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La Trappe logoTrappist Brewery Koningshoeven
Tilburg, Netherlands

La Trappe is one of only ten Trappist breweries in the world allowed to carry the logo "Authentic Trappist Product". This logo guarantees authenticity, recipe, tradition and, in the case of La Trappe, a thriving working relationship between monastery and brewery.

Just as the Trappist faith has spread throughout the world, so have the beers. There are now Trappist breweries in Europe and The United States, but with only ten it remains the most elite group of commercial breweries in the world!

These world-class beers have been brewed at the Cistercian Abbey of Onze Lieve Vrouw van Koningshoeven since 1884.


beers currently available

La Trappe Jubilaris label

 

La Trappe Jubilaris

Limited Release: One Time Only

Brewed to celebrate the 25th Anniversary of Abbot Dom Bernardus. Incorporating elements of his two favorite La Trappe beers—Dubbel and Isid'or—Jubilaris is malty, mild and fruity with a dark amber color.

It will not be brewed again.

6.0% ABV Bottle Conditioned
Available in 11.2oz bottle; 11.2oz bottle; 11.2oz bottle.

 

La Trappe Isid’or label

 

La Trappe Isid’or

La Trappe Isid’or has been specially developed to commemorate the 125th anniversary of the only Trappist brewery in the Netherlands. The jubilee beer is named for Brother Isidorus, the first brewer of La Trappe.

La Trappe Isid’or is a mildly sweet amber beer with a caramel note. The beer is a little bitter to the taste and has a fruity finish. La Trappe Isid’or owes its special aroma to the Perle hop, which we grow ourselves. The ideal serving temperature is 10-12 degrees Celsius (50-53.6 degrees Fahrenheit).

7.5% ABV Bottle Conditioned
Available in 11.2oz bottle; 11.2oz bottle; 11.2oz bottle.

 

Trappist Witte label

 

Trappist Witte

A slight variation on the classic Belgian style, La Trape Witte is an unfiltered wheat beer brewed for summertime enjoyment. The only Trappist Witte available!

5.5% ABV
Available in 11.2oz bottle; 11.2oz bottle; 11.2oz bottle.

 

La Trappe Dubbel label

 

La Trappe Dubbel

La Trappe Dubbel is a deep reddish brown in color with a creamy tan foam. The aroma is of dried fruit and candy, with the faintest hint of hops. On the tongue, Dubbel is malty and slightly sweet with a fruity, soft character.

La Trappe ales are all well-suited to the dinner table, but the Dubbel is a superstar with any kind of grilled or roasted meat or highly spiced food. It complements the flavor of many cheeses and is delicious with nuts.

7.0% ABV Bottle Conditioned
Available in 11.2oz bottle; 11.2oz bottle; 11.2oz bottle.

 

La Trappe Tripel label

 

La Trappe Tripel

A rich, brassy golden in color and sporting a slightly off-white foam, La Trappe Tripel is the hoppiest of the La Trappe range, displaying a beautiful balance of hoppy bitterness and full malt flavor. You will notice spices, fruit and hops in the nose. On the palate Tripel is slightly bitter, spicy and refreshing.

The style "Tripel" generally means a beer that is golden in color and strong. Like most Belgian or Benelux ales, it's also bottle conditioned (as are all Koningshoeven ales) which means that living yeast are in each bottle and produce the carbonation in the package. This yeast is normal and healthy, as well as rich in vitamins and minerals. If you notice a thin layer of sediment in each bottle, it's due to this yeast.

8.0% ABV Bottle Conditioned
Available in 11.2oz bottle; 11.2oz bottle; 11.2oz bottle.

 

La Trappe Bock label

 

La Trappe Bock

This unique seasonal product is the world’s only Trappist bock beer. Brewed exclusively with natural ingredients, it has a deep red colour, an intensely rich taste, and a malty aroma. Aromatic hop varieties and types of burnt malt render this beer its delicate bitterness that blends surprisingly well with its slightly sweet undertone.

A seasonal beer, available in the late winter/early spring.

7.0% ABV Bottle Conditioned
Available in 11.2oz bottle; 11.2oz bottle; 11.2oz bottle.

