In 1794, ten French monks took up residence in the wooded moors of the Belgian Kempen and planned to construct an abbey, based on the plan of Notre Dame de la Grande Trappe. The French Revolution made them flee into exile in Germany but they returned in 1802, and the abbey received official recognition in 1842. In 1848, the fathers started to sell their beer, following the example set by Chimay. The brewing of refectory beer for the monks’ own use commenced in 1856. In 1933, the ‘Trappistenbier’ name was trademarked, and Westmalle expanded its production, with a view to supporting the local labour market. The recipe was adjusted in 1926, and this beer, which has now become somewhat heavier, is what served as the basis for the current Dubbel. Its other product though, the Westmalle Tripel, is generally recognised as the ‘mother of all tripels’. This type of beer was brewed for the first time here in 1934. Around the same time, the blond table beer Extra (only available in the abbey) was added to the range. Led by the Trippel, Westmalle's beers became increasingly popular after World War II.