When Brother Antoine was in charge of brewing at Rochefort, he said: “Two of the pale malts, two of the sugars, two hop varieties, two yeast strains . . . two of this and two of that . . . we like to keep it simple.” That approach produces amazingly complex beers. In this session, we’ll go step by step through the brewing process for a single Trappist beer, and also examine how this simple philosophy can be applied to brewing other styles.
You are using an outdated browser not supported by The American Homebrewers Association.
Please consider upgrading!