BEER REVIEW: ABBEY OF OUR LADY OF THE HOLY HEART OF WESTMALLE – WESTMALLE TRAPPIST EXTRA – MALLE, BELGIUM

BEER REVIEW: ABBEY OF OUR LADY OF THE HOLY HEART OF WESTMALLE – WESTMALLE TRAPPIST EXTRA – MALLE, BELGIUM

For those who are devotees of Trappist ales, to write about the importance of the Westmalle abbey is indeed a privilege. After all, it is where two of the most influential beer styles (Dubbel and Tripel) emerged from. Both styles are copied far and wide, with Tripel being more replicated with craft brewers worldwide.

However, a lesser known beer style that is brewed at Trappist breweries is the beer that the monks enjoy on a regular basis with their meals. It is known as a “Singel” (or Single), also called “Patersbier” (Father’s beer) or “Tafelbier” (Table beer) by the monks. For the longest time, these lower strength beers were not seen in the commercial marketplace and were reserved for the monk’s consumption only, but that has changed. Drinking habits and tastes are embracing great tasting low ABV beers for various reasons, whether it be for health, spiritual reasons, or otherwise.

Although the Westmalle Extra has been available on the market since 2021, this is my first time (finally!) trying this world class ale.

Santé!
Gordon A. Ponce
CEO – Beer Review Journal

ABBEY AND BREWERY HISTORY

At the time of the French Revolution the Trappists had to flee their abbey in La Trappe, abandoning it. In 1793 a group of these monks arrived in Antwerp. They planned to set sail for Canada, but the Bishop of Antwerp managed to convince them to establish themselves in a small farm at Westmalle. The name of this farm was Nooit Rust (‘Never Rest’), a name that is probably very revealing of the tough manual labor done at the farm and in the fields. Cistercian life officially began at Westmalle on 6 June, 1794 when 10 monks start living at the abbey farm. 1

Between 1815 and 1830 the monastery was within the territory of the United Kingdom of the Netherlands, where the government wanted to abolish contemplative orders such as the Trappists. However, the monks of Westmalle manage to prove their usefulness to society by founding a school and establishing a guest house. Although this was a difficult and uncertain period, the community grew and in 1836 the priory’s status was elevated to that of an abbey. Shortly after its founding, a small brewery was built within the walls. In 1856, they began selling their beer to the public in very small amounts directly from the abbey. The demand for their beer increased, and the abbey added additional brewing capacity in 1856 and again in 1987. In 1900, the abbey took on more construction, and was built to its current shape. In the 1930s, the cow barn was renovated and a new upgraded brewery was established in the grounds of the abbey. 2

1 & 2 – “History of the Abbey” – https://www.trappistwestmalle.be/en/history-abbey

Since the “new” brewery was launched, it has continued to enjoy massive financial success. Beer drinkers worldwide regard the Westmalle Trappist ales as some of the best. However, it has remained true to the guidelines that St. Benedict declared that all brewing Trappists must follow: The brewery must be a non-profit enterprise, revenues must be to fund the cost of operations of the abbey and brewery, and any additional funds are sown into charities, social projects, or people in need.

Since its release in 2021, the Westmalle Extra has enjoyed robust sales. Recently, the abbey has decided to expand its market in response to an ever growing trend leaning towards consumption of low ABV% beers.

If you are ever in the area visiting, you’ll want to stop by Café Trappisten, directly across the road from the abbey. They have an excellent menu, and you can enjoy the Westmalle Trappist ales (and cheeses) there.

FOOD PAIRINGS
CHEESES: Light cheeses such as Brie, Mild Cheddar. If you can get the Westmalle 2+ Trappist cheese, that would be the ultimate way to go!

APPETIZERS: A well apportioned charcuterie platter loaded with mild meats, fruits and veggies would pair well.

ENTRÉES: Flemish Cod, Waterzooi, Moules Frites, Chicons au gratin, pasta dishes with white cream sauce and pesto. Shrimp with white asparagus.

IMPRESSION
The Westmalle Extra would be a great choice to introduce someone that is new to Trappist ales. For those who like Pilsner or Lager beer, the refreshing crispness of the Extra would be non-offending, and offer that person some new and interesting flavors! This is an ale that would be welcome year-round for many occasions, but especially during summer barbeques. I also feel this is a great degustation beer, and can also be used as an ingredient in cuisine à la bière. Highly recommended, seek out Westmalle’s Extra for sure.