In the monastery, the monk made Trapp beer

Trappist beer is made by or under the supervision of monks inside the inner walls of Benedictine Abbey. Their beer is excellent, and their history of brewing beer dates back to the Middle Ages.

It is believed that as early as the 6th century AD, beer was brewed in monasteries. In its earliest history, beer was more popular than available drinking water, which is often unsanitary and carries many diseases. Beer is considered to have important nutrients and can provide nutrition to monks during fast-paced periods. From a self-sufficient perspective, it is also shared with the community.

The purpose of Trapp beer

The word Trappist comes from the Latrap Monastery in Normandy. Trappists are often referred to as strictly obeying the Cistercian, and are the religious order of the Roman Catholic Church.

An important criterion for becoming a Trappist monk is that in order to finance the monastery and its philanthropy, the monks must do physical labor, not any other type. As a result, most monasteries are located in the countryside, surrounded by livestock and crops. In addition to beer, Trappist Abbey is known for producing cheese, bread, clothes and other such products.

International Trapp Association

In order to prevent non-Trap business companies from using the Trappist name, eight Trappist monastic members gathered to form the International Trappist Association. [ITA] 1997. To become a member of the lTA, future monasteries must undergo a rigorous application and evaluation period.

The following are strict standards that ITA approved breweries must follow:

• Beer must be brewed in the walls of the Trappist monastery or brewed by the monks themselves or under their supervision.
• Wineries must be of secondary importance in the monastery, and their commercial practices should be communicated according to the life of the monastery.
• The brewery is not intended to be a profitable business. The income includes the living expenses of the monks and the maintenance fee for the monastery. Wills are donated to charities and help those in need.
• The quality of the beer is subject to quality monitoring.

There are about 170 Trappist monasteries in the world, but only 11 produce beer; six in Belgium, two in the Netherlands, one in Austria, one in the United States, and one in Italy.

Trappist abbey

At present, there are very few working monasters that brew beer on orders, but many have already approved the production of beer with a monastery name for large commercial brewers. These are called "Abbey ales'".

Breweries that are not lTA members cannot refer to their beer as Trappist products, so they are used instead of Abbey' This still shows that beer is similar in style to brewing beer, and there is no false claim that the brewing process is supervised by real Trappist monks.

You can identify the ITA-approved Trapp Brewery by looking for "True Trapp Products". The logo on the package.

Type of Trapp beer

Trapp beer is a top-fermented beer, including La Trappe Bockbier. The Trapp Brewery uses a variety of naming systems to produce different bees associated with their relative strength.

The most famous are the different beets called Enkel / Single, Dubbel / Double and Trípel / Triple. These terms generally describe the amount of malt and the original gravity [percentage of alcohol]. To distinguish between different styles, Trapp Brewery uses different packaging methods, such as Chimay's label coloring system, Rochetort numbers printed on labels and Westvleteren's color caps.

Here is a list of the most famous Trapp Breweries:

• Ochel
• Ximai
• Latrap
• Ova
• Rochefort
• St. Joseph's Monastery [Massachusetts, USA]
• Wester
• Westvleteren

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