because beer matters

  • Westmalle Dubbel

    Westmalle Dubbel

    A dark, reddish-brown beer with a creamy, fragrant head. The flavour is rich and complex, herby and fruity with a fresh-bitter finish. The creamy head leaves an attractive lace pattern in the glass.

    A quality beer with a soft feel in the mouth and a long, dry aftertaste.

    • ABV: 7.0%
    • Size (Bottles): 24 x 330ml
    • Draught: 20 litre keg (Sankey Coupler)
    • Style: Trappist Dubbel
  • Westmalle Tripel

    Westmalle Tripel

    The “mother of all tripels” was first brewed in the Westmalle Abbey in 1934 and remains an exceptional beer, with a great deal of finesse and elegance.

    A clear, golden yellow beer with a fruity aroma and nuanced hop scent; it is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma.

    • ABV: 9.5%
    • Size (Bottles): 24 x 330ml
    • Style: Trappist Tripel

Westmalle At A Glance

The Trappist Brewing Heritage

The Trappist Brewing Heritage

Brewed within the walls of a Trappist monastery, either by the monks themselves or under their supervision, is just one tenet governing which beers can bear the Trappist name. 

Just eight Trappist abbeys brew beer Orval, Chimay, Westvleteren, Rochefort, Westmalle, Achel, Koningshoeven and, more recently, Engelszell.


A life of prayer… and brewing

A life of prayer… and brewing

For over two centuries, the monks of Westmalle have choosen to live a life of prayer and work. Faithfully true to the Rule of Saint Benedict, they ensure their own means of sustenance and, for this reason, there is a farm, a cheese dairy and a brewery inside the walls of the Trappist abbey.

Deliberately kept to a small scale, and with particular care taken of people and the environment, the brewery and it’s income is used to support Trappist communities and to carry out charity work.

Brewing at the Westmalle Abbey

Brewing at the Westmalle Abbey

In 1836, Abbot Martinus Dom started construction of a small brewery at Westmalle and, on 10th December 1836, they served their first brew of Trappist beer at lunch.

For many years the Westmalle only brewed for its own needs, sell a very modest amount of beer at the monastery gate every now and again. Demand increased until the brewery had to expand in 1865 and 1897.

In the 1920's, the monks decided to sell their beer commercially and in the early 1930's a new brewing hall, yeast room and workshop came into use (some buildings of the current brewery date from this period). The bottling plant was modernised in 1956, and in 1968 the abbey obtained its own water treatment plant. In 1991, they invested in a computer-controlled brewing hall - if it improves the quality, then they are happy to use new technologies.