Brewery: De Koningshoeven Brewery (Brouwerij de Koningshoeven)
Country of Origin: Berkel-Enschot, Holland
Beer Glass Type: Goblet
Size: .25 liter
Dimensions: 6 inches high.
Detailed Description: This Trappist beer glass has the Koningshoeven logo on the front. This a rare gold rimmed glass and comes directly form the the Trappist abbey in Holland and supplies are very limited.
Of the seven trappist breweries, Koningshoeven is the most commercialised. The brewery is currently operated by De Koningshoeven NV, a subsidiary of the Bavaria Brewery, but the buildings and equipment are owned by the abbey. The monks of the abbey are the ultimate authority on the brewing process. However, the secular company runs the business operations. The abbey also houses a bar and shop/museum, the latter of which is staffed by a monk.
At times, the brewery has allowed its spare capacity to be used for brewing of other beers. Wieckse Witte and Chimay have at one stage been brewed in the abbey.
As with all other Trappist breweries, the brewery only exists in order to finance the monastery, not for profit or any other commercial reason.
Originally the brewery was called De Schaapskooi, and this name is still used casually especially around the region.
The beers and the brewery are usually marketed under the name La Trappe. However, in some markets, such as the USA, the Koningshoeven name is used. It is the only producer of Trappist beer outside of Belgium, and produces four regular and two seasonal beers:
La Trappe Blond (6.5% ABV)
La Trappe Dubbel (7% ABV)
La Trappe Tripel (8% ABV)
La Trappe Quadrupel (10% ABV) (Seasonal)
La Trappe Witte Trappist (5.5% ABV)
La Trappe Bockbier (7% ABV) (Seasonal)
The Blond and the Enkel are the monks' table beer, but on certain holidays they may drink any of the varieties.
Apart from the La Trappe brand, the brewery produces Tilburg's Dutch Brown Ale mainly for export.
The water for the beer is drawn from five 200-metre deep wells on the abbey grounds, and all beers except the Blond are bottle conditioned. The spent grain remaining after the wort is filtered from the mash is used to feed the abbey's own herd of cows.
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