 

La Trappe Quadrupel label

 

La Trappe Quadrupel

Quadrupel sits at the top of the La Trappe range. At 10% alcohol by volume, it's a big deep amber beer with a rich, warming flavor. Full-bodied and mild, slightly sweet and just a hint of bitterness round out the palate. In the nose you will detect fruit, a faint, pleasant yeastiness and just a touch of resiny hops.

Although Quadrupel is delicious when consumed fresh, it can benefit from years of aging in a cool, dark place. The flavor of aged Quadrupel is reminiscent of port. We encourage aging of the smaller, capped bottles for best success.

10.0% ABV Bottle Conditioned
Available in 11.2oz bottle; 11.2oz bottle; 11.2oz bottle.

 

Oak Aged Quadrupel label

 

Oak Aged Quadrupel

What happens when you take La Trappe Quadrupel and age it in a variety of oak barrels? You get a beer that is complex, beautiful, sophisticated and very, very limited.

The brewers at La Trappe use barrels previously used for wine, port, whisky, and sherry to impart a broad range of flavors and then blend these beers together at bottling to make a unique expression of Quadrupel, never to be repeated.

Truly there is nothing like it on earth. Trappist. Barrel Aged.

BATCH 1
The first bottling/batch of Quadrupel Oak Aged is available from 18 June 2010. You can recognise this bottling by the back label, which states: BATCH 1 (blended on 1 June 2010). For this ale, the following barrels were used in the following proportions:
New Oak Heavy Toast 18.2%; New Acacia Medium 9.1%; Port Medium Burnt 36.4%; Port Medium Toast 36.4%

BATCH 2
The second bottling has now taken place: BATCH 2 (blended on 26 July 2010). For this ale, the following barrels were used in the following proportions:
New Oak Medium Toast 9%; Port Medium Toast Burnt (American Oak) 64%;Port Medium Toast Burnt (French Oak) 9%; Port Medium Toast (French Oak) 18%

BATCH 3
(Blended on 17 September 2010) was distributed as follows:
New Oak Medium Toast 18%; Port Medium Toast (French Oak) 55%; La Trappe Q. Medium Toast (French Oak) 27%

BATCH 4
(Blended on 5 November 2010) was distributed as follows:
New Oak Medium Toast 27%; Port Medium Toast (French Oak) 9%; La Trappe Q. Medium Toast (French Oak) 18%; La Trappe Q. Medium burnt (American Oak) 36%; New Oak Heavy Toast 10%
BATCH 4 was the final blend based on port. After this, we will start using white wine barrels. We will subsequently use whiskey and red wine barrels.

BATCH 5
(Blended on 25 January 2011) was distributed as follows:
New Oak Heavy Toast 20%; White Wine Oak Heavy Toast 80%

BATCH 6
(Blended on 17 April 2011) was distributed as follows:
New Oak Medium Toast 20%; White Wine Oak Heavy Toast 80%

BATCH 7
Blended in June 2011 and it is the first batch (of two) which matured on old whiskey barrels. These barrels originate from various whiskey distilleries, such as Bowmore, Tamdhu, Strathspey and Laphroaig (Johnstons). The aromas of the whiskeys clearly influence the ultimate flavour. This flavour is considerably and clearly different from that of the previous batches. Turf and burnt are clearly present, while wood and tannins from wood are more difficult to recognise. The warming effect in combination with the full, strong flavour which the whiskey barrels have added to the Quadrupel may turn this batch into the most tasteful ever.

BATCH 8
(Blended in October 2011) was distributed as follows:
Whiskey pre-used 70%; New French Oak Medium Toast 30%
In terms of flavour, Batch 8 can be described as the most extreme blend so far. In addition to the full whiskey flavour, a lot of new oak was blended in, which makes it a unique combination of wood tannin and whiskey associations.

