Beatrix Montes
Trappist monks are followers of the Order of Cistercians of the Strict Observance, a Catholic religious order. Trappist beer is brewed by Trappist monks within the walls of their monasteries. The brewing tradition is said to have begun in the original French La Trappe Abbey in the 17th century, with the aim of self-sufficiency. Today, Trappist beer is renowned for its quality and craftsmanship, with only a few monasteries continuing the centuries-old tradition. While the monks do drink the beer they brew, it is not sold for profit, with any excess funds going to charity.
| Characteristics | Values |
|---|---|
| Trappist monks' diet | Vegetarian, pescatarian, fruits, veggies, beans, grains |
| Trappist beer breweries | 13 Trappist monasteries, 10 with the Authentic Trappist Product label |
| Trappist beer breweries locations | 6 in Belgium, 2 in the Netherlands, 1 each in Austria, Italy, England, France, Spain, and the US |
| Trappist beer breweries criteria | Beer must be brewed within the walls of a Trappist monastery, either by the monks or under their supervision |
| Trappist beer breweries importance | Secondary within the monastery, not intended to be a profit-making venture, income covers living expenses and maintenance, excess funds donated to charity |
| Trappist beer sales | Income covers living expenses and maintenance of the monastery, excess funds donated to charity |
What You'll Learn
Trappist monks can drink beer, but only in moderation
Trappist monks are allowed to drink beer, but only in moderation. This is because the monks are required to follow the Rule of St. Benedict, which includes the Latin motto "ora et labora" (pray and work).
Trappist monks have brewed beer since the Middle Ages, when beer was safer than water and provided nourishment during fasting. Today, there are 13 Trappist monasteries that produce beer, but only 10 are allowed to display the "Authentic Trappist Product" logo. The income from beer sales is used to cover the living expenses of the monks and maintain the monastery, with any excess profit going to charity.
The Trappist brewing tradition is said to have begun in the original French La Trappe Abbey, which had a brewery as early as 1685. Trappist beers are renowned for their quality, with monks brewing for their own consumption and to support the community. The beers are typically top-fermented and bottle-conditioned, with a numbering system indicating relative strength, color, and original gravity.
While Trappist monks can drink beer, it is important to note that their primary focus is on their monastic life and following the Rule of St. Benedict. The beer is a means to support their community and way of life, rather than a recreational activity.
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Trappist monks brew beer to fund their charitable works
Trappist monks are followers of the Order of Cistercians of the Strict Observance (OCSO), a Catholic religious order. Trappist monks brew beer to fund their charitable works and the upkeep of their monasteries.
The Trappist order originated in the Cistercian monastery of La Trappe, France, in the 1660s. The Abbot of La Trappe felt that the Cistercians were becoming too liberal and introduced strict new rules, including the tenet that monasteries should be self-supporting. Trappist monks must work with their hands to create something beneficial to the community.
Trappist beer is known for its quality, with great care taken in production, sourcing ingredients, and batch size. Each monastery produces its own unique style, and Trappist beers are typically malty ales. They are normally dark brown or amber and are described as thick, full-bodied, sweet, caramel-like, spicy, or fruity.
The income from Trappist beer sales covers the living expenses of the monks and the maintenance of the buildings and grounds. Whatever remains is donated to charity for social work and to help those in need.
In addition to beer, Trappist monks produce a variety of artisanal goods such as cheese, bread, and clothing. These goods, along with the beer, are sold to fund the monastery and contribute to their communities. Trappist monks take zero profits for personal gain.
As of January 2022, there were fourteen Trappist monasteries that were members of the International Trappist Association (ITA), with beers named after them. However, only ten breweries met the strict criteria to be assigned the Authentic Trappist Product label.
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Trappist beers are renowned for their quality, tradition, and heritage
Trappist beers are known for their quality due to the care and craftsmanship that goes into their brewing. The monks follow traditional brewing techniques, and the ingredients are generally grown on-site, with some recipes dating back hundreds of years. The beers are top-fermented and bottle-conditioned, and the brewing process is not intended to be a profit-making venture. The income covers the living expenses of the monks and the maintenance of the monastery, with any remaining funds donated to charity.
