Why Belgian Trappist Beer Is Considered One Of The Best Beers In The World

In this long dive, we take you into the world of Trappist beer, with special attention to the famous Scourmont Abbey and the iconic beer we know as Chimay. This text builds on a narrative report from DW Food and unravels why Trappist beer is held in such high regard: the history, the brewing process, the unique ingredients, the strict rules around the Trappist label, and the people — monks and brewers — who have upheld this tradition for generations.

I write this as a narrator and guide through that story: the abbey behind the walls, the yeast culture cherished for decades, the time beer is given to mature quietly, and the philosophy behind the sales and proceeds. Whether you are a fan of Chimay or simply curious why people travel thousands of kilometers to buy a bottle of Trappist beer — here you will find an overview that highlights both the practical and the spiritual.

🍺 What makes Trappist beer different?

At first glance, Trappist beer may seem just a special category of abbey beer, but there are stricter rules and a deeper story behind it. Trappist beer distinguishes itself on multiple fronts:

• Origin and authorization: only beers brewed within the walls of a working Trappist abbey and under the supervision of the monastic community may carry the official "Authentic Trappist Product" (ATP) label.
• Spirit of production: brewing is not a purely commercial project; it serves the livelihood of the community and supports charitable causes.
• Brewing method and quality: traditional methods — with modern tools where necessary — but above all: time for fermentation, lagering, and bottle conditioning.
• Flavor profile: often malt-forward, complex, with a soft bitterness and a subtle sweetness that does not dominate.

The Trappist label is not just marketing; it is a guarantee of certain standards and values in production and use of proceeds. This makes the term "Trappist" more than a designation of origin: it is a mark of craftsmanship, time, and meaning.

🏰 Scourmont, Chimay and the history of an abbey beer

Scourmont Abbey, located in southern Belgium, is one of those special places where religious devotion and artisanal craftsmanship come together. The abbey was founded in the 19th century and the monks soon began agricultural and brewing activities as a way to secure their livelihood. From those efforts emerged the world-famous Chimay — a name many beer lovers associate with strength, depth, and a distinctive style.

The tradition of Trappist brewing in Belgium dates back to the 17th and 18th centuries, but the modern recognition of 'Trappist beer' as a separate category came later, with rules that defined what is truly Trappist beer and what is not. Over the course of the 20th century, this tradition has grown into a globally recognized mark of quality, with a limited number of abbeys allowed to carry the official title — worldwide about thirteen officially recognized Trappist breweries (the exact count may vary over time).

Scourmont and Chimay hold a special position: the brewery is located within the abbey walls, the recipes and yeast cultures are historical and cherished, and the proceeds are used according to Trappist principles — maintenance, livelihood, and social purposes.

🔬 The secret ingredients: water, malt, and yeast

Every brewer can say that water, malt, and yeast form the basis. But at Scourmont and similar abbey breweries, these elements carry an extra layer of mystery and history. In Chimay's story, one often speaks of "the treasures of our recipe": the specific water of the region, the carefully selected malt, and – very importantly – the yeast strain that has been used for generations.

The yeast strain is a special asset. In the case of Chimay (and other long-established abbey breweries), the yeast is often locally isolated and maintained over the years. The transcript referred to a yeast isolated by Père Théodore in 1948 — a moment in the brewery's history described as "the secret of our recipe." While other breweries can buy or replace yeast, these abbeys sometimes have their own unique strain that is difficult to reproduce exactly.

Why is that so important? Because yeast, besides converting sugar into alcohol, is responsible for hundreds of subtle aromatic compounds. Those molecules provide notes of fruit, esters, phenols, and a range of flavor nuances. A unique yeast strain ensures a recognizable, almost hereditary flavor profile: change your yeast, and the beer changes significantly.

⏳ Highlighting the brewing process: time is an ingredient

One of the most important distinguishing features of Trappist beers is the willingness to give time to the beer. While modern, commercial beers are often optimized for speed, Trappist brewers focus on longer fermentations and maturation. The process can broadly be summarized as:

1. Primary fermentation: in the fermentation tanks, the first fermentation starts. For Chimay, this first phase lasts about four days, during which the yeast converts sugars into alcohol and CO2 and develops aromatic compounds.
2. Interim period (tank maturation): after the active yeast phase, the beer usually remains in the tank for about ten days to "settle" and to allow flavors to integrate.
3. Bottle fermentation (secondary fermentation): the beer is bottled with a certain amount of yeast and sugars for a second fermentation in the bottle. This phase can last weeks; the transcript mentioned three weeks as a typical period for that second fermentation in the bottle.

