Monks and beer have a long history that finds its best example in the brewing activity of the Trappist abbeys of Belgium. Today, these abbeys produce some of the best beers in the world, contributing to Belgian beer culture, which has been listed as a UNESCO intangible heritage site since 2016.
Notre-Dame-de-Saint-Rémy de Rochefort Abbey, generally known as Rochefort Abbey, is a Trappist abbey founded in 1230, secularized in 1792 during the French Revolution, the abbey was returned to a monastic community in Achel Abbey in 1887. The abbey is known for its brewery, in operation since 1889, and its Trappist beers.
At Rochefort, the quantity of beer produced is deliberately limited. Nevertheless, this represents a production of 1100 hectolitres of beer per week. The yeast used is unique and specific to the brewery, which has its own strain. The naturally pure water is drawn from the spring of the Tridaine, close to the abbey.
Notre-Dame d'Orval Abbey, generally called Orval Abbey, is a Trappist monastery. Founded by the Benedictines in the 11th century, it was attached to the Order of Cîteaux in 1131. Secularized at the end of the 18th century, the buildings were then abandoned. In 1926, the monastery was rebuilt and in 1936, the monastery regained its status as an abbey. The abbey is known for its brewery, which has been operational since 1931.
The Orval beer logo represents a trout with a ring in its mouth. Legend has it that in 1070, Countess Mathilde lost her wedding ring one day when she got too close to a spring. A trout appeared from the surface of the water and returned the ring to the Countess. She then decided to found an abbey on this spot.
The Abbey of Our Lady of the Sacred Heart or "Westmalle Abbey" is the oldest of the Trappist monasteries still in activity. It was founded in 1794 by French Cistercians fleeing the ban on monastic life in France. The priory was elevated to abbey status in the first half of the 19th century and began its brewing activities in 1836.
The Westmalle brewery has served as a model for many so-called 'abbey beers' (which do not necessarily come from an abbey brewery), especially for the use of the terms 'Dubbel' and 'Tripel', which have been given their modern definition thanks to the brewery.
The Achel Abbey was first built in 1656 as a chapel and soon became a hermitage (1686). In 1846 the building was converted into a priory, and to a Trappist abbey in 1871. A first brewery was operational there as early as 1852, but it was not until 1998 that today's renowned brewery was established.
The Achel brewery, one of the youngest Trappist breweries, benefited greatly from the solidarity between the Trappist abbeys. In fact, it was an abbot from Orval who decided to relaunch the brewery and it was brothers from Westmalle and Rochefort who developed the recipe.
The Abbey of St Sixtus in Westvleteren was founded in 1831, on the site where, 17 years earlier, a pious hop merchant had settled as a hermit. First dependent on Westmalle Abbey, Saint-Sixte was elevated to the rank of an abbey in 1871. This abbey, inhabited by Trappist monks, is famous for its brewery founded in 1838.
Westvleteren beer is difficult to obtain because the monks of the abbey voluntarily limit production to some 4800 hectolitres per year. Its rarity and the fact that it has been named several times the best beer in the world make it a very coveted beer.
Notre-Dame de Scourmont is a Trappist abbey built in the second half of the 19th century. The priory was founded in 1850 and elevated to the rank of abbey in 1871. In 1863, a brewery was established in the abbey and in 1876, the Trappist monks began to produce hard cheese from the milk from their farm.
After the Second World War, the monks regained possession of the abbey which had been occupied by the Germans. In 1948, Father Theodore De Haene enrolled at the University of Leuven where he learned beer making with Prof. De Clerck. Together they created the new brewer's yeast for the future Chimay beers.
