This ale has a nice mix of toffee and biscuit flavors, with a touch of dry fruit character. To achieve this, I was able to use one of my favorite malts, “Special B”. This malt is quite delicious, so much so that I like to have some as a snack on brew days. This malt can contribute very strong dark fruit flavors, making it quite unique. This malt, blended with Munich and Pilsner malts, round out the profile. For hops we kept it simple but interesting, with German spalter hops for the whirlpool addition adding a bit of herbal spice character to balance out some of the malt sweetness, and a small bit of Rakau was used to add just a touch of extra tropical fruit aroma. Rakau, while not a traditional hop, was a fun addition to help emphasize some of the fruit character the Trappist ales are often known for. This fruit character was rounded out by the addition of an abbey ale yeast which produces some of the most beautiful fruit esters for these styles. Brewed in a traditional manner with just a couple modern twists, this beer is a treat for those who enjoy a classic but vibrant style.