Trappist/Abbey Ale....

[GasMD30]

What's the opinion on this beer "style?"

http://byo.com/stories/issue/item/1525-trappist-ale" onclick="window.open(this.href);return false;

[amartin]

In what sense? It's not a style in the BJCP sense that we can make them at home (assuming you're not a monk. I'm not.), but a designation. Anyway, I like them. I usually try to make an abbey beer or two in the summer when it's warm enough to let the temperature free rise.

[GasMD30]

Ya that's what I was getting at. Do they taste good, can they be classified at all under BJCP, anyone have a good recipe?

[Tim Gregory]

Check out section 18 of the bjcp guidelines.

You generally want to keep the grainbill simple. My dubbel is just pilsner malt, a bit of carapils and D2 Candi sugar. Ferment it with an authentic Belgian abbey/trappist yeast.

The book Brew Like A Monk has a lot of good info