Trappist Beer

Trappist beer is brewed by or under the supervision of Trappist monks within the walls of a monastery, following strict rules set by the International Trappist Association.

What Makes a Beer Trappist?

To carry the Trappist name, the beer must be brewed in a Trappist monastery, remain secondary to monastic life, and all profits must support the monastery or charitable causes.

Belgian Trappist Breweries

• Chimay – Red, White, Blue, Dorée
• Orval – Dry-hopped amber ale
• Rochefort – 6, 8, 10, Triple Extra
• Westmalle – Dubbel and Tripel
• Westvleteren – Blonde, 8, 12

Trappist Beer Styles

Blonde

Golden ales with spicy yeast character and dry finish (6–8% ABV).

Dubbel

Dark ales with caramel and dried fruit notes (6–8% ABV).

Tripel

Strong golden ales with fruity complexity and high carbonation.

Quadrupel

Very strong dark ales with rich malt and warming alcohol.

Westmalle Abbey

Brewing began at Westmalle Abbey in 1836 so the monks would not need to purchase beer. Westmalle later became the originator of the Dubbel and Tripel styles.

Tynt Meadow – English Trappist Ale

Brewed at Mount Saint Bernard Abbey in Leicestershire, Tynt Meadow is England’s first Trappist beer. It is a strong dark ale brewed with English barley, hops, and yeast.