HOME | ABBEY OF TRAPPISTS WESTMALLETHE COMMUNITYLIFE AS A MONKBECOMING A MONKTRAPPIST BEERBREWERYCHEESEMAKING The full name of the abbey is the Abbey of Our Lady of the Holy Heart of Westmalle. The community was founded in 1794 by monks of the Order of Cistercians of the Strict Observance and was granted abbey status in 1836. The monks of this order are commonly known as BREWERY | ABBEY OF TRAPPISTS WESTMALLE The Trappist beers produced by the Abbey of Westmalle are famous all over the world. The brewery funds the costs of the abbey. In Westmalle, brewing is far from being a purely commercial activity. Most of the sales revenues from the beers are pumped back into the brewery to be invested in good working conditions. Today the monks themselves are no longer involved in hands-on brewing. The day-to

VISIT THE BREWERY

The Westmalle brewery is closed to visitors. It is situated within the abbey walls where a quiet, peaceful atmosphere is essential to the secluded life of the monks. Our website provides information about and images of our brewery. There are alternatives if you want to a day out at Westmalle: Café Trappisten, opposite the abbey, shows a video of the brewery free of charge, in three languages

WESTMALLE EXTRA

Refreshing, light and full of flavour Westmalle Extra may well have a low alcohol content of 4.8%: it has a surprisingly full-bodied flavour. This golden blond Trappist beer has a very refreshing and thirst-quenching character. With its fruity notes and rich aromas, the Extra stands for a taste experience that is truly Westmalle. True to our brewing philosophy, the Extra is brewed with the OUR CHEESE | ABBEY OF TRAPPISTS WESTMALLE The taste of our Trappist cheese We make one single type of cheese, which comes in three varieties. Only the age of the cheese is different: they are matured for two, six or 12 months. Over time, the taste and texture evolve naturally. All of the cheeses are low in salt. Westmalle cheese works at any time of day: in a sandwich, used in a recipe, grated to melt over a baked dish, and, of course

CHEESEMAKING

Cheesemaking. The monks of Westmalle make their own Trappist cheese in the abbey’s cheese workshop. Dairy products are in keeping with the vegetarian diet of the monks. The milk for the cheese is provided by two breeds of dairy cow: Groninger Blaarkop and Brown Swiss. The animals are housed in the stables of the abbey farm.

WESTMALLE TRIPEL

A complex, balanced Tripel Westmalle Tripel (9.5%) is a clear Trappist beer, golden-yellow in colour, with amazingly fruity aromas of ripe banana and a lovely, subtle nose of hops. This full-mouthed beer offers finesse and elegance, with a mild taste and a creamy mouth feel, yielding bitter notes supported by fruit aromas. Enjoy the lingering, dry finish.

THE MONKS’ MEAL

Plain but nourishing Meals are plain but there is always enough food to go around and the dishes are nourishing. In this way the monks follow the advice of St Bernard: “Maintain the good health of your body so you can serve your Creator even better!” Monks traditionally abstain from meat. Our own Trappist produce is served at the table. This includes the abbey bread (bakery), the cheese THE HISTORY OF THE BREWERY On 22 April, 1836 the monastery was elevated to the official status of Trappist abbey. At the same time a number of monastic rules, that had been followed since the 17th century at the first Trappist Abbey of La Trappe, were re-introduced. One of these rules allowed the monks to drink one measure of cider or table beer each day. Westmalle opted for beer, the more popular drink in their own

TECHNICAL SHEETS

All practical information - such as the dimensions and weights of our beers, cheeses and POS materials - we brought together on handy data

sheets.

