Westmalle - The First

In 1656, a branch of the Catholic Cistercians order, seeking a purer following of the Rule of St. Benedict, established a monastery in La Trappe, France and became known as the Trappists. During and after the French Revolution, all monastery property in France was confiscated and by 1802, the Trappists had to flee France to Belgium. There they founded the monastery of Westmalle in the town of Malle, near Antwerp. By 1836, the monks of Westmalle became the first Trappists to brew beer and, in the years following, monks at the abbeys of Westvleteren, Achel, Chimay, Koningshoeven, Rochefort and Orval also began brewing beer. They established the legacy of Trappist beers that continues to this day.

It should be noted that, despite commercial success, their purpose for brewing beer is not profit. Proceeds from brewing go to support the operation of the abbey and to fund their numerous charities. The Abbey does not allow visitors, brewery tours, or anything that would distract the monks from their manual labor or religious activities. While the Westmalle monks supervise brewery operations, the actual brewery work is done entirely by lay workers.

BREWS AND INNOVATION

Since 1856, the monks have brewed a light (approximately 3.5%) refectory beer, called Extra Gersten (today, just Extra), for their own consumption. In 1865, they started brewing a dark Trappist ale using twice the ingredients of the monk’s beer. They named it Dubbel Bruin (double brown), and the term Dubbel was created. In those days, beer was stored in barrels and served in pitchers. The year 1900 marked the first use of bottles.

Westmalle refined and introduced several new beers during the 20th century. Following the brewery’s destruction during World War I, Westmalle re-started its brewing operations in 1922 with both Extra Gersten and Dubbel Bruin. In 1926, the monks changed the recipe for the Dubbel and began adding caramelized beet sugar (candi sugar) for flavor, color and a drier finish. Then, in 1934, they completed construction on their new brewing hall and introduced an entirely new beer they had been working on - Westmalle Tripel - a blonde beer with 9.5% alcohol. To this day, it represents the standard for all Belgian Tripels.

WESTMALLE BEERS – THE HOLY TRINITY

As we said, Westmalle makes three beers and each is the definitive example of its respective style.

Westmalle Dubbel

The Dubbel is a dark reddish-brown beer that has been made since 1865, although dark Trappist ales go back centuries. The recipe was modified in 1926 and is still used to this day. The beer is rich and malty with subtle roasted grains and moderate hops (24 IBU). Dark candi sugar adds both color and flavor. Notes of caramel and banana enhance both aroma and flavor and the beer is both complex and elegant. It is made from well water, Saaz and Fuggles hops, proprietary yeast, dark candi sugar, and Pilsner, Vienna and Chocolate malts.

Food pairings for Westmalle Dubbel include roasted meats, hearty stews, root vegetables, wild mushrooms, chocolate, soft and semi-hard cheeses (like Westmalle makes) and espresso. Dubbel comes in 330 ml and 750 ml bottles and a limited number of kegs are sold to about 250 selected cafes and bars.

Westmalle Tripel

The Tripel is a golden blonde beer with a big rocky white head; it is both balanced and complex. Its aroma displays fruity banana esters and delicate hop notes. Its bready malt flavors, clean floral bitterness (37 IBUs), 9.5% alcohol and long dry finish make this an elegant beer with great finesse. It gets its soft carbonation from bottle conditioning. Its ingredients are pale and light caramel malts, Styrian Goldings, Tettnang, Saaz and Fuggles hops, well water and Westmalle’s proprietary yeast. The recipe was slightly modified in 1956 and has not changed since.

Westmalle Tripel is an excellent aperitif and pairs well with roasted poultry, seafood, fruit, white asparagus and various cheeses (Westmalle makes several). Tripel has long been my Thanksgiving beer. It comes only in 750 ml and 330 ml bottles.

Westmalle Extra

The Extra was really the first beer brewed by Westmalle for consumption by the monks. Originally brewed in 1836, it was not sold outside the Abbey. Originally a 3.5% dark table beer, its recipe was modified in the 1920s and it became a blond beer. Today it is a pale blonde beer – 4.8% ABV - that is refreshing, thirst-quenching and a natural with most types of foods. It displays notes of oranges, peaches, bananas, herbs and hops (30 IBUs). Like its stronger siblings, Extra is bottle-conditioned and available in 330ml bottles. It is only brewed twice a year.

WESTMALLE CHEESES

Westmalle has been making cheese at the monastery since 1870. There are three varieties and the cheese is made with milk from their own cows, using completely natural processes. Obviously, the cheeses pair especially well with Westmalle beers.

LEADERSHIP

As the first of the brewing Trappist abbeys, Westmalle is viewed as a leader, an innovator and an inspiration to other Trappist breweries. Westmalle provides yeast to Westvleteren, Achel and other Belgian breweries. When Achel was about to lose its status as a Trappist brewery, Westmalle stepped in to keep them operating. With their two main beers being the standards for Dubbels and Tripels everywhere, their brewing skill is second to none. To this day, they are a monastery first and a brewery second. That’s the way it always has been and the way it always will be.