We often allude to the significant contribution the Benedictine Monks made towards the evolution of brewing and beer. Considered an ‘heirloom’ forerunner to modern day German Doppelbocks and Belgian Dubbels and Tripels, ‘Celia’ (the Latin word for strained – meaning filtered) was a strong beer made from the first ‘runnings’ (the sweet sugary ‘wort’) of a mash and consumption was reserved for only the Abbott and visiting dignitaries. Records reveal this was a beer brewed late in the first millennium (around the 800’s AD) and was composed of malted barley and wheat flavoured with the finest blend of “gruit”. Hops only came into common use around the 13th Century; prior to this, mixtures of herbs, flowers, roots and fruits – called “gruit” to balance malt sweetness, the “gruit” contributing unique flavours and frequently nutritional and healing values.
Cosy Winter beer!! Contemporary twist on a brewing relic.
Our ‘Celia’ is intended as a respectful nod to this tradition. We have combined malted barley and wheat – with an addition of smoked malt for authenticity – along with our own “gruit” mixture and a traditional ‘Abbaye’ yeast. Our gruit mixture is drawn from a collaboration with ‘PowerLabs Fremantle’, who produce their own blends of natural herbs and roots for medicinal and nutritional use (in this instance we have carefully dosed ‘PowerUp”, a vegan mixture contributing minerals, antioxidants, super foods, alkalising proteins, digestive enzymes etc), and added this to the beer to deliver its own unique flavours and health benefits.
Our Celia, is reminiscent of a Belgian Dubbel or Strong Dark Ale but with a healthy flavour twist!! Enjoy the benefits!