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6.9% abv, 32 IBU. This Abbey was destroyed by fire in 1252, then destroyed during the Revolution, and rebuilt in 1929. Sunset orange in color, with a firm body and profound hop bitterness, this beer is bottled with Brettanomyces, a strain of yeast that leads to dry complexity and ageworthiness.

Abbaye Notre-Dame de Scourmont in Belgium is the largest producer of Trappist beer. Founded in 1850, the monks immediately set to work brewing, and the brewery was renovated in 1989. Water is drawn from the monastery well to make all the beer. The Cinq Cents was first brewed in 1966, and honrs the 500th anniversary of the Principality of Chimay, which made the monastery’s establishment possible. This beer was a typical colden color, with a bouquet of fruity esters and floral hop aromas. Mellow flavors of muscat, holden raisins, and fresh bread are balanced by the hoppy bitterness.

7% abv. This coppery-brown dubbel has a light, fruity aroma, with caramel, apricot, and roasted spice that are tempered by the lightly bitter astringency.

9% abv. Chimay’s monks decided to brew a special Christmas beer in 1948, which became the Grand Reserve. This beer is known for aging, and has the full power and complexity of Trappist ales. Hints of coffee, cacao, and dried dark fruits balance rich aromas of stone fruits.

7.5% abv, 18 IBU. Written record of brewing at Rochefort dates to the 1500s, and the “6” refers to the “Belgian” degree scale that is no longer used. Reddish-brown in color, this beer has a soft body with earthy flavors, herbal character, and a caramel finish. Bottle-conditioned for soft carbonation.

9.2% abv, 22 IBU. Originally called “Special,” this beer dates to the 1950s, and has a deep brown color with a firm body to support its alcoholic content. Notes of fresh fruit, spice, leather, and figs characterize the nose and palate.

11.3% abv, 27 IBU. This beer was developed in the 1940s, and is considered one of the best beers in the world. It’s dark brown in color, and has powerful strength with a firm malty backbone. Its bouquet and palate cover a wide range, from port wine to leather to apricots, oak, and spices.

8.1% abv, 22 IBU. The Triple Extra was first brewed in 2020, commemorating a beer brewed from 1920-1923. Layered, rich, with citrus and spice, this pale Tripel is fairly light for its alcohol content.

7% abv, 24 IBU. When monks released beer for sale to the public, their “second” beer was always stronger, and according to legend the name arises from the barrels being marked with two X’s. This ale is a brown-amber in color, with dark malt aromas, and has a gentle, dry finish that hints tropical fruit.

4.8% abv, 30 IBU. This has been the monks’ lunchtime beer since 1836, only made available to the general public for the first time in 2021. The “Extra” is a golden blonde ale that’s clean and crisp, fairly light-bodied compared to its brethren.

9.5% abv, 37 IBU. The monks of Westmalle were the first to invent the Tripel style in 1931, and was established as the monastery’s “third” beer. Tripels are always stronger and lighter in color than dubbels from the same abbey. Glowing orange in color with herbal aromas, this beer melds rich malty sweetness with warmth and hops.

10% abv. The monastery of Koningshoeven in the Netherlands dates to the mid-19th century, and this is La Trappe’s heaviest ale. It has an amber color, malty sweetness, and a pleasant bitterness. Its nose and palate carry banana, almond, and vanilla.

7.4% abv, 34.8 IBU. This abbey was founded in 1835, but began brewing just a few years ago; Mount St. Bernard is the first and only English monastery to offer an authentic Trappist beer. The rarest of the Trappist lineup, this full-bodied thing is mahogany-colored, and carries hints of chocolate, licorice, pepper, and fig.