Recently I discovered that I am taking the same train home from work as an old friend of mine, so since than we have a weekly drink at the railway stations bar.
Whereas I usually frequent cafes with a large selection of beer, where I will be tasting new stuff, this bar has about 8 beers it's selection, so that I am drinking an old favourite again and again:
Westmalle dubbel
Westmalle Dubbel is a Belgian Trappist beer that is widely regarded as one of the world's best. It is a dark brown beer with a creamy, tan head that laces the glass. The aroma is malty with notes of dark fruit and spices, while the taste is rich and complex, with a slightly sweet finish.
One of the things that sets Westmalle Dubbel apart from other beers is its texture. The beer has a full, velvety mouthfeel that is smooth and satisfying. The texture is what holds part of the beer's appeal, making it a beer that is meant to be savored and enjoyed slowly.
Another interesting characteristic of Westmalle Dubbel is the slightly darker foam, which is a sign that the beer's color is natural. In contrast, white foam on a dark beer is usually a guarantee that the beer is colored (usually by the addition of caramel to a blond beer), indicating that it is not a genuine representation of its natural flavor and color.
Overall, Westmalle Dubbel is a top-quality beer that is well worth trying. Its rich flavor, complex aroma, and smooth texture make it a true standout among Belgian beers.
Westmalle Abbey is a Trappist monastery located in the Belgian municipality of Malle, in the province of Antwerp. The abbey was founded in 1794, during the French Revolution when a group of monks from the French monastery of La Grande Trappe fled to the Low Countries seeking refuge.
The monks initially settled in a small house in Westmalle, where they lived in poverty and isolation, devoting themselves to a life of prayer, manual labor, and hospitality. In 1836, the monastery was officially recognized as an abbey by the Cistercian Order, and in 1856, it became a member of the newly-formed Trappist Order.
Under the leadership of Abbot Martinus Dom, Westmalle Abbey underwent a significant transformation in the late 19th century. The abbey's buildings were rebuilt and expanded, including the construction of a new church, a brewery, a cheese-making facility, and other workshops. The monks also developed a successful agricultural operation, raising cattle and growing crops on the abbey's extensive lands.
Westmalle Abbey is often regarded as the oldest remaining Trappist abbey, as it is one of the few Trappist monasteries that survived the turbulent history of the 19th and 20th centuries. During this time, many Trappist monasteries were closed, destroyed, or repurposed due to wars, revolutions, and secularization.
Today, Westmalle Abbey remains a vibrant monastic community that is renowned for its beer, cheese, and other products. The abbey's brewery produces three types of Trappist beer, including the famous Westmalle Dubbel and Westmalle Tripel, which are considered among the best beers in the world. The monks also continue to practice their traditional way of life, dedicating themselves to prayer, work, and hospitality, while remaining committed to the Trappist ideal of self-sufficiency and simplicity.
Tavernsenses, Westmalle entrance, CC BY-SA 3.0
Thanks for using steemegg.
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