Klosterbräu 1293er
Stift Engelszell Trappistenbier-Brauerei in Engelhartszell, Upper Austria, Austria 🇦🇹
Lager - Helles Special|
Score
6.81
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Auch übernahmen die Trappisten die Betriebe des Hauses mitsamt einer Brauerei. Leider währte die Geschichte dieser nur bis 1929. Das „Engelszeller Klosterbräu“, soll sich aber damals einer großen Beliebtheit erfreut haben. Auch ein eigener Bierkeller für die Ausschank in Linz war geplant gewesen.
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Appearance - 8 | Aroma - 6 | Flavor - 5 | Texture - 8 | Overall - 5.5
330ml bottle pours out pale straw topped with a white head. Nose is corn grain notes and some metallic notes. Taste is more of the nice sweet corn husk grain malts and some grass.
Appearance - 8 | Aroma - 4 | Flavor - 7 | Texture - 8 | Overall - 6.5
Bottle, thx BuckeyeBoy. Pale golden body, white head. Bit corn over herbal notes, bit dusty. Creamy malty taste, honeyish, light hoppy touches. Nice enough, sweetish.
Appearance - 8 | Aroma - 8 | Flavor - 7 | Texture - 6 | Overall - 7
330 ml, bb 10.06.24. Golden body, with a big, creamy, white head. Aroma of grains, hay, bread, fresh grass, flowers, some sweet yellow fruits. Tastes similar, a bit lighter, but clean and crisp. Slightly oily mouthfeel, with an average carbonation. Finishes moderate bitter, floral, grassy, grainy, slightly sweet. Beautiful nose, with rustic and fresh notes. Tastes a bit light, but really clean and fresh. Quaffable stuff. Score: 8 / 4 / 7 / 3 / 14
Appearance - 6 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 7.5
Flasche 0,33l (Kalea Bier-Adventskalender): Helles Bernstein, deutliche Trübung, kräftiger stabiler feinporiger Schaum; fruchtige + leicht würzige Nase, frische Hopfennoten, grasig/floral, Zitrusnoten, exotische Früchte, Orangen, Grapefruit, Malz, Getreide, leichte Hefenoten, fruchtig-würzige Bitterkeit; fruchtiger + leicht würziger Körper, leichte Süße, florale Hopfennoten, grasig/kräutrig, exotische Früchte, Maracuja, Grapefruit, Malz, Karamell, spritzig, mittlere Kohlensäure, leichte Hefenoten; fruchtig-trockener Nachgang
Appearance - 6 | Aroma - 8 | Flavor - 7 | Texture - 6 | Overall - 7.5
Goldene Farbe, leichte Trübung. Lebendige sprudelt das Bier im Glas, beim Trinken fällt das kaum auf. Schöne Komposition aus Frucht, Getreide und floralen Noten. Minimale Spuren von Likör und Wermut. Volles Mundgefühl. Weich. Angenehme, nicht übertriebene Lebendigkeit. Interessantes, eher ungewöhnliches und gutes Helles. Das Trappistenkloster in Engelhartszell war das letzte seiner Art im deutschsprachigen Raum. Im Mai 2023 wurde die Schließung bekanntgegeben. Angeblich soll die Brauerei weitergeführt werden - aber darauf würde ich mich nicht unbedingt verlassen. Also lieber JETZT noch dieses Bier verkosten - vielleicht ist es sonst zu spät.
Appearance - 6 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 7.5
Bottle. Color: Slightly hazy golden, white head. Aroma: Malty, grainy. Taste: Malty, grainy, lightly fruity, bread. Light bitter hoppy backbone. Moderate sweet. Medium body, average carbonation. Ok Helles.
Appearance - 7 | Aroma - 7 | Flavor - 8 | Texture - 7 | Overall - 7.5
Yesterday I heard the sad news that, due to its sharply diminished population of monks, the old Engelszell monastery in Austria will be dissolved; its buildings will be repurposed and the beers will thus likely cease to exist - exactly a year after the Spencer monks in the United States announced that they were going to quit brewing. I do not know if this celebrational beer, a lager brewed in the old Munich Helles tradition, was intentional or not, but if it is, it should sadly be seen as the monks' swan song. Glad I got my hands on a bottle, as these seem to be relatively limited, and considering the Engelszell trappist beers will very likely die out in the near future; named after the year the abbey was founded, though it became a trappist monastery only in 1925. Snow white, frothy, irregularly and lightly lacing, medium thick, moussy, stable head, near clear yellow blonde robe with pale golden glow and thin strings of disparate sparkling, turning hazy and more apricot-tinged with sediment. Delicate aroma of fresh white bread dough, sweetclover, Madeleine cookies, chickweed, chamomile, freshly cut canary grass, peanut shells, hints of raw peas and very subtle sesame seed, rusk, minerals. Neutral-ish onset with still a vague sweet-fruit echo (apple), finely tingling but correct effervescence, adding quite a lot of refreshing, accompanying minerality; smooth, slender cereally and white-bready malts with very light touches of unsalted peanut and dry cookies here and there, making way for a dryish finish in which the hops get a somewhat more prominent role than I am used to from a Helles, albeit in a very delicate, subtle, 'real-grassy' and field-flowery way, with a summer meadow-like retronasal aspect and mild bitterness in the end, never overpowering that lean, slim dried cereally and freshly-baked bready malt sweetish effect. Still, after swallowing, a somewhat leafy bitterness lingers, longer than average for the style. Minerally effects meanwhile have remained active as well. Traditionally, one may tend to associate trappist beers with big tripels, dubbels and quads, but the (now) numerous trappist breweries outside of Belgium, where these styles originated, have explored further what was already clear in the previous century, namely that 'trappist beer' can be any beer style as long as it is brewed in a trappist monastery - Spencer even had the nerve to present us with trappist IPA or trappist Pilsener. The Engelszell monks, in their last days at the original site, have created a sophisticated final beer here, not in the form of some big 'abt' but in this refined, delicately but confidently hopped, minerally, elegant and refreshing Münchener Helles, connecting with German beer traditions instead of Belgian ones (though with the added element of being unfiltered, this beer could just as well be regarded as a Landbier of sorts). Well played - so I guess this is goodbye then... I should probably grab some Gregorius, Benno and Nivard from the shelves while I still have the chance.