{"id":47656,"date":"2024-04-15T13:14:02","date_gmt":"2024-04-15T17:14:02","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=47656"},"modified":"2026-10-10T11:47:26","modified_gmt":"2026-10-10T15:47:26","slug":"the-history-of-westmalle-abbey-and-its-renowned-trappist-beers","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/the-history-of-westmalle-abbey-and-its-renowned-trappist-beers\/","title":{"rendered":"The History of Westmalle Abbey and Its Renowned Trappist Beers"},"content":{"rendered":"<div id=\"thebe-2927827050\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p><span style=\"font-size: 14pt;\">By <strong><a href=\"https:\/\/sobrebelgica.com\/2009\/05\/27\/la-abadia-de-westmalle-templo-de-la-cerveza-trapense\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Jos\u00e9 Manuel Vargas<\/a><\/strong><\/span><\/p>\n<p>The town of Malle, in the province of Antwerp, was actually formed on January 1, 1977, through the merger of two small villages, Oostmalle and Westmalle. With barely 14,000 inhabitants, it lies more precisely in the north of the Kempen region, between Antwerp and Turnhout.<\/p><div id=\"thebe-1686297341\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<figure id=\"attachment_9091\" aria-describedby=\"caption-attachment-9091\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-9091 size-full\" title=\"The history of Westmalle Abbey\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/05\/Westmalle_Dubbel_y_Tripel.jpg\" alt=\"Westmalle Dubbel and Tripel beers\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/05\/Westmalle_Dubbel_y_Tripel.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/05\/Westmalle_Dubbel_y_Tripel-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/05\/Westmalle_Dubbel_y_Tripel-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-9091\" class=\"wp-caption-text\">The history of Westmalle Abbey<\/figcaption><\/figure>\n<p>It was probably a Frankish settlement in origin, known as Mallum or Maalberg. Its name first appears in 1194, when the Bishop of Cambrai granted the churches of Malle and Vorsele to the Church of Our Lady in Antwerp.<\/p>\n<p>From then on, Oostmalle, Westmalle and Zoersel formed a single domain, which belonged to the province of Taxandria.<\/p>\n<p>In the first half of the 13th century, the domain was split into Oostmalle and Westmalle, as part of the Duchy of Brabant.<\/p>\n<p>From the 16th century until the French Revolution, Oostmalle belonged to the Renesse family, while Westmalle was held by the Van der Moelen, Cottereau and Powis families. Sadly, in 1965, a tornado destroyed 135 houses and the church of the village of Oostmalle.<\/p>\n<p>Malle is world famous for its Trappist abbey, which produces <a href=\"https:\/\/www.thebeertimes.com\/en\/beer-and-cheese-pairing-guide\/\">an excellent beer and a magnificent cheese<\/a>. Our Lady of the Sacred Heart Abbey (Abdij Onze-Lieve-Vrouw van het Heilig Hart van Jezus), founded in 1794, belongs to the Cistercian order.<\/p>\n<p>The order was nicknamed the Trappist order after La Trappe Abbey in French Normandy. There, in the 17th century, Abbot Armand Jean de Ranc\u00e9 led a reform toward a more austere way of life, and in 1892 his followers became an order in their own right, the Order of Cistercians of the Strict Observance.<\/p>\n<div id=\"thebe-3119458474\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>The birth of the Westmalle brewery<\/h2>\n<p>The Trappist monastery of Malle, founded in 1794, was granted abbey status on April 22, 1836. The monks were allowed to drink the most famous beverage of Flanders, beer, with their meals.<\/p>\n<figure id=\"attachment_4796\" aria-describedby=\"caption-attachment-4796\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4796 size-full\" title=\"Authentic Trappist Product logo\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/05\/Logo_ATP.png\" alt=\"Authentic Trappist Product logo\" width=\"640\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/05\/Logo_ATP.png 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/05\/Logo_ATP-300x117.png 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><figcaption id=\"caption-attachment-4796\" class=\"wp-caption-text\">Authentic Trappist Product logo<\/figcaption><\/figure>\n<p>Later, Abbot Martinus Dom decided to build a small brewery at the abbey. The first beer was brewed on August 1, 1836, and the monks drank it for the first time on December 10 of that year.