The tradition of Trappist beer-making has a long history, dating back to the Middle Ages when monks of different orders first began brewing beer for their own consumption and to support their communities. The Trappist brewing tradition is said to have begun with the original French La Trappe Abbey, which had a brewery as early as 1685. Trappist breweries then spread throughout Europe, though many original monastery brewhouses were destroyed during the French Revolution and the World Wars.
Today, Trappist beer maintains its strong heritage and tradition. There are currently thirteen Trappist monasteries that produce beer, with ten of them displaying the Authentic Trappist Product logo. These breweries must meet strict criteria set by the International Trappist Association (ITA), including brewing the beer within the monastery and following business practices proper for a monastic way of life. The ITA was founded in 1997 by eight Trappist abbeys to prevent non-Trappist commercial companies from abusing the Trappist name and to protect and market their brand.
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Trappist monks do not brew beer for profit
In 1997, eight Trappist abbeys founded the International Trappist Association (ITA) to prevent non-Trappist commercial companies from abusing the Trappist name. The ITA created an 'Authentic Trappist Product' label, which can only be used by breweries that meet their strict criteria. One of these criteria is that the brewery is not intended to be a profit-making venture.
The number of Trappist monks has been declining in recent years, threatening the continuation of this 350-year-old brewing tradition. In January 2021, St. Benedict's Abbey in Hamont-Achel, Belgium, lost its ITA recognition as it no longer had any monks to supervise beer production. Despite the challenges, Trappist monks remain dedicated to their brewing tradition, viewing it as a sacred spiritual practice and a means to support their communities.
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Trappist beers are mostly top-fermented and bottle-conditioned
Trappist monks are followers of the Order of Cistercians of the Strict Observance (OCSO), a Catholic religious order that adheres to the Rule of St. Benedict. The name "Trappist" comes from the Cistercian abbey of La Trappe in Soligny, France, where the abbot decided in 1664 that the order had become too liberal and implemented stricter rules. While the rules have since been relaxed, Trappist monks still maintain the core tenet that monasteries should be self-supporting.
Trappist monks have brewed beer since the Middle Ages, originally as a means of supporting the community and providing a clean source of hydration. Today, Trappist breweries can be found across Europe, with a few in the United States and other parts of the world. The beer they produce is thick, malty, and full-bodied, with low hoppy bitterness. It ranges from light to dark in colour and typically has a higher alcohol content.
Trappist beers are named according to their strength, with the terms "Enkel" (single), "Dubbel" (double), "Tripel" (triple), and "Quadrupel" (quadruple) indicating increasing levels of alcohol content. The naming system may vary slightly between breweries, with some using numbers or colours to indicate the style and strength of the beer.
To be considered an "Authentic Trappist Product," Trappist beer must be brewed within the walls of a Trappist monastery, either by the monks themselves or under their supervision. The brewery must be of secondary importance within the monastery, and it should not be a profit-making venture. Any income generated is used to cover the living expenses of the monks and maintain the monastery, with any remaining funds donated to charity.
The International Trappist Association (ITA) was founded in 1997 to protect the Trappist name and ensure that only breweries meeting strict criteria can use the "Authentic Trappist Product" label. As of 2022, there are 14 Trappist monasteries that are members of the ITA and brew beer, with only 10 of them authorised to use the official Trappist logo.
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Frequently asked questions
Yes, Trappist monks can drink beer. In fact, monks from different orders have been brewing beer for their own consumption since the Middle Ages.
Trappist monks are allowed to drink beer, but they are forbidden from speech that leads to "unkind amusement or laughter". Trappist monks follow the Rule of St. Benedict, which discourages chit-chat and encourages silence.
Trappist monks drink beers brewed within the walls of a Trappist monastery, either by the monks themselves or under their supervision. These beers are often top-fermented and bottle-conditioned, and are known for their quality, tradition, and long-standing heritage.
