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Abbey back view

斯賓瑟正宗修道院啤酒來自於美國馬薩諸塞州聖若瑟嚴規熙篤會(Trappist)修道院.一個名叫斯賓瑟(Spencer)的小鎮位於波士頓西邊約一個小時的距離.按照特拉普啤酒(Trappist)的傳統聖若瑟的修士們替自己釀的啤酒和酒廠命名為斯賓瑟. 在2013年12月10日通過國際熙篤會協會 (International Trappist Association, ITA) 認可,Spencer Brewery 成為美國第一家有熙篤會修道院認證 (Authentic Trappist Product, ATP) 的酒廠,以及第一款來自歐洲以外地區的修道院啤酒。遵循本篤會的傳統 ora et labora(祈禱與工作)修士們追求默觀祈禱,體力勞動和提供溫暖的款待給予來此的朝聖者,以及需要幫助的貧苦人們,確保他們都能在此得到善意。釀酒所得主要用途為修士生活費、修道院開支,任何盈餘必須捐助慈善機構或資助有需要的人。

聖若瑟嚴規熙篤會修道院

1811年

Father-Vincent-de-Paul-Merle在法國大革命後,一群修士從歐洲來到美國,希望建立一個嚴規熙篤會 (Trappist) 修道院。其領導人Vincent de Paul Merle 最終成功地在 Nova Scotia 建立了一座小修道院。

 

 

1857年Dom-Dominic-Schietecatte-in-his-later-years

經過多年的努力,修士們終於向比利時 Westvleteren  的 Sint Sixtus 修道院申請到人力支援。十一位佛萊明 (Flemish) 地區的修士遂開始了旅程,Petit Clairvaux 的修道院開始蓬勃發展,並開始自己釀啤酒。

 

Novices-and-junior-professed-1937

1900年Our Lady of the Valley After-the-fire-March-1950

在1892年和1895年嚴重的祝融之災後,這個小團體成員們帶上他們的牲畜,搬到了羅德島的坎伯蘭省,隨後在當地建立了聖母山修道院。

1950年

3月21日聖本篤慶日這天,修道院再次被火舌吞噬。團體中的一百四十名成員無家可歸,不得不搬到他們在馬薩諸塞州斯賓瑟 (Spencer) 購置的 Alta Crest 農場,建立了現在的聖若瑟修道院

F59_Monks-constructing

1954年

搬到斯賓塞後不久,其中一名修士從草藥園用薄荷做了一小批薄荷果凍在傳達室販售。銷售結果顯示出該產品是如此地受歡迎,熙篤會蜜餞(Trappist Preserves)遂而誕生,發展至今銷售種類已高達30種蜜餞,果醬和果凍。

 

Spencer Brewery

釀酒廠歷史

釀酒廠計畫對修士們來說是勢在必行的。60多年來,使用 Trappist Preserves 商標,在修道院內烹製、包裝果醬和果凍。這項業務不僅能夠養活自己,也可以向貧困的團體和有需要的人提供完善的修道院工作和慈善援助。然而,隨著修院團體的發展和茁壯,當他們展望未來時,發現需要其他的事業來支持這個團體和慈善機構。

在團體中,每位修士的工作是以滿足修會團體需求與個人的興趣及能力而分配的。幾年前有位修士表達了對啤酒釀造的興趣,甚至在當地一家工藝釀酒廠進行了一些培訓。隨著時間的推移,他對釀酒的熱情影響了其他修士;因此,當修道院在思索未來新的經濟來源時,釀酒廠的想法獲得了大家的注意。不過,在作出決定之前,修士們得先將對釀酒廠的想法轉換成一個可實現的計劃。

帶著院長的祝福,開始了為期兩年的數據蒐集任務。修士們拜訪了每個修道院啤酒廠,盡可能地從他們歐洲的弟兄們身上學習釀酒事物,西馬勒的修道院是參訪的第一站;他們在每個修道院結交朋友、接受好的建議、喝一些世界上最好的啤酒。修士們第一次旅行的最後一站是 Sint Sixtus 的修道院,其院內的啤酒廠乃是頗負盛名的 Westvleteren 啤酒廠;在他們第二次出國參訪和更多細節上的討論後,對於啤酒釀造廠的設立已胸有成竹。修道院依照傳統舉行投票,壓倒性地通過並確立了釀酒廠計畫的執行 ─將建立美國第一家修道院啤酒廠。

