What Differentiates a Trappist Beer from Other Belgian Beers

When it comes to the world of Belgian beer, there are many complexities and distinctions to uncover. Among the most intriguing are the Trappist beers, which set themselves apart not only through the unique brewing methods and processes but also through the profound spiritual significance behind their creation. This article delves into the key markers that differentiate Trappist beers from other Belgian ales.

Who Brews them is a Big Difference

The first and most critical distinction is who brews the beer. Trappist beers are exclusively brewed by Trappist monks within the confines of 14 Trappist monasteries scattered across the globe. These monasteries are the only places where Trappist ales can be legally brewed. Monks who are not Trappist or those who brew in non-Trappist monasteries produce what are known as Abbey beers. These are often exceptional, but they do not fall under the Trappist category.

Differences in Alcohol Content and Style

Another significant factor is the different strengths and styles of Trappist beers. While the majority fall into the Belgian ales category, specifically Dubbel, Tripel, and Quadrupel, the distinctive approach to brewing and the high alcohol content set them apart. Dubbels are typically heavier and darker, with an alcohol content ranging from 6.5 to 8.5% ABV. Tripels are lighter and clearer, often clocking in at 8% to 12% ABV. Quadruppels, or Quadrupels, are the strongest type, with an alcohol content that can exceed 12%, making them highly sought after for special occasions and celebrations.

Regulation and Association

The Trappist designation is more than just a label; it is a regulated category with strict criteria. To be classed as a Trappist beer, a product must meet the following conditions:

It must be brewed within a Trappist monastery by monks. The proceeds from the sale must support the monastic community. While the style of beer is not specifically stipulated, almost all Trappist beers are Belgian in style and tradition.

This regulatory framework ensures that the brewing and selling of Trappist beers adhere to these principles, providing a significant distinction from other Belgian ales, many of which may hail from secular breweries and do not follow the same guidelines.

History and Growth of Trappist Beers

The first Trappist beers were produced in Belgium, but as the tradition gained popularity, monastic breweries started to appear in other countries, including the UK, USA, and Austria. Initially, there were only a few Trappist monasteries, but now the number has grown to 14 worldwide, reflecting the growing interest in these beers among beer enthusiasts globally.

Trappist Brewery vs. Belgian Brewery

It is important to note that there is no direct connection between Trappist beers and Belgian beers. A beer can be considered Trappist based on certain criteria, regardless of its origin. The style of Trappist brews often aligns with Belgian ales due to historical and cultural influences, but not all Belgian-style beers are produced by Trappist monks. Some secular companies in Belgium produce a wide range of styles, and Trappist ales from non-Belgian monasteries exist as well. For instance, an excellent Trappist ale from an Austrian monastery brewery is a testament to the global reach of this distinctive brewing tradition.

In summary, Trappist beers stand out among Belgian beers through the unique conditions under which they are produced, the specific brewing techniques, and the commitment to a spiritual and communal mission. The principles behind their production and the regulation overseeing the Trappist designation provide a firm foundation that distinguishes these beers from their secular counterparts, making them a fascinating and sought-after category within the world of beer.