That bottling process — the secondary fermentation in the bottle — is crucial for the texture and complexity of the final product. It provides natural carbonation and contributes to refined, evolving flavors that often change as the bottle ages. The combination of resting, refermentation, and often an additional maturation period (some beers age for months) results in a beer with depth you don't get from quickly produced beer styles.

🧫 The yeast of Père Théodore and brewing tradition

The transcript mentioned the name "Père Théodore," associated with a yeast isolation in 1948. This is a fine example of how individual people within a monastic community can be decisive for the lasting character of a product. Such a yeast strain is not just produced — it is the result of years of care, storage, and transfer.

Yeast strains are studied by brewers and microbiologists; they evolve slightly and respond to storage conditions. Preserving a specific strain and consistently using it ensures continuity of flavor. That is also why it is difficult to make an exact copy of a Trappist beer outside the original brewery: the microscopic life in that yeast is just as much a "terroir" as the water or malt.

In addition, craftsmanship is needed in handling that yeast. A fixed procedure, hygiene, and experience together guarantee that the yeast retains its character while remaining healthy for controlled fermentation.

🍾 Bottle fermentation and secondary fermentation: pure craftsmanship

The second fermentation in the bottle, also called "refermentation in the bottle" or "bottle conditioning," is a core principle in the structure of many Trappist beers. Unlike beers that are force-carbonated (by CO2 addition), a refermented beer gets its bubbles from the natural production by yeast in the bottle.

Advantages of bottle fermentation:

• Complex aroma development: during the second fermentation, yeasts produce esters and other flavor components that further enrich the beer.
• Natural carbonation: softer, finer bubbles compared to forced carbonation.
• Shelf life: well-made, bottle-conditioned beer can often develop further for years without quality loss; sometimes it even improves.

Disadvantages and challenges:

• Space and time requirements: bottles sometimes need to be stored for weeks to months during that secondary fermentation — this requires storage capacity and patience.
• Consistency: small variations in the amounts of added sugar or yeast can affect the outcome; experience and control are essential.

As the transcript indicates: bottle fermentation requires a lot of time and space — something monasteries have traditionally been abundantly equipped with. Large storage attics, cool cellars, and the willingness not to sell everything immediately make this method feasible and economically viable within the framework of a monastic enterprise.

🔖 How do you recognize an authentic Trappist beer?

A practical and important part of the story is the label: the "Authentic Trappist Product" (ATP) or the official Trappist logo. This symbol — often a small oval or round badge with an image of an abbey and the term "TRAPPIST" or "Authentic Trappist Product" — is the touchstone for consumers who want assurance that the beer is truly produced within the abbey walls and supervised by the monastic community.

What the label guarantees:

• The beer is brewed within the walls of a working Trappist abbey or under the direct control of the monastic community.
• Production is supervised by the monks; monks are involved in major decisions concerning the brewery.
• The proceeds are used for the community's livelihood and for social or charitable purposes.

The importance of this label cannot be underestimated. It is the difference between "abbey-style" beer, which often commercially builds on monastic traditions, and the genuine Trappist beer, which is connected to a living religious community and strict rules.

👅 Flavor profile and tasting tips: "It is not sweet."

One of the striking quotes from the report was:

"It's not sweet. It was never sweet."

Freely translated and applied to our taste understanding: Trappist beers rarely focus on display sugars; they balance their maltiness with bitterness, alcohol warmth, and aromas contributed by yeast and malt.

Typical flavor characteristics of Chimay and many other Trappist beers:

• Maltiness: clearly present, with notes of light toast, caramel, and grain.
• Subtle hop bitterness: present to provide balance, but rarely dominant.
• Esters and yeast character: fruity, sometimes lightly spicy aromas derived from the yeast.
• Rich body and alcohol: many Trappist beers have higher alcohol percentages that fill the flavor palette without necessarily being "sweet."
• Roast and coffee notes: often a light hint of coffee or chocolate in darker variants.