歐洲修士們本來對在美國建立修道院啤酒廠的顧慮頗多,在不斷溝通下,才終於達成兩點共識:一是在投產3-5年內專精於一款優質啤酒;二是必須擁有現代化的廠房。於是他們的廠房雖然具有年產近480萬公升的產能,但初期僅使用約1/10。並將首款啤酒設計成修士們樂於飲用的 Patersbier 風格。

遵照熙篤會的傳統,修士們以心愛的小鎮斯賓瑟  (Spencer) 來命名啤酒廠與啤酒。

修道院經典系列

Spencer Trappist Ale 賓塞修道院 艾爾啤酒

6.5%  IBU: 24.5

spencer_2formats_glass配方的靈感來自於比利時被稱為 patersbier(佛萊明語「神父啤酒」)的傳統食堂啤酒。這些低酒精的社交型啤酒是修士們為修道院的食堂釀造,通常只在修道院販售。

在最後的冰河時期,斯賓瑟地區被數千英尺冰川覆蓋。一萬八千年前,冰蓋開始融化,大量淡水流入溪流地下湖泊。這些古老且富含礦物質的雪水從修道院的水井中抽了出來,給予斯賓塞修道院啤酒其獨特的特徵。

使用 Willamette 和 Nugget 兩款美國啤酒花,讓此款啤酒的香氣雖仍以酵母香蕉甜香在前,但隨即開展出複雜的辛香調,包括薄荷、些許青草、橘皮、丁香、黑胡椒與芫荽子。

使用二稜與六稜淺色麥芽,配合 cara-munich 麥芽增加酒體與風味,讓它具有中等酒體。氣泡感清晰,飲用時帶出橘皮與些許葡萄柚、杏桃風味,繼之以芫荽子、胡椒辛香。中段以熟香蕉、些許杏仁露、蘋果與丁香感為主。尾韻乾爽,仍具丁香,芫荽子辛香。

這款艾爾啤酒雖在美國釀造,酵母的性格表現卻相當正統。美式酒花則稍稍再強化了以丁香、芫荽子、胡椒為中心的辛香調性。乾爽口感,加上適中的酒精度,使它成為一款適合隨時飲用的比利時金色艾爾啤酒。

 

Spencer Trappist Holiday Ale 斯賓塞修道院 節日啤酒

9%  IBU: 30.5

Spencer Trappist Holiday Ale

顏色屬於桃花心木紅,酒體輕盈,帶有一絲辛香料的氣息,是家家戶戶適合擺上餐桌的一款暖人心房的假日艾爾啤酒。

Spencer Trappist Monks’ Reserve Quad 斯賓塞修道院 修士精選四倍麥芽啤酒

10.2%  IBU: 39

MRAQuad Shelf Talker 4x4 (06-06-2017)

斯賓瑟修士珍藏艾爾啤酒,是一款經典的比利時風格四倍麥芽修道院啤酒。比利時的釀酒傳統工藝發展出了一套依照酒的原始比重和麥芽的量來劃分與描述瓶內熟成愛爾啤酒的系統,而劃分出的類別包含了Single (一倍麥芽)、Dubbel (兩倍麥芽) 、Tripel (三倍麥芽) 和Quadrupel (或Quad,即四倍麥芽)這幾種。四倍麥芽艾爾啤酒的酒精濃度(酒精體積濃度)通常為10%。

顏色較深,口感強勁濃郁,被認為是最頂級的產品。斯賓瑟修士珍藏艾爾啤酒帶有桃花心木的紅褐色,氣味芬芳,酒體濃郁厚重,有著多而綿密的褐色泡沫,麥芽為主的結構帶來溫暖的尾韻。酒精濃度為10.2%。

這款四倍麥芽艾爾啤酒的配方研發期長達三年,經過了13次的釀造試驗。斯賓瑟修士們尋求不使用香料來增強味道的方法,擴展傳統的特拉普四倍麥芽使用原料的範圍,甚至使用一些在馬薩諸塞州巴雷(Barre,MA)生長的當地大麥,在哈德利(Hadley,MA)手工製作麥芽。我們的構想是做出一個不使用香料全程只用麥芽,釀出一款屬於這個類別,獨特又美味的產品,成果就是這獨一無二、帶有特別風味結構並恰恰屬於修道院四倍麥芽艾爾啤酒的酒。而這款斯賓瑟修士珍藏艾爾啤酒,於2017年3月榮獲國際特拉普協會的認證。

 

修道院精釀系列

Spencer Trappist Feierabendbier 斯賓瑟修道院 小確幸啤酒

4.7% IBU: 41.5

fier_bottleandglass

淺黃稻草色,奶油般綿密的酒帽,斯賓瑟小確幸啤酒是修道院皮爾森型的啤酒。具有傳統高貴德國啤酒花的草藥、花卉芳香和典型的苦韻,清新、乾淨、涼爽 ,是工作下班後來一杯的小確幸。

