Size: 330 ml
ABV: 8 %
It has taken me 200 beers to finally try a beer from all seven official Trappist breweries. The final piece in this monastic jigsaw turned out to be also the smallest of the lot – the Brouwerij der Sint-Benedictusabdij de Achelse.
Achel, as it is more commonly know, is a small municipality hidden away in the north east of the country in the sparsely populated province of Limburg. As the official title of the monastery suggests, the brewery is situated in the Abbey of St-Benedict. The first beer, Patersvaatje was brewed on this site as far back as 1852 when the building was a priory, although it wasn’t until 1871 that the site became an Abbey with brewing capabilities.
Life at the brewery remained virtually unaltered for years until the German invasion of World War I. As was standard practice for those Abbeys affected, the monks were evicted and the Germans dismantled the entire brewery in order to recycle over 700kg of raw copper for their eventually unfruitful war effort. Life changed dramatically after the war when the monks who returned to the Abbey were forced to find other ways to gain a subsistence. Agriculture and farming were the obvious choices but these took their toll on the more elderly monks. Eventually, with a large injection of cash, and with help from the monks at the Trappist Abbeys of Westmalle and Rochefort, work was completed on the sixth and final Trappist brewery in Belgium.
The beers were not instantly made available for distribution, and existed only at the adjoining tavern, however word of mouth soon spread on the quality of the brews at the local Auberge, and the crowds began to flock on what was a popular hiking and cycling route. The monks soon cashed in on the popularity of the beers, and their smooth path to existence has remained ever since.
The first beer I managed to get my grubby paws on was the relatively common Achel Bruin 8 which weighed in unsurprisingly at a robust 8%. It was a bubbly dark brown pour; perhaps a little thinner than some equivalent Trappist beers I had tried. On the nose it was malty, dark and full of rich Christmas promise, and on the tongue it tasted like rich pulpy fruit mixed into burnt toffee with a tartness which didn’t quite seem to fit the bill. In the end it was a pretty delicious beer to bring up a significant milestone on my Odyssey, although I couldn’t quite help feeling that this Achel was still someway behind the comparable beers of Chimay (#45), Rochefort (#31) and Westvleteren (#198).