Morgan the Belgian
"Morgan" is brewed in the strict Belgian style using Belgian Pilsner malt as the base, and is accentuated with Caramunich and Caravienne malts. I add Dark Belgian Candi sugar after the boil to bring out a higher alcohol "warmth", just like the Monks do! The hops used are European varieties (Hallertau Mittlefrush and East Kent Goldings) and a high alcohol tolerant yeast is added for fermentation. After three weeks in the fermenter, the beer is carbonated to a "higher than American" level to give the ale it's classic fizziness. The beer is then bottle aged for an additional month before serving.
"Morgan" pours dark muddy-brown, slightly cloudy, with a foamy head that stays forever and laces thickly to the last drop. The nose is syrupy sweet and malty with dried fruits (raisins, plums, figs) and a hint of straw. Taste is characterized by strong sweetness up front, a bit of tartness and a very boozy warmth. It carries just a faint hint of bitterness in the end. It has a creamy mouthfeel with lively carbonation.
Those who are used to light American lagers will likely find Morgan challenging. This is not a sissy beer and holds true to big Belgian Style ales. Enjoy.
After calling the monestary for weeks, finally somebody answers. They tell you when you can come; they tell you what beer you can buy; they tell you how much you're gonna pay. And if you don't like it, then God be with you."
An anonymous and frustrated Trappist beer fan.