12 culturecheesemag.com DRINKS WITH CHEESE 202 3
T R A P P I S T A L E S
B R E W I N G B E E R I S A
democratic endeavor. Given resources and
time, any skilled brewer can craft a bitter
India pale ale or a coal-colored stout. But it
takes more than talent to create a Trappist
ale, an honor reserved for select pious men.
To earn money for their orders, monks make
and sell goods such as clothing, cheese,
and, at a handful of abbeys, some of the
world's rarest, most revered beer. As a term,
"Trappist" doesn't refer to a single beer.
Instead, Trappist ales run the stylistic gamut.
Above all, many are belly warmers, boasting
elevated booze levels (typically 7 to 11 percent
alcohol by volume) that ensure you'll sip
them nice and slow. To receive the Trappist
designation, the beer must be brewed
within a Trappist abbey under the order's
supervision. In addition, most proceeds
must be earmarked for charity. The select
club counts only six Trappist breweries—five
in Belgium, including Chimay Brewery,
which also makes its own cheese, and De
Koningshoeven Brewery (La Trappe) in the
Netherlands. Many commercial Belgian and
American breweries have released their own
takes on Trappist suds. You'll often see them
identified as abbey beers.
J OS H UA M . B E R N S T E I N , Fall 2 011
MARIEKE GOUDA RESERVE +
La Trappe Blond
SAINT-ANDRÉ +
Chimay Triple
MORBIER +
Westmalle Dubbel
B E E R , C I D E R ,
A N D
P E R R Y
PHOTO:
pbombaert,
Adobe
Stock
