50 Best Trappist Beers for 2026: Monastery Classics Ranked
Trappist is not a flavor and it is not a monk costume on a label. It is a protected production tradition tied to Cistercian monasteries, supervision, limited commercial purpose, and support for the monastery or charitable work.
This Top 50 begins with current Authentic Trappist Product beer, then preserves important bottles from former-certified breweries and clearly labeled Trappist-abbey relatives. The ranking rewards the beer in the glass while keeping certification history honest.
The 50 Best Trappist and Trappist-Heritage Beers
Westvleteren 12
Brewed by Brouwerij De Sint-Sixtusabdij
Current ATP: fig, raisin, caramel, dark bread, and warming spice.
BAR NOTES
Westvleteren 12 brings fig, raisin, caramel, dark bread, and warming spice. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Rochefort 10
Brewed by Brasserie de Rochefort
Current ATP: plum, cocoa, caramelized malt, clove, and deep warming fruit.
BAR NOTES
Rochefort 10 brings plum, cocoa, caramelized malt, clove, and deep warming fruit. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Orval
Brewed by Brasserie d’Orval
Current ATP: orange peel, leather, wild herbs, firm hops, and dry Brett funk.
BAR NOTES
Orval brings orange peel, leather, wild herbs, firm hops, and dry Brett funk. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Westmalle Tripel
Brewed by Brouwerij der Trappisten van Westmalle
Current ATP: pear, banana, pepper, honeyed malt, and a famously dry finish.
BAR NOTES
Westmalle Tripel brings pear, banana, pepper, honeyed malt, and a famously dry finish. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Chimay Grande Réserve Blue
Brewed by Bières de Chimay
Current ATP: dark cherry, caramel, bread crust, pepper, and soft chocolate.
BAR NOTES
Chimay Grande Réserve Blue brings dark cherry, caramel, bread crust, pepper, and soft chocolate. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Westvleteren 8
Brewed by Brouwerij De Sint-Sixtusabdij
Current ATP: raisin, toast, caramel, orchard fruit, and earthy yeast.
BAR NOTES
Westvleteren 8 brings raisin, toast, caramel, orchard fruit, and earthy yeast. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Rochefort 8
Brewed by Brasserie de Rochefort
Current ATP: date, brown sugar, toasted bread, clove, and cocoa.
BAR NOTES
Rochefort 8 brings date, brown sugar, toasted bread, clove, and cocoa. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Westmalle Dubbel
Brewed by Brouwerij der Trappisten van Westmalle
Current ATP: raisin, caramel, cocoa, toast, and restrained bitterness.
BAR NOTES
Westmalle Dubbel brings raisin, caramel, cocoa, toast, and restrained bitterness. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Chimay Cinq Cents White
Brewed by Bières de Chimay
Current ATP: pear, citrus, white pepper, bread, and herbal hops.
BAR NOTES
Chimay Cinq Cents White brings pear, citrus, white pepper, bread, and herbal hops. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Chimay Première Red
Brewed by Bières de Chimay
Current ATP: apricot, caramel, toast, nutmeg, and soft dark fruit.
BAR NOTES
Chimay Première Red brings apricot, caramel, toast, nutmeg, and soft dark fruit. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Westvleteren Blond
Brewed by Brouwerij De Sint-Sixtusabdij
Current ATP: lemon, hay, fresh bread, herbal hops, and peppery yeast.
BAR NOTES
Westvleteren Blond brings lemon, hay, fresh bread, herbal hops, and peppery yeast. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Rochefort 6
Brewed by Brasserie de Rochefort
Current ATP: red fruit, caramel, bread crust, herbs, and gentle spice.
BAR NOTES
Rochefort 6 brings red fruit, caramel, bread crust, herbs, and gentle spice. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Rochefort Triple Extra
Brewed by Brasserie de Rochefort
Current ATP: citrus, pear, pepper, pale malt, and a dry herbal finish.
