Trappist is a particular category of beers, or more precisely an indication of origin, which includes various styles that are brewed in Trappist monasteries. Trappist beers are internationally certified and can only be produced by Trappist abbeys—which include six located in Belgium and two in the Netherlands, while Italy, Austria, England, France, the United States, and Spain all have one certified Trappist brewery.

All abbeys develop their yeast, and the regulations also stipulate that the beer must be brewed within the immediate surroundings of the abbey and that the entire production needs to be supervised by monks. Similar beer styles that are produced in non-Trappist monasteries are usually referred to as Abbey-style beers. 

Belgian-style tripel is an approachable and easy-drinking beer style with high carbonation and complex flavors. They traditionally have high alcohol content, falling between a 7 to 10% ABV range, and are often classified as very strong ales.

These yellow-golden beers typically have a distinctive spicy, fruity, and subtly sweet malt character. Their yeast character varies, but it often includes banana or clove-like aromas. First tripels were produced as abbey beers, while the Westmalle Tripel is widely considered as the prototype. 

Dubbel is a rich and well-balanced Trappist beer that originated in Belgium and whose modern version is often associated with Henrik Verlinden who created the prototype at Westmalle brewery in 1926. This version was named Dubbel Bruin, and soon after its invention, the style was copied in many Belgian breweries.

Unlike other brown beers, typical Belgian dubbel will get its flavor from candi sugar—a thick and dark caramelized syrup that is added to the wort. These beers typically range from amber to copper, and they will usually have complex aromas and flavors reminiscent of toffee, raisins, malt, and dark fruit. 

Lambic is a traditional beer style that has its roots in Brussels and the region of Pajottenland. This style must be made with a minimum of 30% wheat, and the wort is always spontaneously fermented with local and naturally occurring wild yeasts.

Because of different local microorganisms, these beers always have a unique and frequently unpredictable character. Due to its wild nature, many batches of lambic are sometimes blended, a style known as gueuze or geuze, to produce a more palatable version. 

Duvel is a famed Belgian pale ale that is produced by Duvel Moortgat Brewery. It was initially named Victory Ale—but its name was later changed into Duvel, presumably after it was referenced as nen echten duvel (a real devil) due to its high alcohol content (8.5%).

This pale ale became the brewery’s flagship beer, though several other styles are also available on the market. Classic Duvel is made from Scottish yeast, and it is hopped with Saaz and Styrian Golding hops. The beer has delicate effervescence, and it undergoes the second fermentation in the bottle. 

Belgian blond ale is a beer style with vague boundaries that probably emerged as a response to popular European pilsners. The examples of the style are typically golden-colored and medium-bodied with moderate strength that varies between 6 to 7.5% ABV.

They usually have a subtly sweet malt character accompanied by hop aromas and flavors that are generally light, earthy, and spicy. Their yeast character is soft, often having fruity-ester qualities. With a dry finish and tendency for higher carbonation, they attain a somewhat creamy mouthfeel. 

Witbier is a traditional wheat beer style that has ancient origins, but which was only revived in the 1960s by Pierre Celis from Hoegaarden. This beer is usually brewed with unmalted wheat, and it is traditionally unfiltered. Most varieties are spiced with coriander and citrus zest, typically orange peel, though the addition of other spice blends and aromatics is not uncommon.

The beers are usually pale, cloudy, smooth, refreshing, clean, and crisp. They have typical malt sweetness and a little to none hop character. The aromas include a layered combination of herbs, spices, and subtle fruity nuances. Witbier pairs well with salads, seafood, egg-based dishes, dry pastries, citrus-based desserts, and sheep or goat cheese. 

Traditionally produced in Brussels and Pajottenland, these fruit beers are made with the addition of cherries. Initially, they were made with Schaarbeekse cherries, but nowadays, other Morello cherries may be used as well. Whole, macerated, or crushed cherries (including the pits) are added to aged lambics, and the beer then continues maturation.

It typically undergoes the second fermentation in the bottle. Like other types of lambic beers, kriek is also spontaneously fermented. Kriek lambics may differ in character, but they are usually refreshing and crisp, with a typical dry and tart finish. 

Chimay Red was the first Trappist beer that was brewed by monks at the Scourmont Abbey, a Trappist monastery in Chimay, Belgium. This amber-colored dubbel—a specific Trappist style—is made with ground malt (germinated and dried barley) and water that is exclusively drawn from the two wells located inside the monastery.

The wort that is extruded is then boiled with hops before it is clarified, fermented, and stored. After the storage process, the beer is flat and clear, and active yeast is then added to create effervescence and to reach the desired alcohol content (7% ABV).