What is a Trappist Ale?

Trappist ale must most importantly be brewed within the walls of a Trappist monastery by monks or under their supervision. It is a type of Abbey Ale, but this distinction makes all the difference and gives them greater provinence. Abbey Ales can be brewed anywhere but are secular, although that doesn't stop them using monastic imagery to convey the sense. Ultimately, the brewing process and style is the same, Trappist beers are just the original thing still in the hands of the monks.

There are 13 Trappist monasteries that produce beer, 6 in Belgium, 2 in the Netherlands and 1 in Austria, Italy, England, France and Spain. Proceeds from the beer sales support the monastery or are donated to charitable causes making it a feel good beer. And that isn't just the effect of the high ABV!

How Does Trappist Beer Taste?

A variety of styles fall into Trappist brewing, but they are best known for strong top-fermented and bottle-conditioned ales that have rich malty bases and fruity, banana-like flavours capped off with a spicy note.

Styles: Enkel, Dubbel, Tripel & Quadrupel

Enkel is the lightest beer, traditionally consumed by the monks themselves and still sometimes hard to get hold of for this reason.

Dubbel is a dark, reddish style of Trappist ale with rye bread, caramel and dried fruit flavour.

Tripel is a golden style with higher ABV at around 7.5-9% ABV with spicy, fruity and floral notes.

Quadrupel is the strongest and darkest of the ales getting into around 12% ABV. Complex raisin, fig, date and toasty flavours make it very hefty indeed.