The title "Trappist" does not describe the beer style but rather the origin. These highly praised brews are produced under the supervision of Trappist monks from within the monastery. In the case of Achel and Westvleteren, the monks still actively participate in the brewing process. Remarkably, almost all of the revenue acquired goes to support charitable causes, social programs, and those in need. There are only seven Trappist breweries in the world, six in Belgium and one in the Netherlands. They are Chimay, Orval, Achel, Rochefort, Westmalle, Westvleteren and Koningshoeven. Although many imitators have tried, no other breweries are entitled by law to apply the "Trappist" name to their product. You can identify an authentic Trappist by the hexagonal seal that appears on the label. Between the seven abbeys, 27 beers are regularly brewed, but only two-thirds of those are available for commercial distribution in the United States. The others have a much lower alcohol content and are reserved for the monk's own consumption. The Westvleteren beers are available only by reservation at the monastery or they are available to be consumed at the monastery's nearby cafe. These restrictions make Westvleteren beers some of the most sought-after in the world. With the exception of one recent lager, all Trappist beers are top-fermenting, relatively strong to very strong, bottle conditioned ales.
The rich history of Trappist brewing begins with Orval, the oldest of the brewing monasteries, founded in the 11th century by Cistercian monks. After many peaceful years, interruptions to the monastic way of life such as the French Revolution and the Napoleonic period caused a religious exodus from France. Several Trappist monasteries permanently settled in Belgium as a result. Due to the poor quality of water, many of the abbeys began producing beer as the monks' main beverage. News spread quickly of these high quality beers and production expanded to meet increasing consumer demand; first locally and then on an international scale. The term "Trappist" fell into use in the years between WWI and WWII, popularized by Chimay. Today, Trappist beers are considered some of the finest in the world. Familiarize yourself with this category of incredible beers.
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Blonde Trappist Ale
This blond, flavorful beer is a surprisingly refreshing brew at 8% alcohol by volume. It is lightly filtered, but still wholesomely hazy with yeast remaining in the bottle. For the moment, it shares the same label with the Achel Bruin beer, but can be differentiated by the cap - the Blonde has a white cap and the Bruin a gold cap.
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The strong carbonation of this blond would lift the oils from a rosemary salmon, leaving the flavors to mesh and melt on the palate.
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Brown Trappist Ale
This dark amber, flavorful beer is surprisingly refreshing at 8% alcohol by volume. It is lightly filtered, but still wholesomely hazy with yeast remaining in the bottle. The Monastery is designing new labels for this beer, but for the moment is can be differentiated from the lighter Achel 8º only by the bottle cap - the blonde has a white cap and the bruin has a gold cap. Both beers are fantastic, however, so don't worry if you didn't get what you expected.
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Pair with roasted meats, cheeses, and some desserts such as chocolate.
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Trappist Ale
Huge, copper-colored, bottle-conditioned ale, still hot off the presses, Achel Trappist Extra is the latest from the tiny brewery at the St. Benedictus Abbey at Achel, in the Northeast of Belgium. At this year's World Beer Championships in Chicago, the Extra was easily the best of the many Trappist beers tasted, scoring 97 points and an "Exceptional" rating. You will find this a very satisfying beer, with just a little malt sweetness, dried fruit flavors, warm sherry notes, and a brisk balancing backdrop of fresh hop bitterness.
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This rich Belgian style ale is best with creamy cheeses, chocolate desserts, or as a digestif.
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Grande Réserve
Named Grande Réserve in 75 cl (25.4 fl.oz.) bottles, it is principally distinguished by its character of a strong beer. This is a beer whose fragrance of fresh yeast with a light, flowery rosy touch is especially pleasant. Its flavor, noticed when tasting it, only accentuates the pleasant sensations perceived in the aroma, while revealing a light but pleasant touch of roasted malt. This top fermented Trappist beer, refermented in the bottle, is not pasteurized.
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Chimay Grande Réserve works wonders with creamy cheeses, chocolate desserts, or as a digestif.
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Dubbel
Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavor qualities of this beer very harmoniously. This top fermented Trappist beer, refermented in the bottle, is not pasteurized.
