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Le birre trappiste

Curiosità e consigli > A tutta birra
Le birre Trappiste

si definiscono trappiste le birre prodotte dai monaci all'interno di un'Abbazia cistercense sotto il controllo della comunità monastica che vi vive

Le birrerie trappiste ancora attive sono :
Orval, Chimay, Rochefort, Westmalle, Westvleteren, Achel in Belgio e La Trappe in Olanda

There are seven Trappist breweries in the world. Six of these are in Belgium [signified with *]. Altogether there are twelve Trappist monasteries in Belgium.
Here live men and women who have devoted their lives to God according to the monastic rule of St. Benedict. The follow a code of brotherhood and peaceful restraint, while praying, studying, working, and honouring their reputation for hospitality. The Trappist way of life is based on a 12th Century interpretation of the monastic rule by the founders of Cîteaux.
The Trappists' remunerative activities fund a community's daily living expenses, upkeep of structures and donations to charity. By hiring local employees to help with production, Trappist activities also makes a substantial contribution to Belgian regional economies.
Trappist goods made today use the best of original reciped and modern technology. This combination of tradition and efficiency ensures the consistent high quality fo Trappist products.

Iniziamo il nostro viaggio con la birreria dell'Abbazia dei Monaci di Orval
  

veduta dall'alto dell'Abbazzia

Il nome di Orval e la sua leggenda

Verso il 1076, la dignitaria del luogo era la contessa Matilde di Canossa (Italia). Seduta sulla riva della sorgente zampillante e limpida, vi lasciò cadere inavvertitamente il suo anello nuziale, ricordo del marito defunto Goffredo il gobbo. Disperata per aver perduto questo gioiello, la contessa pregò la Vergine Maria con grande fervore. Presto, una trota emerse in superficie e le rese l'anello. Meravigliata del prodigio la contessa esclamò : "ecco l'anello d'oro perso! beta vallata che me lo ha reso! ora e per sempre, vorrei chiamarti val d'or (aurea vallis)". L'emblema di Orval - la trota e l'anello d'oro- hanno sempre conservato il grazioso ricordo di questa leggenda. L'acqua della sorgente alimenta sempre l'Abbazia e la sua birerria. L'Abbazia di Orval fu fondata nel 1070 ed è divenuta cistercense (ordine di Cîteaux) nel 1132. Distrutta durante la rivoluzione francese risorse dalle rovine a partire dal 1926. Nel 1931 fu costruita una birreria all'interno dell'Abbazia per aiutare finanziariamente la costruzione del nuovo monastero. Attualmente, la comunità monastica dedica principalmente all'aiuto sociale il ricavato della sua birreria , come vuole la tradizione cistercense. I monaci producono anche pane, formaggio e caramelle al miele. Accolgono nella foresteria numerose persone per riti spirituali. I visitatori sono invitati a scoprire le rovine storiche dell'antica Abbazia (XII-XIII secolo) nonchè la sua presentazione audiovisiva e il suo museo.
 
l'ingresso dell'Abbazia
 
La sala cottura

Westvleteren.
Sint-Sixtus Abdij, B- 8983 Vleteren, TEL. 057 40.03.76
The St-Sixtus Abbey was founded in 1831. Several years later the monks established a brewery. Since then the abbey has produced three different brews using its traditional recipes. These beers are produced in small quantities and sold exclusively at the monastery.

Westvleteren Trappist beer is a high fermentation brew which is re-fermented in the bottle.
The densities are :
Red cap 6% alcohol / vol. 33 cl [The "Special"]
Blue cap 8% alcohol / vol. 33 cl [The "Extra"]
Yellow cap 11% alcohol / vol. 33 cl [The "Abt"]


Westmalle.
Abdij der Trappisten Westmalle, B- 2140 Malle,
TEL. 03 312.13.01 [Abdij] ... 03 312.05.35 [Brouwerij]
The Our Lady of the Sacred Heart Abbey was founded in Westmalle, Belgium, in 1794 by monks from the La Trappe monastery in France. Beer has been brewed here for over 150 years. In addition to the brewery the Westmalle monks also run a farm which produces dairy products and local cheese (Westmalle Trappistenkaas).
Wastmalle Trappist is a high fermentation brew which is refermented in the bottle. It is brewed in two densities :
Red Cap 6.5% alcohol / vol. 33 cl the "Double"
White Cap 9% alcohol / vol. 33 cl the "Triple"


Achel.
Sint-Benedictus Abdij, B- 3590 Achel, TEL. 011 88.17.98
The abbey of St. Benedict, better known as the "Achelse Kluis", was founded in 1845 by the monks of Westmalle.
This abbey cultivates fruit and vegetables which are sold in a monestary shop.
Achel has recently become the 7th Trappist brewery. We are currently seeking information about their beers.

Orval.
Abbaye Notre-Dame d'Orval, B- 6823 Villers-devant-Orval,
TEL. 061 31.10.60 [Abbaye] ... 061 31.12.61 [Brasserie] ... 061 31.29.27 [Telefax]
The Our Lady of Orval Abbey was founded by the Cistercians in 1132. It was destroyed during the French Revolution, and rebuilt in 1926.

In 1931 a brewery was established to meet initial reconstruction costs and later to ensure the maintenance of the structure.
Today the Orval Trappist monks produce beer, bread, cheese and open the abbey ruins to the public as a tourist attraction.

Chimay.
Abbaue Notre-Dame de Scourmount, B- 6483 Forges,
TEL. 060 21.15.45 [Abbaye] ... 060 21.27.79 [Brasserie] ... 060 21.34.22 [Fax]
The Our Lady of Scourmont Abbey was founded in 1850 at Forges, near Chimay. By 1862, with the land promising little yield, the monks decided to open a brewery.
Since its establishment, the Scourmont Abbey has been a major economic force in one of Belgium's most deprived areas. This led to the opening of a cheese factory, where the monks produce cheese made with Chimay beer.
Chimay Trappist beer is a high fermentation brew which is re-fermented in the bottle. It is brewed in three different densities :
Red Cap 7% alcohol / vol. 33 cl
White Cap 8% alcohol / vol. 33 cl
Blue Cap 9% alcohol / vol. 33 cl


Rochefort.
Abbaye Notre-Dame de Saint-Remy, B- 5430 Rochefort, TEL. 084 21.31.81
The origins of the Saint-Remy Abbey can be traced back to 1230. The monastery was first inhabited by nuns who had to endure severe weather and poor soil conditions. In 1464 they were replaced by monks who stayed until 1794. The abbey was then reinhabited in 1887.
Monastery records show that Saint-Remy had a brewery as far back as 1595, where barley and hops were grown in the grounds. The brewery used today was built in 1899.
Rochefort Trappist is a high fermentation brew which is re-fermented in the bottle. It is brewed in three densities :
Red Cap 7.5% alcohol / vol. 33cl
White Cap 9.5% alcohol / vol. 33cl
Blue Cap 12% alcohol / vol. 33cl

tratto da tuttabirra.org

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