Spencer Monks Reserve Ale is fragrant, robust and full bodied, mahogany in color and crowned with a dense, tan, frothy head. Its malt-forward profile yields to a warm finish. The recipe development phase of this Quad stretched over three years and 13 experimental brews. The Spencer monks sought an alternative to the use of spices for flavor enhancement by pushing the boundaries of traditional Trappist Quad malt profiles, even incorporating some local barley grown in nearby Barre, MA which was c,