Catering Industry

La Trappe Trappist in the catering industry.

Our export team

We have four export managers, each with their own focus region.


Fabrice Yvergneaux 
E-mail Fabrice

Germany, Hungary, Austria, Finland, Switzerland, Denmark

Roy Pollux
E-mail Roy

Head of export and all other countries

Dieter Lauwers
E-mail Dieter

How our beers are handled

La Trappe is beer with a story. A story that must be carefully protected, by us as well as by others who work with our beer. Let our story inspire you and pass on the story. Pour our beer with the right spirit and attention. That way the authenticity of our brand will live on.

Storage and connection

  • Kegs must always rest for about 24 hours before being connected. Crates must also rest for a required amount of time.
  • Bottles of beer must always be stored in a cool and dark place to prevent changes in flavour.
  • Floaties in the beer are caused by micro-organisms and large temperature fluctuations.


Preferably, a keg must be tapped empty within a week after connecting it in order to prevent oxygen from entering the beer; this can cause an infection. When a keg is tapped from a keg cooling unit or a cooled environment, you extend the shelf life substantially.

Serving La Trappe

Hold the glass or bottle from the bottom with the logo facing the customer. Hold them at eye-level and pour the beer without gurgling the beer in the bottle neck. Let the beer flow smoothly along the glass and halfway through, straighten the glass and if necessary, create some head until it reaches just above the rim. The beer must not have to much head. The bottle neck must never touch the head or the glass. Leave the yeast with approximately 1 cm of beer in the bottle. The head of La Trappe Trappist beer from the bottle should not be skimmed.

With Witte Trappis you loosen the yeast by swirling the bottle and pouring the yeast with the beer. You will see that this yeast will sink through the beer like a cloudy veil.