Trappist Beer Needs Trappist Monks to Brew It, but the Vocation Is Dwindling

Interesting that they didn't mention Orval in the article.

 

Open it up to protestant clergy and I will happily supervise and taste test!

 

It is just not Catholic clergy. It is a particular order of clergy, Trappist monks.

 

So what you are saying is if they open it up to Catholic clergy first, protestants might have a shot in my lifetime? I can dream

 

Damnit, can’t read without WSJ subscription.

Along the lines of this thread, for a long time I have wondered how trappist beers that are widely available are able to be produced on that scale solely by the monks. Specifically I have wondered about St Bernardus, but now that I think of it I’m guessing St Bernardus isn’t in fact authentic trappist anymore.

 

Self quoting to confirm that indeed St Bernardus not trappist. However, still curious as to some of the others like Orval and Chimay which seem to be literally everywhere.

 

They aren't. As noted in the WSJ quoted section in the OP:

And from the Trappist website itself:

• All products must be made within the immediate surroundings of the abbey;
• Production must be carried out under the supervision of the monks or nuns;

Though, IIRC, the number and percentage of lay workers varies quite a bit from brewery to brewery.

 

The beers don't have to be produced by the monks, but monks have to oversee the production
From the Inside Beer article about
Achel losing status

The abbey can own a huge non-profit brewery with a full staff, but it can't be called “Trappist” without a Trappist monk overseeing operations.[/U]

 

St. Bernardus is an Abbey ale, that's why.