Belgian Monks And Beer: A Cultural Relationship

The production and consumption of beer by monks in Belgium is a centuries-old tradition. Trappist monks, in particular, are known for brewing beer, with monasteries across Europe brewing ales since the Middle Ages. In Belgium, there are five abbeys – Chimay, Orval, Rochefort, Westmalle, and Westvleteren – where monks continue to brew beer.

Trappist beer is renowned for its quality and craftsmanship, with only a few monasteries continuing to make beer certified as an Authentic Trappist Product (ATP). The monks of the Abbey of Our Lady of the Holy Heart of Westmalle, for example, have been brewing Trappist beer in Belgium since the early 18th century.

The beer-brewing tradition is an integral part of the spiritual and communal life of these monks, with profits from beer sales contributing to the upkeep of the abbey and charitable causes.

Trappist monks and their beer

Trappist beer is brewed by Trappist monks, who are monks from the Cistercian order of the Catholic Church. The name "Trappist" comes from the Cistercian monastery of La Trappe in France, where the Strict Observance was born in 1664. Trappist monks must dedicate their lives to prayer and manual labour, creating something beneficial to the community with their hands.

Trappist beer is not a type of beer, but rather a description of its origin. The brewing of Trappist beer is part of a sacred spiritual tradition, a prayer to God. The beers are renowned for their quality and craftsmanship, with each monastery producing its own unique style. Trappist beers are typically malty ales, either dark brown or amber, and are described as thick, full-bodied, sweet, caramel-like, spicy, or fruity.

There are strict criteria for Trappist beers to be labelled as "Authentic Trappist Products". The 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 must not be a profit-making venture. Any income covers the living expenses of the monks and the maintenance of the buildings and grounds, with the remainder donated to charity.

In 1997, eight Trappist abbeys founded the International Trappist Association (ITA) to prevent non-Trappist commercial companies from abusing the Trappist name. As of 2021, there are 10 breweries that meet the strict criteria to be assigned the Authentic Trappist Product label by the ITA. Six of these breweries are in Belgium, with the remaining four spread across Austria, England, Italy, the Netherlands, France, and Spain.

The history of Trappist beer

Trappist beer is brewed by Trappist monks, who are part of the Order of Cistercians of the Strict Observance. This order was founded in 1098 by Saints Robert, Alberic and Stephen, who established the monastery of Citeaux outside of Dijon, France. The Rule of Saint Benedict, written in the 6th century, maps out the expectations of Trappist monks and nuns, with an emphasis on spiritual reflection, manual work, authentic poverty, simplicity in the liturgy, and non-involvement in secular affairs.

Trappist beer has a long history, with brewing in monasteries across Europe since the Middle Ages. The beer was originally brewed as a form of potable water for the monks, but it soon became popular outside the monastery walls. Selling the beer within the local community and beyond provided an income for the monks to maintain the monastery and support themselves.

In the early 1800s, the French Revolution led to upheaval in the region, with monasteries being sacked and looted, and monks forced to abandon their breweries. Over the next hundred years, the Trappists settled in Belgium and resumed beer production as a way to restore and support the monasteries.

In the mid-1900s, Trappist beers became known worldwide for their high quality and limited production. However, many entrepreneurs began to monopolize on the trend, using monks or monasteries on their labels and collecting the profits for themselves. To protect the Trappist name and authenticity of their products, eight Trappist abbeys founded the International Trappist Association (ITA) in 1997. This association created strict criteria for Trappist products, including beer, to be labelled as "Authentic Trappist Products".

Today, there are thirteen Trappist monasteries that produce beer, with six in Belgium, two in the Netherlands, and one each in Austria, Italy, England, France, and Spain. The beer must be brewed within the walls of a Trappist monastery, either by the monks themselves or under their supervision. The income from beer sales covers the living expenses of the monks and the maintenance of the buildings, with any remaining profits donated to charity.

Trappist beer is renowned for its quality and craftsmanship, and the centuries-old tradition of Trappist brewing continues to be an important part of the monastic way of life.

What defines a Trappist beer

Trappist beer is a beer made by or under the supervision of Trappist monks within the walls of a Benedictine abbey. The term "Trappist" comes from the abbey of La Trappe in Normandy, where the movement was formed. The Catholic Trappist order originated in the Cistercian monastery of La Trappe, France. The Cistercian order is an arm of the Catholic Church that strictly follows a way of life taught by Saint Benedict of Nursia, known as the "Rule of St Benedict". Trappist monks must work with their hands to create something beneficial to the community, and so most monasteries are found in the countryside, surrounded by fields of crops and livestock.

