The origin of Malle: a meeting of cultures
In the lovely province of Antwerp, we find Malle, a place that is like a hug between the past and the present. This city was not always what it is today; He was born in 1976 following the fusion of two small villages, Oostmalle and Westmalle, forming a community that now hosts about 14,000 inhabitants. Its history goes back to nobility times, perhaps when it was flaunted from the Franco settlement known as Mallum, with its first historical whisper in 1194, when the Bishop of Cambrai delivered the churches of Malle and Vorsele to the church of Our Lady of Antwerp.
From Brabante Duchy to Natural Toilets
The story of Malle is like an epic novel: in its pages, the domains of Oostmalle and Westmalle give testimony of the passage of time, essentially linked to Brabante’s duchy in the thirteenth century. However, not everything has been a path of roses. In 1965, an aggressive tornado decided to make his own, sweeping 135 houses, as well as the Church of Oostmalle, a reminder of the fury of nature.
Malle’s Trapense Jewel
Malle has managed to make a place in the heart of beer lovers and artisanal products thanks to his Trapense abbey, which is not only famous for his exquisite beer, but also for his delicious cheese. Founded in the twelfth century, the Abbey of Our Lady of the Sacred Heart belongs to the Cistercian Order, which has jealously kept its traditions for centuries.
Health! The history of the Westmalle brewery
We crossed the threshold of the Abbey in 1794 and, after a preparation time, the brewery we know today began to come alive in 1836. The curious thing is that in its early years, beer was only tasted among the monks, as a sacred secret. By 1856, the situation changed and began selling it at the entrance of the monastery. Beer fans have been blessed with an elaboration that has not varied in 170 years: pure water, malt, hops, yeast and a touch of sugar.
Trapense exclusivity
Did you know that there are only 13 breweries in the world that can carry the label of authentic trapense? Surprise! Six of them are here, in Belgium: Achal, Chimay, Rochefort, Orval, Westmalle and Westvletren. But what makes a beer ‘trapense’? To begin with, it must be elaborated within the walls of a trapense abbey, and the whole process must be supervised by monks. In addition, the brewery must allocate its profits to monastic projects and charity works, ensuring that the spiritual essence of production prevails.
Drinks and delights: more than just beer
In the abbey, in addition to the famous beer, three specialties are produced: Dubbel, Tripel and the exclusive extra, which is almost like a gift reserved for monks and their select guests at lunch. But that’s not all: since 1860, monks also elaborate a cheese that competes in flavor and history with their brews. Made with milk from your own cows, this cheese is offered without additives, so color and taste depend entirely on what cows eat. A real jewel!
Where the past and the present are
Visiting Malle is entering a world where time seems to stop. Between the rich history, the beer traditions and the legacy of the abbot, this lovely place not only preserves its cultural heritage, but also offers a unique experience for curious who seek to understand the art of trapense elaboration. So the next time you raise a glass of your delicious beer or a piece of your cheese, remember that in each bite there is a story to expect to tell.
