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Trappist beers are all abbey beers, but not all abbey beers are trappist. It's a bit like champagne, it's a protected product name to designate a certain type of classical brewn beers.Trappist is the enumeration of beers brew within the walls of an abbey inhabitted by the Trappist monks of the Tre Fontane. Currently (Okt. 2015) there are 11 recognized ...


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Trappist beer is a designation of the origin of the beer, rather than a designation for the style. That is, it must come from one of the ten Trappist monasteries recognised by the International Trappist Association. There are similarities between the styles produced by these monasteries, but if one decided to make something in a completely different style ...


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In Dutch the names mean double and triple, they originated at the Belgian Westmalle abbey brewery where the double was a strong brown ale. Their tripel was the name they gave to their strongest beer, a blonde pale ale. These beers quickly became popular and were imitated worldwide as were their names. The convention now is as following, a dubbel is a strong ...


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The Dubbel/Triple/Quad designations are totally separate from the Trappist label. The Trappists are an official Catholic religious order that follow the rules of St. Benedict, one of which states "for then are they monks in truth, if they live by the work of their hands". The monasteries all make goods, most commonly beer and cheese, that they sell in ...


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Wikipedia's article leads to several sources that substantiate what @ValentinGregoire preempted. For example, Chimay put up a series of short video clips that take us through surprisingly up-to-date facilities capable of bottling up to 40,000 bottles a day! (Probably it's just my own prejudices—associating monks and monasteries with old times, thus old ...


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"Trappist" isn't so much a style as it is a commercial label. Something like "Organic" or "Kosher" that comes with a set of regulated conditions that product was produced under. Per wikipedia, to be able to be labelled a Trappist beer: The beer must be brewed within the walls of a Trappist monastery, either by the monks themselves or under their ...


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The explication to your question is multi-faceted and not so easy to understand if one is neither Roman Catholic nor understanding of the nuances of religious life (Trappist). The Trappists were founded in 1664 as a branch of the Benedictine Order at the La Trappe Abbey. The abbot of La Trappe has a greater authority of jurisdiction than the other trappist ...


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The Trappists are members of a Roman Catholic religious order. Trappists follow a rule of St. Benedict stating that they should "live by the work of their hands", which means many Trappist monasteries sell goods for income. The order has no particular prohibition against alcohol, so producing beer is an entirely reasonable profession for the monks. The ...


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Color tends to come primarily from the malt bill used (darker roasted malts lending darker color to a beer). In the case of Belgian beers, a "candi" sugar (derived from beets) may used as an additive, and different styles use different types of candi sugars. For dubbels in particular, the candi is a darker variety, made with a (more) substantial dose of ...


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Orval is in a category of its own, it's not an amber or a blonde beer, it has a fresh flavor, but it's not a sour or fruit beer either. Generally it falls under the Belgian Pale Ales. Orval has a very traditional and unique brewing process which involves the use of dry hopping, in which large meshed bags of hops infuse the beer during the three-week ...


4

The Trappist designation is monitored by the International Trappist Association. Here are the criteria set forth by them for an abbey to maintain their Trappist label: The beer must be brewed within the walls of a Trappist monastery, either by the monks themselves or under their supervision. The brewery must be of secondary importance within the monastery ...


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The dubbel/tripel classifications come from the process of parti-gyle brewing: tripels come from the extremely high gravity (~1.080 gravity) first runnings of the wort from the lauter tun to boil pot; dubbels come from the slightly lower (~1.060 gravity) second runnings. The term "enkel" does not figure into Stan Hieronymus's Brew Like a Monk, but according ...


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I am not sure about this but as it occurs to me, through the years these abbey breweries got larger and get operated with more efficiency and more modern equipment (I guess!!). What I do know however: Chimay is one of the largest Trappist brewers so it's not that weird that it's widely available. With hundreds (thousands!) of beers in Belgium, Chimay is a ...


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It is exactly as you would interpret it from the name. It is brewed in abbeys. Monks started brewing beer to gain money. Beer was very popular in the middle ages and water was mostly infected. The brewing process would cleanse the water from bacteria and other filthy stuff because of the boiling process. Some unofficial abbey beers are in fact not linked ...


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Stan Hieronymus, the author of "Brew Like a Monk" has some info on his website (from 2006) about production numbers from various Monasteries: Monastery Production Brew staff Monks Monks in br’y Achel 2,000 HL 2 17 1 Chimay 120,000 HL 82 20 0 Orval 45,000 HL 32 16 0 ...


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Lucas Kauffman has given a lot of details about the question you asked. I want only to add that all Trappist beers have this logo on their label except Westvleteren beer which does not have any kind of label on the bottle.


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Lantern Brewing Lantern Brewing is a family-owned microbrewery in the Greenwood neighborhood of Seattle, Washington. We focus on creating unhurried, honest beer following the brewing traditions of Belgium and Northern France.


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Cellar temperature is generally anywhere between 7-18 degrees Celsius (45-65F) though people don't often go above 13C (55F), so there's a decent range to be in. You can use your fridge. For comparison you can fill a glass with the same volume of liquid and set it next to the bottle, leaving a thermometer in it. As long as they start off near the same ...


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Here in Belgium where the majority of 'true' (certificated "Authentic Trappist Product") Trappist breweries are located (6 out of 11), the common answer is the almost mythical Westvleteren 12. It is notoriously hard to acquire. One has to register by phone to get a date and hour. You can only reserve 2 crates (42 euros each) and this at most once every 60 ...


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Usually beer is shipped, by ship. This is a slow process and can get quite hot. The beers are usually not in temperature controlled environments, just in a container. The heat causes chemical reactions in the beer, making the beer's flavours and aromas change. The temp rise (day) and drop (night) also causes the beer to "age" quicker. Yes, this process ...


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How long in advance do you need to order Westvleteren? It seems you need to place an order in at least 60 days in advance of the time of pick up at the abbey. The abbey is located at Brouwerij de Sint-Sixtusabdij van Westvleteren, Donkerstraat 12, 8640 Vleteren, Belgium. But be warned: the abbey is not easy to find. When coming from Brussels, the ...


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1) While largely the same (make wort, ferment, bottle/keg) the two beers you list are made by different companies. Therefore, you can assume they will at least claim they have proprietary brewing methods. There is a reason why people try cloning beers with some successes but mostly fails. 2) Most definitely just look at This Westvleteren 12 Clone Recipe and ...


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Why do you want to have Belgium Trappist beers or ales shipped from all that distance? I live in BC and visit Bevmo several times a year in Bellingham, Washington. There are 10 Bevmo outlets in the State of Washington. They carry Belgium Trappist beer and ales. If a particular store does not have the variety on location, they will order it for you from ...


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The Westvleteren 12 is rated best beer in the world according ratebeer


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As said, Trappist isn't a style but something like a certificate of origin and, let's say, quality standards. That put aside, it can be anything. Belgians themselves don't give a damn about style definitions actually. They only follow their traditions (from the region where they live, their monastery, their community, whatever). So, you are going to find ...


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The name 'Enkel' simply isn't used anymore. Enkel means 'single', meaning it is the strength of beer made by the abbey without doing anything extra to it. Several (most? all?) of the Trappist abbeys sell a beer the ~6% range, dubbel and tripel, are stronger, but not double or triple alcohol content. I can only speculate as to whether anything is doubled or ...


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Orval is brewed primarily with pale malt (with some caramel malt) so it can most reasonably be classified as a Belgian Pale Ale.


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