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 the 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.
Here you can learn more about the history of the brewery, the ingredients, the
brewing process, the types of beer, how real Trappist beer differs from other beers, how best to serve the beer, and how to cook with Trappist beer. There is also a separate section for the horeca sector
and companies.