BAR NOTES
Rochefort Triple Extra brings citrus, pear, pepper, pale malt, and a dry herbal finish. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Westmalle Extra
Brewed by Brouwerij der Trappisten van Westmalle
Current ATP: lemon, grain, flowers, pepper, and crisp herbal bitterness.
BAR NOTES
Westmalle Extra brings lemon, grain, flowers, pepper, and crisp herbal bitterness. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Chimay 150 Green
Brewed by Bières de Chimay
Current ATP: citrus, clove, rosemary-like herbs, pear, and firm hops.
BAR NOTES
Chimay 150 Green brings citrus, clove, rosemary-like herbs, pear, and firm hops. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Chimay Gold
Brewed by Bières de Chimay
Current ATP: coriander, citrus, soft grain, flowers, and a clean finish.
BAR NOTES
Chimay Gold brings coriander, citrus, soft grain, flowers, and a clean finish. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Chimay Grande Réserve Oak Aged
Brewed by Bières de Chimay
Current ATP special release: dark fruit, vanilla, coconut, caramel, and whisky-soaked oak.
BAR NOTES
Chimay Grande Réserve Oak Aged brings dark fruit, vanilla, coconut, caramel, and whisky-soaked oak. Its classification here is Current ATP special release, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
La Trappe Quadrupel
Brewed by Bierbrouwerij De Koningshoeven
Current ATP: date, banana, caramel, vanilla, and warming spice.
BAR NOTES
La Trappe Quadrupel brings date, banana, caramel, vanilla, and warming spice. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
La Trappe Tripel
Brewed by Bierbrouwerij De Koningshoeven
Current ATP: peach, pear, coriander, honeyed malt, and dry bitterness.
BAR NOTES
La Trappe Tripel brings peach, pear, coriander, honeyed malt, and dry bitterness. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
La Trappe Dubbel
Brewed by Bierbrouwerij De Koningshoeven
Current ATP: date, caramel, toasted malt, banana, and clove.
BAR NOTES
La Trappe Dubbel brings date, caramel, toasted malt, banana, and clove. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
La Trappe Blond
Brewed by Bierbrouwerij De Koningshoeven
Current ATP: yellow fruit, bread, light caramel, pepper, and clean hops.
BAR NOTES
La Trappe Blond brings yellow fruit, bread, light caramel, pepper, and clean hops. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
La Trappe Witte
Brewed by Bierbrouwerij De Koningshoeven
Current ATP: lemon, wheat, coriander, white pepper, and lively carbonation.
BAR NOTES
La Trappe Witte brings lemon, wheat, coriander, white pepper, and lively carbonation. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
La Trappe Isid’or
Brewed by Bierbrouwerij De Koningshoeven
Current ATP: caramel, orchard fruit, toasted grain, spice, and balanced hops.
BAR NOTES
La Trappe Isid’or brings caramel, orchard fruit, toasted grain, spice, and balanced hops. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
La Trappe Bockbier
Brewed by Bierbrouwerij De Koningshoeven
Current ATP seasonal: coffee, nuts, toasted malt, licorice, and dry roast.
BAR NOTES
La Trappe Bockbier brings coffee, nuts, toasted malt, licorice, and dry roast. Its classification here is Current ATP seasonal, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
La Trappe Nillis
Brewed by Bierbrouwerij De Koningshoeven
Current ATP alcohol-free: caramel, dark bread, dried fruit, soft roast, and mild bitterness.
BAR NOTES
La Trappe Nillis brings caramel, dark bread, dried fruit, soft roast, and mild bitterness. Its classification here is Current ATP alcohol-free, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
La Trappe Quadrupel Oak Aged
Brewed by Bierbrouwerij De Koningshoeven
Current ATP batch release: fig, vanilla, walnut, whisky, smoke, and concentrated caramel.
BAR NOTES
La Trappe Quadrupel Oak Aged brings fig, vanilla, walnut, whisky, smoke, and concentrated caramel. Its classification here is Current ATP batch release, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Zundert 8
Brewed by Brouwerij De Kievit
Current ATP: caramel, herbs, dark fruit, clove, and earthy bitterness.
