A Belgian Beer Journey

  Yes, something called "A Belgian Beer Journey" may be a bit off topic for a web-magazine about British stuff. Agreed, but I thought this would be an entertaining pursuit.
  As I have mentioned elsewhere, I have enjoyed my share of time running around the UK. Also, I have hung around various places on the continent, and as with many beer zealots Belgium is one of my favorite havens. The number and variety of beers and beer styles is truly amazing. I used to frequent a small pub in the town of Maastricht (yea, I know, it's in the Netherlands, but it's really close to the Belgian border) called - in English - The Rabbit Hole. Anyway, the owner used to travel around checking out, and often buying, unusual beers, both Dutch and Belgian. For several years, at least two or three times a month, I found myself in The Rabbit Hole, and seeing the owner would ask, "What have you found on your travels?" His eyes would light up as he pulled out a couple bottles of some obscure beer brewed by a tiny brewery he found on some out of the way little town. I enjoyed many diverse beers sitting at The Rabbit Hole bar.

  Well, a while back I picked up a copy of the 2011 version of the book All Belgian Beer complied by Hilde Deweer (published and now updated in 2015 by Stichting Kunstboek bvba. For more information click here). Hmmm - an idea was brewing (no pun intended), and I thought to myself, I should try to try - at least once -  each and every one of the beers in the book. With over 1,600 beers - in the 2015 edition - this would certainly be a challenge.

  At first, I was going to call this page "The Belgian Beer Challenge," but thought a "journey" would be better than a "challenge." Indeed, the word "challenge" tends to refer to some sort of contest, with a definable end result. Although a journey also usually has an end point, I really think that reaching a final defined goal on a Belgian Beer Challenge is something that is virtually unattainable. So, instead of focusing on the goal, I plan on simply enjoying the journey along the way. Join me?
  So here is how this will go - I will list each beer by the page number (in the 2015 edition), while listing a couple of notes about the beer. If you see an asterisk next to the beer it means that I have been able to buy this beer in North America.
  Also, I should mention that in today's hurly burly world of mega-brewery mergers and buyouts it is almost impossible to keep track of who owns what, which is kind of a tedious pursuit anyway. With that in mind I will tend to avoid delving too deep in that topic, rather concentrating on the history and heritage of the beer. Of course, who doesn't like a small family owned brewery that has been in existence for over a hundred years? Those breweries that meet this criterion, I will certainly make mention of that fact.
  Here is the index page - The Road Map, if you will.  Simply scroll down and click on the beer and you will be transported to that page. Got an interesting tid bit of esoteric knowledge about these beers, please do drop us a line and we will post it as appropriate. Got a photo of yourself enjoying one of these fine beers, send it in - nothing too weird, now. And thanks very much.

  Since I firmly believe that a "good beer" is a purely personal determination, and although I may say if I like the beer, I will hesitate actually rating it. Good beer - your call.

OK, Here We Go...
A Belgian Beer Journey
The Route Map

- To find out more - click on the beer -
 - The asterisk means - found in North America - 

34 : Achel Bruin 8 (Trappist)
116 : Barbe Ruby *
322 : Chimay Bleue (Trappist) *
324 : Chimay Rouge (Trappist) *
325 : Chimay Blanche (Trappist) *
        : Chimay Cinq Cents (Trappist) *
330 : Ciney Blonde - Blond
412 : Diabolici Triple Blond Ale (from Hell)
434 : Duchesse de Bourgogne*
439 : Duvel - Biere Speciale 
441 : Duvel - Tripel Hop
442 : Echt Kriekenbier
642 : Hoegaarden Wit - Blanche *
804 : La Chouffe *
858 : Leffe Blonde *
864 : Leffe Rituel 9
868 : Leffe Ruby
1023 : Omer Traditional Blond
1033 : Orval Trappist Ale (Trappist)
1069 : PALM Speciale Belge Ale 
1177 : Trappistes Rochefort 10 (Trappist)
1212 : Saison Dupont  *
1287 : St Bernardus Abt 12 *
1288 : St Bernardus Christmas Ale *
1291 : St Bernardus Prior 8 *
1293 : St Bernardus Wit *
1322 : Stella Artois *
1374 : The Wiper Times 14 *
1392 : Tongerlo Blonde - Blond
1526 : Westmalle Dubbel (Trappist) *

And…A Few Honorable Mentions:

Chouffe Cherry
Brewery Ommegang Rosetta
Spencer Trappist Ale

Trappist Beer - A Primer in 688 (+/-) Words...

