Patersbier Extract Kit w/ Specialty Grains

SKU: U1740
Rating
61 Review(s)
Stan Hieronymus (author of Brew Like a Monk) and Kristen England (BJCP Continuing Education Director) bring you this very special kit. "Brouwerij'ed" on the left side of the Belgian town Malle solely for consumption by the reverent Cistercian brothers. This ale is not served or sold to the public, making it one of the rarest beers in the world. Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering: perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish ... a monk's session beer. Note: If you wish to achieve a level of carbonation similar to the commercial examples of this beer, add an additional 1 to 2 oz plain table sugar to the priming solution.

Pic of U1740

Customer Reviews

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Great summer beer Review by Jeff
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I tend to drink a lot of IPAs during the hot summer months here in SC and was looking for an alternative. The Patersbier is a great option. I have positive feedback from all that have sampled.

This beer works for craft beer drinkers who can appreciate the simplicity and aromas/taste from the Belgian yeast. I have also found that is is very popular with many who tend to prefer those large commercial offerings as it is not hop forward.

A great summer beer! (Posted on 6/24/14)
incredible summer brew Review by Patrick
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This beer is awesome! I am a huge fan of belgians, but i wanted a brew for summer that wouldn't totally put you an your butt. The patersbier is perfect for this. It is a very simple beer with huge flavor. High krausen is pretty nuts. i would highly recommend a blow off for this. I fermented in the primary for 3 weeks. Started out at 68F and let it rise to 70F over the 3 weeks. Highly recommend this beer. This wil be in my regular rotation without a doubt! (Posted on 5/31/14)
Excellent Early Summer Brew Review by Chuck
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First time using a yeast starter and stir plate, results were outstanding. I added a little local honey at the boil out. First fermentation very active, produced a creamy and bubbly kreuzen, 18 days. Second fermentation had some activity for about a week, again in carboy for 18 days. Gave it a week to carb at 20 psi. 3 weeks later all I can say is that it has a full bodied head and a nice light crisp taste. Very happy with the results (Posted on 5/28/14)
Great Taste & Easy to Make Review by David
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I'm a novice, this being only my second batch to brew, and this was very easy. Being easy to brew doesn't mean that the beer had a simple taste though. I made this before Christmas and gave it out to family and friends and they all loved it. I will definitely try this one again soon. (Posted on 4/8/14)
Warning: Be on the lookout for blowoff! Review by Mark
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I haven't had a chance to taste this beer yet as I am currently on my second attempt to brew a batch. I lost the first batch when I had major blowoff when I was away from my house for the day, resulting in a solidly clogged airlock and a lost batch (for safety). So, I have started this project again with fresh ingredients in a 6.5 gal acid carboy (instead of the 6 gal I had used before) and it came very very close to blowoff, even with the additional headroom. All this activity is all within the first 12-48 hours. So - if you buy this kit just beware that you watch the primary fermentation like a hawk, or just setup a blowoff hose from the start. (Posted on 1/17/14)
I think this will be a good one Review by Marty
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I brewed this on 12/14. This was my third ever recipe I brewed. I added 10 oz of Belgian candy sugar that raised the sg to 1.053, left in primary for 3 weeks, racked to secondary to settle the remaining sediments, then kegged today (01/11) with C02 @ 35 psi for 8 hours, then down to serving pressure, which I intend to hold at for the next two weeks while conditioning. I took a couple of "samples" about 10 hours after kegging, it tastes pretty good with moderate to low hop flavor and quite a bit of fruity esters, which I expect to attenuate in the next couple of weeks or so. I expect that proper aging and carbonation will make this a very nice brew in the next two to three weeks or so. (Posted on 1/12/14)
Great thirst Quencher Review by Patrick
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Made this twice now. Great when relaxing after a long day. Thanks Northern Brewer. (Posted on 1/9/14)
Excellent Choice! Review by NewbieBrewbie
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An employee of the Milwaukee store recommended this brew saying it was one of his favorites. I have inlaws that are not micro brew guys so I brewed this for them for x-mas. It turned out perfect and if they don't like it they don't get anymore of my brew :). Took a little longer to carbonate, but worth the wait. Will definately have this on tap when the kegerator is up and running. (Posted on 12/23/13)
Compliments Galore! Review by Mike
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Back in July I mentioned I had added 6 cans of Oregon tart cherries to this beer at the same time I was fermenting a Dawson's Kriek to compare the two. The added cherries (pureed) to the Patersbier proved phenomenal!! Special occasion beer! My British neighbor went so far as to call me a "genius" for it but the true credit goes to this awesome and inspiring recipe, whether you brew it straight or go for inspiring additions. (Posted on 10/29/13)
One of my favorites Review by Chad
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Brewed my first Patersbier December 30, 2008. Made my 6th Patersbier yesterday. The 3787 Wyeast is the secret to the complex flavors. I use Northern Brewer's priming guide, as it is better with a little extra carbonation. NB has played with the hops over the years, but always turns out good. I used the primary yeast from my last batch to make a Tripel. I wasn't very scientific about it, just swirled up the whole works and dumped it in. Turned out great. (Posted on 10/27/13)

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