HOME | ABBEY OF TRAPPISTS WESTMALLETHE COMMUNITYLIFE AS A MONKBECOMING A MONKTRAPPIST BEERBREWERYCHEESEMAKING The full name of the abbey is the Abbey of Our Lady of the Holy Heart of Westmalle. The community was founded in 1794 by monks of the Order of Cistercians of the Strict Observance and was granted abbey status in 1836. The monks of this order are commonly known as BREWERY | ABBEY OF TRAPPISTS WESTMALLE The Trappist beers produced by the Abbey of Westmalle are famous all over the world. The brewery funds the costs of the abbey. In Westmalle, brewing is far from being a purely commercial activity. Most of the sales revenues from the beers are pumped back into the brewery to be invested in good working conditions. Today the monks themselves are no longer involved in hands-on brewing. The day-to

VISIT THE BREWERY

The Westmalle brewery is closed to visitors. It is situated within the abbey walls where a quiet, peaceful atmosphere is essential to the secluded life of the monks. Our website provides information about and images of our brewery. There are alternatives if you want to a day out at Westmalle: Café Trappisten, opposite the abbey, shows a video of the brewery free of charge, in three languages

WESTMALLE EXTRA

Refreshing, light and full of flavour Westmalle Extra may well have a low alcohol content of 4.8%: it has a surprisingly full-bodied flavour. This golden blond Trappist beer has a very refreshing and thirst-quenching character. With its fruity notes and rich aromas, the Extra stands for a taste experience that is truly Westmalle. True to our brewing philosophy, the Extra is brewed with the OUR CHEESE | ABBEY OF TRAPPISTS WESTMALLE The taste of our Trappist cheese We make one single type of cheese, which comes in three varieties. Only the age of the cheese is different: they are matured for two, six or 12 months. Over time, the taste and texture evolve naturally. All of the cheeses are low in salt. Westmalle cheese works at any time of day: in a sandwich, used in a recipe, grated to melt over a baked dish, and, of course

CHEESEMAKING

Cheesemaking. The monks of Westmalle make their own Trappist cheese in the abbey’s cheese workshop. Dairy products are in keeping with the vegetarian diet of the monks. The milk for the cheese is provided by two breeds of dairy cow: Groninger Blaarkop and Brown Swiss. The animals are housed in the stables of the abbey farm.

WESTMALLE TRIPEL

A complex, balanced Tripel Westmalle Tripel (9.5%) is a clear Trappist beer, golden-yellow in colour, with amazingly fruity aromas of ripe banana and a lovely, subtle nose of hops. This full-mouthed beer offers finesse and elegance, with a mild taste and a creamy mouth feel, yielding bitter notes supported by fruit aromas. Enjoy the lingering, dry finish.

THE MONKS’ MEAL

Plain but nourishing Meals are plain but there is always enough food to go around and the dishes are nourishing. In this way the monks follow the advice of St Bernard: “Maintain the good health of your body so you can serve your Creator even better!” Monks traditionally abstain from meat. Our own Trappist produce is served at the table. This includes the abbey bread (bakery), the cheese THE HISTORY OF THE BREWERY On 22 April, 1836 the monastery was elevated to the official status of Trappist abbey. At the same time a number of monastic rules, that had been followed since the 17th century at the first Trappist Abbey of La Trappe, were re-introduced. One of these rules allowed the monks to drink one measure of cider or table beer each day. Westmalle opted for beer, the more popular drink in their own

TECHNICAL SHEETS

All practical information - such as the dimensions and weights of our beers, cheeses and POS materials - we brought together on handy data

sheets.

THE COMMUNITY

Westmalle Abbey forms part of the Order of Cistercians of the Strict Observance. All communities in the Order maintain ties of mutual solidarity. Each community is a training school in the art of loving thy neighbour. This love and solidarity is extended to all people of good will, as can be clearly seen in the way visitors are received at

the abbey.

HISTORY | ABBEY OF TRAPPISTS WESTMALLE The Trappists. In the 17th century Cistercian life underwent a thorough reformation at the Norman abbey of La Trappe. As the abbey strictly adheres to the Rule of St Benedict and adopts the monastic way of life followed by the Cistercians, they are correctly called Cistercians of the Strict Observance. However, they are much better

known as

LIFE AS A MONK

Life as a monk. The Westmalle Trappists lead a life of seclusion focused on rest and contemplation within the abbey. They divide their time between prayer, contemplation and work and follow a balanced

routine every day.