Tasting tips to get the most out of a Trappist beer:

1. Serve at the right temperature: lighter Trappists (blonde variants) between 6–8°C; darker and more complex variants between 8–12°C. Serving too cold mutes aromas, too warm brings out the alcohol.
2. Use the right glass: a tulip-shaped glass concentrates aromas and helps maintain the foam head.
3. Let it breathe: by gently swirling the glass and smelling calmly before tasting, you discover more nuances.
4. Pay attention to the finish: the evolution after swallowing — the aftertaste — tells a lot about balance and complexity.

📦 Production, scale, and distribution: 55 million bottles per year

The report mentioned that the abbey "produces enough beer for about 55 million bottles per year." Such figures are impressive and show that some Trappist breweries have become commercially large without necessarily losing their identity.

That calls for nuance:

• Scaling up while preserving tradition: many Trappist breweries have modernized their facilities to meet global demand, but they often do so in a way that respects core values: recipes, yeast strains, and production times remain preserved.
• Logistics and export: the distribution network of Trappist beers is international: specialized liquor stores, hospitality focused on specialty beer, and export markets contribute to availability in many countries.
• License limitation: only a limited number of abbeys may carry the Trappist label; that exclusivity contributes to both prestige and demand.

The flattering figure of 55 million bottles also illustrates that a Trappist brand can be economically important — to the extent that it supports the viability and maintenance of the abbey — but without changing the essence of the Trappist enterprise: proceeds usually cover costs and go to social purposes, in line with Trappist principles.

🤝 The relationship between monks and the brewery

An important point from the report is that nowadays monks often no longer get their hands dirty in the brewing process themselves. In many abbeys, professional brewers or employees are employed who carry out the daily brewing activities. Yet the bond between brewery and monastic community remains strong — in a formal and decisive sense.

Key elements of that relationship:

• Governance and supervision: although employees often do the brewing work, the community guards the identity: the monks decide on the main lines and retain ownership or control over strategic decisions.
• Limited involvement: day-to-day brewing tasks can be outsourced to non-monks; this does not mean the brewery distances itself from tradition, on the contrary: they safeguard that tradition.
• Economic and social mission: proceeds go through the abbey and are used for maintenance, livelihood, and charity. This is a fundamental difference from commercial breweries.

Abbot Démian de Bessieu, who spoke in the report, emphasized that the core of abbey life is the church and monastic practice — the brewery is a means to sustain that way of life, not an end in itself. That perspective explains why Trappist beers are more than a product: they are connected to a way of life.

📚 Jeff Vandenstein and the exploration of Trappist monasteries

The documentary also mentioned an expert: Jeff Vandenstein, who has visited several Trappist abbeys and written about them. People like him — writers, researchers, and beer historians — help make the traditions and practical reality of Trappist beer accessible to a wide audience.

Important insights from such researchers:

• Tradition versus modernization: although many breweries use modern equipment, the principles of time and care remain.
• Cultural value: the abbeys contribute to local cultural heritage: architecture, gastronomy, and social commitment.
• Education: books and documentaries increase understanding of why certain beers are so valued and sought after.

The work of Vandenstein and others also helps debunk myths: not every "abbey beer" is Trappist, and not every monk brews themselves. What remains is respect for craftsmanship and the ongoing role of monastic communities in preserving culinary heritage.

🍽️ Trappist beer and food pairings

Trappist beers are particularly well suited for food pairing. Due to their rich malt character, complex aromas, and often higher alcohol content, they match dishes that require structure and depth.

Suggestions for pairings:

• Blonde, fruity Trappists: go well with grilled chicken, soft cheeses, and fresh salads with nuts.
• Dubbel and amber: excellent with poultry, pork, roasted vegetables, and hard cheeses like Comté or aged Gouda.
• Tripel and stronger variants: pair with spicy dishes, spicy curries, or rich fish dishes (such as salmon with a spicy sauce).
• Dark Abbey beers: harmonize with chocolate desserts, stews, and mushroom-based dishes.

A practical rule is: seek balance. The sweetness and body of the beer should not compete with the dish; they should complement it. Also try beer as an ingredient: a stew with Chimay can add extra depth thanks to the maltiness and caramel notes.

⏳ Aging and collecting: how to store Trappist beer?

Trappist beers are often suitable for aging. Like good wines, certain examples can further develop in the bottle, provided you store them properly.

