Trappist Ales @ San Juan Bistro

Wednesday, April 3rd, 5pm - 7pm
Sample and learn about four Trappist Ales
and enjoy a specially paired Tasting Menu.

Trappist Beers.jpg

Menu


April 3rd, 2019

Orval Trappist Ale

Cheese Plate with Island Crisps & Fresh Pears

Westmalle Trappist Tripel

Wild Salmon Lox with Asparagus, Dijon Crema, Radish & Microgreens Salad

Rochefort Trappist “8”

Pork Bolognese with Housemade Tagliatelle, Parmigiano-Reggiano*, Reggiano, Garlic Bread

Zundert Trappist “8”

Housemade Pretzel with Braised Cabbage & Stone Ground Mustard
or
Beer Braised Bratwurst from Ron’s Island Meats on Housemade Bun
with Caramelized Onions, Stone Ground Mustard

 

Why Trappist Ales?

Besides the tradition of taste and quality,
it is a story near and dear to the hearts of owners Richard and Sherri Daly.

As a young man, Richard’s father was a novice Trappist monk. Growing up, Richard’s family often visited and attended mass at St. Joseph’s Abbey, the Trappist Monastery in Massachusetts. This relationship became a family tradition. Through the years, they purchased and enjoyed Trappist products that supported the Monks, such as fruitcake, cheese, jam, and bread. In college, Richard would visit the Abbey of Genesee in upstate New York and volunteered in their bakery where he was welcomed into their community. When he moved to Oregon and met Sherri, he introduced her to the Trappist order, and they would visit Our Lady of Guadalupe together. When they were married in 1980, a monk from the Abbey of Our Lady of Gethsemane in Trappist, Kentucky blessed their marriage. Unusual for laypeople, both of Richard’s parents are buried at Our Lady of Gethsemane. The Trappist tradition continues to be deeply special to the Daly family.

By offering Trappist Ale, we are providing our guests with the quality they expect and continue with a family tradition.

What makes it a Trappist Ale?

Trappist Ale must be brewed by Trappist Monks or under their supervision in a Trappist Monastery. Revenue supports the monks and charitable causes.

We invite you to sample four of our favorite Trappist Ales:

Orval Trappist Ale is a highly drinkable light, smooth, and lively Belgian pale ale that uses Cascade hops from the Skagit Valley. The Orval logo tells the legend of Princess Mathilde who dedicated the grounds for of the monastery after a trout answered her prayers and returned her wedding ring that had fallen in the stream.

Zundert Trappist 8 Ale is a full-flavored brown ale with flavors of caramel, herbs, and spices and the newest official Trappist beer from the Netherlands. Initially, it is floral and slightly sweet, developing to a dry, mellow, hoppy bitterness as the flavor opens.

Westmalle Trappist Tripel is renowned for creating the first Belgian tripel in 1934, which is considered as the benchmarks for the style. It is a very rich, full bodied ale with hints of tropical fruit and caramel sweetness that is meant to be sipped and enjoyed. All hops are added by hand and no chemical additives of any kind are found, leaving the flavor of nature, tradition, and dedication.

Rochefort 8 Ale is among the world’s most highly-respected beverages and one of the top beers by connoisseurs. It is a full-bodied, deeply flavored Belgian dark ale with flavors of spice, bittersweet chocolate, figs, and leather.

Joining us on April 3rd will be Max Gilbertson from Dickerson Distributors to introduce these Trappist Ales.