Trappist beer – brewed by Trappist monks, those of the Order of Cistercians of the Strict Observance, formerly the Order of Reformed Cistercians of Our Lady of La Trappe – is widely recognized and revered (certainly by us) as some of the world’s best. The name “Trappist” originates from the La Trappe abbey located close to Soligny in Normandy, France, where this order of reformist (i.e., more restrictive) monks was founded in 1664.
Currently, fourteen monasteries produce Trappist beers under the official recognition of the International Trappist Association. Six are in Belgium, two in the Netherlands, and one each in Austria, Italy, the United Kingdom, France, Spain and the U.S.A. Twelve of the fourteen (excluding those in France and Spain) also qualify for the Authentic Trappist Product label, which certifies that the beer is made within the abbey, by (or under the direction of) Trappist monks, and that profits are solely for the needs of the monastery and its community or for charity and social projects.read more
Het Anker (“The Anchor”) Brewery in Mechelen, Belgium, makes the highly-rated Gouden Carolus beers along with several other varieties. David and I had been to their café before and knew we liked their beers, but hadn’t had the chance to tour the brewery. So, when we called on a recent Sunday and heard there were two open spots for the 1pm tour–and none others for the rest of the day–, we dropped everything and headed to the train station and the 10-minute ride from Antwerpen-Berchem to Mechelen. A quick walk, and we arrived just in time for the €8pp tour.
The brewery sits on the edge of the historic center of Mechelen and actually occupies part of the red brick complex that formerly housed religious ladies known as beguines or begijns in Dutch. Like other beguinages/begijnhofs in Belgium, the Mechelen beguinage has been designated as a UNESCO world heritage. [Mechelen is a beautiful little town and free of the tourist hordes that plague other popular Belgian cities. You can read my raves about Mechelen here.]
Our tour (in both English and Dutch) took us through the main “tower” building which, although newer than the beguinhof, is a historical site itself. We went straight upstairs to the malt silos where a bar with barley malt, corriander, cumin, licorice and other items were on display and passed around to give an idea of the flavors that go into the various Het Anker beers. Our guide a rather opinionated and no-nonsense man, scolded a woman in the back for talking while he was talking, not realizing, I think, that she was translating. I understand both of their situations, but it made for an uncomfortable moment.
From there, we viewed gorgeous old copper tuns and a display of old bottles under a lineup of past and present Het Anker owners. Our guide was very critical of the previous owner (who wished to promote pils-style beers) and praised the current owner who wrested control of the business away from his relative to focus on craft-type beers of stronger and more unique flavors and character. I have to admit my own beer tastes side with the current owner (who lives in a red brick house in front of the brewery and next door to the café and tasting room).
Our tour took us past an old copper “radiator” for cooling beer, a device no longer permitted under European Union regulations since it exposes the beer to the open air. According to our guide, only the lambic brewers who rely on wild ambient yeast are exempted from this rule.
Bottling methods were also on display via sample machinery and video.
A final stop brought us to a large open-air coolship (unused due to those pesky EU rules) perched on the roof of the tower and offering a view of the town.
Descending back to ground level, our guide led us to the tasting room located upstairs in the café building. There, at a long table, we were given two 15cl beers: the Gouden Carolus Tripel and the Gouden Carolus Classic, a Belgian dark beer. David and I have enjoyed Gouden Carolus beers on many occasions. I’ll quote the brewery on these two beers as I have no disputes with their descriptions.
Het Anker offers the following about its Gouden Carolus Tripel: “Despite the technological advances, this beer is brewed according to ancient tradition and unites, as before, the best raw materials from our soil as ripe barley and fine hops, to preserve a maximum of pure flavor. This beer was originally brewed for the Knights of the Golden Fleece in 1491.
Full graceful tenderness, with a clean and neat taste, this beer will enchant you: matured in the bottle, exclusively obtained from pale malt, highly fermented and 100% natural. With a full-bodied flavor that still works thirst quenching, thanks to a balanced hopping. For ideal savouring, gently pour out in one fluent movement, at a temperature of 5-7° C (41-45°F). This pleasant golden blond beer is preferred by all who loves heavier, somewhat seasoned and refreshing beer.
This tripel is world-class.
Already in 2002 this beer won the Gold Award at the biennial World Beer Cup in the category ‘Tripel’. In 2010 this beer won gold at the European Beer Star in the category ‘Belgian Style Tripel’. In 2012, again followed the gold award for best Tripel beer in the world (“World’s Best Belgian-Style Tripel”).”
