Trappist Beers - Westmalle

[Installment #7 in a series]

The Brouwerij Westmalle is associated with the Abbey of Our Lady of La Trappe of the Sacred Heart near Westmalle in Belgium. Monks first arrived at the site in 1793 and the monastery was officially established in 1794. It's interesting to note that it was three French monks who stopped in Belgium on their way to America, who were convinced by the local prelate to stay and establish the community. The monks were forced to abandon the site a number of times due to war, but have been on the site continuously since 1814. A brewery was set up in 1836, and the first beers sold to the public in 1861, though beer was only sold at the Abbey gate until 1921. With the exception of a brief lapse during WWI production has been continuous.

The brewers of Westmalle are said to have coined the Dubbel and Tripel names. The monks brew three different beers. The Westmalle Dubbel and Westmalle Tripel are sold to the public. As with some other Trappist breweries, the monks reserve a third, Westamlle Extra, for themselves and their guests. For this entry we decided to enjoy some Westmalle Dubbel. The embossed bottle bore a label date stamp of 18/12/08. The beer pours a dark brown color, reminiscent of root beer, with a frothy light brown head. The head soon drops leaving behind a thin ring. The aroma is very subtle and we struggled to come up with specifics. It's mostly lightly sweet malt, with some faint dark fruit and a mild spice note. The taste is as easy on the palate as the aroma was on the nose. Malt and caramelized brown sugar come to mind. There's a hint of cinnamon noted. The finish is dry and mildly bitter, with a lot of carbonation felt on the tongue.

As we enjoyed the Westmalle late on Good Friday, we were unable enjoy any food with the beer as it was a day of fasting, but some soft cheese and/or chocolate would have made an enjoyable pairing.

This is the last post in our Lenten exploration of Trappist beers. We managed to look at five of the seven Trappist breweries producing these exceptional ales. Each of the beers we tried was unique and enjoyable. Looking at the history of the breweries was very interesting to me. That these simple and holy men could create such fine beers, and continue making them for many years, often enduring trials and hardship, is a testimony to their dedication. Producing beer is a sideline for these monks. The profits are used to support the abbey and the charitable works of the monks. Dedication to quality not quantity is at the forefront and production is controlled by the monks themselves. It's no wonder beer aficionados the world over seek out these tasty beers.

The first post in the series is here.

Trappist Beers - Koningshoeven

[Installment #6 in a series]

The Brouwerij de Koningshoeven at the Abbey of Our Lady of Koningshoeven in the Netherlands is the only remaining Trappist brewery outside of Belgium. Interestingly the brewery is located only about 8 miles from the Belgian border. Monks arrived on this site at Tilburg in 1881 and they have been brewing since 1884. In 1999 the brewery entered into an agreement with a commercial brewery and lost the right to use the Authentic Trappist Product logo, although the brewing of Trappist style beers never ceased. The privilege to use the "Authentic" logo was reinstated in 2005. In many markets the beers are branded as La Trappe, however in the United States they are marketed under the Koningshoeven name.

We resumed our Trappist beer exploration with Koningshoeven Tripel. The bottling code stamped on the label was hard to make out. It appears to read "K04J4" on one line, followed by a blurred "10:94" on the second. I initially wondered if we'd be enjoying this beer with our meal as we were presented with a very stubborn cork. I can't recall having as much difficulty with a corked and caged bottle as I had with this one. Perseverance paid off and we were greeted by a attractive glass of marmalade-orange color with a thick, frothy off-white head. The head dropped fairly soon leaving lots of lacing. The aroma of the Koningshoeven was a sweet fruitiness with yeast and mild pepper in the background. The flavor has fruit at the forefront; oranges and apples, and not overly sweet. Hop bitterness is restrained. There's a very nice malt balance to the flavor with a slight pepper note added in the aftertaste. The 8% ABV was very well-masked in this Belgian triple. Mouthfeel is moderately thick and creamy. There's just the right amount of refreshing carbonation.

Dinner this evening was a Thai dish of Chicken Peanut Satay. The dish was light in flavor but not overwhelmed by the well-balanced beer. For dessert, a simple Hershey chocolate bar provided a fitting finish. Colleen and I both enjoyed this Koningshoeven Tripel very much. Thankfully, it was well worth the effort it took to open the bottle.

The first post in the series is here.

Trappist Beers - Rochefort

[Installment #5 in a series]

The Brasserie de Rochefort is located at the Abbey of Our Lady of Saint Rémy. Originally founded in 1229, the abbey was destroyed in 1560 and later rebuilt beginning in 1664. There is evidence of brewing activity on the site as early as 1595 and brewing has continued uninterrupted since 1899.

