Zundert Trappist. Full of character in colour and taste

Zundert Trappist is a chestnut-coloured, top-fermenting beer that undergoes a secondary fermentation in the bottle. It contains 8% alcohol. We opted for a beer that we describe as ‘slightly unruly’. This means that Zundert Trappist is a beer that you have to take time to understand.
Our Trappist beer has a highly promising aroma with a hint of herbs and spices. Initially Zundert Trappist was floral and slightly sweet. Give the beer some time and the character develops from light caramel to a lovely, dry and hoppy bitterness. In the long finish the bitterness melds with a pleasant spiciness in the background.
Zundert Trappist is only supplied in 33 cl bottles.

Zundert Trappist. Authentic Trappist beer

A beer is only a Trappist beer if it is brewed within the walls of a Trappist abbey, under the monks’ supervision.
There are only a limited number of Trappist breweries worldwide, two of which are located in the Netherlands.
A Trappist beer can be recognised by the hexagonal ‘Authentic Trappist Product’ logo awarded by the International Trappist Association. If you want to know more you can find lots of information on

Serving tips

The delicate character of a Zundert Trappist is at its best at a temperature of between 10 and 14°C. The beer undergoes a second fermentation in the bottle, which is why the bottles should be stored upright. This ensures the yeast remains at the bottom of the bottle. Open the bottle carefully and the yeast will not be disturbed. Pour Zundert Trappist into its very own tapered glass, specially designed for the beer. This glass allows the aroma and taste to fully come into its own.

Recipes including Zundert Trappist

There are a host of culinary options for using our beer. Below you will find a couple of recipes in which our Trappist beer adds a special touch.
A Zundert Trappist can also be enjoyed as a delicious accompaniment to a plate of cheese or a meal.

Marinated rump with roasted pointed sweet peppers

1 kilo rump
8 pointed sweet peppers

500 g brown mustard
350 g coarse sea salt
60 g fresh ginger
75 g tamarind
75 g sesame oil
4 star anise
2 cloves of garlic

Mix all the ingredients for the marinade in a blender until smooth. Clean the rump and remove the fat. Place the meat in a vacuum bag with the marinade and ask the butcher to vacuum-seal it. Leave for 72 hours. Take the meat out of the bag and rinse. Dry it and cut into thin slices.

Roast the pointed sweet peppers in the oven at 185 °C. When the skin starts to come loose (after around 15 mins), thinly peel and remove the seeds. Dab the pepper dry and blend into a smooth cream with a food processor.

Serve with a delicious glass of Zundert Trappist.

Stewed rabbit in Zundert Trappist

4 rabbit legs
1 leek
1 winter carrot
1 onion
2 cloves of garlic
3 bay leaves
1 tablespoon of grape mostarda
2 bottles of Zundert Trappist

Rub the legs with salt and pepper. Roast in a large frying pan until golden. Finely slice the vegetables and add with the bay leaves. Add the mostarda. Deglaze with beer and 250 ml water. Roast in the oven for one and a half hours at 175 °C.

The following snacks go outstandingly well with Zundert Trappist:

  • Strawberry with soft goat’s cheese, garnished with a sprig of tarragon and rolled in a slice of fried bacon
  • Strawberry rolled in Parma ham with a little leaf of fresh basil
  • Strawberry on a slice of mozzarella wrapped in smoked beef and garnished with coriander
  • Strawberry with crème fraîche, powdered ginger and cumin seed

Brewed with pure, natural ingredients

Each Zundert Trappist is made from delicious, natural ingredients:

  • pure water
  • several types of malt. These provide a full flavour and also add a unique colour to our beer
  • subtle bitter hops and sophisticated hops aromas
  • a unique mix of spices and herbs from the immediate surroundings

The brewing process

Behind a frosted glass exterior wall is a modern brewery in which two monks work alongside an external master brewer.
The brewery is traditionally equipped with a brew kettle, lautering tun and boiler.
In the brew kettle we produce a mash of water and crushed malt that we heat. The enzymes in the malt convert the starch into sugar