From Forbes:
According to the brewery, annual production is around 70,000 hectoliter (approximately 1.8 million gallons) and the monks have no plans to increase output, despite enormous demand. “Are we now at the limit of our capacities? We have to answer yes,” the monks write on their web site. “However much you value our beer, so much the more we regret having to tell you that we cannot offer more.”
They are limited, and hurt, by their decreasing numbers. In the 1980s, the monastery was home to 35 monks. Today that number has dropped to 12.
To earn the Trappist label, the beer must be brewed inside an abbey and under the supervision of Trappist monks. Only nine beers in the world are authorized to bear that appellation of origin — six of them in Belgium, one in Austria, one in the Netherlands and one in France.
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