How to pour it
a Trappist beer in
Rinse the glass with cold water and leave it wet. The head adheres better to a wet, cool glass, while grease or soap residue makes the foam collapse immediately. So do not dry the glass with a tea towel.
Hold the glass at an angle, about forty-five degrees, and pour gently against the inside wall. Pour continuously without stopping; every interruption creates coarser foam. Do not let the bottle touch the rim of the glass.
Set the glass upright when it is about two-thirds full and pour the rest into the center of the beer. That’s where the head builds up. Two centimeters of foam above the beer is a good measure in a chalice.
Many Trappist beers mature in the bottle and leave a layer of yeast behind. If you want the beer clear, leave the last centimeter in the bottle; if you want the yeast too, swirl the bottle at the end. Serve at 8 to 12 degrees.
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The story
The word Trappist says nothing about the taste and everything about the origin. The Authentic Trappist Product certification has three conditions: the beer is brewed within the walls of a Trappist abbey, it is produced under the supervision of the monks, and the proceeds go to the community and to charitable causes. A brewery that meets all three conditions may display the logo; a brewery that leaves the association or stops brewing loses it again. As a result, the number of recognized breweries changes over the years. Most are in Belgium, but there are also some elsewhere, including in the Netherlands.
The right glass
Trappist beer belongs in a goblet or a tulip-shaped stemmed glass: a broad bowl that holds the aroma, a slightly narrower rim that keeps it together, and a stem so your hand does not warm the beer. Thirty-two centiliters is the tasting size that fits a 33 cl bottle with its head; for a quadrupel or a dubbel, you can go larger. The abbey models with a thick stem are in the Belgian beer glasses collection.
Arcoroc Cervoise Beer Glass 32 cl (6 pieces)
Chef & Sommelier Sequence Beer Glass 47 cl (6 pieces)
Both sets together € 72,90.
The right tools
For a Trappist beer, you really need nothing besides the glass; this is what we place alongside it when the beer becomes part of a mix: a bar spoon for stirring gently without knocking out the carbonation, and a jigger for measuring out a shot of spirits precisely. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 55,85.
Which spirit pairs with this?
The beer itself takes center stage here; this is what we place alongside it. A glass of whisky or cognac complements the malty, dried-fruit character of a dubbel or quadrupel. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails pair with it, and which glass you need.
Variations & twists
The certification covers various styles. Patersbier or enkel is the lightest and was originally drunk between meals; blond is straw-yellow and dry; dubbel is dark brown and malty, with notes of caramel and dried fruit; tripel is golden-blond, full-bodied and spicy due to the yeast; quadrupel is the strongest and darkest. The percentages therefore roughly range from 5 to 6 percent for a patersbier to 10 to 12 percent for a quadrupel. Want to read more? View all drinks and brands.
Serving tip
Serve Trappist beer at 8 to 12 degrees, not ice-cold: below eight degrees, you can smell little of its spicy and fruity character. Take the bottle out of the fridge well in advance. Leave the glass still for a moment after pouring, so the head can settle before you take the first sip.
Good to know
The three conditions of the certification
The Authentic Trappist Product logo may only appear on beer brewed within the walls of a Trappist abbey, under the supervision of the monks, with the proceeds going to the community and charitable causes. All three conditions must be met. The certification is managed by the International Trappist Association and can also be withdrawn.
Why the number of breweries varies
Because the certification depends on conditions rather than a name, the list of recognised breweries changes over the years: breweries are added, and others drop off if an abbey stops brewing or no longer meets the conditions. Naming a number therefore makes little sense; look for the logo on the bottle.
Trappist versus abbey beer
Abbey beer bears the name of an abbey but is made by an ordinary brewery, sometimes under licence from an existing or former abbey. It says something about the name and style, not about where the beer is brewed. Trappist, on the other hand, says only something about that location and where the money goes. In terms of style, they overlap considerably: dubbel, tripel and blond are found in both.
Styles you encounter under the designation
Patersbier or enkel, blond, dubbel, tripel and quadrupel. Dubbel is dark and malty, tripel golden-blond and spicy, and quadrupel the strongest. Not every abbey brews all five, and the names are also used outside the Trappist world because they are not protected.
The sediment on the bottom
Many trappist beers undergo secondary fermentation in the bottle. This leaves a thin layer of yeast on the bottom. That is normal and not a fault. If you pour gently and leave the last centimetre in the bottle, the beer stays clear; if you swirl the bottle at the end, the yeast comes along and the beer becomes cloudier and fuller.
Frequently asked questions
Is trappist a beer style?
No. Trappist is an origin designation, not a style. The Authentic Trappist Product logo may only appear on beer brewed within the walls of a Trappist abbey, under the supervision of the monks, with the proceeds going to the community and charitable causes. Under that one logo, blond, dubbel, tripel and quadrupel beers are all found.
What is the difference between trappist and abbey beer?
Trappist indicates where the beer is brewed and where the proceeds go. Abbey beer indicates that an abbey name appears on it and often which style it was brewed in, but it is made by a regular brewery, sometimes under licence from an existing or former abbey. The styles overlap; the origins do not.
How much alcohol is in trappist beer?
That varies by style. A patersbier or enkel is roughly 5 to 6 percent, a dubbel 6 to 8 percent, a tripel 8 to 9 percent, and a quadrupel 10 to 12 percent. The exact percentage is shown on the label.
Which glass do you pour trappist beer into?
In a goblet or a tulip-shaped stemmed glass. The wide bowl holds the aroma, the slightly narrower rim keeps the head together, and the stem prevents your hand from warming the beer. A glass of around 32 to 40 centilitres gives a 33 cl bottle room for its head. Serve at 8 to 12 degrees.
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