Tynt Meadow English Trappist Blonde Ale

English Trappist Blonde Ale from Tynt Meadow comes out of Leicestershire, England, and sits in the easy-drinking end of the blonde ale family. No ABV or IBU is listed for it, so treat any strength or bitterness figure as unconfirmed. Blonde ales in the Trappist tradition usually have a pale gold colour, a soft bready malt base and a light, grainy sweetness. Yeast-driven notes of pear, orchard fruit, a little honey and a peppery spice are common, and bitterness stays low and rounded, so the finish is dry without being sharp. Expect a fine, persistent carbonation and a white head that holds for a while. That lift is what keeps a beer of this style refreshing despite its malt depth. Serve it cool but not ice-cold, around 6 to 8°C. Straight from a fridge set near 3°C, the fruit and spice in this style tend to go quiet and the beer tastes thinner than it is. Give it ten minutes out of the fridge, or pour it and let the glass warm in your hand. A tulip or chalice-style glass suits it best, since the flared rim and narrower bowl hold the head and gather the yeast aromatics. A stemmed goblet or a plain wine glass will also work. Pour at an angle, then straighten the glass as it fills to build a modest collar of foam. If the bottle is bottle-conditioned, as many beers in this tradition are, leave the last centimetre of yeast sediment behind unless you want a cloudier, more bready pour. The restrained bitterness and gentle malt make it an easy match for food. It works well with roast chicken, grilled white fish, mussels in cream or white wine, and mild cheeses such as Wensleydale, Cheshire or a young Gouda. The carbonation cuts through buttery sauces and fried foods, so fish and chips or a pork pie with piccalilli are good fits. Very hot curries and heavy smoked dishes would overpower it.