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Buyer's Guide for Beer Lovers

Belgian and Continental Style Ales

Trappist Ale

According to EC law, Trappist ale may only come from seven abbeys of the Trappist order, six in Belgium and one in Holland, that still brew beer on their premises. Although the styles may differ widely among them, they share a common trait of being top-fermented, strong, bottle-conditioned, complex, and fully-flavored brews. These can often improve with some years of cellaring. In all, there are about 20 different Trappist beers from the seven monasteries: Achel, Chimay, Koningshoeven, Rochefort, Orval, Westmalle, and Westvleteren. Chimay and Orval are currently well distributed in the major U.S. markets, but the others might prove hard to find on a consistent basis. Trappist ales are among the most complex and old-fashioned of beers that one can find — little wonder that many connoisseurs treat them as the holy grail of beer drinking.

Interpreting the 100-point Scale

Consumers can translate the point score to the following quality bands:

Point Range Quality Band
96-100 points Platinum
90-95 points Gold
85-90 points Silver
80-84 points Bronze
Less than 80 Not Recommended
Legend
  • = Brewpub
  • ABV = Alcohol by volume
  • Date denotes the date on which the beer was tasted

97 Trappist Tripel, Westmalle (Belgium). 9.5% ABV (5/06)
Lightly hazy, pale golden color with a high frothy head. Toasty bread and candied lemon peel aromas. A rich, frothy entry leads to a fruity, super smooth medium- to full-bodied palate with sweet tangy citrus, cocoa butter and a delicate touch of peppery spice and salt. Finishes with a long, tangy orange peel and mild spice fade. This is an incredibly smooth, clean, balanced and drinkable abbey beer — truly great!

94 Trappist 8, Rochefort Trappist Monastery (Belgium). 9.2% ABV (5/06)
Hazy mahogany color. Roasted nut, yeast and dark caramel aromas. A frothy entry leads to a rich, dryish medium- to full-bodied palate with dark caramel, raisin and dark chocolate flavors. Finishes with a long fade of chocolate citrus peels. Very deep and flavorful that keeps evolving.

93 Trappist 10, Rochefort Trappist Monastery (Belgium). 11.3% ABV (5/06)
Burnished copper color with rocky manila head. Dark caramel, baker’s chocolate, toasted fruit bread and toasted nut aromas. A smooth, velvety entry leads to a sweet, fruity medium-bodied roasted malt palate with chocolate-covered citrus peels, nut bread and mild brown spice flavors. Finishes with long cocoa, coffee bean, pepper and dried fruit fade. A rich and satisfying “meal in a glass” that is remarkably light in texture, yet rich in alcohol and effortless drinkable.

90 Trappist 6, Rochefort Trappist Monastery (Belgium). 7.5% ABV (5/06)
Copper brown. Roasted nuts and caramel aromas. Zesty, frothy entry. Crisp, light- to medium-body with dark caramel, nuts and citrus peel flavors. Finishes with a long, drying citrus and burnt sugar fade. Great smooth mouthfeel and lightness make this a Belgian “session” beer.

89 Trappist Ale, Brasserie d’Orval (Belgium). 6.9% ABV (5/06)
Beautiful hazy orangish amber color with a pretty manila head. Wet clay, dried citrus, fresh oregano and tree bark aromas. A round, frothy entry leads to a very dry, tart medium-bodied palate with toasted nuts, singed citrus, tart cherry skin and faint spices. Finishes with an earthy hop fade and a touch of pith. This beer needs food to shine its brightest: try with chevre.

89 Trappist Dubbel, Westmalle (Belgium). 7% ABV (5/06)
Hazy dark mahogany color. Shy aromas of cocoa and nuts. A round, frothy entry leads to dry medium- to full-bodied palate with subtle citrus, coffee, toasted nut and cocoa flavors. Finishes with long citrus spray, mild earthy hop and dark toast malt fade. An excellent food beer.

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