Monastery

Modern takes on Belgian pale ales can be traced back to WW1, where the style was brewed to quench the thirst of British troops stationed in Belgium. These were takes on traditional beers the British were used to drinking, but the Belgians would use their own distinct yeast. Monastery was brewed with pale, pilsner, and caramel malts, and hopped lightly with East Kent Goldings. It was fermented with one of our favorite Belgian strains and was then left to cold condition for two weeks. Show Less