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The hand crafted Chimay cheeses of the Scourmont Abbey would be an obvious choice for this Trappist ale. Beef, pork, veal cured meats, game, pate and even meaty pasta dishes also pair well.
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Tripel
Named Cinq Cents in 75 cl (25.4 fl.oz.) bottles, this beer with its typical golden color, its slightly hazy appearance and its fine head is especially characterized by its aroma which results from an agreeable combination of fresh hops and yeast. The beer's flavor, as sensed in the mouth, comes from the smell of hops: above all it is the fruity notes of Muscat and raisins that give this beer a particularly attractive aroma. The aroma complements the touch of bitterness. There is no acidity, but an after-bitterness which melts in the mouth.
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This complex Tripel is a perfect choice as an aperitif with crab cakes, scallops or mussels or an assertive cheese such as a Roquefort or a Stilton; particularly delightful with asparagus. The perfect accompaniment to a fruit dessert, crepes or wonderful on its own as a digestif.
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Trappist Dubbel Ale
Bottle-conditioned Dubbel and Tripel Trappist Ales brewed by the Abbey of Westmalle, one of only seven Trappist breweries in the world. Brown-amber color, subtle dark-malt aroma balanced by Belgian yeast character. Deeply malty, with a subtle and dry finish that hints at tropical fruit.
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After dinner. with espresso, paired with sweeter soft cheeses, or with beef remoulade and rich sauces. Serve in the traditional Westmalle goblet at 45-50 degrees F.
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Trappist Tripel Ale
Bottle-conditioned Dubbel and Tripel Trappist Ales brewed by the Abbey of Westmalle, one of only seven Trappist breweries in the world. Glowing orange-gold color, herbal aroma, and complex flavors that meld rich malt sweetness, warmth, hops, and powerful drinkability.
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As an aperitif with cheese or assorted hors d' oeuvres. Try with rich main courses or enjoy after dinner with fresh fruits and cheese. Westmalle Tripel is excellent with fresh steamed asparagus! Serve in the traditional Westmalle goblet at 45-50 deg. F.
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Trappist Ale
Strength (ABV):
11.3% ABV
Dark brown color. Great strength balanced by a complexity of flavors and firm malt backbone. The bouquet covers a wide range: port wine, leather, apricots, oak, spices - a deeply intriguing beverage.
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Lamb shanks with juniper berries, wild chanterelle mushrooms, truffles, or dishes with intensely reduced sauces. Serve in the traditional stemmed Rochefort goblet.
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Trappist Ale
The Abbey of St-Remy, in the southern part of Belgium, was founded in 1230, and the monks began to brew beer sometime around 1595. The beautiful small brewery in the abbey, Rochefort Trappistes, is one of only seven Trappist breweries in the world and makes full-bodied, deeply flavored dark ales. They are bottle-conditioned and among the world's most highly-respected beverages. Reddish-brown color with amber-gold highlights; soft body leads to earthy flavors and an herbal character. Refined, soft spiciness in the bouquet finishes with a bit caramel.
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Cream soups and rich dishes; can support vinaigrette dressing. Wonderful to clear the palate when served with concentrated, creamy foods. Serve in traditional Rochefort stemmed goblet.
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Trappist Ale
Deep brown color; the flavor is vigorous and complex, with firm body to support the strength. The aroma has elusive notes of fresh fruit, spice, leather, and figs.
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Great with full-flavored dishes like pate, duck, or wild game; shows well with strong-flavored cheeses. Also wonderful alone as an aperitif. Serve in traditional Rochefort stemmed goblet.
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Trappist Ale
Brewed and bottle-conditioned at Orval monastery founded in the 1100s in the pastoral Belgium countryside. Fermenting three times with three different malts and two types of hops give great character and complexity. This vintage-dated chardonnay of the beer world can be cellared up to five years. Sunset-orange color; a fruity and slightly acidic bouquet, firm body, profound hop bitterness, and long, dry finish.