Het Anker describes the Gouden Carolus Classic as: “Dark, very balanced dosed caramel and aromatic malts provide, in combination with a traditional high fermentation, a unique beer that unites the warmth of wine and the freshness of beer. This makes it very suitable in combination with culinary specialties such as stews, wild, pates and even sabayon.
Following earlier prestigious awards, this beer was selected “Worlds’ Best Dark Ale” (WBA, 2012).”
Our fellow beer fans were from many countries: Turkey, Greece, Italy, the Netherlands, U.S. and many more. We enjoyed chatting over our excellent beers, then David and I walked the few steps to snag a table at the café for a much-needed late lunch. Although we’d enjoyed a previous dinner at the café (of traditional Belgian beef-and-beer stew and a fish plate), I’m sorry to report that we found our lunchtime hamburgers truly awful. The bun was good and the side salad was fine, but the meat was an odd and unidentifiable tan mix fried in oil. Never again. (This wasn’t the first Belgian hamburger we’ve found to be off-putting. Maybe it’s just a case of “different strokes for different folks.”) Oh well, the beers we chose to accompany the food were excellent, so all was not lost.
Practical Stuff: Start to finish, our tour and tasting took about an hour and a half or a little more. Individual tours of the Het Anker Brewery are offered Tuesday, Wednesday and Thursday at 11.00 am, and Friday, Saturday and Sunday at 11.00 am and 1.00 pm. The cost is € 8 per person, € 2 for children under 12 years old. Two 15 cl beers or one soft drink are included with the tour price. Advance booking is strongly advised. There’s a form (in Dutch) online to request a reservation. (The brewery will respond to confirm or not.) or call 0032 15 28 71 41. Group tours are available daily with reservation.
Now that we’re back from our Baltic ramble, I’ll be catching up on Wanderwiles. We were just too busy and too much on the move for me to want to spend much time live-blogging. – Tamara
Our second day trip out of Vilnius was to Kaunas, the second largest town in Lithuania. It’s an easy 1h 15m drive on the E85, a well-maintained highway between the two cities. The main attraction for me was the Ninth Fort, one of a chain of a Lithuanian defensive forts that had been commandeered by both Soviets and Nazis over the years. The Nazis used it as a prison and deportation camp as well as a site of execution. There’s an enormous memorial there (see above) to the more than 30,000 victims of fascism who died there as well as a museum. At least 10,000 Jews were taken from Kaunas by the Nazis and executed there in what became known as the Kaunas Massacre.
The weather wasn’t looking too good, but we decided to go for it anyway. Despite some rain on the drive over, our luck was good and we got sunshine when we most needed it at our outdoor explore of the Ninth Fort.
The mammoth memorial is visible from the highway. Be advised that Google Maps directed us directly to the memorial (rather than the museum) and the road in that direction spans a pretty intense, but short, stretch of serious potholes. There is a small parking lot at the end of that road which is located perfectly for visiting the memorial and walking directly to the fort. Tickets are required for access to the fort’s interior, though, and those need to be purchased at the museum . [€3 for adults; €1.5 for students and seniors; children under 6 are free. There are also guided tours available for an additional fee.] Access to the memorial and the exterior portions of the fort and its extensive grounds is free.
After the Ninth Fort, we headed to Kaunas’ Old Town for lunch and a little explore. The weather quickly changed on us and we waited out a sudden snow/hail flurry in a parking space before walking to Avilys, a restaurant and brewery on the main street of Old Town that we’d read about. Avilys boasts vaulted brick ceiling and walls, copper beer tuns and a varied menu. It’s a cosy restaurant and we enjoyed excellent food and good beer brewed on site. Arriving late on a weekday, we had the place to ourselves for lunch until another party arrived mid-way through. Brewery tours are available. Avilys is located at Vilniaus g. 34, Kaunas 44287, and is open 7 days a week from noon. +370 655 02626
By the time we finished lunch, the sun was out again. We wandered down the main street, stopping to visit the Kaunas Cathedral Basilica before heading to the main square.
Old Town Kaunas is charmingly restored with many shops, cafés and restaurants. It’s definitely worth the stop and offers a restorative break after the grimness of the Ninth Fort which is only a 15 minute drive away. Pay for street parking permits at meters scattered around Old Town.