Trappist beer: a legend to be tasted

Every style of Belgian beer has its own twist, but there is a trend worth talking about separately. And it's not even the fact that it was invented by monks - other beers can also boast such a biography - it is the only beverage whose production is still controlled by ancient abbeys. Meet Trappist beer!

History of Creation

The Trappists were descended from disillusioned Cistercians: in 1098 the monks of the Benedictine abbey at Molem, dissatisfied with the order in the community, founded their own monastery. At first, everything went smoothly - the charter based on the precepts of St. Benedict was observed, the monks worked hard and maintained strict ascesis. But over time, discipline in the monasteries began to lag, and the situation might have become critical had it not been for the Abbey of La Trampe, which introduced a series of serious reforms. Thus came the Order of Cistercians of strict observance, whose members were called Trappists.

The Trappist monks did not start brewing beer by chance - the quality of water in those days left much to be desired, so the weak alcohol, purified from harmful bacteria during fermentation, was used as the main beverage. Trappists were famous for their hospitality and mercy. The production grew, the technology of brewing beer improved and finally the monks found their unique recipe. They used special yeasts to make the drink and left it to ferment in bottles. Some abbeys additionally added sugar to increase the strength of the beverage.

But Belgian monk beer only really took off at the beginning of the twentieth century, when the sale of hard liquor was prohibited in drinking establishments. In order to maintain their brand, bar owners began to buy beers that could replace liqueurs. The strength of Trappist beer was unmatched, and the drink immediately gained wide popularity.

Eventually it played a cruel joke on the monks - the brand got a lot of imitators. But in the end, justice prevailed - the court, to which the Trappists appealed, ruled in their favor.

Unique taste

Today only 13 certified breweries make "monastic" beer. All of them are attached to abbeys, and the producers are obliged to fulfill a number of conditions, for example, to send part of the profits to the monastery and charity.

The distinctive features of the Belgian monastic beer are a special thick taste, buttery-fruity aroma and high strength, which can be felt even physically after just a few sips. It is also of a consistently high quality, which is still guaranteed today by the strict control of production.

To taste a real Trappist beer, it is important to choose the right beer restaurant where you know firsthand what tradition is all about. The Lambic Brasserie chain is just such a place: we offer the best Belgian beer and know how to serve it properly. Come on!

Date : 01 March

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