   "Ora et Labora" - that's their motto - "Prayer and Work." The Order of Cistercians of the Strict Observance (O.C.S.O.) is a Roman Catholic religious order, which today is more familiarly known to most of us as the Trappists. The O.C.S.O. is part of the larger Cistercian order, which itself was founded in 1098, by a Benedictine monk named St Robert of Molesme (1024-1110), when he and a group of monks formed a religious community at Citeaux, in France. The name Citeaux in Latin is Cistercian, so the Robert of Molesme's new order was called the Cistercians. Although they were called Cistercians, they were still a strict order of monks that followed the teachings of St Benedict of Nursia (about 480-547), the 5th/6th century abbot of Monte Cassino, in Italy. St Benedict published his tenets  - the Rule of St Benedict - a guidebook for living the Gospel, both in spiritual and practical terms. He patterned it after the lives of some of the original monks who lived their lives as hermits in the Egyptian desert. The Rule of St Benedict called for austere living, plain churches and monasteries, a simple diet, and a contemplative life along with manual labor.

  In 1112, a monk by the name of Bernard of Fontaines-les-Dijon, along with thirty of his fellow monks, was welcomed into the Cistercian monastery of Citeaux. Bernard - now, of course, known as St Bernard - was given the task by the leaders of Citeaux to establish a new Cistercian organization at Clairvaux, in the Burgundy region of France. Under St Bernard's guidance, and even after his death, the Cistercian movement grew as a whole, and continued to do so until by the close of the 13th century it numbered over 530 individual monasteries all over Europe. This growth continued for a time into the next century, but wars, strife, conflicts, politics - both secular and papal - saw the order enter a period of decline, with many of the individual Cistercian monasteries charting their own - or "reformed" - courses. One such group was formed in 1664, by Abbe Armand de Rance (1626-1700) who established a Cistercian abbey called Notre-Dame de la Grande Trappe, at Normandy Soligny-la-Trappe, in France. This monastery was often simply referred to as La Trappe, and the members, of course, soon became known as the Trappists. Although this abbey can be included in the reform movement, de Rance actually required an even closer adherence to the Rule of St Benedict, and thus his monks were known as the Cistercians of the Strict Observance

  In 1892, a number of these disparate Cistercian reformed orders were joined under one parent structure to form the O.C.S.O.,  and the Trappists were brought into the fold. Although the O.C.S.O. was the parent order, the name "Trappist" was soon applied to all. Today, there are dozens of O.C.S.O., or Trappist, monasteries, and other religious organizations located in almost every region of the world.

The Real Trappist Beer

  Inherent in the motto "Prayer and Work" was the tenant that Cistercian monasteries were to be self sufficient, with the monks required to provide not only for themselves, but also for the people in the immediate vicinity of the monastery. Agriculturally based products - grains, breads, produce, dairy goods, cheese, and, of course, beer - were some of the staple goods. All profits made from this output were to be used to help support the local community. (For more information on the beers made at the individual monasteries, please the entry for that beer.)
  Over time, many of the beers produced by the Trappists gained a world-wide reputation and following, so much so that others brewers thought that adding to moniker "Trappist" to their beer would imply the same measure of quality. Simply implying that one's beer was even remotely associated with a Trappist monastery was seen as a marketable characteristic. This practice was being used even back in the 1930s, causing various Trappist monasteries to take legal action against these breweries for using their names.
  On 6 September 1985, a Belgian commercial court ruled in favor of the Trappist monasteries, and the International Trappist Association (ITA) was created. Now, to be considered a true Trappist product - beer, cheese, chocolate, etc... - it must carry the "Authentic Trappist Product" label. This label ensures that the product was produced under strict guidelines, by the monastery in question, and that the profits garnered will be used for good. So, while it is ok for a brewer to associate its beer, in a vague sort of way - like an image of a monk on the label - with monastic origins, it is illegal to use the word "Trappist" to describe anything be a true Trappist-produced product.
 At present, there are some 20 monasteries in the ITA, with 12 involved in the brewing of beer, a number that seems to increase on a regular basis. Lucky for us.

  According to The International Trappist Association there are only 12 beers worldwide that are authorized to carry the Authentic Trappist Product logo, an authorization that is only good for five years. At the end of that time period, if the monastery that brews the beer is still in compliance with the ideals of the organization, then a further authorization will be granted. In addition to beer, many other products are produced under the Authentic Trappist Product concept. For a full list of the monasteries and the products, please click here.  