Three beers are produced by the Rochefort monks; Rochefort 6 and Rochefort 8, both of which are Belgian Strong Ales, and Rochefort 10, a Quadrupel. According to the official abbey website (in french) the monks brew four times per week (Monday through Thursday). They do not sell directly to the public, and bottle only in 330 ml bottles. The numbers 6, 8, and 10 do not directly correspond to alcohol level. Instead they refer an old measuring unit of the density, the Belgian legal degree, which corresponds to the density of the wort before fermentation.

We continued our Trappist beer exploration starting with a bottle of Trappistes Rochefort 6. The date code stamped on the label stated L 21 02 12 08:23. I understand that indicates an expiration date of 2012, meaning a bottling date of February 2007. Poured into a large wine glass, the beer is a russet-orange color with a thick beige head. The head drops to a thin layer with moderate lacing. The aroma is muted with notes of caramel, spice and dark fruit. The flavor profile is on the mild side as well. Some dark cherries and bready yeast can be picked out, but there's no particular flavor that stands out. There is a bit of alcohol warmth noted that's more than I expected from the 7.5% ABV. The mouthfeel is smooth with a cider-like tang. The Rochefort 6 was an easy to drink beer that presents a very subtle aroma and flavor profile.

Next up was a Trappistes Rochefort 8. The bottling code on this one was L050912 08:21, indicating a bottling date of September 2007. The 9.20% ABV beer poured a dark (rootbeer) brown, and even with an easy pour developed a thick foamy beige head. Lots of sticky lacing is left as the head drops. The aroma has notes of banana, clove and yeast. The taste of the Rochefort 8 is malty and complex, with hints of vanilla, milk chocolate and brown sugar. There's a slightly bitter aftertaste though the beer finishes cleanly leaving little behind. The mouthfeel is highly carbonated. The Rochefort 8 offered a stronger flavor profile than the 6, but was still on the muted side.

Both of these beers were more subtle and milder than the other Belgian Trappist beers we've had so far. They would probably do well in keeping the palate cleansed when paired with some flavorful cheeses. Rather than as evening sippers, they may serve well as warm afternoon refreshments.

The first post in the series is here.

Trappist Beers - Chimay

[Installment #4 in a series]

Bières de Chimay at the Abbaye Notre-Dame de Scourmont in Belgium, produces what is probably the most well-known and readily available of the Trappist beers. Arriving at the site in 1850, the monks established the abbey and began brewing in 1862. Production was halted between 1915-1919 due to the First World War, and in 1940-1942 due to the German invaders in the Second World War. Three beers are currently produced for public consumption. The red labeled Chimay Première is a 7% ABV Dubbel. The white labeled Chimay Triple (Blanche) is an 8% ABV tripel, and Chimay Grande Réserve, distinguished by a blue label is a 9% ABV Belgian Dark Ale. The Chimay Triple is also labeled Cinq Cents when sold in the 750 ml corked and caged bottles. A fourth beer is resticted to the monks of the abbey and the associated cafe. The monks also produce four different cheeses.

We opened bottle of Chimay Cinq Cents to enjoy with dinner this evening. The date stamp on the cork is 03/07.The beer was poured into Chimay glasses and produced a thick off-white head. The head eventually dropped to 1/4 inch but never faded totally. The beer is a highly-carbonated bright amber orange, and it's quite attractive. (Food should please the eyes as well as the palate.) The aroma is surprisingly hoppy with a underlying sweet malt and hints of fruit. The aromas are precursors to the flavor palette. A complex blend of hoppy, fruity and yeasty. There are a range of spices lingering in there as well; pepper, cinnamon are noted. A faint candy sweetness waits in the background. The aftertaste has some drying bitterness with peachy fruitiness in the end. I found the alcohol to be very well-masked.

We enjoyed the Chimay with a baked chicken dish. Chicken breasts were baked with french fried onions, salsa, spanish stuffed olives and spices (with some Märzen beer poured in for moisture), which was served over rice. The dish had sort of a Mexican-Mediterranean flair. Neither the beer nor the entree over-powered the other, and we enjoyed both. I finished my Chimay as a "dessert" while preparing this entry.

The Chimay Triple is a very enjoyable beer. The hoppiness was a bit unexpected and enjoyable. The lingering spiciness and long-lasting carbonation gave the beer a refreshing aspect. I could see having this again with some salty ham or dry sharp cheese appetizers.

The first post in the series is here.

Trappist Beers - Orval

[Installment #3 in a series]

The Brasserie d'Orval is located at the Abbaye Notre-Dame d'Orval monastery in Belgium. Monks have lived at this site as far back as 1071. The ravages of the french revolution destroyed the abbey in 1793, which lay in ruins until 1927. The brewery was established 1931 in order to produce income for the Order. The brewery has been upgraded and modernized over the years since. As with some other Trappist monasteries, the monks also produce a cheese, only available in Belgium, France and Holland.