BECOMING A MONK

'As we advance in the religious life and faith, we shall run the way of God's commandments with expanded hearts and unspeakable sweetness of love.’ - from the prologue of the Rule of Saint Benedict - The Cistercian way of life The way of life of the Cistercian order is one of strict observance, an integrant dedication to God in a contemplative environment. It is a life of fraternal unity THE BAKERY | ABBEY OF TRAPPISTS WESTMALLE Westmalle Abbey recently breathed new life into its bakery. The fresh bread that leaves the modern brick oven is served at the monks’ table and is enjoyed by the brothers as well as their guests. This abbey bread is distributed to other Trappist monasteries as well and it is also served at the nearby Café Trappisten. The baking process Product quality is paramount. This is the first HISTORY OF THE ABBEY OF WESTMALLE Farm 'Nooit Rust' 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

A GENUINE TRAPPIST

Authentic Trappist Product A Trappist beer is different from an ‘abbey beer’. The word ‘Trappist’ has legal protection and may only be used for beers that meet the following criteria: The beer is brewed within the walls of a Trappist abbey (or in close vicinity to it), either by the monks themselves or under their supervision. The brewery is of secondary importance to the abbey and

THE BREWING PROCESS

How are the Westmalle Trappist beers brewed? Follow the stages of the brewing process, from making the mash all the way through to the final re-fermentation in the bottle. THE HISTORY OF THE BREWERY On 22 April, 1836 the monastery was elevated to the official status of Trappist abbey. At the same time a number of monastic rules, that had been followed since the 17th century at the first Trappist Abbey of La Trappe, were re-introduced. One of these rules allowed the monks to drink one measure of cider or table beer each day. Westmalle opted for beer, the more popular drink in their own

THE MONASTIC DAY

A day in the life of a monk consists of prayer, work and rest. The hours of the Eucharist, offices and meals are fixed. They organize the rest of the time themselves. COVID-19 MEASUREMENTS Dear visitors, Prayer services are not available until further notice to prevent the spread of the covid-19 virus. We apologize for the inconvenience. HOME | ABBEY OF TRAPPISTS WESTMALLETHE COMMUNITYLIFE AS A MONKBECOMING A MONKTRAPPIST BEERBREWERYCHEESEMAKING The full name of the abbey is the Abbey of Our Lady of the Holy Heart of Westmalle. The community was founded in 1794 by monks of the Order of Cistercians of the Strict Observance and was granted abbey status in 1836. The monks of this order are commonly known as BREWERY | ABBEY OF TRAPPISTS WESTMALLE The Trappist beers produced by the Abbey of Westmalle are famous all over the world. The brewery funds the costs of the abbey. In Westmalle, brewing is far from being a purely commercial activity. Most of the sales revenues from the beers are pumped back into the brewery to be invested in good working conditions. Today the monks themselves are no longer involved in hands-on brewing. The day-to

VISIT THE BREWERY

The Westmalle brewery is closed to visitors. It is situated within the abbey walls where a quiet, peaceful atmosphere is essential to the secluded life of the monks. Our website provides information about and images of our brewery. There are alternatives if you want to a day out at Westmalle: Café Trappisten, opposite the abbey, shows a video of the brewery free of charge, in three languages

WESTMALLE EXTRA

Refreshing, light and full of flavour Westmalle Extra may well have a low alcohol content of 4.8%: it has a surprisingly full-bodied flavour. This golden blond Trappist beer has a very refreshing and thirst-quenching character. With its fruity notes and rich aromas, the Extra stands for a taste experience that is truly Westmalle. True to our brewing philosophy, the Extra is brewed with the OUR CHEESE | ABBEY OF TRAPPISTS WESTMALLE The taste of our Trappist cheese We make one single type of cheese, which comes in three varieties. Only the age of the cheese is different: they are matured for two, six or 12 months. Over time, the taste and texture evolve naturally. All of the cheeses are low in salt. Westmalle cheese works at any time of day: in a sandwich, used in a recipe, grated to melt over a baked dish, and, of course

