Authentic Trappist, a unique and exclusive beer

Achel is in Belgium on the Holland boarder, where the Benedictine Abbey from which the beer gets its name is located.

In 1845, the monks of Westmalle at Tongelreep, a small stream, founded the Saint Benoit Abbey, today better known as “Achelse Kluis“. Immersed in the greenery of a large park, the abbey is the smallest among the Trappists authorized to produce beer. There, still today, the monks produce artisanal beer strictly according the antique recipe by Brother Thomas just in 2 variants: blond and bruin.

ACHEL Blond

Trappist Blond beer, with a golden blond color.

Produced by high-fermentation, non-pasteurized, unfiltered and re-fermented in the bottle.

Strong character, with typical hop aroma and light hints of yeast. Fruity, soft and well-balanced taste. Clean, and lightly bitter aftertaste.

Ingredients: water, barley malt, hops, yeast

Alcohol Content: 8% vol

Serving Temperature: 10°-12°C

ACHEL Bruin

Trappist Dark Beer, dark brown in color.

Produced by high-fermentation, non-pasteurized, unfiltered and re-fermented in the bottle.

Strong, generous and definitely hearty character. Strong and pleasant aroma typical of caramel with a strong hint of yeast. Well-structured , full, slightly balanced taste. Bitter aftertaste.

Ingredients: water, barley malt, hops, yeast

Alcohol Content: 8% vol

Serving Temperature: 10°-12°C

What does Trappist Beer mean?

The term Trappist defines a beer produced under the direct control of Trappist monks.

There are only 12 abbeys that produce this beer in the world: 6 of them being in Belgium.

Only these twelve abbeys are authorized to label their beers with the logo “Authentic Trappist product” that guarantees compliance with a series of rules established by the International Trappist Association  (A.I.T.) . A summary of basic criteria is given below:

  1. The beer shall be produced within the walls of a Trappist Abbey, by Trappist monks or under their direct control
  2. The production, the selection of production processes, and business orientation as well, shall clearly depend on the monastic community
  3. Profits derived from beer production shall be used in supporting the monks and given to charity, not for financial profit