The name Orval comes from "Golden Valley." According to legend, Countess Mathilda of Tuscany was visiting the site, when she lost her wedding ring in a spring. She prayed to the Lord and at once a trout rose to the surface with the precious ring in its mouth. Mathilda exclaimed "Truly this place is a Val d'Or'!" In gratitude, she decided to establish a monastery on the site.

Orval produces two beers, only one of which is available to the public, Orval Trappist Ale. Petite Orval is brewed for the monks and is only available at the abbey. Orval Trappist Ale is a Belgian Pale Ale that checks in at 6.9% ABV. The beer comes in a unique bowling pin shaped 11.2 oz. bottle. Edit: The bottling date is 07/05/2007.

Pouring the Orval slowly into an oversized wineglass produced a full, billowing off-white head. The beer is a orange-copper color with some haziness. Spicy, malty aromas are released during the pour and picked up by the nose immediately. There's a pleasing peppery smell, along with some faint fruitiness. The taste is an earthy blend of yeast and a light, bready malt. A light sweetness is present, which balances the hop bitterness. A fruity aspect appears as the beer warms. The finish is somewhat astringent, but pleasant.

I enjoyed the Orval with some spicy Hunan Pork. Although the flavors of the beer are subdued, they stood up to the spicy meal very well. I had no trouble enjoying the complex flavors of the beer despite the red pepper spice in the dish. The heavy carbonation kept the palate refreshed.

I found Orval Trappist Ale to be an easy-to-drink, refreshing ale. The relatively low ABV makes it suitable for nearly any occasion. And, it provided a good start to this exploration of the Trappist beers. I look forward to opening the next one.

The first post in the series is here.

Trappist Beers - Starting Lineup

[Installment #2 in a series]



After being delayed by a busy schedule, we're about to get underway on our exploration of Trappist beers. Pictured here are the beers I have lined up so far. If time allows I'd like to fill in a few missing pieces, but there's enough to start with. But where to start? The order will be dependent on my mood at the time. First up I think will be Orval. I've been wanting to try this one for some time, just never got around to it. If you follow along, be sure to check out the links that will be provided for the monestaries and breweries. You'll learn more about the people and processes behind the beer. They all have fascinating histories. Understanding where the beer comes from will surely enhance the pleasure of drinking them.

The first post in the series is here.

Trappist Beers for Lent

I've been trying to think of a beer-themed project to write about during Lent. While Lent is a time of personal sacrifice and prayer, I also wanted to do something different on the blog. I decided I would work on a series of posts focusing on beers from Trappist breweries. Lent seems a fitting season to spend some time learning about these beers and the men who brew them. I'll gather beers from as many of the Trappist breweries as I can find locally and enjoy them over the upcoming weeks, while at the same time doing some reading on the monks and their history. (No, this is not considered part of my Lenten sacrifice.)

The term Trappist refers to monks of the Order of Reformed Cistercians, a Roman Catholic religious order that adheres to the Rule of St. Benedict. There are about 170 Trappist monasteries in the world. Following the rules of the order concerning manual labor, most Trappist monasteries produce goods to be sold to the public in order to support themselves and their good works. A few of the monasteries produce beer for this purpose. Simply defined, a Trappist beer is a beer brewed by, or under control of Trappist monks. Only these breweries are permitted to display the Authentic Trappist Product logo which indicates compliance to the rules set by the International Trappist Association. There are seven recognized Trappist breweries in the world. Six are in Belgium and one is in the Netherlands.

The breweries and their monasteries are:

• Bières de Chimay (Abbey of Our Lady of Scourmount) -- [link to post]
  
• Brasserie d'Orval (Abbey of Our Lady of Orval) -- [link to post]
  
• Brasserie de Rochefort (Abbey of Our Lady of Saint Rémy) -- [link to post]
  
• Brouwerij de Achelse Kluis (Monastery of Our Lady of Saint Benedict)
• Brouwerij de Koningshoeven (Abbey of Our Lady of Koningshoeven) -- [link to post]
  
• Brouwerij Westmalle (Abbey of Our Lady of La Trappe of the Sacred Heart) -- [link to post]
  
• Brouwerij Westvleteren (Abbey of Saint Sixtus of Westvleteren)

Currently I have beers on hand from five of the breweries and am confident of obtaining the sixth. I don't expect to find any Westvleteren locally as it is only officially available at the abbey in Belgium. If anyone has some Westy they personally picked up at the monastery, and would like to share, I'm all ears. (I'll bring some good cheese to enjoy. :-) As I work my way through the beers I'll be updating the blog with more information about the beers and the breweries.

Additional information on Trappist breweries, their history, and the beers can be found at the Trappist Beers and Monks and The Trappist Brewers and their beers, as well as on the individual breweries' sites. I'll update the list above with links to the individual posts on each beer as I get to them. You'll also be able see all the posts in the series to date, on one page, by clicking here.