As an expert sommelier and brewer, I must say that the question of whether Achel is still a Trappist beer is a complex one. To fully understand the situation, we need to delve into the criteria that define a Trappist beer and the recent developments surrounding Achel.
Trappist beers are known for their rich history and traditional brewing methods, which are closely tied to monastic life. The International Trappist Association (ITA) sets strict guidelines for a beer to be considered Trappist. These guidelines include that the beer must be brewed within the walls of a Trappist monastery, under the supervision of the monks, and the profits from the beer sales must be used for the monastery's upkeep and charitable purposes.
Achel, originally brewed by the monks of the St. Benedictusabdij de Achelse Kluis monastery in Belgium, was granted the official Authentic Trappist Product (ATP) seal. This seal served as a mark of authenticity and quality, signifying that Achel met the stringent criteria set by the ITA.
However, in January 2021, Achel was stripped of its ATP seal. The reason behind this decision was that the brewing process of Achel was no longer formally supervised by the local monks. This lack of direct involvement by the monks goes against one of the fundamental requirements for a beer to be considered Trappist.
This development raises questions about the continued classification of Achel as a Trappist beer. While the beer itself may still be brewed using traditional methods and adhere to certain quality standards, the absence of monk supervision during the brewing process is a significant departure from the original Trappist brewing tradition.
It is important to note that the decision to revoke the ATP seal does not necessarily mean that Achel is no longer a high-quality beer. The brewing expertise and knowledge accumulated over the years by the monks may still be present in the brewing team that currently produces Achel. However, the absence of direct monk involvement does raise doubts about whether the beer can be considered a true Trappist product.
In my personal experience, I have witnessed the dedication and attention to detail that monks bring to their brewing practices. Their spiritual connection to the process and their commitment to maintaining tradition often results in exceptional beers. The loss of their direct involvement in the brewing of Achel is undoubtedly a significant change.
To further assess whether Achel can still be considered a Trappist beer, it would be valuable to understand the extent to which the brewing process has changed and the level of involvement the monks still have in overseeing the production. Detailed information about the current brewing team, their adherence to traditional methods, and the allocation of profits would help shed light on the matter.
While Achel may still be a high-quality beer, the revocation of its ATP seal raises doubts about its status as a Trappist beer. The absence of direct monk supervision during the brewing process goes against the fundamental criteria outlined by the ITA. Further information regarding the current brewing practices and level of monk involvement would be necessary to fully assess whether Achel can still be considered a Trappist beer.