TRAPPIST BEER

Within the walls of Westmalle Trappist abbey, three types of beer are brewed: Westmalle Tripel Westmalle Dubbel Westmalle Extra Westmalle Tripel, Extra and Dubbel are sold by stores and served in cafés and restaurants in Belgium and the Netherlands. You will

WESTMALLE TRIPEL

A complex, balanced Tripel Westmalle Tripel (9.5%) is a clear Trappist beer, golden-yellow in colour, with amazingly fruity aromas of ripe banana and a lovely, subtle nose of hops. This full-mouthed beer offers finesse and elegance, with a mild taste and a creamy mouth feel, yielding bitter notes supported by fruit aromas. Enjoy the lingering, dry finish.

THE MONKS’ MEAL

Plain but nourishing Meals are plain but there is always enough food to go around and the dishes are nourishing. In this way the monks follow the advice of St Bernard: “Maintain the good health of your body so you can serve your Creator even better!” Monks traditionally abstain from meat. Our own Trappist produce is served at the table. This includes the abbey bread (bakery), the cheese

CHEESE MAKING

They are fed and milked at the same time, which means that they make their own ways into the milking stalls, so there is a calm, peaceful atmosphere. Most of the milk is used in the abbey’s own dairy. The remainder is sold to a local dairy. Producing the curd. Next, we pump the milk from the cooling tank across to the cheese tub. MAIL.TRAPPISTWESTMALLE.BE:10443 mail.trappistwestmalle.be:10443 HOME | ABBEY OF TRAPPISTS WESTMALLETHE COMMUNITYLIFE AS A MONKBECOMING A MONKTRAPPIST BEERBREWERYCHEESEMAKING The full name of the abbey is the Abbey of Our Lady of the Holy Heart of Westmalle. The community was founded in 1794 by monks of the Order of Cistercians of the Strict Observance and was granted abbey status in 1836. The monks of this order are commonly known as BREWERY | ABBEY OF TRAPPISTS WESTMALLE The Trappist beers produced by the Abbey of Westmalle are famous all over the world. The brewery funds the costs of the abbey. In Westmalle, brewing is far from being a purely commercial activity. Most of the sales revenues from the beers are pumped back into the brewery to be invested in good working conditions. Today the monks themselves are no longer involved in hands-on brewing. The day-to

VISIT THE BREWERY

The Westmalle brewery is closed to visitors. It is situated within the abbey walls where a quiet, peaceful atmosphere is essential to the secluded life of the monks. Our website provides information about and images of our brewery. There are alternatives if you want to a day out at Westmalle: Café Trappisten, opposite the abbey, shows a video of the brewery free of charge, in three languages

WESTMALLE EXTRA

Refreshing, light and full of flavour Westmalle Extra may well have a low alcohol content of 4.8%: it has a surprisingly full-bodied flavour. This golden blond Trappist beer has a very refreshing and thirst-quenching character. With its fruity notes and rich aromas, the Extra stands for a taste experience that is truly Westmalle. True to our brewing philosophy, the Extra is brewed with the OUR CHEESE | ABBEY OF TRAPPISTS WESTMALLE The taste of our Trappist cheese We make one single type of cheese, which comes in three varieties. Only the age of the cheese is different: they are matured for two, six or 12 months. Over time, the taste and texture evolve naturally. All of the cheeses are low in salt. Westmalle cheese works at any time of day: in a sandwich, used in a recipe, grated to melt over a baked dish, and, of course

TRAPPIST BEER

Within the walls of Westmalle Trappist abbey, three types of beer are brewed: Westmalle Tripel Westmalle Dubbel Westmalle Extra Westmalle Tripel, Extra and Dubbel are sold by stores and served in cafés and restaurants in Belgium and the Netherlands. You will

WESTMALLE TRIPEL

A complex, balanced Tripel Westmalle Tripel (9.5%) is a clear Trappist beer, golden-yellow in colour, with amazingly fruity aromas of ripe banana and a lovely, subtle nose of hops. This full-mouthed beer offers finesse and elegance, with a mild taste and a creamy mouth feel, yielding bitter notes supported by fruit aromas. Enjoy the lingering, dry finish.

