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Have you ever had a beer so good it felt like a religious experience? You’re not far off if you’ve ever tried a Trappist beer. Now, these aren’t just any old pints (and they’re not M&S pints, either). They’re crafted by monks who have been perfecting their brewing game for centuries. So, what is Trappist beer? Well, I’ve got you covered as I’ll be sharing the origin story, how a beer qualifies as one, and the monasteries still churning these beauties out.
The Origins: A Monastic Tradition
The story starts in 1098 with the founding of the Cistercians, a Roman Catholic religious order that aimed to live a life of simplicity, hard work, and prayer—kind of like a medieval “work hard, pray hard” mantra.
Fast forward to the 17th century, and out of this group emerged the Order of Cistercians of the Strict Observance, otherwise known as the Trappists, who decided that life wasn’t tough enough. They wanted more manual labour and even stricter self-sufficiency. And so, naturally, they turned to brewing beer because what better way to embrace a humble, monastic life than by mastering the art of making world-class brews?
Brewing Beer for Sustenance
But before you picture monks cracking open cold ones after a long day of silent reflection, let’s get one thing straight: they weren’t brewing just for fun. The primary goal was to make beer for their own sustenance and to help support the upkeep of their monasteries. And in true Trappist fashion, they didn’t just slap anything together. No, these monks took their brewing as seriously as their vows of silence.
Quality wasn’t negotiable—each batch had to be crafted with the same dedication they applied to their prayers, creating a tradition of excellence still respected (and savoured) today.
What Qualifies as a Trappist Beer?
Not every beer with a monk on the label can wear the prestigious “Trappist” badge of honour. In fact, earning that title is like getting into the beer equivalent of a sacred, secret society. The International Trappist Association (ITA), set up in 1997, laid out some pretty strict rules to ensure only the real deal gets the name. So, what does it take to qualify as an authentic Trappist beer? Well, here are the three commandments that must be followed:
1. Brewed Within a Trappist Monastery
First and foremost, a Trappist beer must be brewed within the holy walls of an actual Trappist monastery. No cheeky loopholes here – it’s not enough to have a monk’s blessing on the label or a monk-themed marketing campaign. The beer has to be made on-site, where the monks live and work.
2. Monks Must Be Involved in the Brewing Process
While some breweries use flashy machinery and hire a fleet of brewers, Trappist beers stay true to their roots. Monks must have a hand in the brewing process—literally. Whether they’re stirring the mash or overseeing the more complex aspects of production, their involvement is a must.
3. Profits Support the Monastery and Charitable Work
Unlike your average brewery, which is all about raking in cash, Trappist breweries have a different motive: the beer sales support the monastery’s upkeep and go toward charitable causes. This rule ensures that Trappist brewing isn’t about becoming a big beer mogul—it’s about sustaining the monastery and helping others. It’s beer with a conscience, and that’s something you can raise a glass to.
In short, a genuine Trappist beer is brewed with monkish dedication, overseen by the steady hands of those who have made it their life’s work, and the profits go straight back into supporting the community.
The “Authentic Trappist Product” Label
If a beer ticks all the Trappist boxes, it earns the coveted “Authentic Trappist Product” label – like a golden sticker for monks who’ve mastered the art of brewing regulated by the ITA. Only a select few monasteries worldwide have been blessed with this honour, which makes Trappist beer rarer than a monk with WiFi.
Trappist Beer Styles You Need to Try
Trappist beers come in all shapes and sizes (well, flavours and strengths), each offering a unique, centuries-old brewing experience. Here are the key styles that should definitely be on your radar.
Dubbel
The Dubbel style is rich, dark, and malty, offering deep, complex flavours, making it one of the most popular Trappist beer styles. Traditionally brewed with caramelised malts, Dubbels often feature notes of dark fruits like figs, raisins, and prunes, balanced with a slight sweetness and a gentle, warming finish.
Tripel
Tripels are strong golden ales that are higher in alcohol but surprisingly light in colour. Fruity, spicy, and floral notes dance across your palate, while its dry finish keeps things refreshing. Despite the high alcohol content, typically around 8-10%, Tripels remain drinkable due to their well-integrated flavours and refreshing carbonation.