  Below is a list of all 12 currently approved Trappist beers. The asterisk (*) after the beer indicates a link to our page for that beer. As of 1 January 2017, the following beers are approved Authentic Trappist Products:

Achel - Belgium *
Sint-Benedictusabdij De Achelse Kluis

Chimey - Belgium *
Abbaye Notre-Dame de Scourmont-lez-Chimay

Engelszell - Austria
Stift Engelszell

La Trappe - The Netherlands
Abdij Onze-Lieve-Vrouw van Koningshoeven

Mont de Cats - France
Abbaye Sainte Marie du Mont des Cats

Orval - Belgium *
Abbaye Notre-Dame d’Orval

Rochfort - Belgium
Abbaye Notre-Dame de Saint-Remy

Spencer - United States
Saint Joseph's Abbey Spencer

Tre Fontane - Italy
Abbazia delle Tre Fontane

Westmalle - Belgium
Abdij der Trappisten van Westmalle

Westvleteren - Belgium
Abdij Sint-Sixtus

Zundert - The Netherlands
Abdij Maria Toevlucht

Finally... Want to learn more about the Trappists and the Cistercians? Click here to go to The Reading Room. Two sources:
1. Cistercians - The Catholic Encyclopedia 1913
and
2. Trappist Monks - Lippincott's Magazine 1902

And…If you would like know a bit more about what it means to be an “Abbey Beer,” please scroll down a bit…

Travels South of the Channel…
John Mullins Irish Pub - Maastricht, NL

Well, not quite in Belgium - but close enough, and it's a darn good Irish Pub. I used to wear this place like in old sweater.

   It's always nice to have a "local" - that one pub, just down the street, where you can go anytime and feel at home. For a pint or for an evening, your local is as comfortable as an old sweater. And, if you pardon the cliche, where everybody knows your name.
   For several years I was spending a lot of time in the city of Maastricht, in The Netherlands.  Indeed, I was spending almost as much time here as I was at home. I soon found John Mullins Irish Pub, and it quickly became my local away from my local. I got to know Maastricht so well that there were times when I wasn't in the mood for exploring, or experiencing a new cafe or bar, rather I just wanted a good couple of pints and a good meal, in a familiar place. Mullins was that place.
  Maastricht was a base for my company, and at any one time there could be quite a few of my colleagues in town. Since we all worked a different times of day and night, you never really knew who was there. One sure thing was, "Mullins around 4 o'clock." Sometimes I would head down to Mullins by myself, only to run into an old buddy who I hadn't seen in years. Mullins was the "local" for many in our group. Personally, I used to live in this place. Great food, British and Irish beers on draft, and amazing selection of whiskies, and the best people in the business. I was always nice, having spent a week or so back in the States, to drop back by Mullins, and have the barkeep wave a say, "Welcome back."

Click here: John Mullins Irish Pub

Travel South of the Channel…
De Knijnspiep - Maastricht, NL

OK, again not quite in Belgium - But close enough.

  I spent a bit of time - a few years in the early and mid-2010s -  working in Europe, based mostly in Belgium and The Netherlands, so I have a few "locals" around the Low Countries. In the town of Maastricht, in addition to the above-mentioned Mullins Irish Pub, I also frequented this place - De Knijnspiep, which translated from the Dutch means "the rabbit hole." So called because like many bars in the city center, it is quite narrow, but rather long - sorta like a rabbit's hole. It had a long bar running along one wall, with a few tables in the back, with dark woods and subdued lighting setting the tone. All very cozy.
  Whereas Mullins served a fine variety of British and Irish beers and whiskies, De Knijnspiep served mostly local Dutch and Belgium beers, but with a twist. The owner - Theo - was always on the lookout for new and different beers from the surrounding area. As such, there was an ever changing beer menu, often with selections from some of the smaller and lesser known breweries. Theo and his staff were very well versed in their products, so there was enjoyable educational aspect to drinking here.
  While I often started out at Mullins, a stop in De Knijnspiep was always on the agenda - not only to say hi to Theo - and Benoit, the bartender - but just to see what new and different beers were being served. There was a time a while back when one could only buy Westvlereten Trappist beer at the monastery - which is actually still true - however, I could always get a bottle or two at De Knijnspiep. I remember stopping in one time, and Benoit announced they had bottles of the worlds best beer - at the time (2014) Tongerlo Blond. "I'll take one of those," I replied. When a new seasonal beer came out - a Christmas ale, for example - I could always get it first at De Knijnspiep.  Theo is a great guy, and there was many a night when after all the locals had thinned out towards closing time, he would lock the front door - with us inside. My way of running a bar.
  I haven't been back to the De Knijnspiep since early 2015, but it is one of the tops on my agenda when I return. 