BAR NOTES
Zundert 8 brings caramel, herbs, dark fruit, clove, and earthy bitterness. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Zundert 10
Brewed by Brouwerij De Kievit
Current ATP: plum, dried fruit, caramel, herbs, and warming pepper.
BAR NOTES
Zundert 10 brings plum, dried fruit, caramel, herbs, and warming pepper. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Tynt Meadow
Brewed by Mount St Bernard Abbey
Current ATP: fig, chocolate, dark bread, pepper, and English hops.
BAR NOTES
Tynt Meadow brings fig, chocolate, dark bread, pepper, and English hops. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Tynt Meadow Blond
Brewed by Mount St Bernard Abbey
Current ATP: lemon, biscuit, pear, flowers, and a crisp hop finish.
BAR NOTES
Tynt Meadow Blond brings lemon, biscuit, pear, flowers, and a crisp hop finish. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Tre Fontane Tripel
Brewed by Abbazia delle Tre Fontane
Current ATP: eucalyptus, pear, honey, pepper, and resinous herbs.
BAR NOTES
Tre Fontane Tripel brings eucalyptus, pear, honey, pepper, and resinous herbs. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Tre Fontane Scala Coeli
Brewed by Abbazia delle Tre Fontane
Current ATP: orchard fruit, pale malt, flowers, herbs, and gentle bitterness.
BAR NOTES
Tre Fontane Scala Coeli brings orchard fruit, pale malt, flowers, herbs, and gentle bitterness. Its classification here is Current ATP, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Achel Superior Blond
Brewed by De Achelse Kluis
Former ATP brewery: peach, citrus, pale malt, pepper, and assertive dry hopping.
BAR NOTES
Achel Superior Blond brings peach, citrus, pale malt, pepper, and assertive dry hopping. Its classification here is Former ATP brewery, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Achel Bruin
Brewed by De Achelse Kluis
Former ATP brewery: caramel, nuts, dark fruit, bread, and warming yeast spice.
BAR NOTES
Achel Bruin brings caramel, nuts, dark fruit, bread, and warming yeast spice. Its classification here is Former ATP brewery, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Achel Extra Bruin
Brewed by De Achelse Kluis
Former ATP brewery: fig, caramel, toasted bread, cocoa, and dense dark fruit.
BAR NOTES
Achel Extra Bruin brings fig, caramel, toasted bread, cocoa, and dense dark fruit. Its classification here is Former ATP brewery, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
La Trappe Epos
Brewed by Bierbrouwerij De Koningshoeven
Current ATP alcohol-free: citrus, pale grain, herbs, soft fruit, and crisp bitterness.
BAR NOTES
La Trappe Epos brings citrus, pale grain, herbs, soft fruit, and crisp bitterness. Its classification here is Current ATP alcohol-free, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Spencer Trappist Ale
Brewed by Spencer Brewery
Former ATP; brewery closed 2022: pear, bread, pepper, floral hops, and a dry finish.
BAR NOTES
Spencer Trappist Ale brings pear, bread, pepper, floral hops, and a dry finish. Its classification here is Former ATP; brewery closed 2022, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Spencer Holiday Ale
Brewed by Spencer Brewery
Former ATP; brewery closed 2022: fig, caramel, baking spice, toast, and warming fruit.
BAR NOTES
Spencer Holiday Ale brings fig, caramel, baking spice, toast, and warming fruit. Its classification here is Former ATP; brewery closed 2022, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Spencer Imperial Stout
Brewed by Spencer Brewery
Former ATP; brewery closed 2022: coffee, dark chocolate, caramel, roast, and dark fruit.
BAR NOTES
Spencer Imperial Stout brings coffee, dark chocolate, caramel, roast, and dark fruit. Its classification here is Former ATP; brewery closed 2022, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Spencer Monks’ Reserve
Brewed by Spencer Brewery
Former ATP; brewery closed 2022: raisin, caramel, plum, clove, and a long warm finish.