Quadrupel
The heaviest and most intense of Trappist beers, the Quadrupel (or Quad) is a dark, strong ale with a higher alcohol content, often above 10%. Quadrupels are packed with rich flavours of dark fruits, caramel, molasses, and sometimes even chocolate or liquorice. If you ever needed an excuse to sit back and take your time, this is a beer to ponder life’s big questions over.
Pale Ale
Not all Trappist beers are big and brooding—enter the Pale Ale. Crisp, bitter, and hop-forward, it’s the zesty cousin of the Trappist world. These beers are typically more bitter and hop-forward than other Trappist offerings but still carry the characteristic Belgian yeast flavours, such as fruity esters and spicy phenols. One of the most famous Trappist Pale Ales is Orval, unlike any other Trappist beer.
Bonus Style: Patersbier
Also known as “Father’s Beer,” Patersbier is the monks’ lighter, low-alcohol option, brewed for their own enjoyment. It’s not always easy to find outside the monasteries, but if you do stumble upon it, consider it a golden ticket. Refreshing, easy-drinking, and perfect for when you want something laid-back without sacrificing flavour.
Famous Trappist Breweries Around the World
Currently, only 11 official Trappist breweries meet the strict criteria set by the ITA.
- Chimay (Belgium) – Produced by Scourmont Abbey
- Westvleteren (Belgium) – Produced by Sint-Sixtus Abbey
- Orval (Belgium) – Produced by Orval Abbey
- La Trappe (Netherlands) – Produced by Koningshoeven Abbey
- Rochefort (Belgium) – Produced by Our Lady of Saint-Remy Abbey
- Westmalle (Belgium) – Produced by Our Lady of the Sacred Heart Abbey
- Zundert (Netherlands) – Produced by Maria Toevlucht Abbey
- Tre Fontane (Italy) – Brewed within Tre Fontane Abbey’s walls
- Mont des Cats (France) – Produced by the abbey of the same name in French Flanders (not ATP-certified for beer)
- Cardeña (Spain) – Produced by the Monastery of St. Peter of Cardeña
- Mount St. Bernard (United Kingdom) – Produced by Mount Saint Bernard Abbey
Each of these monasteries has its unique brewing style and history, contributing to the rich diversity of Trappist beers.
Chimay (Belgium)
If there’s one Trappist brewery you’ve likely heard of, it’s Chimay – the rockstar of the Trappist world. Founded in 1862 at the Abbey of Notre-Dame de Scourmont, Chimay pumps out various beers ranging from light and refreshing to “let’s sit by the fire and contemplate life.” Their greatest hits? Chimay Blue, a rich, dark ale, and Chimay Red, a fruity, copper-hued delight. With consistently well-balanced and crowd-pleasing flavours, Chimay is a great starting point for anyone looking to dip their toes (or taste buds) into Trappist brews.
Westvleteren (Belgium)
Westvleteren is the beer equivalent of the Holy Grail. Brewed at the Abbey of Saint Sixtus of Westvleteren, it’s legendary for being nearly impossible to get your hands on – think of it as the Glastonbury ticket of beers. If you want to try Westvleteren 12, often hailed as one of the best beers on Earth, you’ll need to make a pilgrimage to the abbey and buy it directly from the monks (and good luck because they don’t make much of it). The beer itself is a dark, strong ale with complex flavours of dried fruit, caramel, and spice – a sip of this and you’ll understand why people call it “liquid gold.”
Orval (Belgium)
Unique is an understatement when it comes to Orval. Brewed at the Abbey of Orval since 1931, they’re the non-conformists of the Trappist world because they only brew one beer – the iconic Orval Trappist Ale. But what a beer it is! This pale ale packs a punch with its dry, hoppy flavour and a funky edge thanks to the wild Brettanomyces yeast used in fermentation. It’s like that friend who always brings something unexpected to the party—unconventional, a little mysterious, but everyone ends up loving it.