<\/p>\n<p>Until 1856, the beer produced in Malle was consumed only inside the abbey. That year, however, the monks began selling it at the abbey gate. As demand grew, the brewery expanded, and in 1921 the monks began selling their beer to traders beyond the abbey walls.<\/p>\n<p>The recipes of these <a href=\"https:\/\/www.thebeertimes.com\/en\/what-are-trappist-beers-atp-seal\/\" target=\"_blank\" rel=\"noopener noreferrer\">Trappist beers<\/a> have changed little in almost a century. Today&#8217;s Dubbel derives from a 1926 recipe, and the Tripel, born in 1934, has kept the same recipe since 1956. They are brewed with water, malt, hops, yeast and sugar.<\/p>\n<p>Today the International Trappist Association recognizes <a href=\"https:\/\/www.trappist.be\/en\/products\/beers\/\" target=\"_blank\" rel=\"noopener\">ten abbeys that brew and sell their own beer<\/a>. Five are in Belgium, namely Chimay, Orval, Rochefort, Westmalle and Westvleteren. The other five are La Trappe in the Netherlands, Mont des Cats in France, Carde\u00f1a in Spain, Tre Fontane in Italy and Mount St. Bernard in the United Kingdom.<\/p>\n<p>The list changes over time. Achel lost the label in 2021, when the last monks left the abbey, and Spencer, the only Trappist brewery in the United States, stopped brewing beer in 2022.<\/p><div id=\"thebe-947971667\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<p>Beers that meet the conditions carry the logo that certifies them as an Authentic Trappist Product.<\/p>\n<div id=\"thebe-1855855029\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>Requirements for a Trappist brewery<\/h2>\n<p>For a beer to be Trappist, it must meet three fundamental requirements.<\/p>\n<p>The first is that it must be brewed within the walls of a Trappist abbey, by Trappist monks or under their direct supervision.<\/p>\n<p>The second is that the brewery must depend on the monastery and be part of the monastic project.<\/p>\n<p>The third is that the brewery cannot be a profit-making venture. Part of the income goes to support the monks and the rest goes to charity. In addition, advertising must respect the religious spirit in which the beer is brewed.<\/p>\n<h2>Products<\/h2>\n<p>The three beers produced at the abbey of Malle are the <a href=\"https:\/\/www.thebeertimes.com\/en\/westmalle-dubbel-turns-100-as-the-trappist-beer-that-gave-life-to-a-style\/\">Dubbel<\/a>, the Tripel and the <a href=\"https:\/\/www.thebeertimes.com\/westmalle-extra-trappist-single-notas-de-cata-y-maridajes-recomendados\/\">Extra<\/a>. For decades the Extra was brewed only a couple of times a year and was served only to the monks and their guests at meals.<\/p>\n<p>That exclusivity ended when the abbey decided to also sell it through drinks retailers and the hospitality trade, as announced by the <a href=\"https:\/\/trappist.be\/en\/current\/westmalle-extra-now-distributed-more-widely\" target=\"_blank\" rel=\"noopener\">International Trappist Association<\/a>. Its production remains very limited so as not to take capacity away from the Dubbel and the Tripel.<\/p>\n<figure id=\"attachment_11774\" aria-describedby=\"caption-attachment-11774\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-11774 size-full\" title=\"Westmalle cheese\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/05\/Queso_Westmalle.jpg\" alt=\"Westmalle cheese\" width=\"500\" height=\"284\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/05\/Queso_Westmalle.jpg 500w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/05\/Queso_Westmalle-300x170.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><figcaption id=\"caption-attachment-11774\" class=\"wp-caption-text\">Westmalle cheese<\/figcaption><\/figure>\n<p>Westmalle Abbey has also been making cheese since the 19th century. The monks make it with milk from the abbey&#8217;s own cows. Colorings and preservatives are excluded from production, so the color of the cheese depends on what the cows eat.<\/p>\n<p>Cheese production is very limited, and it can be bought at the abbey shop and at Caf\u00e9 Trappisten, across from the abbey, in Malle.<\/p>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>1. What beers does Westmalle Abbey brew?