Style Details

Name
Trap­pist Sin­gle
Cate­go­ry
Trap­pist Ale
BJCP Style Code
26 A
Appearan­ce
Pale yel­low to medi­um gold color. Gene­ral­ly good cla­ri­ty, with a mode­ra­te-sized, per­sis­tent, bil­lo­wy white head with cha­rac­te­ris­tic lacing.
Aro­ma
Medi­um-low to medi­um-high Trap­pist yeast cha­rac­ter, showing a frui­ty-spi­cy cha­rac­ter along with medi­um-low to medi­um spi­cy or flo­ral hops, occa­sio­nal­ly enhan­ced by light herbal/citrusy spi­ce addi­ti­ons. Low to medi­um-low grai­ny-sweet malt back­drop, which may have a light honey or sugar qua­li­ty. Fruit expres­si­on can vary wide­ly (citrus, pome fruit, stone fruit). Light spi­cy, yeast-dri­ven phe­n­o­lics found in the best examp­les. Bub­ble­gum inap­pro­pria­te.
Fla­vour
Frui­ty, hop­py, bit­ter, and dry. Initi­al mal­ty-sweet impres­si­on, with a grai­ny-sweet soft malt pala­te, and a dry, hop­py finish. The malt may have a light honey­ed bis­cuit or cra­cker impres­si­on. Mode­ra­te spi­cy or flo­ral hop fla­vor. Esters can be citrus (oran­ge, lemon, grape­fruit), pome fruit (apple, pear), or stone fruit (apri­cot, peach). Light to mode­ra­te spi­cy, pep­pe­ry, or clove phe­n­o­lics. Bit­ter­ness rises towards the crisp, dry finish, with an after­tas­te of light malt, mode­ra­te hops and yeast cha­rac­ter.
Mouth­feel
Medi­um-light to medi­um body. Smooth. Medi­um-high to high car­bo­na­ti­on, can be some­what prick­ly. Should not have noti­ce­ab­le alco­hol warm­th.
Over­all Impres­si­on
A pale, bit­ter, high­ly atte­nua­ted and well car­bo­na­ted Trap­pist ale, showing a frui­ty-spi­cy Trap­pist yeast cha­rac­ter, a spi­cy-flo­ral hop pro­fi­le, and a soft, sup­por­ti­ve grai­ny-sweet malt pala­te.
Typi­cal Ingre­dients
Pils­ner malt, Bel­gi­an Trap­pist yeast, Saa­zer-type hops.
Histo­ry
While Trap­pist bre­we­ries have a tra­di­ti­on of brewing a lower-strength beer as a monk’s dai­ly rati­on, the bit­ter, pale beer this style descri­bes is a rela­tively modern inven­ti­on reflec­ting cur­rent tas­tes. Westv­le­te­ren first bre­wed theirs in 1999, but repla­ced older lower-gra­vi­ty pro­ducts.
Comments
Often not labe­led or avail­ab­le out­side the monas­te­ry, or infre­quent­ly bre­wed. Might also be cal­led monk’s beer or Brother’s beer. High­ly atte­nua­ted, gene­ral­ly 85% or hig­her.
Com­mer­cial Examp­les
Achel 5° Blond, St. Ber­nar­dus Extra 4, West­malle Extra, Westv­le­te­ren Blond
Ori­gi­nal Gra­vi­ty
1.044 - 1.054 SG
Final Gra­vi­ty
1.004 - 1.010 SG
Color
3 - 5 SRM
Alco­hol
4.0 - 6.0 %vol
Bit­ter­ness
25 - 45 IBU