Trappist beer refers to a highly respected category of abbey-style ales brewed by Trappist monks within the walls of a Trappist monastery, with proceeds supporting the monastic community or charitable causes. To carry the “Authentic Trappist Product” seal, the beer must be brewed under the supervision of monks, at a monastery, and not for profit—criteria overseen by the International Trappist Association. These beers are most famously produced in Belgium, though select Trappist breweries also exist in the Netherlands, Austria, Italy, England, France, and the USA, each with limited and highly traditional production. Styles vary but often include Dubbel (dark and malty), Tripel (strong and golden), and Quadrupel (rich, boozy, and complex), typically bottle-conditioned and known for their yeasty esters, dark fruit flavors, and elegant structure. Trappist beers are deeply rooted in history, craftsmanship, and spiritual discipline, making them some of the most revered and sought-after beers in the world.