Trappist beers
BE Trappist Beers

The Trappist beer represents to the beer world what champagne represents to the wine world: beverages based on centuries-old traditions, with high quality standards and following a number of criteria to be part of a select group.

To be considered Trappist, a beer must be produced by the Trappist monks in one of the 10 authorized abbeys around the world. The International Trappist Association also determines this beer must use its profits only to contribute to the conservation of the abbey and to create social projects with the local community .

There is great confusion among the Trappist beers and Abbey beers: Trappist beers are produced only by the above mentioned monasteries and abbey beer may have been produced in the past within monasteries, but now the production is outsourced and it can be produced by any other brewery.

We can cite Maredsous , Leffe , Corsendonk , among others , as abbey beers brands.

In the case of Trappist beers, this list is much smaller. While there are more than 170 abbeys in the world today, only 10 abbeys are authorized to produce the authentic Trappist beer: 6 in Belgium, 2 in the Netherlands, 1 in Austria and the newest of all, which began production in January 2014, in the United States.

Here follows the list of Trappist beers:

La Trappe - Abbey Koningshoeven

Orval - Abbey Notre - Dame d Orval

Rochefort - Abbey of Notre - Dame de Saint - Rémy

Chimay - Abbey of Notre - Dame de Scourmont

Achel - Abbey of Saint Benedict

Westmalle - Abbey of Westmalle

Westvleteren - Abbey of Saint Sixus

Spencer - Abbey of St. Joseph

Gregorius & Benno - Abbey Engelszell

To make sure that the product met all the criteria established, and is considered authentic, the label of each beer must have the Trappist symbol.

There are exceptions for certain beers as Westvleteren because this beer has no label at all.

In general, these beers have high alcohol content, subtle fruit and malt, and a persistent foam. But the big characteristic of this style is the absence of metallic aftertaste in the mouth, typical feeling of industrial production.

Typically, the Trappists are classified by the alcohol content: regular , double or dubbel , tripel triple or quadruple and or Quadrupel . But there is a controversy about this classification, since some brewers uses this nomenclature to indicate other characteristics of the product: tripel can be used to inform the beer uses three types of cereal or triple the normal volume of barley used in the fermentation.

Trappist beers are actually a delicacy. A connoisseur should use time to enjoy calmly this beer and discover the difference that quality and care with respect to tradition can make in taste.

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