A monk belonging to a branch of the Cistercian Order, which was established by Armand de Rancé in 1660 at the monastery of La Trappe in Normandy. Extreme austerity characterizes their discipline. They were introduced permanently into the United States in 1848, and have monasteries in Iowa and Kentucky.
Order of Cistercian monks making strong ales in Belgium; labels on beers from the abbey breweries at Achel, Chimay, Orval, Rochefort, Westvleteren and Westmalle are imprinted with an "Authentic Trappist" logo.
A beer brewed within a Trappist monastery, under the control and responsibility of the monastic community. Only 6 breweries (5 in Belgium and one in Holland) can use the appellation "Trappist": Chimay, Orval, Rochefort, Westmalle, Westvleteren and Achel.
Strong, fruity, sedimented ales made only by Trappist monks in Belgium and the Netherlands. Some have a Port like character. Top fermented and bottle conditioned, some can be dry and some can be sweet. Serve at room temperature in a goblet. Do not store chilled. Good with blue cheeses.
A bottle-conditioned, sugar-added lager made by monks in only six breweries in the world (five in Belgium, one in Holland). Others attempt a Trappist-style beer, but only these six monastery/breweries are allowed.
member of an order of monks noted for austerity and a vow of silence
There are six breweries operated by monks of the Trappist order, typically producing strong, fruity, sediment ale, bottle conditioned, undergoing secondary or even third fermentation's in the bottle.
A Cistercian monk who observes the reformed rule of La Trappe established in 1661 by Rancé.
Ales brewed by monks of the Trappist order in Belgium and The Netherlands.
A useful word that guarantees a certain amount of quality and a touch of genuine ethnicity if placed before a noun. Hence the nostril flaring smell of Trappist cheese, the salivating taste of Trappist ale, and the pious dedicated sound of Trappist monk.
