9.7 %
Named after Abbot Gregorius Eisvogel who first guided the refugee monks from Alsace/France to Abbey Mariawald and Abbey Banz [both Germany] until they reached their final destination, Stift Engelszell.<br /><br />Abbot Gregorius then led the Trappist Monastery for over 25 years.<br /><br />Its special recipe incorporates or- ganic honey from local beehives around St.Engelszell as well as the unique use of an "Alsacian wine yeast".<br /><br />Malts used: Pilsner Malt, Cara Munich, roasted malt<br />Hops: Muhlviertler Aurora, Muhlviertler Magnum<br />yeast of primary fermentation: Trappist ale yeast<br />yeast of secondary fermentation: Alsacian wine yeast
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Stift Engelszell