La Trappe (Netherlands)
Heading to the Netherlands, we have La Trappe, the first Trappist brewery to set up shop outside Belgium. Located at the Koningshoeven Abbey, La Trappe churns out a variety of beers, from the easy-drinking La Trappe Blond to the hefty, flavour-packed La Trappe Quadrupel. What sets La Trappe apart is its focus on sustainability – these monks care about the planet as much as their beer. They even have an organic line, which means you can drink their beers and feel good about saving the world.
Rochefort (Belgium)
Another Belgian gem, Rochefort, has been brewing since the 16th century at the Abbey of Notre-Dame de Saint-Rémy, and their beers are nothing short of legendary. With names like Rochefort 6, 8, and 10 (those numbers are their approximate alcohol contents, not a rating – although they’d score high in that department, too), these beers are beloved for their dark, malty profiles and complex flavours of dried fruit, chocolate, and spices. Rochefort 10 is especially famous for being bold, balanced, and ideal for anyone who prefers their beer with a little extra oomph.
Westmalle (Belgium)
Produced at Our Lady of the Sacred Heart Abbey, Westmalle is a heavyweight in the Trappist brewing world, famous for pioneering two iconic styles: the Dubbel and Tripel. The Westmalle Tripel, often hailed as the original, is a strong, golden ale bursting with fruity and spicy notes, balanced with a dry finish. Their Dubbel is a rich, dark beer with a malty sweetness and complex flavours of dried fruit and caramel. If you’re looking for classic, high-quality Trappist beer, Westmalle is the benchmark that other breweries aspire to.
Zundert (Netherlands)
Located in the Netherlands, Zundert is the younger sibling in the Trappist family, brewing its first beer in 2013 at the Maria Toevlucht Abbey. But don’t be fooled by its age – Zundert has quickly earned a reputation for producing complex and distinctive beers. Their flagship, Zundert 8, is a spicy and fruity amber beer that packs a pleasant warmth, while Zundert 10 offers a richer, darker profile. Think of Zundert as the new kid on the block who’s quickly become everyone’s favourite with its unique take on the traditional Trappist style.
Tre Fontane (Italy)
Tre Fontane Abbey in Rome might be better known for its ancient history than its beers, but that hasn’t stopped them from crafting something special. This is the only Italian Trappist brewery, and it brings a little Mediterranean flair to the mix. The monks add a touch of eucalyptus to their beers, resulting in a refreshing, herbal twist that you won’t find anywhere else. It’s like a Roman holiday for your taste buds – a perfect way to beat the heat and enjoy a sip of Italian monastic tradition.
Mont des Cats (France)
Technically, Mont des Cats doesn’t carry the official ATP label for its beer, but it’s still very much part of the Trappist family. Brewed in French Flanders, Mont des Cats beer is crafted with care and dedication, following the same monastic principles as their Belgian neighbours. The beer is actually brewed at Chimay’s facilities, but that hasn’t stopped Mont des Cats from developing a loyal following. It’s like a secret handshake for Trappist fans – those who know, know.
Cardeña (Spain)
A relatively new addition to the Trappist scene, Cardeña is brewed at the Monastery of San Pedro de Cardeña in Spain. Like a Spanish guitar solo, their Cerveza Cardeña brings a bit of Iberian flair to the Trappist world, offering beers with rich, warm flavours and a touch of spice. It might not have the centuries-old brewing history of its Belgian cousins, but Cardeña’s beers are proof that the Trappist spirit is alive and well in sunny Spain.
Mount St. Bernard (United Kingdom)
The UK’s only Trappist brewery, Mount St. Bernard Abbey, is all about embracing tradition while making its mark on the Trappist map. Their beer, Tynt Meadow, is a dark and rich English-style ale that stays true to the Trappist ethos but brings a bit of British charm to the table. Think dark fruit, chocolate, and just a hint of bitterness.
Summary
Trappist beers are brewed within monastery walls, with monks overseeing the process to ensure top-notch quality, which originates from the Cistercian order. Only 11 official Trappist breweries meet the strict standards of the International Trappist Association, from Belgium’s rockstars like Chimay and Westvleteren to Italy’s eucalyptus-kissed Tre Fontane and the UK’s Tynt Meadow. Each brings a unique flavour, making Trappist beer a heavenly experience worth seeking out—if you can find it.
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