The beer has a cloudy appearance and a thin but stubborn layer of eggshell head. STA has a fruity, yeast-heavy nose, with notes of apple and cranberry. The flavour is somewhat uncharacteristic for an abbey beer, in that isn’t particularly funky or rich in Belgian-style yeasts. That’s not to say that the beer isn’t yeast-driven, but it is a bit less tart and tangy than some of the longer established Trappist beers from Europe. The flavour is well-balanced, with slightly sour fruit notes and breadiness sitting on either end of the seesaw.
After downing the
better part of a corked and caged 650mL bottle of the stuff, my
conclusion is that Spencer Trappist Ale is an interesting addition to
the tightly regulated and prescribed world of Trappist ales. It’s a nice
blonde ale, but it lacks some of the verve I’ve come to expect when I
see the “Authentic Trappist Product” icon on a beer label. However, I
suspect that some of my findings were due to my own mistaken
expectations—I wanted to open a bottle of North American Chimay or
Achel, without accounting for the fact that Spencer is not a Belgian
brewery, with all of the history and baggage that comes with. Instead of
comparing this ale to one from Westmalle, I should have been
appreciating it on its own merits a little more. In that context, it
stands up well as a pretty decent gold ale. I’d really have liked a bit
more booze and depth, and a fuller mouthfeel, but for a first offering,
Spencer Trappist Ale was pretty good. I’m interested in seeing what
direction the monks head in from here; a dubbel or trippel could really
knock my socks off if done well.
Rating: 7.0 out of 10.
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