“Feierabendbier” 從字面上翻譯為慶祝 “後” 的啤酒,但更普遍的意思是”工作後的啤酒” 或 “因為我值得”的啤酒。斯賓瑟的皮爾斯啤酒名是來自一個德國結束工作日的傳統─同事們一起分享一杯清涼的啤酒。釀酒師Larry Littlehale先生在德國20多年研究相關釀酒工作,之後加入了斯賓瑟釀酒團隊,將斯賓瑟修士們這個 “偶爾為之” 的傳統,作為一種簡單的方式來向體力勞動─斯賓瑟修道院生活的根本─致敬。修士們為了表彰Larry提供那麼多自己的知識和德國啤酒的傳統給斯賓瑟修道院啤酒廠,於是決定取選Feierabendbier這個名字。

通過釀造這支特拉普皮爾森,斯賓瑟的修士們承認,超過70%的美國啤酒愛好者會將皮爾森/拉格風格的啤酒識別為飲料。借鑒釀酒師的專業知識,修士們正在超越特拉普派比利時風格啤酒的品項!為了提供這種極受歡迎的啤酒風格一個更精美的版本。斯賓瑟小確幸啤酒於2016年3月23日獲得國際特拉普協會(ITA)頒發的“Authentic Trappist產品”標誌。

Spencer Trappist IPA 斯賓瑟修道院 IPA 啤酒

7.2%  IBU: 68

STIPA with glass full

受到美國精釀啤酒業創造力啟發而誕生的斯賓瑟 IPA,有著金黃酒色,喝來清新、芳香。酒花特性鮮明,是相當獨特的一款啤酒。

特拉普版本的IPA。 靈感來自經典的特拉普啤酒 (Trappist),為了讓啤酒美味可口。 像所有的IPA一樣,是由多種啤酒花合奏出的樂曲(德國的Perle、Apollo和Cascade)。像所有Trappist產品一樣,它嘗試將所有成分(啤酒花,麥芽,酵母和水)巧妙地融合成一個複雜的啤酒,具有吸引力、和諧、層次豐富的風味。斯賓瑟酒廠的目標是創造一款平易近人又美味的 IPA,即使是自稱非IPA的愛好者也躍躍欲試。
斯賓瑟的修士們認為,啤酒花應該是活躍啤酒的風味而不是取而代之。 斯賓瑟修道院 IPA啤酒的啤酒花衍生香氣範圍從熱帶的鳳梨到常綠的松果。 這些香氣的強度是為了滿足、迎接和歡迎啤酒愛好者,而不是強迫他們。這些香氣隨著啤酒的溫度而變化。IPA風格恰恰包含了一種苦澀的風味,而這款啤酒使用的德國Perle啤酒花正帶給飲用者如此深刻的印象;但同時也形成了相對快速消散的苦味,並帶有一些柑橘味。
斯賓瑟酒廠使用麥芽,為啤酒花和酵母所引出的味道創造了一個寬敞的空間。 穀物為整體點綴出甜美的風味,以補強IPA風格典型苦澀的特徵。
關於啤酒花,當前的趨勢思維假設越多越好。 特拉普派傳統教導有時候少即是多。 為什麼? 因為較少的啤酒花可以讓啤酒達到一個和諧、平衡和完整的表現。 這是斯賓瑟修道院 IPA啤酒採取的方式。

Spencer Trappist Festive Lager 斯賓瑟 特拉普節慶拉格啤酒

7.5% IBU: 36

Spencer Trappist Festiver Lager pint

此款拉格啤酒的靈感來於德國歷史悠久的三月啤酒(Märzen)!酒色是紅褐色,麥香十足,口感豐富滑順,帶有煙燻和辛香料之氣息,並以高貴的啤酒花和苦味來達到完美的平衡。

 

Spencer Trappist Imperial Stout 斯賓瑟修道院 帝國司陶特啤酒

8.7% IBU: 47

ST Imperial Stout & chalice glass

大量烘烤麥芽的香氣呈現出盎格魯─俄羅斯帝國司陶特所具有的傳統。豐富的泡沫,伴隨著咖啡、巧克力和焦糖感,以及大量綜合深色水果風味,強烈且醇厚。

Monastery History

1811

In the aftermath of the French Revolution, a group of monks were sent from Europe to America in the hope of establishing a Trappist monastery. Its leader, Vincent de Paul Merle, eventually succeeded in founding a small monastery in Nova Scotia.

