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PDF La Trappe Sociale (French Edition)

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The Trappist Brewers and their beers

Currency and addition of Tax VAT depend on your shipping address. Author: Mette Birkedal Bruun. Add to Cart. Have an Access Token? Enter your access token to activate and access content online.

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Related Content. Making Sense Of: Dying and Death. Editor: Andrew Fagan. This book aims to extend upon the growing body of literature concerned with dying and death.

La Trappe Sociale (French Edition)

The book analyses various experiences and representations of dying and death from the perspective of academic disciplines as diverse as theology, philosophy, sociology, anthropology, and literature. The rationale for this is simple. As objects of study dying and death cannot be usefully reduced to a single academic perspective. Additional reforms occurred throughout the history of the Trappists, including one near Normandy, France during the 17th century led by the Abbot of La Trappe in hopes of returning to a more purer following of the Rule of Saint Benedict.

Today, while there has been an increase in Trappist monasteries around the world, the total number of monks and nuns in the Order has been decreasing.

The abbot de Rancé and La Trappe in the 17th century

Without Trappist monasteries, there are no Trappist breweries, and without Trappist breweries, there is no Trappist beer. Beer is among one of the most well-known Trappist-produced goods used to support the monastery producing the beer and fund its charitable endeavors. It is believed that beer was being brewed in monasteries as early as the 6th century. In its earliest history, Trappist beer acted as a form of potable water. Eventually, Trappist beer was made on larger scales with the intent of sharing it outside of the monastery walls.

In many instances, and even still to this day, many Trappist beers must be purchased on the grounds of the Trappist brewery or at nearby markets.


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Some even say that it is the Trappist brewers who started spreading their knowledge of beer and brewing procedures that helped spur the growth of secular commercial brewing ventures. But despite the prominence of beer in the Trappist community, it is important to note that monks always put religion first over everything else—even beer.

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In order to prevent non-Trappist commercial companies from using the Trappist name, eight Trappist abbeys got together and formed the International Trappist Association ITA in To become a member of the ITA, prospective abbeys must go through a rigorous application and evaluation period. The following is the strict criteria ITA-recognized breweries see list must follow:.


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The Trappist Brewery Beer is among one of the most well-known Trappist-produced goods used to support the monastery producing the beer and fund its charitable endeavors. The following is the strict criteria ITA-recognized breweries see list must follow: The beer must be brewed within the walls of a Trappist monastery, either by monks themselves or under their supervision.