BAR NOTES
Spencer Monks’ Reserve brings raisin, caramel, plum, clove, and a long warm finish. Its classification here is Former ATP; brewery closed 2022, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Spencer IPA
Brewed by Spencer Brewery
Former ATP; brewery closed 2022: orange, pine, pale malt, peppery yeast, and firm bitterness.
BAR NOTES
Spencer IPA brings orange, pine, pale malt, peppery yeast, and firm bitterness. Its classification here is Former ATP; brewery closed 2022, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Spencer Peach Saison
Brewed by Spencer Brewery
Former ATP; brewery closed 2022: peach, hay, pepper, biscuit, and a dry farmhouse finish.
BAR NOTES
Spencer Peach Saison brings peach, hay, pepper, biscuit, and a dry farmhouse finish. Its classification here is Former ATP; brewery closed 2022, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Engelszell Gregorius
Brewed by Stift Engelszell
Former ATP monastery beer: plum, honey, licorice, coffee, and bitter chocolate.
BAR NOTES
Engelszell Gregorius brings plum, honey, licorice, coffee, and bitter chocolate. Its classification here is Former ATP monastery beer, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Engelszell Trappisten Weisse
Brewed by Stift Engelszell
Former ATP monastery beer: banana, lemon, wheat, flowers, and fresh regional hops.
BAR NOTES
Engelszell Trappisten Weisse brings banana, lemon, wheat, flowers, and fresh regional hops. Its classification here is Former ATP monastery beer, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Engelszell Nivard
Brewed by Stift Engelszell
Former ATP monastery beer: pear, grain, herbs, honey, and a dry hop finish.
BAR NOTES
Engelszell Nivard brings pear, grain, herbs, honey, and a dry hop finish. Its classification here is Former ATP monastery beer, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Cardeña Tripel
Brewed by Monasterio de San Pedro de Cardeña
Former ATP-associated release: pear, banana, clove, honey, bread, and clean bitterness.
BAR NOTES
Cardeña Tripel brings pear, banana, clove, honey, bread, and clean bitterness. Its classification here is Former ATP-associated release, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Mont des Cats Ambrée
Brewed by Abbaye du Mont des Cats
Trappist abbey; brewed at Chimay: ripe fruit, caramel, toast, soft spice, and fresh hops.
BAR NOTES
Mont des Cats Ambrée brings ripe fruit, caramel, toast, soft spice, and fresh hops. Its classification here is Trappist abbey; brewed at Chimay, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Spencer Premium Pilsner
Brewed by Spencer Brewery
Former ATP; brewery closed 2022: lemon zest, cracker malt, flowers, herbs, and crisp bitterness.
BAR NOTES
Spencer Premium Pilsner brings lemon zest, cracker malt, flowers, herbs, and crisp bitterness. Its classification here is Former ATP; brewery closed 2022, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Chimay Grande Réserve Rum Barrel
Brewed by Bières de Chimay
Current ATP special release: dark fruit, molasses, vanilla, oak, and warming rum.
BAR NOTES
Chimay Grande Réserve Rum Barrel brings dark fruit, molasses, vanilla, oak, and warming rum. Its classification here is Current ATP special release, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Tre Fontane Sinergia ’19
Brewed by Tre Fontane × Spencer
Historical ATP collaboration: peach, tropical fruit, herbs, pale malt, and forceful hops.
BAR NOTES
Tre Fontane Sinergia ’19 brings peach, tropical fruit, herbs, pale malt, and forceful hops. Its classification here is Historical ATP collaboration, an important distinction because Trappist describes where and why a beer is made—not merely a Belgian yeast profile or monastic-looking brand.
Serve it around 46–54°F in a chalice or tulip; lighter blond, wheat, and pale beers can start cooler. Pair dark examples with braised meat or aged cheese, golden examples with seafood or roast chicken, and cellar strong bottle-conditioned releases upright in a cool dark place.
Leave the monastery gate open and keep walking through Belgium.
Move from protected Trappist breweries into the wider Belgian cellar, strong dark ales, tripels, lambic, and recipes built around expressive yeast rather than syrupy malt.
DRINK DEEPER
better beer.
