The monks at Westmalle are responsible for their own livelihood. For this reason there is a farm, cheese making facilities and a brewery at the abbey. The large cowshed is mainly used for milking to make dairy products for their own consumption, since Trappists stopped eating meat long ago.
Part of the milk is used to make cheese while the rest is sold. The cheese making facilities are entirely dependant on the monks for their operation. On the farm, the monks manage all operations and play a significant role in the daily activities. And, as with all Belgian Trappist abbeys, there is also a brewery.
Westmalle Dubbel is a dark, reddish-brown Trappist beer with a secondary fermentation in the bottle. The creamy head has the fragrance of special malt and leaves an attractive lace pattern in the glass. The flavour is rich and complex, herby and fruity with a fresh-bitter finish. It is a balanced quality beer with a soft feel in the mouth and a long, dry aftertaste. The Dubbel contains 7% alcohol.
Since 1856 the monks have also been brewing a dark Trappist beer along with their table beer. Since the recipe was modified in 1926, they have been brewing slightly heavier beer. This is the foundation of today’s Dubbel.
Testmalle Tripel is a clear, golden yellow Trappist beer that undergoes a secondary fermentation in the bottle (9,5% alcohol). It is a complex beer with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional beer, with a great deal of finesse and elegance. And with a splendid long aftertaste.
The Westmalle Tripel is indeed called the “mother of all tripels”. This type of beer was first brewed in Westmalle abbey in 1934 when the new brewing hall came into use. The current formula has stayed practically unchanged since 1956, thus more than 50 years.