Westmalle

The mother of all triples – this is the name given to the world-famous Trappist Triple beer from the Trappist brewery Westmalle in Belgium. Only a few breweries are allowed to use the Trappist seal; it is a special sign of quality and proves that the beer is still brewed by monks today.

Eat, Pray, Brew

The Abbey of Westmalle was founded in 1794 by Cistercian monks. In addition to their contemplative work with God, they devoted themselves to the craft of cheesemaking and beer brewing. The craft work was originally intended as a balance to prayer and contemplation and still is today. In addition, cheese and beer bring in much-needed money that is used for charitable purposes and social projects in the area around the abbey. Originally, the good beer of the monks of Westmalle was brewed only for their own use. On December 10, 1836, the monks served their very first home-brewed beer to their brothers for lunch. Because they did not want to keep their homemade delicacy to themselves out of compassion, they eventually began to sell the beer from time to time at the monastery gate. Their home-brewed beer aroused storms of enthusiasm and the monks were forced to expand the brewery and brew commercially.

In order for a beer to be called Trappist beer, it must be brewed by monks and a portion of the proceeds from the sale of the beer must be used for the benefit of the people. The monks carry out their craft with the greatest care. The men still milk the milk for their cheese themselves, for example.

What lasts a long time tastes even better

The production of beers in the monastery brewery is just as peaceful and meditative as life in a monastery. Trappist Triple and Dubble are not beers that can be whipped up in a jiffy; production takes time. After the beer has been brewed, sugar and yeast are added again so that it can ferment a second time in the bottle. But that's not all; after this step, the beer is stored in the cellar and allowed to mature there for a while. Only then is the creation complete and the monks satisfied with their work. The end result speaks for itself: heavy fruit notes combine with a deep bitterness, pleasant alcohol notes underline the play of aromas - a real treat for beer connoisseurs and those who want to become one.

A taste experience that you have to try!