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That monks are involved in brewing Trappist beer does not mean that monks brew Trappist beer. The article perpetuates that myth, and ignores the fact that several of the breweries are already separate entities. The monks control and oversee, but don't necessarily brew. The number of monks may be dwindling; the number of brewery employees is not. It's fair to ask what happens if the number of monks at an abbey drops to zero, but it's stupid to suggest that the beers are going to disappear.
Thanks for that clarification Wheatsheaf. Interesting implications should the # of monks continue to dwindle. At some point, at Achel for example, the # of employees hired at the brewery could outnumber the actual monks....considering the monastery is always supposed to take priority over the brewery, that would pose an interesting question of "priorities".
Well actually, to maintain ITA certification, the beer (or wine, cheese, etc) must be made on the premise of a monastery, be over-seen by monks, and the full proceeds must go to support the work of the monastery (I'm paraphrasing somewhat here).
So, yes, there can be non-monastics brewing the beer, but it can't be made at a brewery down the road, and if there isn't a monk "over-seeing" it (whatever that actually means), it's not Trappist.
But here's a different take: If all the brothers at Orval die, retire, or leave the order, but the workers continue making the beer as it has always been made, does it matter if it has an ITA badge? Is St Bernardus ABT 12 less of a beer, because it isn't ITA? I have a particular soft-spot for monks, especially brewers, but if a beer is good, it is good. The value of the ITA process is it helps protect and support what is literally a dying tradition, but it doesn't make a beer better or worse.
Nah, I doubt the quality would suffer in that situation...indeed St Bernardus is great stuff. It's just one of those curious things....no easy way to put a brewery "succession" plan in place when it requires being a monk!
Too bad about probably losing the designation. I imagine being an official Trappist product probably helps with the sales (even if that isn't their focus).
One thing I have always appreciated about the offical Trappist product desingation is that there is a quality requirement built into it. Not only does the beer have to be brewed by (or supervised by) monks within the walls of the monastery but it also has to meet their quality standards. I kind of wish more brewing trade groups would have requirements like that. I mean it seems like pretty much anyone can be a member of the Ontario Craft Brewers just as long as you pay the fee (even if the beer you make is terrible).
