Westmalle
Westmalle is the Trappist brewery inside the walls of the abbey in Malle, in the Belgian province of Antwerp. The monks brew an Extra, a Dubbel and a Tripel. Many tasters regard the Dubbel and Tripel as the benchmark for their style, and the Tripel dates from the 1930s.
- LocationMalle, Vlaams Gewest
- Founded1836
- TypeRegional brewery
- Untappd 3.72 · 683k ratings
- At Hoptimaal3 in stock · 4 in total
In stock now 3
Previously at Hoptimaal 1
Sold out. If a new batch is coming, you can ask for a heads-up on the product page.
Sold out
An abbey with a brewery inside its walls
Westmalle is in Malle, in the province of Antwerp. The abbey was founded in 1794 by monks from the abbey of La Trappe who fled the French Revolution. In 1836 Westmalle became a Trappist abbey, and the first abbot, Martinus Dom, decided that the community would brew its own beer. The first beer was drunk on 10 December 1836.
The brewery is inside the walls of the abbey. The brothers set the policy and supervise the work. They use the income to live on and to reinvest in the brewery. What is left over, they share with other abbeys of the order and give to charity.
Brewing has been led by Jan Adriaensens since 1982. The brewery is modern, but according to the abbey itself fully adapted to the traditional brewing process. They use the latest techniques, but still want to see, test and taste everything themselves.
What Westmalle brews and how they do it
Westmalle brews three Trappist beers: Extra, Dubbel and Tripel. The Dubbel was first brewed around 1836 for sale within the abbey. The Tripel came on the market in the 1930s. At a time when Belgians mostly drank dark beer, a golden blonde beer like this was a radical step.
According to Adriaensens, brother Thomas Sas developed the Tripel as you know it today in 1954. The recipe has not been changed since, and the monks explicitly asked for that. For a Belgian beer, the Tripel is notably hopped: a bitterness of about 38 to 40 IBU from a blend of six hop varieties. The yeast is at least as important, because the Tripel gets a second fermentation in the bottle.
All the hops go into the kettle by hand, and there are no chemical additives in the beers. When switching from square to conical fermentation tanks, Adriaensens experimented for eight years on a pilot installation, so that the pressure would not slow down the yeast and the esters would be preserved.
Westmalle at Hoptimaal
At Hoptimaal you will find Westmalle in 33 cl: Tripel, Dubbel and the Extra, a blonde. The strength ranges from 4.8 to 9.5 percent. Westmalle Trappist Tripel, Dubbel and Extra are rated highly on Untappd. What exactly is in stock varies, so check the brewery page for the current range.
Serve Westmalle in a chalice, as the abbey does itself. Pour the Tripel gently and let it breathe for a moment. Don't drink it ice cold: as the beer warms up, the fruity and spicy esters develop further. You drink the Dubbel the same way, slowly and not too cold. The Extra can be a little cooler, fresh from the fridge.
Frequently asked questions
Where does Westmalle come from?
Westmalle is brewed in the Trappist abbey of Westmalle in Malle, in the province of Antwerp in Belgium. The brewery is inside the walls of the abbey, and the monks set the policy.
What kind of beer does Westmalle make?
Westmalle brews three Trappist beers: the Extra, the Dubbel and the Tripel. Many tasters regard the Dubbel and the Tripel as the benchmark for their style. The Tripel is notably hopped and gets a second fermentation in the bottle.
How do you drink Westmalle Tripel best?
Pour it gently into a chalice and let it breathe for a moment. Don't drink it ice cold, so you notice the fruit and spice esters developing as the beer warms up.