THE MONKS’ MEAL

Plain but nourishing Meals are plain but there is always enough food to go around and the dishes are nourishing. In this way the monks follow the advice of St Bernard: “Maintain the good health of your body so you can serve your Creator even better!” Monks traditionally abstain from meat. Our own Trappist produce is served at the table. This includes the abbey bread (bakery), the cheese

CHEESE MAKING

They are fed and milked at the same time, which means that they make their own ways into the milking stalls, so there is a calm, peaceful atmosphere. Most of the milk is used in the abbey’s own dairy. The remainder is sold to a local dairy. Producing the curd. Next, we pump the milk from the cooling tank across to the cheese tub. MAIL.TRAPPISTWESTMALLE.BE:10443 mail.trappistwestmalle.be:10443

TRAPPIST BEER

Within the walls of Westmalle Trappist abbey, three types of beer are brewed: Westmalle Tripel Westmalle Dubbel Westmalle Extra Westmalle Tripel, Extra and Dubbel are sold by stores and served in cafés and restaurants in Belgium and the Netherlands. You will

THE COMMUNITY

Westmalle Abbey forms part of the Order of Cistercians of the Strict Observance. All communities in the Order maintain ties of mutual solidarity. Each community is a training school in the art of loving thy neighbour. This love and solidarity is extended to all people of good will, as can be clearly seen in the way visitors are received at

the abbey.

HISTORY | ABBEY OF TRAPPISTS WESTMALLE The Trappists. In the 17th century Cistercian life underwent a thorough reformation at the Norman abbey of La Trappe. As the abbey strictly adheres to the Rule of St Benedict and adopts the monastic way of life followed by the Cistercians, they are correctly called Cistercians of the Strict Observance. However, they are much better

known as

BECOMING A MONK

'As we advance in the religious life and faith, we shall run the way of God's commandments with expanded hearts and unspeakable sweetness of love.’ - from the prologue of the Rule of Saint Benedict - The Cistercian way of life The way of life of the Cistercian order is one of strict observance, an integrant dedication to God in a contemplative environment. It is a life of fraternal unity HISTORY OF THE ABBEY OF WESTMALLE Farm 'Nooit Rust' 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

LIFE AS A MONK

Life as a monk. The Westmalle Trappists lead a life of seclusion focused on rest and contemplation within the abbey. They divide their time between prayer, contemplation and work and follow a balanced

routine every day.

CHEESEMAKING

Cheesemaking. The monks of Westmalle make their own Trappist cheese in the abbey’s cheese workshop. Dairy products are in keeping with the vegetarian diet of the monks. The milk for the cheese is provided by two breeds of dairy cow: Groninger Blaarkop and Brown Swiss. The animals are housed in the stables of the abbey farm.

THE MONASTIC DAY

A day in the life of a monk consists of prayer, work and rest. The hours of the Eucharist, offices and meals are fixed. They organize the rest of the time themselves. COVID-19 MEASUREMENTS Dear visitors, Prayer services are not available until further notice to prevent the spread of the covid-19 virus. We apologize for the inconvenience.

TECHNICAL SHEETS

All practical information - such as the dimensions and weights of our beers, cheeses and POS materials - we brought together on handy data

sheets.

WWW.TRAPPISTWESTMALLE.BE Created Date: 11/29/2019 8:57:52 AM HOME | ABBEY OF TRAPPISTS WESTMALLETHE COMMUNITYLIFE AS A MONKBECOMING A MONKTRAPPIST BEERBREWERYCHEESEMAKING The full name of the abbey is the Abbey of Our Lady of the Holy Heart of Westmalle. The community was founded in 1794 by monks of the Order of Cistercians of the BREWERY | ABBEY OF TRAPPISTS WESTMALLE The Trappist beers produced by the Abbey of Westmalle are famous all over the world. The brewery funds the costs of the abbey. In Westmalle, brewing is far from being a purely commercial activity. Most of the sales revenues from the beers are pumped back into the brewery to be invested in good working conditions. Today the monks themselves are no longer involved in hands-on brewing. The day-to

