 | Strong, fruity, sedimented ales made by Trappist monks in Belgium and the Netherlands. Some have an almost port like character. Serve in a goblet at room temperature (61 degrees F). |
There are seven Trappist breweries in the world, 6 in Belgium - they are Westmalle, Westvleteren, Chimay, Rochefort, Orval and Achel. No other Belgian breweries are entitled by law to apply that name to their product.
Between these abbeys about 20 beers are brewed. All are top-fermenting, relatively to very strong, bottle conditioned ales.
Orval is the oldest of the brewing monasteries, founded in the 11th century by Benedictine monks. Interruptions to the monastic way of life (the French Revolution and the Napoleonic period) caused a religious exodus from France and the establishment of several Belgian abbeys in addition to those that already existed. Several of these abbeys typically began producing beer for internal use, then expanded to commercial production, selling first locally before making their beer available on a larger scale.
The term "trappist" fell into use in the years between WWI and WWII, popularized by Chimay (1850). It was there that Father Theodore and the famed brewing scientist Jean De Clerck developed much of the brewing theory that makes Trappist beers what they are. |
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