Monteithís new Specialty release
Monteith’s Brewing Company’s reputation for exposing New Zealand consumers to rare beer styles steps up a notch in May with the release of Monteith’s Tripel – an interpretation of a 700 year old beer style popular with devotees of traditional Abbey beers from Europe.
Typically a high strength malty beer, often bottle-conditioned, Abbey beers are traditionally brewed in Belgium by or on behalf of monks, to have with their meals and for sale to assist with the up keep of their monasteries.
Developed as a very limited ‘super speciality’ release and sold as a four pack at$12.99 Monteith’s Tripel is right-up-there in the speciality craft class of beer. Phillipa Cameron, Monteith’s brand manager says Monteith’s believes New Zealand beer drinkers are well ready for this level of innovation. “Experience gained over the years with our seasonal offerings such as Summer Ale, Dopplebock and others, indicates consumers really appreciate being offered something different. And, they are happy to pay a little more for the experience understanding these are exceptionally high quality, hand crafted products.
Phillipasays “Monteith’s already leads the way in specialty beers, crafted particularly for enjoying with great food. It’s a position we aim to keep reinforcing with Tripel and further innovations down the track.”
Head Brewer at Monteith’s Barrie Calder says Tripel is style Kiwi beer drinkers will find fascinating and challenging. “We have always, unashamedly, brewed our interpretation of the style rather than looking to exactly clone a particular beer or style. With Tripel we continue this philosophy making a beer that is true to the theme of a traditional Tripel, but with a characteristic Monteith’s twist.”
“We have kept as close as possible to the traditional brewing methods. Tripel is made in our craft brewery in Greymouth using generous portions of Munich and Vienna style malts to achieve the solid malt flavour base that is needed for such a strong beer. Hops are a selection of finest quality New Zealand varieties; Green bullet, Saaz and Pacific Hallertau. To get the aroma that we wanted we have also used a small amount of American Cascade hop. As common practise, candi sugar is also added for drink-ability. Fermentation is with a lager or bottom yeast for a period of 12 -14 days, with temperatures approaching 20C at the peak. The beer is cold micro-filtered for freshness and the contrast of sweetness and hop bitterness that the Belgian's are renowned for is well-balanced and very noticeable.”
Monteith’s Tripel will be available in limited quantities for a short duration in select retail outlets and in Monteith’s concept bars around the country from 1st May 2006.
Tasting Note
Monteith’s Tripel has a beautiful orange/amber colour topped by a creamy white head that looks utterly appetising in the glass. The fruity aroma that wafts from the bottle derives from the complex blend of rich malts used and provides a sweetish, mango and Christmas cake character. The texture is firm with a silky feel that makes this a very drinkable beer with a lingering finish.
On the palate an ale/yeast fruitiness comes through, initially sweet, with soft caramel and orange skin flavours that together result in a character reminiscent of a quality fortified wine. Its’ higher than usual alcohol never overpowers but provides a vehicle for the full, rich flavours to fill the mouth, warming every tastebud as it flows over the palate.
The late addition of hops provides an initially lively spice note that mellows as you swallow.
Monteith’s Triple is a well balanced robust brew in a style seldom seen in this country and is sure to satisfy and delight those looking for a beer of exceptional aroma, taste and quality to sup and savour or to partner with a meal.
NB The terms ‘single’ ‘double’ and ‘triple’ used in a brewing context predate widespread literacy and mark the comparative strength of the beer. Wooden casks would traditionally be marked with one X, two XXs or three XXXs to denote strength.
Food matches
- Ideal as an aperitif with thin slices of gruyere cheese adding a counterpoint to the sweetness of the beer
- Roasted wild duck or pheasant with rata honey glaze
- Venison ragout with a short pastry crust
- Alternatively, serve with a brulee when there will be definite synergies between the fruity sweetness of the beer and the caramel sweetness of the dessert.
For further information contact:
Hailey Bloore, Monteith’s Brewing Company, DDI: 09-259-3172, Mob: 027-479-1494, e-mail: hailey.bloore@monteiths.co.nz
or
Phillipa Cameron, Monteith’s Brewing Company, DDI: 09-259-3317, Mob: 027-273-1422, e-mail: phillipa.cameron@monteiths.co.co.nz
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