This might surprise you, but the monks who toil away making your favorite Belgian dark strongs and tripels arenâ€™t typically quaffing their high-gravity creations. With strict schedules of religious observance, brewing and other daily tasks, the monks need to keep an even keel.
Instead, theyÂ brew a special light ale called patersbier (â€œFatherâ€™s Beerâ€ in Dutch)Â to drink for sustenance, while leaving them fully capable to take on the dayâ€™s endeavors. If monkâ€™s mowed their monasteryÂ yard (do they?), this would be the Belgian equivalent of a lawnmower beer.
Patersbier is also knownÂ asÂ enkel, meaning â€œsingleâ€ in Dutch. The style likely came about when monks did an additional sparge of a mashÂ to extract leftover sugars. Once collected, it is brewed as its own beer and turned into a highly sessionable beer. This long-practiced brewing technique is known as parti-gyle.
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