BATCH 9
Distributed as follows:
Used Malbec barrels (medium toast limosine Oak) 86%; New Oak (medium toast)7%; New Oak (high toast)7%
BATCH 9 is the first that used Malbec wine barrels from Cahors. This wine is notable for its extremely high tannin levels originating from the Auxerrois grape, which is the darkest and most tannin-rich wine grape. However, as this wine grape is very sensitive, it is no longer grown that much, although it has a very distinct character. By letting our Quadrupel mature on these wine barrels, a lot of the flavour associations from this wine can be recognised in the lagered ale. As the lagered ale from these barrels is rich in flavour anyway, we reduced the new oak percentage to 14% for this batch. This means the wood flavour and the wood-related aromas are slightly less prominent, but the beautiful wine bouquet of the Malbec wine comes through so much better.

BATCH 10
Distributed as follows:
Malbec barrels 75%; Medium toast new wood 25%

BATCH 11
Distributed as follows:
Malbec barrels 55%; New French Oak medium toast 25%; New French Oak high toast 25%l Acacia 5%
BATCH 11 is the final batch that used Malbec barrels. However, this batch too contains a lot of Quadrupel that was used on new wood. Batch 11 is a bottling that is very complex aroma-wise. The aroma of the Malbec wine is prominent; a lot of oak flavour from the medium toast; a lot of vanilla and almond from the high toast; flowery aromas from the Acacia and, of course, the ale aromas from the Quadrupel. Very robust and tannin-rich in flavour, an additional lagering in the bottle is recommended. This additional lagering will further increase the complexity and tone down the flavour. Although the red wine influence is clear, the wood aromas dominate in this batch. Highly recommended for anyone who likes heavy ales/wines rich in wood flavour and aroma.

BATCH 12
Distributed as follows:
Bourbon Whiskey barrels 91%; Cognac barrels 1%
Aroma: Bourbon, subtle wood, prunes, liquorice, raisins, and almonds.
Quadrupel’s distinct aroma and flavour are still very much alive, but have merged with the aromas from the whiskey and cognac barrels. Drier in taste than previous batches, the body of this batch is slightly less bombastic.
Again a very distinct Bourbon aroma, albeit less prominent than the previous aroma.
The flavour is complex and yet quite gentle (probably also because this batch has aged for 18 months).
Triggering a slight tingling sensation as it rolls over the tongue, this ale leaves behind a tannin-bitter and subtle smoky aftertaste.

BATCH 13
Distributed as follows:
Late burgundy barrels 91%; New oak (high toast) barrels 4.5%; New Acacia (medium toast) barrels 4.5%
Aroma: smooth with striking wood tones. As flowery and sweet as honey blossom. Almond and vanilla, and of course the normal Quadrupel aroma, which does however remain in the background. The first drink clearly tastes of a smooth red wine, followed by wood, tannins and smoke, which gradually evolve into a soft honey blossom. The warmer the ale is drunk, the more you can taste the oak flavour. The ale seems to get richer in tannins. This makes this batch sufficiently bitter, leaving the wood flavour in the background. This Quadrupel is medium sweet and drier than the normal Quadrupel.

BATCH 14
Distributed as follows:
Acacia wood 7%; New oak barrels 11%; Limousine barrels with Cognac 82%
The aroma is dominated by cognac, with hints of flowers, prunes, grapes, almond, vanilla and, of course, slightly burnt wood. In the background we can still distinguish the regular and famous Quadrupel flavour. On the palate, warmth and the grape fruitiness of cognac. Then follows that of sweets. This is not at all disturbing in this batch, on the contrary, it provides an exciting component to the beer as a whole. It’s still a beer and as such it has a specific bitterness. In this case, it is dominated by the wood tannins. The finish is oaky, malty and, finally, speaks of grape. A beautiful marriage of Quadrupel and Cognac from start to finish.
Batch 14 is currently available from the Monastery Shop.

10.0% ABV
Available in 11.2oz bottle; 11.2oz bottle; 11.2oz bottle.

 


More Information:
  •  La Trappe website
  •  
    Sales Flyers:
  • Glassware At A Glance
  • La Trappe Brand Book
  • La Trappe Jubilaris
  • Shelftalker Quadrupel
  •  
    Marketing Materials:
  • La Trappe Artwork
  • Point of Sale Items
  • find a distributor