a light variation on a Belgian pale ale because it is made with pilsner hops.

Ingredients: True to its European monastic heritage, Monks’ Ale is made with the finest of imported ingredients, including German Hallertauer, Slovenian Styrian Golding, and Czech Saaz hops, and European-derived yeast.  The malted barleys originate in Belgium, Germany, and North America.

Color: light copper

Nose: distinct aroma of cloves and moderate fruity esters (particularly stone fruits).  The yeast lends a note of clove and in combination with the malts, hints of plum and apricot.

Palate: The malts provide a distinct honeyish quality up front and round full middle.  The malts and yeast leave a clean, crisp, dry, finish to Monks’ Ale. An excellent session ale.

Pairing:  Monks’ Ale makes an excellent aperitif or first course accompaniment.  It pairs well with lamb, pork, poultry, and seafood.  It is a refreshing companion to any cheese or fruit.

Monks’ Dark Ale
6.5% 
355ml IBU: 24.5
Suggested Serving Temperature: 8-12 degrees C.

Style: Unique signature style derived from British Summer Ale and British Porter styles as a base.  Monks’ Dark Ale is a well-balanced medium bodied ale with a smooth creamy mouthfeel, good carbonation, and no alcohol warmth or astringency.

Ingredients: Monks’ Dark Ale uses two-row pale malts, a variety of caramel malts, a chocolate malt, and a black barley malt.  The hops used include Magnum, Fuggle, and Yakima Golding.

Color:  Dark ebony with light brown to amber highlights

Nose: The aromas are predominantly hazelnut and chocolate with hints of raisins, stone fruits and mild green apples.

Palate: The subdued, yet present hops create a light, crisp, refreshing, taste.  The finish is dry with mild caramel and green apples and a slight roastiness, inviting another sip of this all-season dark signature ale.

Pairing:  Monks’ Dark Ale pairs well with any chili based foods, hearty stews, or any roasted or barbecued beef or poultry.  It is a wonderful compliment to cheesecake for dessert.  

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