La Trappe Isid'or

Tasting Notes

The aroma leads with ripe stone fruit, pear, and a gentle spice from Belgian yeast — think white pepper and clove kept in check rather than pushed forward. On the palate there's a honeyed malt sweetness balanced by mild bitterness and a faint herbal hop note. The body is medium-full without being heavy, with carbonation that keeps things lively. The finish is moderately dry with a lingering warmth and a touch of caramel.

About the Brewery

La Trappe operates out of the Koningshoeven Abbey in Tilburg, Netherlands, and is the only Dutch brewery recognized as an Authentic Trappist Product. Founded in 1884 by Trappist monks, it produces a range of ales under monastic oversight, from its workhorse Dubbel and Tripel to more experimental seasonal releases. The Isid'or is one of those seasonals, released each autumn as a limited bottling named for a lay brother of the abbey.

Food Pairings

Roast pork with apple or stone fruit chutney works well because the beer's own fruitiness mirrors and amplifies the glaze. A washed-rind cheese like Taleggio or Limburger pairs naturally since the yeast esters in the beer cut through the funk without overwhelming it. Butternut squash soup with a touch of nutmeg echoes the beer's spice and honey notes. Caramelized onion tart is another strong match, where the malt sweetness bridges the savory-sweet filling without competing.

Style Guide

Belgian Strong Pale Ale is a golden to amber, yeast-forward style built around the interplay of fruity esters, spicy phenolics, and a clean but substantial malt backbone, typically ranging from roughly 7% to 10% ABV. It originated in Belgian abbeys and regional breweries and was largely popularized outside monastery walls by breweries like Duvel, which became the commercial archetype. Unlike a Tripel, which tends toward drier, more austere character, Belgian Strong Pale Ales often carry a rounder sweetness and a somewhat less attenuated finish, making the yeast character feel warmer and fuller.