For over 200 years, the monks of Westmalle have been choosing to live a life of prayer and work. True to the Rule of Saint Benedict, they ensure their own means of sustenance.
For this reason, there is a farm, a cheese dairy and a brewery inside the walls of the Trappist abbey. These three things are deliberately kept to a small scale, and particular care is taken of people and the environment. The brewery’s income is used to make the necessary investments in this respect, to make changes in line with developments in brewing technology, to support Trappist communities and to carry out charity work.
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 and how best to serve the beer. There is also a separate section for the horeca sector