Short Guide to Belgian Trappist Beers

A real Belgian Trappist beer is somewhat different to all the other abbey beers that Belgium offers. Out of all the beers in the world, only seven of them can use the name 'Trappist'. It is: Achel, Chimay, La Trappe, Orval, Rochefort, Westvleteren and Westmalle. You can recognise them by the "Authentic Trappist Product" logo which is usually placed on the label of the bottle.

A Trappist beer is only given this name if it satisfies a number of strict criteria:

1. The beer is brewed within the walls of a Trappist abbey, by the monks themselves or under their supervision.

2. The brewery must be controlled by the monastery and have a business culture compatible with the monastic project.

3. The purpose of the brewery is not to make a profit. The income takes care of the livelihood of the monks and the upkeep of the abbey site. What is left over is used for charitable purposes, social work and people in need.

The Trappist breweries produce beers of an impeccable quality that is permanently controlled. Thus a Trappist Abbey beer contains 100% natural ingredients.

Trappist breweries strictly observe all standards in the areas of safety, health and consumer information. And the style of communication and advertising is one of honesty, austerity and the modesty appropriate to the religious environment in which the beers are brewed.

The Trappist abbey beers are complex, living beers that undergo a second fermentation in the bottle. In order to be able to taste the rich aroma you are advised to serve these beers according to the rules of the art. A few tips follow here:

1. It is best to keep the beer in a dark place at a constant temperature from 8° to 14° Celsius. Leave the bottle to rest in an upright position for at least a week before serving. The yeast will then sink to the bottom and you will get a nice clear beer in your glass.

2. Serve the Trappist beer in the proper glasses. Each beer has its unique glass - for instance you will see the Westmalle served in a goblet - and this way you should pay attention not only to the beer but also to the serving of the beer. This does full justice to the complex character of the beer and you can fully enjoy the rich head. Ensure that the glass is free of grease, so that the foam does not immediately disappear.

3. Hold the bottle at an angle in the glass and begin pouring slowly along the side. Continue pouring in one movement and hold the glass vertically at the end in order to end in the middle. You thus get a perfect head. Leave around one centimetre of beer in the bottle. That is the yeast base. It is rich in vitamin B and is said to have a blood cleansing effect. It is best to drink this remaining part separately.

To your health!