2 O'Clock Tasting
Westmalle Abbey Trappist Beer

In 1836 the Westmalle monastery became a Trappist Abbey and began brewing beer shortly thereafter. The holy suds they produced started out as an insider-only deal - a choice beverage to be made and enjoyed by Trappists and Trappists alone, but eventually they decided to expand and opened up a public beer hall in the early 1930's. Since then their business has expanded, and now employs a computer-controlled brewing hall and a sizable secular staff to assist in the operation.

But despite technological advancements, tradition still reigns supreme, and Westmalle uses the same ingredients they did in the beginning: water, malt, hops, candi sugar, and yeast.

  1. DUBBEL

    7.0% ABV

    The Dubbel's low on bubbles. There's almost no head to this beer, and carbonation is very light. The color is a dark, reddish-brown, and the aroma is subtle but pleasant, with hints of dark cherry and woodsmoke. The flavor is rich and complex, herbal and fruity, with a fresh-bitter finish. It is a well-balanced, high quality beer with a soft mouthfeel and a long, dry aftertaste.

  2. TRIPEL

    9.5% ABV

    The Tripel is almost crystal clear, with a golden yellow hue and very little head. Bubbles from carbonation are rather large in this beer. A slightly medicinal odor is present, but overall the beer smells fruity, alcoholic, and a bit hoppy. Flavor is soft and creamy, with a bitter touch balanced by the fruity aroma. An exceptional beer, with a great deal of finesse and elegance and a splendid enduring aftertaste.