Within the walls of Westmalle Trappist abbey, three types of beer are brewed:
Westmalle Tripel, Extra and Dubbel are sold by stores and served in cafés and restaurants in Belgium and the Netherlands. You will also find them in selected outlets around the world.
Brewed for the first time in 1934, the Westmalle Tripel is sometimes called the "mother of all triples". A complex beer with a fruity fragrance and a nice, nuanced hop nose ..
The dark red-brown Westmalle Dubbel re-ferments in the bottle acquiring its rich and complex taste. You taste amazing touches of malt and fruits with a markedly fresh and bitter finish.
Westmalle Extra is the beer that the Trappists of Westmalle have been drinking for a long time with their lunch. It has a surprisingly full-bodied flavour for a Trappist beer with a low alcohol content of only 4.8%.
Westmalle Dubbel is served on tap in selected bars, cafés and restaurants in Belgium and the Netherlands. Where can you taste it in your area? Use our locator to find out where Trappist Westmalle is served on tap close to you.
A Trappist beer is subtly different from an ‘abbey beer’ as ‘Trappist’ is a protected designation of origin. Trappist beers meet the criteria of the International Trappist Association (ITA). Discover what makes a real Trappist.
What dishes make the best match with the taste of a Westmalle Dubbel or Tripel? What do you serve in combination with a Westmalle Trappist cheese? We can find perfect taste combinations using the scientific Foodpairing method.
Would you like to enjoy the rich aroma of our Trappist beers to the full? Pour your Westmalle Dubbel and Tripel in the proper way. Remember that Westmalle Trappist beers are complex, living beers that re-ferment in the bottle.