This order of monks has five breweries in Belgium and one in The Netherlands. By law, only they are entitled to use the term Trappist in describing their products. Each of them produces strong (6 - 12 percent by volume), top-fermenting brews, characteristically employing candy sugar in the kettle, and always bottle-conditioned.
Chastity, poverty and a pint FEB 2, 1991 They don't talk about it much, but Trappist monks have been brewing good strong beer for ages, writes Michael Jackson
