Trappist beer and Abbey beer

What are Trappist Beers and what does "Trappist" mean?

Trappist beers are one of the most authentic expressions of craft beer, produced according to traditional methods that reflect a long history of dedication, patience, and passion. But what does "Trappist" exactly mean?

The term "Trappist" refers to the monastic order of the Trappist Monks, belonging to the strict observance Cistercian order, named after the abbey of La Trappe in France, where the order was founded in 1664. This monastic order is known for its way of life that emphasizes prayer, work, and community living. Trappist beer production is indeed one of the main activities in the monasteries, using the proceeds for community support and charitable works.

A beer can be defined as Trappist only if it is produced within a Trappist monastery and under the monks’ control, or if the production is done with their direct involvement. Therefore, a Trappist beer is not just a beer produced in an abbey, but a beer that follows the strict rules imposed by the monks, with an approach that combines spirituality, tradition, and craft quality.

How is Trappist beer made?

The production of Trappist beer is a meticulous process that requires time and expertise. Each step in the preparation is carried out with care, following traditional methods dating back centuries. Here is how a Trappist beer is made, step by step:

1. Ingredient selection: Every Trappist beer starts with high-quality ingredients, such as pure water, barley malt, hops, and yeast. These ingredients are chosen to ensure a perfect balance of flavor, aroma, and beer consistency.

2. Wort preparation: The first step in production is wort preparation. The malt is crushed and mixed with hot water to extract fermentable sugars. This process is essential for the development of the beer's body and flavor.

3. Fermentation and boiling: After wort preparation, the mixture is brought to a boil, during which hops are added, giving the beer its characteristic bitter and fragrant aroma. During this phase, the wort is also sterilized to eliminate any unwanted bacteria.

4. Fermentation: One of the distinctive features of Trappist beer is the fermentation process. Here, yeast comes into play, transforming the sugars in the wort into alcohol and carbon dioxide. Fermentation takes place in controlled environments, where monks monitor the temperature and duration to ensure that the beer develops all its complex flavors.

5. Maturation: After fermentation, Trappist beer is left to mature for a period that can vary but is usually at least several weeks. This process allows the beer to refine, reducing the bitter taste and improving the aroma.

6. Bottling and packaging: Lastly, Trappist beer is bottled. Some types of Trappist beer continue to ferment in the bottle, meaning they acquire new flavor nuances over time. This process of secondary fermentation in the bottle is a feature that distinguishes Trappist beers from industrially produced beers.

Belgian Trappist Beer: an excellence to discover

Belgian Trappist beers are undoubtedly the most famous and sought-after in the world. Belgium and the Netherlands are home to most Trappist monasteries producing beer, such as Chimay Abbey, Rochefort, Orval, Westvleteren, and others. Each abbey has its own recipe and unique style, ranging from dark, rich, and full-bodied beers to lighter and fruity ones.

Belgian Trappist beers are particularly appreciated for their complexity of flavor, which can vary depending on the beer type: Dubbel, Tripel, Quadrupel, and many others. Their distinctive character, combined with craft quality and the history that each sip carries, makes them a true treasure for beer enthusiasts worldwide.

If you are a fan of Trappist beers and want to discover the quality and tradition of these craft beers, visit our selection, where you will find a wide range of Trappist and Abbey beers, perfect for every palate and occasion. Each beer is the result of the passion of Trappist monks and their centuries-old brewing tradition.