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Mild semi soft cheese, warm brown bread, fresh pears, steamed mussels, clams in Pernod cream sauce, oysters, smoked salmon and trout, and calamari. Traditionally served in Orval balloon glasses to capture the big bouquet and lovely "Belgian Lace." Excellent with a handmade cigar. Serve at 55° to 60°.
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Trappist Blond Ale
Cloudy, pale orange in color with an earthy, fennel-like aroma. The medium body is creamy and the flavor has hints of pepper, a crisp hop and citrus peel as well as a sweet malt to balance it all out.
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The characteristic bready, fruity complexity of this beer combined with its mellow, rounded finish make it an exceptional pairing for steamed, marinated mussels, grilled lobster tail, and gamier meats such as venison or wild boar.
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Abbey Bockbier
Dark and rich with a complex fruitiness of roasted malt and whole hop flowers. Semi-dry finish.
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This doppelbock is a great choice with pastries and desserts, roast goose, cured ham, smoked duck, wild turkey, filet with Dijon sauce, Chateaubriand.
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Trappist Dubbel
Dark and rich with complex flavors of dried prunes, plums, and licorice.
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Pair with roasted meats, cheeses, and some desserts such as chocolate.
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Trappist Quadrupel
Strength (ABV):
10.0% ABV
Reddish-brown color, fruity and powerful aroma and flavor.
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This rich Belgian style ale is best with creamy cheeses, chocolate desserts, or as a digestif.
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Trappist Tripel
Glowing orange-gold color, herbal aroma and complex flavors that meld rich malt sweetness, warmth and hops.
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A complex brew is a perfect choice as an aperitif with crab cakes, scallops or mussels or an assertive cheese such as a Roquefort or a Stilton; particularly delightful with asparagus. The perfect accompaniment to a fruit dessert, crepes or wonderful on its own as a digestif.
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Trappist white beer
The first and only Trappist white beer in the world. A fresh thirst quencher with a refined character. Recognizable as a white Trappist beer due to the use of mainly wheat malt. Brewed with very aromatic varieties of hops. La Trappe Witte Trappist is unfiltered.
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Cheese (peppery; Monterey / Pepper Jack, tangy; Brick, Edam, Feta) General (Salad) Meat (Poultry, Fish, Shellfish)
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Amber Ale
In 2009, it has been 125 years since friar Isidorus Laaber hesitantly, with successes and setbacks, started what is now a stunning product. To commemorate this fact, we are releasing a special-occasion beer for the international market in this jubilee year. It is obvious that the beer will carry the name of our first brewing master. It is a homage to this simple friar with his golden hands, who made our brewery, and thus also our monastery, famous.
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Cuisine (Thai) Cheese (tangy; Brick, Edam, Feta) General (Salad, Apéritif) Meat (Fish)
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Belgian Quadrupel
Strength (ABV):
10.2% ABV
The softest of the Westvleteren beers. Nicknamed Flemish Burgundy. Generous, creamy aroma and powerful caramelized and malted taste.
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Cheese (buttery; Brie, Gouda, Havarti, Swiss, sharp; Blue, Cheddar) General (Digestive) Meat (Beef, Smoked Meat, Game)
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Abbey Dubbel
A sweet and fruity aroma with an accent of melon.
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Cheese (buttery; Brie, Gouda, Havarti, Swiss, pungent; Gorgonzola, Limburger) General (Chocolate) Meat (Beef)
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Belgian Blonde
Westvleteren Blond is the basic beer for the monks’ own consumption, since 1999, when the former 6° dark ale (red cap) was finally discarded, after the 4° had already gone that path. Made with the help of three kinds of hops of the region, possesses a hoppy aroma, it has a light and soft taste, but in the end it also has something bitter.
Best With:
Cuisine (Thai) Cheese (tangy; Brick, Edam, Feta) General (Salad, Apéritif) Meat (Fish)
.preview.jpg "Trappist Westvleteren 12 (Yellow Cap)")
_0.preview.jpg "Product - Trappist Westvleteren Blond (Green Cap)")
.preview.jpg "Product - Trappist Westvleteren Blond (Green Cap)")