It’s an unassuming road leading to the priory. Here, off the corner of two intersecting roads, dedicated monks have been making beer for over 150 years. It’s always been a simple life — the kind that requires they brew only enough to sustain the activities of their monastery. In the silence of passing seasons, they pray, they brew and retire in solitary existence behind the sheltering walls. They live a most interesting life. Most likely one we couldn’t sustain.

Nearby, each summer, the trellised fields spring to life as rows of resinous green cones are trained toward the heavens. Rumor is some monks love these hops and being surrounded by budding yellow aromas and the leafy pungent fields inspired them. Since we aren’t sensible enough to locate our brewery near hop fields, we can only offer this blond ale in celebration of our Abbey brethren and their steadfast Devotion.

OG 1.050   TG 1.005   ABV 6.25%

Malts- 2 Row and 15L Crystal
Hops- CO2 Extract, Northern Brewer and German Tettnang
Yeast- Blend of three yeasts
Adjuncts- Dextrose

The Devotion story
It was so quiet out here at the Bed and Breakfast. You slept in late and didn’t even realize there was the hustle and bustle of activity taking place around you. Gazing out the window, your eyes are drawn to the hop fields. In neatly framed rectangle growing areas, the flowers rise from the ground stretching for the bluest skies dotting the landscape in Poperinge. In every direction, the work of clearing the fields is taking place as the annual hop harvest has begun.

The big city newspaper you work for has sent you on an assignment and your job is to discuss the economics of hop growing and the impact on global markets. Today you’re in Belgium, tomorrow in Germany and you’ll end your trip in England touring the famous hop fields of Kent. Each step of the journey will lead you to the same conclusion. Farming is lots of things but it will never be confused as a glamorous life. Yet, at the end of each day, there is a sense of satisfaction of reaping what you sow. The farmer swells with pride knowing his hops will find their way into beers from many differing nations

Your research has taught you about the different varieties and which ones are prized by brewers large and small for differing reasons. Your notes tell you they are scheduled to pick Northern Brewer, and Hallertau this week. Heading out in a rental car, you have a 10AM appointment with the Father Thomas. He is in charge of the brewery. It is located a stones throw from the green vines. The GPS tells you to make one last left turn. Instantly, your destination is in sight.

It’s an unassuming road leading to the priory. Here, off the corner of two intersecting roads, dedicated monks have been making beer for over 150 years. It’s always been a simple life- the kind that requires they brew only enough to sustain the activities of their monastery. In the silence of passing seasons, they pray, brew and retire in a solitary existence behind the sheltering walls. They live a most interesting life. Most likely one we couldn’t sustain.

Nearby, each summer, the trellised fields spring to life as rows of resinous green cones are trained towards the heavens. Rumor is some Monks love these hops and being surrounded by budding yellow aromas and leafy pungent fields can’t hurt. Since we weren’t sensible enough to locate our brewery in Poperinge, we can only offer this 6? blond ale in celebration of all things great and hoppy. Pious, like them, we’re not. But that doesn’t mean we can’t offer an appreciative nod to our Abbey brethren and their steadfast Devotion.

Tasting Notes