For more than 200 years the Westmalle Trappists have chosen a life of prayer and work. That is their true vocation, entirely in accordance with the rule of Saint Benedict. Monks, he stipulates, have to provide for themselves. Thus there is also a brewery within their abbey. The monks deliberately keep production small, with special care for man and the environment. And because profit is not their motive, they spend the surplus from it on charity work and on people in need.
Westmalle Tripel is a clear, golden yellow Trappist beer that undergoes a secondary fermentation in the bottle (9,5% alcohol). It is a complex beer with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional beer, with a great deal of finesse and elegance. And with a splendid long aftertaste.
The Westmalle Tripel is indeed called the “mother of all tripels”. This type of beer was first brewed in Westmalle abbey in 1934 when the new brewing hall came into use. The current formula has stayed practically unchanged since 1956, thus more than 50 years.
Westmalle Dubbel is a dark, reddish-brown Trappist beer with a secondary fermentation in the bottle. The creamy head has the fragrance of special malt and leaves an attractive lace pattern in the glass. The flavour is rich and complex, herby and fruity with a fresh-bitter finish. It is a balanced quality beer with a soft feel in the mouth and a long, dry aftertaste. The Dubbel contains 7% alcohol.
Since 1856 the monks have also been brewing a dark Trappist beer along with their table beer. Since the recipe was modified in 1926, they have been brewing slightly heavier beer. This is the foundation of today’s Dubbel.
And we are happy to say that these wonderful beers are back on the shelves right here in Walla Walla at Salumiere Cesario!