1857

After struggling for many years, the monks appealed to the community of Sint Sixtus in Westvleteren, Belgium, to send reinforcements. Eleven Flemish monks made the journey, and the monastery of Petit Clairvaux began to prosper, and brewed beer for their own table.

1900

After devastating fires in 1892 and 1895, the small community, accompanied by their livestock, moved to Cumberland, Rhode Island. There they established Our Lady of the Valley Monastery.

1950

On March 21, 1950, the Feast of Saint Benedict, the monastery was again ravaged by fire. The community, then numbering 140 persons, was homeless and had to move to a property they had recently acquired in Spencer, MA.

1954

Shortly after moving to Spencer, one of the monks made a small batch of mint jelly with mint from the herb garden, which was sold in the Porter’s Lodge. It proved to be so popular that it led

to the creation of Trappist Preserves, which today consists of 30 preserves, jams and jellies.

2013

On December 10th, 2013 the abbey is certified by the International Trappist Association to become the first Trappist brewery in the United States.

Brewery History

Our brewery project is one of necessity. For over 60 years, we have cooked and packed jams and jellies at our monastery under the Trappist Preserves label. This business has allowed us to support ourselves, while providing wholesome monastic work and charitable assistance to the poorer communities and persons in need. However, when we look to the future, as our community grows and ages, we see our need for an additional enterprise that supports our community and charities in the years to come.

In our community, each monk’s work is assigned after matching up community need and the individual’s interests and abilities. A few years ago, one of our brothers expressed interest in brewing and even did some training at a local craft brewery. Over time, his passion for brewing affected some other monks, who recognized that brewing was a very traditional monastic enterprise. Thus, when the time came to re-chart the economic path for the monastery’s future, the idea of a brewery gained traction. However, before we could come to a decision, we had to develop the brewery idea into a realistic plan.

With the blessing of the abbot, we embarked upon a two-year data-gathering mission. We visited each Trappist brewery to learn everything we could from our European brothers. Beginning at the Abbey of Westmalle, we slowly made our way around Belgium, staying at the monasteries and making friends, receiving good advice and drinking some of the world’s best beer. The final stop of our first trip was the Abbey of Sint Sixtus, brewer of the acclaimed Westvleteren ales; by the end of our second trip and more detailed discussions, we were confident that we had put together a realistic plan for a new brewery. Following monastic tradition, the monks voted and confirmed the project by an overwhelming majority – we would build America’s first Trappist brewery.

Observing Trappist tradition we have named the brewery, and the beer, Spencer after our beloved town of Spencer, MA.

Products:

Trappist Classics:

Spencer Trappist Ale 6.5%:

Our recipe was inspired by the traditional refectory ales known as patersbier (“fathers’ beer” in Flemish) in Belgium. These sessionable beers are brewed by the monks for their dinner table and are typically only available at the monastery. Spencer is a full-bodied, golden-hued ale with fruity accents, a dry finish and light hop bitterness. The beer is unfiltered and unpasteurized, preserving live yeast that naturally carbonates the beer in the bottle and keg and contributes to the beer flavor and aroma.

Spencer Trappist Holiday Ale 9%:

Mahogany in color, wholesome in body, lightly spiced, a heart-warming feast day ale from our table to yours.

Spencer Trappist Monks’ Reserve Quad 10.2%:

Fragrant, robust, and full bodied, this classic Trappist Quadrupel is mahogany in color and crowned with a dense, tan, frothy head. Its malt-forward flavor profile yields to a warm finish.  

American Trappist Craft Beers:

Spencer Trappist Feierabendbier 4.7%

Straw colored with a light, creamy head, Spencer Feierabendbier is a Trappist Pilsner. Traditional noble German hops provide herbal notes, a floral nuance and the classic light closing bitterness. Crisp, clean and refreshing – perfect after a day at work.

Spencer Trappist IPA 7.2%

Inspired by American brewcraft creativity, Spencer IPA is crisp, fragrant, and golden-hued.  Generously hopped, bright, bitter – one of a kind.

Spencer Trappist Festive Lager 7.5%

A Trappist Lager inspired by German tradition! Smooth, russet colored, hearty and malt-forward, hints of smoke and spice. Balanced by noble hops and a bitter finish.

Spencer Trappist Imperial Stout 8.7%

A massive, roasted, malt-forward American Trappist take on the Anglo-Russo Imperial Stout tradition.  Luxuriantly frothy foam, waves of coffee, chocolate and caramel sensations, a generous blend of dark fruit flavors.  Intense and robust.

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