Drunk Monk

The Trappist monasteries that were formed in Europe both during and after the Middle Ages were known for mastery of two foods: beer and cheese. These orders of monks had a marked influence on Belgium that carries on to the modern day, demonstrated both in the country’s characteristically strong ales, and washed-rind cheeses. It follows that these two abbey specialties should not only complement each other in flavour, but also combine in recipes. The novel creation of Drunk Monk follows this line of thought. The cheese begins its life in Roeselare, West Flanders, at Kaasboerderij ‘T Groendal, where it is made by third-generation cheesemaker Johan Deweer and his son Louis-Philippe. The once formed, the cheese is washed twice in REX Blonde Ale, a special collaboration between organic brewer Brouwerij Anders and cheese ripener Kaasaffineurs Van Tricht. Full of refreshing Cascade hops and weighing in at a potent 6.9% ABV, REX was conceived as a perfect beer to pair with cheese. It also makes for a great flavouring, as the sweet malt and slightly bitter hint from the hops marries to the savoury, salty characteristics of the cheese. Ripened between five to seven weeks by affineur Frederic Van Tricht, Drunk Monk is utterly moreish with a pliable and fudgy texture, slightly floral and funky aroma, and meaty, malty flavour.

*A whole Drunk Monk weighs approximately 2.2kg. Smaller weights are a cut of a whole cheese.