<\/h3>\n<p>The abbey brews three beers. The Dubbel is a dark beer whose current recipe dates back to 1926, the Tripel is a strong blonde ale born in 1934, and the Extra is a light blonde beer that for decades was drunk only by the monks and their guests. Today the Extra is also sold in shops and in the hospitality trade, although in very limited quantities.<\/p>\n<h3>2. Since when has beer been brewed at Westmalle?<\/h3>\n<p>The Trappist community settled in Westmalle in 1794 and was raised to the rank of abbey on April 22, 1836. That same year Abbot Martinus Dom set up the brewery. The first beer was brewed on August 1, and the monks drank it for the first time on December 10, 1836. Local sales began in 1856, and sales to traders in 1921.<\/p>\n<h3>3. What does the Authentic Trappist Product label mean?<\/h3>\n<p>It is the logo that the International Trappist Association grants to products made within a Trappist abbey, by the monks or under their direct supervision. The activity must depend on the monastery and must not be run for profit, because the income covers the community&#8217;s living expenses and the rest goes to charity.<\/p>\n<h3>4. How many Trappist abbeys brew beer today?<\/h3>\n<p>The International Trappist Association recognizes ten abbeys that brew and sell their own beer. They are Chimay, Orval, Rochefort, Westmalle and Westvleteren in Belgium, La Trappe in the Netherlands, Mont des Cats in France, Carde\u00f1a in Spain, Tre Fontane in Italy and Mount St. Bernard in the United Kingdom. Achel lost the label in 2021, and Spencer, in the United States, closed its brewery in 2022.<br \/>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"1. What beers does Westmalle Abbey brew?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The abbey brews three beers. The Dubbel is a dark beer whose current recipe dates back to 1926, the Tripel is a strong blonde ale born in 1934, and the Extra is a light blonde beer that for decades was drunk only by the monks and their guests. Today the Extra is also sold in shops and in the hospitality trade, although in very limited quantities.\"}},{\"@type\":\"Question\",\"name\":\"2. Since when has beer been brewed at Westmalle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The Trappist community settled in Westmalle in 1794 and was raised to the rank of abbey on April 22, 1836. That same year Abbot Martinus Dom set up the brewery. 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Achel lost the label in 2021, and Spencer, in the United States, closed its brewery in 2022.\"}}]}<\/script><\/p>\n<div id=\"thebe-499475180\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recommended<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/westmalle-dubbel-turns-100-as-the-trappist-beer-that-gave-life-to-a-style\/\">Westmalle Dubbel Turns 100 as the Trappist Beer That Gave Life to a Style<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/dubbel-tripel-quadrupel-the-origin-of-the-names-of-these-traditional-belgian-styles\/\">Dubbel, Tripel, and Quadrupel? The Origin of the Names of These Traditional Belgian Styles<\/a><\/li>\n<\/ul>\n<div id=\"thebe-2360798380\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>The Trappist monastery of Malle, founded in 1794, achieved abbey status on April 22, 1836. The monks were authorized to drink the most famous beverage of Flanders \u2014 beer \u2014 during meals.<\/p>\n","protected":false},"author":1,"featured_media":37441,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21119],"tags":[21994,21131,21991,22308,21992],"class_list":["post-47656","post","type-post","status-publish","format-standard","has-post-thumbnail","category-culture","tag-atp-en","tag-belgium","tag-trappist-beers","tag-westmalle","tag-westmalle-en"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/47656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=47656"}],"version-history":[{"count":1,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/47656\/revisions"}],"predecessor-version":[{"id":51319,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/47656\/revisions\/51319"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/37441"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=47656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=47656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=47656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}