History of Westmalle Abbey
The extraordinary history of the congregation begins in the 4 century, when the first monks appeared in the Middle East. In the 5 century, Benedict of Nursia founded a monastery on Monte Casino in southern Rome. He created the principles of the order's activities, based on the lives of the first monks. The monks were called Benedictines after the name of the founder of the congregation. When the importance of the order began to decline, Robert of Molesme founded a new monastery at Cîteaux, Burgundy in 1098. The monks living here became known as the Cistercians.
Benedictines, Cistercians, Trappists
In the 17th century, inspired by Abbot Rancé, a reform of the Cistercian order was carried out at the Abbey of La Trappe in Normandy. The new order was named the Cistercians of the Strict Observation, better known as the Trappists after the name of the La Trappe order. Eventually fleeing the French Revolution, they settled in Westmalle in 1794. Life within the walls of the abbey follows a set pattern. Monks pray and chant in the church six times a day. In the meantime, they study, meditate, work in a brewery, bakery and cheese factory.
The Westmalle Brewery joins the Trappist family
22 April 1836 the history of the Westmalle brewery begins. Then the monastery becomes a Trappist abbey. The monks start brewing beer for their own use. In 1856 they sell beer outside the abbey for the first time. The extraordinary success forces the brewery to expand. It becomes the basis for maintaining the abbey. Exactly the same amount of beer has been produced for 30 years. Even when demand exceeds production. The brewery brews three types of beer: Westmalle Tripel, Westmalle Dubbel and Westmalle Extra.
Since the founding of the abbey in 1794, the brothers had been breeding cows. The construction of a barn inside the abbey gave rise to its own cheese production, intended for consumption by monks and their guests. In 1870 the congregation founded the Westmalle cheese factory. In accordance with the requirements of the Trappist brand, cheese production takes place only within the walls of the Trappist abbey. The factory produces three different varieties of cheese, depending on the ripening period: 2,6 or 12 months. No preservatives or dyes are added during the entire production process.
Unfortunately, strict rules of life in the monastic community do not allow visiting the abbey and brewery. However, you can walk around the area. All those who value peace and quiet can spend a few days in the guesthouse on the abbey's premises for reflection and prayer. After prior registration, you can take part in services celebrated by monks. The abbey's shop sells cheese, beer and souvenirs. A visit to Westmalle would not be complete without a stop at the Trappist café that has been operating for 1923 years. Here you can taste all the products from Westmalle Abbey.