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Westmalle |
| The monastery is located in the village of West Malle, Province of Antwerp, Belgium, and was founded in 1794. The Trappist abbey, officially called Abdij Onze-Lieve-Vrouw van het Heilig Hart van Jezus, was not elevated to the rank of Trappist abbey until April 22, 1836. The first beer was brewed on 1 August 1836 and their first beer was drunk on 10 December 1836. This first beer, Westmalle Extra, is described as light in alcohol and rather sweet. The Extra is only brewed twice per year and is only for internal use: |
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the monks and guests of the abbey drink this beer at lunch. While it is not available for sale it can sometimes appear at local beer festivals in Belgium.
By 1856, the monks had added a second beer: the first strong brown beer. This brown beer is today considered the first dubbel. The current Dubbel is derived from a recipe first brewed in 1926. Local sales began in 1856 and the oldest registered sale was on 1 January 1861. The brewery was enlarged and rebuilt in 1865 based on the example set by the Trappists of Forges (nearby Chimay). Further commercialization and sales to traders commenced in 1921. In 1933 a complete new brewery was built and in 1934, the brewery brewed a strong pale ale of 9.5% abv giving it the name Tripel - the first known use of the name. In 1991 the brewery was remodeled and currently has a yearly output of 120,000 hL (in 2004). Both the Dubbel and the Tripel are considered by many tasters as the benchmarks for the style. |
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Westmalle Dubbel |
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Since 1856 the monks of Westmalle have 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 Westmalle Dubbel. Coming in at 7% ABV Westmalle Dubbel is also the only dark Trappist beer available in drought. The beer continues to ferment, making the draught version slightly sweeter than the bottled version. Dubbel Trappist is also available in 75 cl bottles, in which the beer matures differently than the smaller bottles. You will particularly notice a more subtle aftertaste.
Despite its dark color and strong aroma, it is not as rich and full-bodied as one might think. According to Jef van den Steen It is the aroma that really distinguishes the two versions. The aroma of the bottled beer is characterised by esters and fruitiness, with fragrant bursts of ripe bananas. The draught beer is less fruity, thus allowing the coffee-flavour of the dark malt to become more prominent. The bottled beer is surprisingly dry, making it easily drinkable, while the draught version is more robust, smooth with the rich flavours of caramel and roasted malt. The aftertaste of the bottled beer is drier, fruitier and slightly bitter, while the draught Dubbel leaves a more superficial and sweeter impression.”
Westmalle Dubbel can be paired well with sweeter soft cheeses, or with beef remoulade and rich sauces during a meal or because of this more fragrant and sweeter style Westmalle goes well after dinner with espresso. |
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Westmalle Tripel |
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The Westmalle Tripel is indeed called the “mother of all tripels”. This 9.5% ABV tripel, was first brewed in 1934 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. It is made with pale candy sugar and has a very pale color produced from a mash of light pilsner malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsner hop. After a long secondary fermentation, the Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to soften with age. The Westmalle Tripel is the Highest-rated beer - ever - and first 100 point score, DRAFT Magazine May/June 2008
Westmalle Tripel pours a clear, golden yellow color with a silky white head. The herbal aroma of yeast, tart fruit, some banana, and a bit of clove. The beer is a concoction of complex flavors that meld rich malt sweetness, warmth, hops with a powerful drinkability. An exceptional beer, with a great deal of finesse and elegance embracing a splendid long aftertaste
Westmalle Tripel is excellent as an aperitif with cheese or assorted hors d' oeuvres. Try with rich main courses or enjoy after dinner with fresh fruits and cheese. Westmalle Tripel is excellent with fresh steamed asparagus! |
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