Stift Engelszell Gregorious
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.
Abbot Gregorius then led the Trappist Monastery for over 25 years.
Its special recipe incorporates or- ganic honey from local beehives around St.Engelszell as well as the unique use of an “Alsacian wine yeast”.
|Malts used: Pilsner Malt, Cara Munich, roasted malt
Hops: Muhlviertler Aurora, Muhlviertler Magnum
yeast of primary fermentation: Trappist ale yeast
yeast of secondary fermentation: Alsacian wine yeast dark, strong, bottle/keg conditioned at around 9.7 % alc./vol.