 A beer may
be called “Trappist” only if it is a
manufactured by Cistercian monks. The Cistercian monasteries are
divided into two great orders, of which
one is historically attached to the Abbey of La Grande Trappe, in
Normandy, hence the name "Trappists".
The Trappist beers adhere to 3 strict conditions:
• the beer must be brewed within a Trappist Abbey
• the beer must be brewed under the supervision and
responsibility of the monks
• the majority of the revenue must be dedicated to charitable
work
The Trappist monks only brew enough beer to run
the monastery and fund charitable causes. They will make no more than
they need to sell, regardless
of demand. Some of the Trappist monasteries only sell at the
brewery or in nearby inns, and only to
individual buyers.
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All Trappists are
strong ales with a re-fermentation in the bottle.
Blond or brown, 6% to 12% alcohol, they do not properly
constitute a
unique beer "type".
A Trappist beer deserves to be consumed slowly.
Because it is refermented in the bottle, there usually remains a yeast
deposit at the bottom. When pouring a Trappist, always fill the glass
in one continuous movement, without pouring the sediment. Many people
will
drink it separately afterwards.
The "Trappist" denomination is protected by the Trade Mark "Authentic
Trappist Product". Other beers in the Trappist style must be called
“abbey beer”.
>Abbey
Only 7 breweries are allowed to use the "Trappist" logo on
their
products. 6 are in Belgium: Achel (Sint-Benedictus Abdij),
Chimay
(Abbaye Notre-Dame de Scourmont), Orval (Abbaye Notre-Dame d'Orval),
Rochefort (Abbaye Notre-Dame de Saint-Rémy), Westmalle
(Abdij
Onze-Lieve-Vrouw van het Heilig Hart van Westmalle) and Westvleteren
(Sint-Sixtusabdij van Westvleteren). One is in the
Netherlands:
"La Trappe" (Abdij Onze Lieve Vrouw van Koningshoeven). |
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