VISIT THE BREWERY

The Westmalle brewery is closed to visitors. It is situated within the abbey walls where a quiet, peaceful atmosphere is essential to the secluded life of the monks. Our website provides information about and images of our brewery. There are alternatives if you want to a day out at Westmalle: Café Trappisten, opposite the abbey, shows a video of the brewery free of charge, in three languages

THE COMMUNITY

Westmalle Abbey forms part of the Order of Cistercians of the Strict Observance. All communities in the Order maintain ties of mutual solidarity. Each community is a training school in the art of loving thy neighbour. This love and solidarity is extended to all people of good will, as can be clearly seen in the way visitors are received at

the abbey.

HISTORY | ABBEY OF TRAPPISTS WESTMALLE In the 17th century Cistercian life underwent a thorough reformation at the Norman abbey of La Trappe. As the abbey strictly adheres to the Rule of St Benedict and adopts the monastic way of life followed by the Cistercians, they are correctly called Cistercians of the Strict

Observance.

THE MONKS’ MEAL

Plain but nourishing Meals are plain but there is always enough food to go around and the dishes are nourishing. In this way the monks follow the advice of St Bernard: “Maintain the good health of your body so you can serve your Creator even better!” Monks traditionally abstain from meat. Our own Trappist produce is served at the table. This includes the abbey bread (bakery), the cheese THE BAKERY | ABBEY OF TRAPPISTS WESTMALLE Westmalle Abbey recently breathed new life into its bakery. The fresh bread that leaves the modern brick oven is served at the monks’ table and is enjoyed by the brothers as well as their guests. This abbey bread is distributed to other Trappist monasteries as well and it is also served at the nearby Café Trappisten. The baking process Product quality is paramount. This is the first

BECOMING A MONK

'As we advance in the religious life and faith, we shall run the way of God's commandments with expanded hearts and unspeakable sweetness of love.’ - from the prologue of the Rule of Saint Benedict - The Cistercian way of life The way of life of the Cistercian order is one of strict observance, an integrant dedication to God in a contemplative environment. It is a life of fraternal unity

THE MONASTIC DAY

A day in the life of a monk consists of prayer, work and rest. The hours of the Eucharist, offices and meals are fixed. They organize the rest of the time themselves. COVID-19 MEASUREMENTS Dear visitors, Prayer services are not available until further notice to prevent the spread of the covid-19 virus. We apologize for the inconvenience.

TECHNICAL SHEETS

All practical information - such as the dimensions and weights of our beers, cheeses and POS materials - we brought together on handy data

sheets.

HOME | ABBEY OF TRAPPISTS WESTMALLETHE COMMUNITYLIFE AS A MONKBECOMING A MONKTRAPPIST BEERBREWERYCHEESEMAKING The full name of the abbey is the Abbey of Our Lady of the Holy Heart of Westmalle. The community was founded in 1794 by monks of the Order of Cistercians of the BREWERY | ABBEY OF TRAPPISTS WESTMALLE The Trappist beers produced by the Abbey of Westmalle are famous all over the world. The brewery funds the costs of the abbey. In Westmalle, brewing is far from being a purely commercial activity. Most of the sales revenues from the beers are pumped back into the brewery to be invested in good working conditions. Today the monks themselves are no longer involved in hands-on brewing. The day-to

VISIT THE BREWERY

The Westmalle brewery is closed to visitors. It is situated within the abbey walls where a quiet, peaceful atmosphere is essential to the secluded life of the monks. Our website provides information about and images of our brewery. There are alternatives if you want to a day out at Westmalle: Café Trappisten, opposite the abbey, shows a video of the brewery free of charge, in three languages

THE COMMUNITY

Westmalle Abbey forms part of the Order of Cistercians of the Strict Observance. All communities in the Order maintain ties of mutual solidarity. Each community is a training school in the art of loving thy neighbour. This love and solidarity is extended to all people of good will, as can be clearly seen in the way visitors are received at

the abbey.

