Westmalle ABC: discover the world of Trappist beer from A to Z
The Westmalle ABC is your personal guide through the fascinating world of Trappist beer. From the brewing process and key ingredients to expert terminology and surprising Trappist beer facts: here you’ll find everything in one place. This collection keeps growing alongside our stories and experiences, so you can continue to explore what makes Westmalle truly unique.
Oxidation
When oxygen comes into contact with beer, it triggers a process called oxidation. This changes the flavour of the beer, which is why brewers avoid oxygen exposure throughout the entire brewing process. During fermentation, and especially during re-fermentation, the yeast consumes the oxygen in the beer. Less oxygen means less oxidation, helping the flavour stay true and balanced.
In beers that undergo bottle re-fermentation, such as our Westmalle, the risk of oxidation is much smaller. Before bottling, a small amount of sugar and fresh yeast are added. Inside the sealed bottle, the yeast ferments the sugar, a process known as re-fermentation. This uses up any remaining oxygen, protecting the beer’s taste and freshness under the crown cap.
UV-filter lamps
Our underground maturation cellar is equipped with special UV-filter lamps. These lights emit no heat, helping to maintain a stable cellar climate. They also filter out harmful wavelengths of light that could affect the beer’s flavour. The dark glass bottles offer extra protection, but even at home, it’s best to store your Westmalle in a cool, dark place to keep its taste at its best.
Crown cap
The crown cap is the familiar metal seal you’ll find on most beer bottles. With a rubber lining on the inside, it ensures an airtight closure once the beer has been bottled. It’s a small but essential detail in keeping your Westmalle fresh until you’re ready to enjoy it.
Have you just learned something new about Trappist beer in our Westmalle ABC? Keep an eye on this page and come back soon for more Trappist beer facts. Bit by bit, you’ll build your own brewer’s knowledge and your next Westmalle might taste even better because of it.
