B
Beau_Ouiville
Guest
I may order some over the internet.
"Standing in a field a few steps from the banks of the Rio Chama, Berkeley Merchant pulls apart a withered cone to reveal a tiny fleck of bright-yellow powder. He puts it up to his nose and inhales deeply. “Lupulin,” he announces. “That’s what it’s all about.”
Here at the Monastery of Christ in the Desert, black-robed Benedictine monks have planted an assortment of bitter hops to be used in formulating new additions to their line of trademark ales. Lupulin, Merchant explains, is the stuff that gives hops their bite. Merchant, a retired businessman and an oblate — a lay member of the monastic community — has learned a lot about brewing since he joined the Abbey Beverage Co., one of the monastery’s main business ventures, several years ago.
Monks’ Ale, a tasty Belgian-style brew known as an enkel, is sold throughout New Mexico, and will soon be shipped to surrounding states. The monks recently introduced a second style called Monks’ Wit, a wheat beer similar to a German hefeweizen, seasoned with coriander and orange peel. Both are brewed and bottled under contract at a commercial brewery, but when a pilot brewery being built on the monastery grounds opens in the spring, the monks will make draft batches of seasonal brews themselves."
articles.latimes.com/2010/nov/07/nation/la-na-hometown-abiquiu-20101107
"Standing in a field a few steps from the banks of the Rio Chama, Berkeley Merchant pulls apart a withered cone to reveal a tiny fleck of bright-yellow powder. He puts it up to his nose and inhales deeply. “Lupulin,” he announces. “That’s what it’s all about.”
Here at the Monastery of Christ in the Desert, black-robed Benedictine monks have planted an assortment of bitter hops to be used in formulating new additions to their line of trademark ales. Lupulin, Merchant explains, is the stuff that gives hops their bite. Merchant, a retired businessman and an oblate — a lay member of the monastic community — has learned a lot about brewing since he joined the Abbey Beverage Co., one of the monastery’s main business ventures, several years ago.
Monks’ Ale, a tasty Belgian-style brew known as an enkel, is sold throughout New Mexico, and will soon be shipped to surrounding states. The monks recently introduced a second style called Monks’ Wit, a wheat beer similar to a German hefeweizen, seasoned with coriander and orange peel. Both are brewed and bottled under contract at a commercial brewery, but when a pilot brewery being built on the monastery grounds opens in the spring, the monks will make draft batches of seasonal brews themselves."
articles.latimes.com/2010/nov/07/nation/la-na-hometown-abiquiu-20101107