HISTORY | ABBEY OF TRAPPISTS WESTMALLE In the 17th century Cistercian life underwent a thorough reformation at the Norman abbey of La Trappe. As the abbey strictly adheres to the Rule of St Benedict and adopts the monastic way of life followed by the Cistercians, they are correctly called Cistercians of the Strict

Observance.

THE MONKS’ MEAL

Plain but nourishing Meals are plain but there is always enough food to go around and the dishes are nourishing. In this way the monks follow the advice of St Bernard: “Maintain the good health of your body so you can serve your Creator even better!” Monks traditionally abstain from meat. Our own Trappist produce is served at the table. This includes the abbey bread (bakery), the cheese THE BAKERY | ABBEY OF TRAPPISTS WESTMALLE Westmalle Abbey recently breathed new life into its bakery. The fresh bread that leaves the modern brick oven is served at the monks’ table and is enjoyed by the brothers as well as their guests. This abbey bread is distributed to other Trappist monasteries as well and it is also served at the nearby Café Trappisten. The baking process Product quality is paramount. This is the first

BECOMING A MONK

'As we advance in the religious life and faith, we shall run the way of God's commandments with expanded hearts and unspeakable sweetness of love.’ - from the prologue of the Rule of Saint Benedict - The Cistercian way of life The way of life of the Cistercian order is one of strict observance, an integrant dedication to God in a contemplative environment. It is a life of fraternal unity

THE MONASTIC DAY

A day in the life of a monk consists of prayer, work and rest. The hours of the Eucharist, offices and meals are fixed. They organize the rest of the time themselves. COVID-19 MEASUREMENTS Dear visitors, Prayer services are not available until further notice to prevent the spread of the covid-19 virus. We apologize for the inconvenience.

TECHNICAL SHEETS

All practical information - such as the dimensions and weights of our beers, cheeses and POS materials - we brought together on handy data

sheets.

HISTORY | ABBEY OF TRAPPISTS WESTMALLE In the 17th century Cistercian life underwent a thorough reformation at the Norman abbey of La Trappe. As the abbey strictly adheres to the Rule of St Benedict and adopts the monastic way of life followed by the Cistercians, they are correctly called Cistercians of the Strict

Observance.

BECOMING A MONK

'As we advance in the religious life and faith, we shall run the way of God's commandments with expanded hearts and unspeakable sweetness of love.’ - from the prologue of the Rule of Saint Benedict - The Cistercian way of life The way of life of the Cistercian order is one of strict observance, an integrant dedication to God in a contemplative environment. It is a life of fraternal unity HISTORY OF THE ABBEY OF WESTMALLE Farm 'Nooit Rust' 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

WESTMALLE TRIPEL

A complex, balanced Tripel Westmalle Tripel (9.5%) is a clear Trappist beer, golden-yellow in colour, with amazingly fruity aromas of ripe banana and a lovely, subtle nose of hops. This full-mouthed beer offers finesse and elegance, with a mild taste and a creamy mouth feel, yielding bitter notes supported by fruit aromas. Enjoy the lingering, dry finish. THE HOSPITALITY OF THE MONKS In addition to a life of prayer and work, monks provide an important service to the community. Anyone who is of good will can contemplate and reflect in an atmosphere of prayer, beauty and silence. Join in prayer Anyone wishing to reflect personally on the rhythm of the monks’ liturgy can stay in the guest accommodation for a few days. The prayer moments of the monks are open to all. Many

LIFE AS A MONK

The Westmalle Trappists lead a life of seclusion focused on rest and contemplation within the abbey. They divide their time between prayer, contemplation and work and follow a balanced routine every day.

