Spencer is the first and only certified Trappist beer made in the United States.
Only Four Ingredients; All of the Highest Quality Water During the last ice age, Spencer was covered by thousands of feet of glacial ice. 18,000 years ago this Laurentide ice sheet began to melt, leaving in its wake freshwater streams, rivers and massive underground lakes. It’s these ancient, mineral-rich glacial waters drawn from protected wells on the abbey’s land that give Spencer Trappist Ale its distinctive character. Hops We use a mixture of hops, all of which are grown in Washington state’s Yakima Valley. Willamette and Nugget varieties are among our favorites. Barley The “Spencer Malt Mix” is a proprietary blend of 2 row and 6 row malted barley varieties carefully selected to meet physical and nutritional requirements for optimal brewing of our Trappist ale. A caramel Munich specialty malt from Wisconsin adds color and body to our ale. On September 26, 2013 we planted our first field of barley at the monastery and we plan to collaborate with a local craft malter when our barley harvest meets the quality standards for brewing. Yeast The key to Spencer’s unique aroma, and the ingredient most responsible for the maturation of its “golden center”, is the family yeast variety that we propagate at the monastery. This live yeast is left in the brew—unfiltered, unpasteurized, all natural.