To be considered a Trappist beer, the 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 should not be a profit-making venture. The income covers the living expenses of the monks and the maintenance of the buildings and grounds, and any remaining income is donated to charity.

Trappist beers are ales, so they are brewed at warmer temperatures with yeast strains that ferment at the beer's surface. They are typically malty ales, usually dark brown or amber in colour, and are described as thick, full-bodied, sweet, caramel-like, spicy, or fruity.

The International Trappist Association (ITA) was founded in 1997 by eight Trappist abbeys 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 goods that are produced in an abbey, by or under the supervision of monks, and where profits go to the upkeep of the abbey or charitable causes.

The different types of Trappist beer

Trappist beer is classified by its destination of origin, rather than being a type or style of beer. Trappist beers are brewed within the walls of a monastery by monks, and the profits are put back into maintaining the monastery.

The four core Trappist ale styles are Singles, Dubbels, Tripels, and Quadrupels. These designations are based on the relative alcoholic strength of the beers. In addition, some Trappist breweries make Witbiers, wood-aged beers, bocks, blonds, and other specialty or seasonal styles.

Trappist Singles or Monk's Beers

Singles, also known as Enkels or Patersbiers, generally have an ABV of between four and six percent. They are clear, pale gold in color, with a billowy white head. The aroma is fruity and spicy, with a floral hops scent and perhaps a touch of honey. The flavors are grainy, sweet, and soft, with a floral-spicy hop character and peppery or clove phenolics. Westmalle, Achel, Westvleteren, and Orval all make this style of beer.

Trappist Dubbels

Dubbels are roughly twice the strength of Singles, with an ABV of between 6.0% and 7.5%. They range in color from copper to deep amber or brown, with a dense, long-lasting off-white head. Hints of chocolate and caramel are common, with light clove, spice, and pepper notes from the yeast. Westmalle, Chimay, La Trappe, Achel, Rochefort, Zundert, Tynt Meadow, and Westvleteren all have Dubbels in their lineup.

Trappist Tripels

Tripels use roughly three times the malt and sugar of Singles, with an ABV of between 7.5% and 9.5%. They are golden-colored beers and have become one of the most popular styles of beer in Belgium and international markets. Tripels have a golden color and most are clear with a big pillowy white head and good head retention. Their aroma is fragrant with banana, citrus, pears, stone fruits, and spicy yeast notes. Hops are more prevalent in Tripels than in many other Trappist styles. Trappist breweries making Tripel include: Westmalle, Achel, Chimay, La Trappe, Tre Fontaine, Cardeña, and, most recently, Rochefort.

Trappist Quadrupels

Quadrupels are also known as Dark Strong Ale or Grand Cru. La Trappe, in the Netherlands, coined the term Quadrupel, which is the logical progression from Singles, Dubbels, and Tripels. Grand Crus are the biggest, strongest, and most complex of all the Trappist and Abbey ales. While Tripels are golden beers, Grand Crus are dark, ranging from medium mahogany to very dark brown. The aromas and flavors of Grand Crus are generally similar. They have a complex, sweet malt character with significant fruity esters and alcohol. Esters can include raisins, plums, prunes, cherries, dates, and figs. Many examples also have dark chocolate and/or a touch of coffee. Trappist breweries making Grand Crus are Westvleteren, Chimay, Achel, La Trappe, Engelszell, Spencer, and Rochefort.

How common is Trappist beer?

Trappist beer is not a type of beer, but a description of its origin. The name "Trappist" comes from the French abbey, Notre-Dame de la Grande Trappe. The beer is brewed by Trappist monks, who are monks from the Cistercian order.

There are only 12 certified Trappist beer brands in the world, with 6 of them brewed in Belgium. In addition to the Belgian breweries, there are two in the Netherlands, and one each in Austria, Italy, England, France, and Spain. These breweries produce what is known as an "Authentic Trappist Product" (ATP).

ATP certification is assigned by the International Trappist Association (ITA) and is only given to breweries that meet strict criteria. The beer must be brewed within the walls of a monastery by the monks themselves or under their supervision. The brewery must be of secondary importance within the monastery and not intended to be a profit-making venture. The income covers the living expenses of the monks and the maintenance of the buildings and grounds, with any remaining money donated to charity.

Trappist beers are renowned for their quality and craftsmanship and are increasingly hard to find. Only a few monasteries continue to make beer certified as ATP.

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