Bottling of Trappist Beer

Bottling Trappist beer involves a careful process that reflects the tradition and quality upheld by Trappist monasteries. After fermentation, the beer is usually conditioned in tanks to develop flavor. It is then bottled, traditionally with a small amount of sugar and yeast added, allowing for a secondary fermentation in the bottle. This process enhances flavor and carbonation. Bottles are typically capped or corked and labeled, often showcasing the monastery’s name. Each bottle is a testament to artisan brewing, with an emphasis on craftsmanship, sustainability, and the monks' dedication to their brewing heritage.