# 30: ACHEL BLOND 8°
Brouwerij der Trappistenabdij De Achelse Kluis - Belgium (Est. 1850)
8% ABV - Belgian Blond
IBU's - 27
IBU's - 27
Malts: Pilsner Malt
Hops: Saaz, Belgian Traditional
Brewing Sugar
Tasting Notes
E: Deep, golden colour, with a bubbly, foamy head and bubbles that effervesce and very apparent.
N: Pear drops, banana, slight hint of peach notes too. There's also a nice amount of herbal aromas to end.
P: Lovely biscuity, toffee style malty sweetness, which is followed by a delicate amount of herbal, root vegetable hop bitterness.
M: Warming, silky with a beautiful balance of spice and sweetness. Very Moreish!
Other comments: A fantastic trappist beer with an interesting and intriguing history. Brewing first took place at the Achel Chapel in 1648 by dutch monks. In 1686 the chapel became an abbey, but was destroyed during the French revolution. Left in ruins for years it wasn't until 1844 when the abbey was rebuilt. In 1852 beer was first brewed and then 19 years later it became a Trappist monastery. WWII was to be another pivotal junction in this monastery history. The monks left due to German occupation, who then dismantled the copper vessels and brewing seized. Brewing didn't return until 1998, due to the monastery being registered to two dutch monks, and therefore was not entitled to reparations. In 2001 Achel Blond 8° was first brewed with the help of the Brother Thomas of Westmalle who came out of retirement to help with the recipes. His use of hops is apparent in this beer but, they do not overpower. A fine beer, that has been born out of care and attention!
Food Pairings: Belgian Tripel's can be hard to pair food with, you need to make sure that you don't overpower the delicate herbal aromas, or malty sweet characteristics. Bold gamey flavours and roasted meats are a no-no, so my suggestion would lead more towards fish, mild spice, salami, creamy cheese and pesto pasta/risotto. Drawn and work with the herbal, spicy flavours which can compliment a fantastic mild fish curry, salami and cream cheese filled bagel. Pasta is a good safe bet, especially when pesto is involved. For something a little different, then go with Snails. Lots of garlic and herb flavours, contrast against the sweetness of the beer, allowing the earthy flavours of the snails to prevail.
SCORE: 4.0/5
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