Trappist beer is brewed under the supervision of Trappist monks and must meet several criteria set by the International Trappist Association. Only seven breweries are recognized as authentic Trappist brewers, with six in Belgium and one in the Netherlands. Trappist beer is highly regarded for its quality and centuries of recorded beer knowledge.
Trappist beer is beer or beer brewed under the supervision of Trappist monks. While in the 21st century only seven breweries are recognized as authentic Trappist brewers, the practice of monasteries brewing alcohol is more than 1000 years old. Authentic versions of the beer must conform to several standards set by the International Trappist Association.
Throughout the European continent most of the water was heavily contaminated for much of the Middle Ages. Beer offered a liquid alternative and could also be heavily concentrated with grains for nutritional value. By 1000 AD, it is believed that there were over 500 monastery breweries. Among other innovations to beer, monks are credited with being the first to add hops to beer.
To provide for their monetary needs and be able to feed the needy, Trappist monks began brewing beer and ale. While the commercialism of the product seems somewhat at odds with the monastic vows of the simple life, it’s actually a founding tenet of Trappist doctrine that a man must do manual labor. The profits made from the sale of the beers went to maintain the rather meager lives of the monks and fund charitable efforts.
Originally, many Trappist breweries existed in France, where the order was founded in 1664. The turmoil of the French Revolution and two World Wars proved disruptive to monastery brewing practices, and today no French brewery is officially recognized by the International Trappist Association. Outside of France, Trappist beer has remained a profitable product for many monasteries, particularly in the Netherlands and Belgium.
Out of concern over the exploitation of the term “Trappist Beer”, the International Trappist Association (ITA) was founded in 1997, to oversee the authenticity of claims to the title. To be labeled authentic, beer must meet several criteria set by the ITA. The beer or ale must be brewed by monks or brewed under monastic supervision on the grounds of the monastery. Decisions about varieties, ingredients and all brewery business must be decided by the monks. In addition, all profits must go towards charitable products rather than for profit.
As of 2008, seven breweries are recognized by the ITA as producing authentic Trappist beer. Of the seven, six are in Belgium and one is in the Netherlands. Many of these breweries produce well-known beverages that are often highly regarded by beer and wine connoisseurs.
Trappist beers are almost always ales, which means they use top-fermented yeasts and ferment at a hotter temperature than lagers. Unlike American beers, they are not identified by a specific alcohol content, but rather classified in terms of relative strength as single, double, or triple beers. While not widely available in the United States, Trappist beer remains hugely popular throughout Europe and has one of the best reputations in the world for quality products using centuries of carefully recorded beer knowledge.
Protect your devices with Threat Protection by NordVPN
