Beer Galaxy
Trappist Beers — The Guide to Abbey Beers (Tripel, Dubbel, Quadrupel)
Trappist beers hold a unique place in the brewing world. Brewed by Cistercian-Trappist monks within the walls of their monasteries, they are the only beers allowed to carry the official “Authentic Trappist Product” logo, controlled since 1997 by the International Trappist Association. This designation guarantees three strict conditions: brewed inside a Trappist abbey, under the control of the monastic community, and with profits going to charitable works. Only **14 breweries in the world** are entitled to this label — half of them in Belgium. Alongside Trappists exist so-called “abbey beers”, which adopt the monastic styles (Dubbel, Tripel, Quadrupel, Belgian Single) without the official label.
Style characteristics
| Abv | 6% – 12% (Quadrupel up to 14%) |
|---|---|
| Ibu | 20 – 35 |
| Ebc | 15 – 80 (golden blonde to very dark brown) |
| Appearance | Varied colour depending on the sub-style, dense head |
| Fermentation | Top, often with bottle conditioning |
| Yeast | Belgian monastic strains, rich in esters |
| Serving_temperature | 8 – 14 °C (warmer than lagers) |
| Glass | Footed chalice (Chimay, Westmalle), tulip for Quadrupels |
| Aromas | Dried fruit, spices, caramel, banana, toasted bread — depending on the sub-style |
Sub-styles
- Dubbel (Double) Brown beer of 6.5–8% ABV. Notes of dried fruit (raisins, prunes), caramel, roasted malt. References: Westmalle Dubbel, Chimay Red. See full page →
- Tripel (Triple) Golden blonde beer of 8–9.5% ABV. Notes of citrus, exotic fruit, gentle spice, hoppy finish. References: Westmalle Tripel (which invented the style), Tripel Karmeliet, La Trappe Tripel. See full page →
- Quadrupel (Quadruple / Belgian Dark Strong Ale) Very strong dark brown beer (10–12%+). Dried fruit, warming alcohol, caramel, macerated raisins. References: Westvleteren 12, Rochefort 10, Trappistes Rochefort 10, La Trappe Quadrupel. See full page →
- Belgian Single (Patersbier) Lighter blonde beer (5–6%), often reserved for the monks (“patersbier”). Brewed for daily consumption at the monastery.
- Trappist IPA / other experiments A few abbeys (Engelszell, Spencer) brew modern styles outside the canon, including IPAs and Lagers.
All Trappists in our catalogue
21 beers in this family
Frequently Asked Questions
What is a Trappist beer?
A Trappist beer is brewed inside a Cistercian-Trappist abbey, under the control of the monastic community, with profits funding charitable works. These three criteria are controlled by the International Trappist Association (ITA), founded in 1997. Only 14 breweries in the world currently carry the official “Authentic Trappist Product” logo.
What is the difference between Trappist and Abbey beer?
Abbey beer adopts the monastic style (Dubbel, Tripel, Quadrupel) but is NOT brewed in an abbey, nor under monastic control. It is typically an industrial beer (Leffe for example) that pays a licence fee to an abbey to use its name. Trappist beer, by contrast, is authentic. Most “abbey beers” found in supermarkets are not Trappist beers.
Which are the 14 Trappist breweries in the world?
Belgium: Achel (currently paused), Chimay, Orval, Rochefort, Westmalle, Westvleteren. Netherlands: La Trappe, Zundert. France: Mont des Cats (brewing is outsourced). Austria: Engelszell. Italy: Tre Fontane (Rome). United States: Spencer (the first Trappist outside Europe, now closed). United Kingdom: Mount Saint Bernard (Tynt Meadow). Spain: Cardeña. The list evolves — some abbeys lose or relinquish the label.
What is the difference between Dubbel, Tripel and Quadrupel?
These are historic naming conventions tied to the number of crosses marked on the casks in the Middle Ages: Single (low strength, monks’ blonde), Dubbel (double, brown ~7%), Tripel (triple, golden blonde ~9%), Quadrupel (quadruple, dark brown ~11%). Today, colour, aroma profile and alcohol content are the true markers: Dubbel = fruity brown, Tripel = powerful blonde, Quadrupel = intense dark brown.
What is the best Trappist beer?
Rankings (RateBeer, Untappd, BeerAdvocate) often place at the top: Westvleteren 12 (Quadrupel) — long considered the best beer in the world, Rochefort 10, Westmalle Tripel, Orval. But the “best” depends on the preferred style: Westmalle Tripel for Tripels, Rochefort 10 for Quadrupels, Chimay Blue for more accessible Quadrupels.
How should I serve a Trappist beer?
At 8–14 °C (warmer than a lager, cooler than a red wine) — a Tripel at 10 °C, a Quadrupel at 13–14 °C to release the complex aromas. Always in a footed chalice (Chimay, Westmalle, Orval each have their own dedicated glass) or a tulip, which concentrates the aromas. Pour gently to leave the bottom-of-bottle yeast behind, unless you prefer the clearer pour with the yeast included.