The History of Westmalle Abbey
The extraordinary history of the congregation begins in the 4th century, when the first monks appeared in the Middle East. In the 5th century, Benedict of Nursia founded a monastery on Monte Cassino 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 order began to decline, Robert of Molesme founded a new monastery in Cîteaux, in Burgundy in 1098. The monks living here became known as Cistercians.
Benedictines, Cistercians, Trappists
In the 17th century, at the inspiration of the abbot Rancé, a reform of the Cistercian order was carried out at the Abbey of La Trappe in Normandy. The new congregation was named the Cistercians of the Strict Observance, better known as Trappists after the name of the order of La Trappe. Finally, fleeing the French Revolution, they settled in Westmalle in 1794. Life within the walls of the abbey follows a set pattern. The monks pray and sing in church six times a day. In the meantime, they study, meditate, and work in the brewery, bakery, and cheese factory.
Westmalle Brewery joins the Trappist family
On April 22, 1836, the history of the Westmalle brewery begins. Then the monastery becomes a Trappist abbey. The monks begin brewing beer for their own use. In 1856, beer was sold outside the abbey for the first time. The extraordinary success means the brewery needs to expand. It becomes the basis for the maintenance of 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 foundation of the abbey in 1794, the brothers have been engaged in cow breeding. The construction of a stable inside the abbey gave rise to the production of its own cheese, intended for consumption by the monks and their guests. In 1870, the congregation founded the Westmalle cheese factory. In accordance with the Trappist brand's requirements, cheese production takes place exclusively within the walls of the Trappist abbey. The factory produces three different varieties of cheese, depending on the maturation period: 2, 6 or 12 months. No preservatives or dyes are added throughout the production process.
Unfortunately, the 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 of reflection and prayer in the guesthouse on the abbey grounds. After registering in advance, you can take part in services celebrated by the monks. The abbey shop sells cheese, beer and souvenirs. A visit to Westmalle would not be complete without a stop at the Trappist café, which has existed since 1923. Here you can taste all the products from Westmalle Abbey.