Westmalle Dubbel celebrates its 100th anniversary

From ‘Dubbel Bruin’ to a Belgian beer icon

A century ago, the monks of the Abbey of Our Lady of the Sacred Heart of Westmalle perfected their dark beer. Since then, Westmalle Dubbel has played a major role in raising the profile of Trappist beer in Belgium and abroad, while becoming a classic of Belgian beer culture in its own right.

The monks of Westmalle brewed their first beer in 1836 to accompany their meals. Twenty years later, the abbey’s accounts recorded two distinct beers: a light table beer for the community’s own consumption and a slightly stronger brown beer. When brewing resumed after the First World War, the monks continued to develop this brown beer.

The name ‘Dubbel Bruin’ emerged in the 1920s. In 1926, the monks refined the recipe, creating the Westmalle Dubbel we know today. The name ‘Dubbel’ also dates from this period and refers to the use of twice as much malt as in the original brown beer.

What began as a brown Trappist beer went on to set the benchmark for an entire beer style.

“Speciality beers were nowhere near as prominent then as they are today. Westmalle Dubbel helped the abbey brewery grow and contributed to Trappist beer securing a permanent place in Belgium’s beer landscape. A century later, it is still brewed according to the same philosophy, with an unwavering focus on quality, craftsmanship and continuity,” says Philippe Van Assche, General Manager of Westmalle Brewery.

A classic takes centre stage

To mark the centenary, the 33 cl bottle will temporarily feature a specially designed label and matching crown cap from mid-August. A special edition of the iconic Westmalle glass will also be released, featuring a design commemorating 100 years of Westmalle Dubbel.

The glass will have a delicate silver rim, echoing a finish occasionally seen on Westmalle glasses several decades ago. Limited-edition 75 cl bottles and three-litre jeroboams with enamel decoration will follow in the autumn.

Celebrating with a special Westmalle Dubbel cheese

From late September to late October, selected cafés serving Westmalle Dubbel on draught will, for a limited period, offer customers a portion of Westmalle cheese with every Dubbel ordered.

Created especially for the centenary, the cheese has been produced as a one-off in limited batch. Westmalle Dubbel was added during production, after which the cheese was matured for at least 100 days.

Philippe Van Assche adds: “For the monks, brewing has never been an end in itself. The brewery’s revenue is used first and foremost to meet the needs of the community. Beer production also enables the monks to assist other abbeys and contribute to numerous charitable causes. Westmalle Dubbel has therefore become more than a beer with character; it is also a beer with purpose. A hundred years on, it remains a symbol of the Trappist brewing tradition.”

About Trappist Westmalle

The Abbey of Our Lady of the Sacred Heart of Westmalle is one of Belgium’s five brewing Trappist monasteries and belongs to the Order of Cistercians of the Strict Observance.

The monastery was founded in 1794 by monks from La Trappe Abbey in Normandy who had fled France during the French Revolution. It was elevated to the status of an abbey in 1836. That same year, the monks began brewing beer.

Following the Rule of Saint Benedict, Trappists lead a life centred on prayer and work. Through their work, they also help provide for the needs of the community. The monks therefore developed a range of traditional crafts. Today, Westmalle Abbey is home to a brewery, farm, bakery and cheese dairy.

The monks do not seek to maximise either production or profit. Output is deliberately limited. Revenue from the sale of Trappist beer and cheese is used to support the monastic community, preserve the abbey’s heritage, pay its lay employees and fund essential investments in equipment and buildings. Any surplus is donated to other abbeys and a variety of charitable causes.

Westmalle Abbey is currently home to 17 monks. It also employs 75 lay staff, 53 of whom work in the brewery. Four beers are brewed at the abbey: Extra, Dubbel, Tripel and Duo. Total annual production is approximately 120,000 hectolitres.

www.trappistwestmalle.be

What is a Trappist beer?

‘Trappist’ is first and foremost a designation of origin. The name may only be used when a beer’s production is linked to a Trappist abbey. It is legally protected, and the International Trappist Association (ITA) monitors its proper use.

In Belgium, beers from five abbeys may carry the ‘Trappist’ designation: Chimay, Orval, Rochefort, Westmalle and Westvleteren.

For more information about the ‘Trappist’ designation and the ITA, visit: www.trappist.be

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