CHEESEMAKING

The monks of Westmalle make their own Trappist cheese in the abbey’s cheese workshop. Dairy products are in keeping with the vegetarian diet of the monks. The milk for the cheese is provided by two breeds of dairy cow: Groninger Blaarkop and Brown Swiss. The animals are

housed in

THE HISTORY OF THE BREWERY On 22 April, 1836 the monastery was elevated to the official status of Trappist abbey. At the same time a number of monastic rules, that had been followed since the 17th century at the first Trappist Abbey of La Trappe, were re-introduced. One of these rules allowed the monks to drink one measure of cider or table beer each day. Westmalle opted for beer, the more popular drink in their own CISTERCIAN LAY PERSONS Sharing in the Cistercian spirituality as a lay person Once a month, a group of men and women meet at Westmalle Abbey who are associated with the abbey as a group of Cistercian lay persons. They form their own community, with their own chairperson, and are supported and guided by brothers from the abbey. The size of the group is limited to 20

persons.

THE VOWS MADE BY THE BROTHERS Poverty Each monk may make free use of what he needs for his wellbeing and to allow him to fulfil his duties in a satisfactory manner, but will consider none of this to be his personal belongings: all goods are owned by the community and are shared amongst its members. The monk strives for a pared-down, simple lifestyle and renounces that which is not needed. Obedience As a matter of principle Overslaan en naar de inhoud gaan

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De abdij van Onze-Lieve-Vrouw van het Heilig Hart van Westmalle behoort sinds haar stichting in 1794 tot de Orde van de Cisterciënzers van de Strikte Observantie of de trappisten, naar de Franse abdij La Trappe. Sinds het einde van de achttiende eeuw wijden monniken zich hier toe aan een leven in gemeenschap van gebed en

arbeid.

COVID-19 MAATREGELEN Beste bezoekers en klanten, Om een verdere verspreiding van het covid-19 virus tegen te gaan, hebben we enkele maatregelen getroffen: * de GEBEDSDIENSTEN zijn TOT NADER BERICHT niet meer toegankelijk; * het GASTENHUIS is minstens TOT 8 JUNI gesloten; * de BROUWERIJWINKEL is GESLOTEN TOT 28 MEI; * kaas is wel nog aan de abdijpoort te koop. Onze excuses voor deze ongemakken.

DE GEMEENSCHAP

Als deel van de gemeenschap van de Cisterciënzers is de abdij van Westmalle ook een ‘Leerschool in Broederlijke Liefde’. Een band die alle gemeenschappen van de Orde innig verbindt en steunt. Maar ook de solidariteit met alle mensen nastreeft.

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HOE WORD JE MONNIK?

“Luister, mijn zoon, naar de richtlijnen van je meester, en neig het oor van je hart.” Zo begint de regel van Sint-Benedictus. Wie monnik wil worden, volgt dus de stem van zijn hart.

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HET LEVEN ALS MONNIK De trappisten van Westmalle leiden een teruggetrokken leven van rust en contemplatie in de abdij. Maar ze sluiten zich daarom niet helemaal af van de zorgen en de noden van de mensen. Ze verdelen hun tijd tussen gebed, reflectie en arbeid volgens een uitgebalanceerde

dagorde.

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GASTVRIJHEID

Naast het leven van gebed en arbeid verlenen monniken een belangrijke dienst aan de gemeenschap. Ieder die van goede wil is, kan zich bezinnen in een ambiance van gebed, schoonheid en stilte.

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HISTORIEK

Een gemeenschap van Trappistenmonniken bewoont de abdij van Westmalle sinds de 18e eeuw. Gebed en arbeid bepalen hun leven.

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ONZE TRAPPISTENBIEREN Ontdek onze drie trappistenbieren Extra, Dubbel en Tripel. Geniet van een kwaliteitsbier gebrouwen met de zuiverste ingrediënten.

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DE BROUWERIJ

De monniken van Westmalle brouwen bier om te voorzien in hun eigen onderhoud. Een moderne brouwerij is daarbij fundamenteel.

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KAAS MAKEN

De monniken maken hun eigen trappistenkaas in de kaasmakerij van de abdij. De kaas is bestemd voor eigen gebruik. Hij is ook te koop aan de abdijpoort, in kaaswinkels en slagerijen.

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