Ampleforth Abbey Beer

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In 1608 a community of Benedictine monks fled England for the safety of France. Determined to make a living for themselves, they began brewing their native beer – ‘la biere anglaise’. It was made with hops and barley, then double fermented for strength and a ‘champagne-like’ sparkle.

In 1793, escaping the French Revolution, they fled back to England and eventually settled in at Ampleforth in 1802, and built the Abbey.  And today the beer, to a similar recipe, is being brewed and poured again with the monks of Ampleforth Abbey overseeing the brewing of the beer production by Little Valley Brewery, a regional Yorkshire brewery headed up by Wim van der Spek, a Dutchman who has a great knowledge and understanding of Trappist-style beers.

The Editor of The Good Beer Guide, Roger Protz described Ampleforth Abbey Beer as ‘A russet-brown beer with a lively head of foam. The aroma and palate are rich with creamy, biscuity malt, dark raisin and sultana fruit and a good peppery hop note. The finish has great length and is dominated by creamy malt, dark fruit and a lingering peppery/spicy hop character.’

Yorkshire's Best Drink 2012 - Deliciously Yorkshire
Great Taste Awards - Two Gold Stars 2013
International Beer Challenge - Silver Award 2013
Britain's Beer Champion on - 'Jamie's Food Fight' 2012

'Great example of what beer should be' Zak Avery, the