Uiltje La Trappe Isid'or Recipe

Chill beer

Place the bottles of Uiltje La Trappe Isid'or in the refrigerator for at least 2–4 hours before serving, or until they reach about 45–50°F (7–10°C). Serving slightly cool preserves aroma and flavor for this amber/trappist-style beer.

Inspect bottles

Before opening, check each bottle for sediment. Isid'or is bottle-conditioned and may have sediment at the bottom. Do not shake bottles. Stand them upright in the refrigerator for at least 24 hours if possible to let sediment settle before pouring.

Prepare glasses

Rinse each tulip or goblet glass with a small amount of filtered cold water to remove dust and cool the glass. Pour out the rinse water. Do not dry the glass — a thin film of water helps preserve foam.

Open and pour

Open the bottle carefully at the lip (use a bottle opener). Hold the glass at a 45° angle and begin pouring smoothly, aiming for the middle of the glass to minimize agitation and retain carbonation. When the glass is about two-thirds full, straighten to vertical and finish pouring to produce a 1–1.5 inch (2–4 cm) creamy head. Stop pouring before the sediment in the bottle is poured out.

Decanting sediment (optional)

If you prefer to avoid sediment in the glass, stop pouring when you see the cloudy sediment begin to move toward the neck. Leave the last 1–2 tablespoons (15–30 ml) in the bottle. Alternatively, slowly pour with a steady light stream and if sediment appears, stop pouring and discard the last small amount.

Garnish and present

Optionally express an orange or lemon twist over each glass and drop it in for a light citrus accent. Serve immediately. Suggest tasting notes to guests: malt-forward amber body, light caramel and biscuit notes, moderate hop balance, and a smooth, slightly fruity yeast character typical of trappist-style ales.