Spencer Trappist Peach Saison 11.2 oz

Item #4513
Shipping Wt. 1.50 lbs.
Availability: In Stock

Light, Refreshing Peach Saison

Brewed by: Spencer Brewery
Country: United States
Style: Saison/Farmhouse Ale

ABV: 4.3%
Ratebeer.com rating: 45
BeerAdvocate.com rating: 86

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Spencer Trappist Peach Saison (ABV 4.3%) is a light, refreshing, sessionable ale. Naturally carbonated through bottle-conditioning, its delicate peach flavor is highlighted through sparkling carbonation producing a fresh, clean taste.

The introduction of a Fruit Series at Spencer Brewery seemed natural to the monks as their monastery has been home to Trappist Preserves for over sixty years. Having produced thirty different varieties of jams, jellies, marmalades, preserves, and conserves, this new brewery offering taps into decades of knowledge from working with fruit.

Spencer Brewery Director Fr Isaac tells of the excitement the brothers had about the two businesses working together. "Trappist Preserves Quality Control Manager Br. Francis was delighted to assist us in the selection of the peaches to use in our Peach Saison." 11.2 oz. (capped) bottle.


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Spencer Brewery at St. Joseph's Abbey: Spencer, Massachusetts

Spencer Brewery is a project born of tradition and necessity. For over 60 years, the monks at St. Joseph's Abbey have cooked and packed jams and jellies at their monastery under the Trappist Preserves label. This business has supported them, while providing wholesome monastic work and charitable assistance to persons in need. However, looking to the future, they saw a need for an additional enterprise that will support their community and charities in the years to come.



Just a few years ago, one of the brothers expressed interest in brewing and even did some training at a local craft brewery. Over time, his passion for brewing affected some other monks, who recognized that brewing was a very traditional monastic enterprise. Thus, when the time came to re-chart the economic path for the monastery's future, the idea of a brewery gained traction.

With the blessing of the abbot, they embarked upon a two-year data-gathering mission. They visited each Trappist brewery to learn everything they could from their European brothers. Beginning at the Abbey of Westmalle, they slowly made their way around Belgium, staying at the monasteries and making friends, receiving good advice and drinking some of the world's best beer. The final stop of their first trip was the Abbey of Sint Sixtus, brewer of the acclaimed Westvleteren ales. By the end of their second trip and more detailed discussions, they were confident that they had put together a realistic plan for a new brewery. Following monastic tradition, the monks voted and confirmed the project by an overwhelming majority to build America's first Trappist brewery.

Observing Trappist tradition, they named their brewery, and the beer, Spencer after their beloved town of Spencer, Massachusetts.