What Are Trappist Beers and How Do They Differ From Abbey Beers

If you've ever bought a beer and read "Trappist" on the label, you probably thought it was made by monks. Then you've come across an "abbey" beer and thought the same thing, or perhaps, out of curiosity, wondered if they were the same or different products. The world of beer can be a veritable labyrinth of ancient names, origins, monastic traditions, and curious brands. Now sit back and relax, as we'll try to explain the substantial differences between Trappist and abbey beers simply and clearly. Spoiler alert: they are two very different things.

Trappist Beer and ATP Certification

Let's start with a fairly obvious concept, as the names suggest: both beers (abbey and Trappist) have a strong connection to the European monastic tradition, but they are not the same thing. They both share the same "DNA" but travel on different tracks. Let's start with the more orthodox one: Trappist beer, in addition to having a suggestive name, features a hexagonal seal drawn on the bottle. Trappist is not the name of a beer style (like IPA, Pils, etc.), but a certification. To be considered as such, it must possess the hexagonal "Authentic Trappist Product" seal mentioned above. Furthermore, it must strictly meet three criteria:

1. Be produced within a Trappist abbey, therefore belonging to the Cistercian Order of the Strict Observance. The production facility must be located within the monastic structure.
2. It must be carried out by Trappist monks or even by lay personnel provided that they are supervised by the monks.
3. Proceeds must be invested to support the monastic community or donated to charitable works, never intended for profit.

Once these parameters are met, a Trappist beer can belong to any style. Today, there are very few active Trappist breweries: eleven to be precise, and they are spread across six different countries. Most are located in Belgium, a country where Trappist beer culture is deeply rooted. There are five breweries: Chimay, Orval, Westvleteren, Westmalle, and Rochefort.

In the Netherlands, there are two: La Trappe and Zundert. The other four are in Austria, with Engelszell, England with Tynt Meadow, which is brewed at Mount St. Bernard Abbey, and the USA with Spencer. There is also an Italian Trappist beer, Tre Fontane, which is brewed at the abbey from which it takes its name, located in Rome. The Trappist world includes over 170 monasteries scattered around the world, but only those indicated produce beer certified with the hexagonal ATP logo.

It's also important to know some historical facts that will help you understand the solemnity of the Trappists and why their beers are so sought after today. The Trappist Order was founded between 1662 and 1664 at the Abbey of La Trappe in Normandy, France, as an internal reform of the Cistercian Order. It was founded by Abbot Armand-Jean Le Bouthillier de Rancé, who wanted to bring the monks back to a more austere life, faithful to the Rule of Saint Benedict. The order was therefore born to counter the laxity and worldliness that had spread in some monasteries of the time, promoting a life based on silence, penance, prayer, and manual labor. In 1892, the Trappists were officially recognized as an autonomous branch: the Order of Cistercians of the Strict Observance.

Abbey Beer, a "Freer" Territory

So, if you've now understood what Trappist beer is, you might be wondering what abbey beer is. As we were saying, here we enter a much broader territory, completely free from various regulations. These are beers inspired by the recipes and traditions of monasteries, but they aren't necessarily brewed by monks, nor even within an abbey. Some maintain a historical connection with a monastery, whether existing or defunct, perhaps brewing under license; others simply evoke a style. Of course, we want to emphasize that this doesn't mean these beers are inferior; in fact, some are truly excellent. But if you understand correctly, they lack the aura and rigor of spirituality that characterizes a true Trappist beer.

In terms of flavor, they might actually be similar: both are top-fermented, full-bodied, and have a high alcohol content, although this isn't a fixed rule. There are essentially three Trappist styles: dubbel, tripel, and quadrupel. The first (amber, almost brown in color) has a rich and complex profile. Tripels are pale, strong, complex, yet balanced and dry beers. Quadrupels are the strongest of the Trappist family, with the most decisive and full-bodied flavor.

The difference, therefore, lies not in the flavor but in the production philosophy we discussed previously. Trappist beers are tied to an authentic, living monastic context, where beer production is an integral part of community life. Abbey beers operate with more commercial freedom and less rigor. Ultimately, the choice depends on the experience you desire: if you want to drink something born from centuries of silence, prayer, and artisanal passion, Trappist beer is absolutely recommended.