Beer, Bread, and Beer Bread

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When in doubt, finish the evening with a Belgian summer heat quencher…

which may or may not be Chimay’s Cinq Cents, one of three beautifully authentic Trappist flavors from the Abbey of Notre-Dame de Scourmont’s monastic community.

Chimay’s Tripel is golden, almost honey brown in color with a rich aroma and a sweetness which theoretically lends one to assume that it could be a wonderful summer sipper. It is a typical style Tripel – meaning that it is traditionally prepared with Belgian candy sugar and three times the measure of malt then a “simple” (hence the names of also Dubbel and Quad styles), and therefore carries many typical Tripel characteristics. Ours had a beautifully creamy head, an intense, complex flavor, and far less bitterness than I had originally feared. Alcoholic content is quite high however (8%) and its soccer punch of a bite is unapologetic to the palette.

We had trouble finishing the entire bottle (25.4 fl.oz. worth), but it was lovely nonetheless and paired wonderfully with a crusty, yeasty loaf of freshly baked beer bread. The quick following hearty German meal of Krautundwurst, fresh sliced tomaten, and kartoffelbrei prepared by my wonderful wife insured that a paralyzing state of complete languor would soon follow.

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No more beer bread for you, Sir Pugs’a Pooky!

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One Response to “Beer, Bread, and Beer Bread”

  1. This is your wife..Kraut und wurst is three words dear…

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