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Trappist beer is brewed by Trappist monks. Thirteen Trappist monasteries—six in Belgium, two in the Netherlands, and one each in Austria, Italy, England, France, and Spain— produce beer, [1] but the Authentic Trappist Product label is assigned by the International Trappist Association (ITA) to just ten breweries that meet their strict criteria.
Chimay Brewery (Brasserie de Chimay) is a brewery at Scourmont Abbey, a Trappist monastery in Chimay, Hainaut, Belgium, one of the thirteen breweries worldwide that produce Trappist beer. They make four ales: Chimay Rouge, Chimay Bleue, Chimay Blanche, and Chimay 150; and one patersbier for the monks. The monastery also makes four varieties of ...
The Saint-Sixtus Abbey was founded in 1831 by Trappist monks from the abbey at Mont des Cats in France. Records show that a small volume of beer was brewed at the abbey in 1838 [1] and in 1839 the abbey received a brewing license from King Leopold I. [citation needed] In 1850, a group of monks left Saint-Sixtus abbey and founded Scourmont Abbey, which also brews a Trappist beer under the brand ...
Philistine pottery beer jug. Beer is one of the oldest human-produced drinks. The written history of ancient Egypt and Mesopotamia records the use of beer, and the drink has spread throughout the world; a 3,900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer-recipe, describing the production of beer from barley bread, and in China ...
In June 2018, the Abbey's monks became the first in the UK to brew Trappist beer. [138] [139] Called "Tynt Meadow" (7.4% ABV), after the location of the abbey, it is available to visitors and sold through public outlets. [139] The ale currently has an overall rating of 96 at the RateBeer website. [140]
The monks reputedly handed down the recipe over the centuries. When French invaders closed down the monastery at the end of the 18th century, the brewing activities here stopped also. Later, when the abbey was re-established, the brewing activities were not resumed and the monks ordered their beer from local breweries. [1]
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A document written by the abbot in 1628 directly refers to the consumption of beer and wine by the monks. The last of the brewers to be a monk was Brother Pierre, up until the 1793 fire. In 1931 the present day brewery became in use, employing lay people and intended to provide a source of funds for the monastery reconstruction.