Travels South of the Channel…
The Bru House - Zaventem, Belgium

Better make sure you have your party britches on if you stop by this place. Yes, it may be south of the Channel, but one of the owners is a wild Irishman, so its pub qualifications are impeccable. 

  Actually, when I first started going here about a decade ago The Bru house was run be three guys, including the aforementioned Irishman. And, although I have been here at times when all was quiet in the bar, by far the greater number of times the place was packed, boisterous and a bit crazy - perfect.  Often times you had better have worn your party britches just  to keep up. The Bru House, it seems, has a very loyal clientele, most of whom are good friends with the owners. I stopped in here one time when it happened to be the birthday of one of the owners. The barbecues were blazing and the beer was running cold and fast - all on the house. The place was packed, and everybody knew each other.
  Back when my old airline had a contract or two flying out of Brussels, we stayed at a hotel just down the street from The Bru House, in the town of Zaventem.  After a long trip, like down to Nigeria, this was the first place most of us went upon our return. Out of the hotel - the Crown Plaza, through the little park, up the hill, under the train station, and there was The Bru House. Since our company cycled pilots through Brussels on a fairly regular basis, you were never sure who you would run into when you walked though the door. A buddy you hadn't seen in months could be setting there at the bar - like old home week.
 There was a decent sized cadre of us that flew a lot of these Euro-gigs, and we frequented The Bru House on a regular basis. So much so that got to know the owners, as well as a few of the regular patrons. It was kind of a nice place - several thousand miles away from home - that made you feel welcome just stepping up to the bar.
  The last time I tried to stop in The Bru House - early 2015 - it was closed, reportedly for renovations. Has anybody been there lately? Is it back in business? Drop me a line with an update - cheers!

What it means to be a “Certified Belgian Abbey Beer…

Just as a Trappist beer must conform to certain rules to be called a Trappist product, Abbey beers also need to meet certain criteria, at least if the brewer wants to display the Certified Belgian Abbey Beer trademark on their labels. Below is a copy of the rules, gleaned from the Union of Belgian Breweries:

Certified Belgian Abbey Beer

The collective trademark may only be used by members of the Union of Belgian Breweries (UBB) having signed an written agreement with the UBB.

The breweries may only use the collective mark if the following conditions are fulfilled :

• As far as "the abbey beers" are concerned that were already present on the market when the collective mark was registered :

1. There has to be a connection with an existing / no longer existing abbey and…

2. royalties (1) have to be paid; these can be used to help finance the Abbey’s charitable activities, other good works and cultural activities/works that contribute to the cultural preservation of the abbey, allied to the abbey or to another defined organization if the abbey no longer exists

3. Any marketing activity or publicity can be verified, by the abbey or the defined organization.

• As far as the new abbey beers are concerned (i.e. put on the market after July 12th, 1999) :

1. The beer is brewed in an existing non-trappist abbey (or an existing abbey that licences a brewery to brew the beer under its responsibility and that commercialises the beer itself) or… 

2. a beer brewed by an independent brewery having acquired the licence for the use of the name of this beer from an existing abbey (juridical tie by means of a contract). The brewery itself commercialises, distributes the beer and…

3. royalties (2) have to be paid to the abbey/order and the order needs to support charitable activities and…

4. has to be based on an historical background (the abbey had any history of brewing) and… 

5. the abbey has a right to check, verify the publicity.

So, since 1999 - when the trademark was first introduced - a number of Belgian breweries - for the most current list, see below - began to call their products as true Abbey beers, which means there is a certain legal, as well as historical, connection between the brewer and the abbey.
For more information on the Union of Belgian Breweries, please click here: www.belgianbrewers.be

International Trappist Association

Trappist religious organizations are certainly well known - the world over - for the ales. However, lesser well known is the fact that these groups also produce a wide variety of other products, the idea being that any profit goes to help those in need. Seen below - courtesy of the International Trappist Association - is a list, and a map showing where the groups are located, and what they produce. Of course, these are the approved groups that comply with Trappist rules.
The web address is located on the graphics - stop by and learn more.