Beer – Where to Acquire Around My family
Viewing: The Dirt > Trappist Mingle – 5 Paddles Collaboration Brew
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I met Keir in the first year of University, where we both were starting a fine arts degree. We became friends and did lots of fun things together, like hosting our first art show! (Instead of wine, we provided a fine selection of “40’s” of malt liquor.) We both graduated, despite the combined presence of NBA JAM and Professor Michael Farrell’s (truly excellent, but exceedingly challenging) art history courses. We’ve remained pals since, and when Keir began dating Erin, we all partied most hardy.
Young fresh faces! From left to right, Erin, Keir, and myself. This was about the oldest photo I could find of Keir and I. There weren’t any photographs from our university days, which is, I suppose, proof of a generous and loving universe.
Scroll down on this post to see more of his label art!
Erin brewing in 2013 with Brandi Lee MacDonald (who went on to create Because Beer!) and myself (Who went on to create this blog post!)
Welp! Nothing for it now but to brew some beer together!!!
How great is this label? I love the use of our cinquefoil in the top-center flourish!
“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 … 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. 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.”
‘Highly attenuated’ you say? ‘Spicy’ you say? This yeast will get you there.
The hops! For a twist, we used all Australian/New Zealand hops, and featured Helga Hops particularly. Derived from Hallertau Mittelfrueh, Helga is: “…a true Australian aroma hop with a German accent.”