Storage advice:

• Cool and constant: ideally between 10–15°C, without large fluctuations.
• Dark: light can damage volatile aromas and affect quality.
• Horizontal or vertical: opinions differ; many collectors store bottles upright to minimize contact between liquid and cap, but for long-term storage of bottles with natural cork, lying down may be preferred.
• Patience: many Chimay variants develop beautiful secondary aromas (dried fruit, caramel, leather) after a few years.

Not every Trappist is meant to age; some are made to be drunk young. Check labels or brewery information and use your nose and taste as a guide: if a beer already shows a lot of alcohol and malt character, it can undergo interesting evolutions in the bottle.

⚠️ Common misconceptions about Trappist beer

Due to the popularity of the label, there are some widespread misconceptions:

• All abbey beers are Trappist: incorrect. Many abbey or 'abbey-style' beers are commercial and do not have official Trappist status.
• Monks always brew themselves: not always. In many abbeys, professionals or non-monastic brewers do the daily work, while the community supervises.
• Trappist is a beer style: no. Trappist is a certificate of origin and philosophy, not a style; Trappist beers can range from light and fruity to dark and heavy.
• All Trappist beers are expensive and rare: some are widely available, others are rare — price and availability vary.

🌍 Trappists worldwide: limited but influential

Although thirteen (approximately) officially recognized Trappist breweries worldwide form a relatively small number, their influence is great. They have contributed to the international appreciation for maturation processes, bottle conditioning, and the idea that beer can be more than a quick drink — it can be a cultural product with historical roots.

Trappist breweries are not only located in Belgium; there are recognized establishments in neighboring countries and even outside Europe. Yet Belgium remains the most iconic location for this tradition, with beers that are synonymous worldwide with quality and Craft.

💬 Quotes and words from the abbey

The words from the report provide a glimpse into the community's mindset. A few translated statements illustrate the attitude:

"It is an abbey. The reason for this place is the monastic life. The church is the center of the abbey; it is not the brewery."

This statement emphasizes that, for the monks, the brewing work is instrumental: it supports the way of life but does not form its heart. A second translated quote also summarizes the taste experience:

"(The beer) is not sweet. It never was sweet. You taste malt, with a slight hint of coffee, and a slight bitterness from the hops."

Such short descriptions are practical when you taste a Trappist beer for the first time: don't expect explosive sugary sweetness, but rather a balanced, complex maltiness with subtle influences of yeast and roasted notes.

🔍 How to choose as a consumer and what to look for?

If you decide to buy or gift a Trappist beer, there are some points to consider:

• The ATP logo: check if the authentic Trappist label is on the bottle if that is important to you.
• Style and alcohol content: know what you are looking for: a lighter "blonde" or a heavy "dubbel" or "tripel." The alcohol percentages vary widely.
• Availability: some variants (e.g., seasonal or special releases) are limited; check specialized liquor stores or online shops.
• Serving tips: invest in a good glass and serve at the right temperature to maximize aromas.

🔚 Final reflection and why it matters

Trappist beer is more than a prestige product: it is a symbol of how craftsmanship, continuity, and social commitment can go hand in hand with commercial success. The combination of local ingredients (such as the special water), unique yeast cultures (sometimes cherished for decades), and the willingness to give the beer time results in end products of rare depth.

The role of the monks—as guardians of tradition and decision-makers in brewery policy—ensures that Trappist beer retains its soul, even when modern brewing facilities and large-scale production contribute to millions of bottles reaching the market each year. The proceeds are used in accordance with Trappist principles: maintenance, livelihood, and charity.

Want to start discovering? Begin with one or two iconic examples, taste attentively, and learn to recognize how yeast, malt, and time work together to form a Trappist beer. Remember: enjoying is not a race. The beer requires time—and gives time back in the form of flavor and reflection.

📖 Further resources and recommendations

If you want to dive deeper into the world of Trappist beer, there are some useful steps:

• Read specialized books and reports from experts who have visited monasteries and documented the traditions.
• Visit local specialized beer shops and ask about available Trappists and their background information.
• Try different styles from the same brewery (e.g., Chimay Rouge, Chimay Bleue, Chimay Blanche) to experience the range of a single house.
• If you have the chance: visit an abbey or a brewery—many abbeys have a visitor center where you can learn more about history and production.

In summary: Trappist beer is a rich, versatile, and cultural experience. Whether you enjoy it purely for the taste, the history, or the valuable proceeds that go to charity, Trappist beer offers a window into a tradition that demands—and deserves—time and dedication.