Westmalle Brewery (Brouwerij der Trappisten van Westmalle) is a Trappist brewery in the Westmalle Abbey, Belgium. It produces three beers, designated as Trappist beer by the International Trappist Association. Westmalle Tripel is credited with being the first golden strong pale ale to use the term Tripel.[1]
The Trappist abbey in Westmalle (officially called Abdij Onze-Lieve-Vrouw van het Heilig Hart van Jezus) was founded 6 June 1794, but the community was not elevated to the rank of Trappist abbey until 22 April 1836. Martinus Dom, the first abbot, decided the abbey would brew its own beer, and the first beer was brewed on 1 August 1836 and first imbibed on 10 December 1836. The pioneer brewers were Father Bonaventura Hermans and Albericus Kemps. The first beer was described as light in alcohol and rather sweet.[2] By 1856, the monks had added a second beer: the first strong brown beer. This brown beer is today considered the first dubbel (Dutch for 'double'). The current Dubbel is derived from a recipe first brewed in 1926. Local sales began in 1856 and the oldest registered sale was on 1 January 1861. The brewery was enlarged and rebuilt in 1865 based on the example set by the Trappists of Forges (nearby Chimay). Father Ignatius van Ham joined the brewer team. Further commercialisation and sales to traders commenced in 1921. In 1933 a complete new brewery was built and in 1934, the brewery brewed a strong pale ale of 9.5% abv giving it the name Tripel - the first modern use of the name.[citation needed] The brewery was remodeled in 1991. It currently has a bottling capacity of 45,000 bottles per hour, and yearly output of 120,000 hl (in 2004).
The majority of the workers in the brewery are no longer monks, but secular staff brought in from outside. There are 22 monks and 40 outside staff.[3]
La cervecería produce tres cervezas. Westmalle Dubbel es un Dubbel al 7% vol . Westmalle Tripel es una tripel al 9,5% vol ., se elaboró por primera vez en 1934 y la receta no ha cambiado desde 1956. Está hecha con azúcar cande pálido y tiene un color muy pálido producido a partir de un puré de maltas pilsener claras. El lúpulo Styrian Goldings se utiliza junto con algunas variedades alemanas y el clásico lúpulo Saaz pilsener. Tras una larga fermentación secundaria, Westmalle Tripel se embotella con una dosis de azúcar y levadura. Westmalle Extra es una cerveza al 5% vol con disponibilidad limitada, es decir, una patersbier . Es la cerveza que beben los monjes durante la jornada laboral. [4] [5] Se ha especulado que la elección de Westmalle de tres tipos de cervezas se basó en la Santísima Trinidad . [6]
La abadía también produce leche y queso.
51°17′08″N 4°39′28″E / 51.28556°N 4.65778°E / 51.28556; 4.65778