fermentation methods are used for the brewing of beer, which is unique in the world. However, for good understanding of labels of Belgian beer and reference works about Belgian beer often use different terms for the fermentation methods based on archaic or traditional jargon: Spontaneous fermentation with beers that are unique in Europe: "lambic" and the derived faro, gueuze and kriek beers Warm fermentation is referred to as top or high fermentation for Trappist beers, white beers, ale, most other special beers Mixed fermentation for "old-brown" type beers Cool fermentation is referred to as low fermentation for lager or pilsner, or bottom fermentation Belgian beer types Belgian beers have a range of colours, brewing methods, and alcohol levels. Trappist beers Beers brewed in Trappist monasteries are termed Trappist beers. For a beer to qualify for Trappist certification, the brewery must be in a monastery, the monks must play a role in its production and the policies and the profits from the sale must be used to support the monastery or social programs outside. Only twelve monasteries currently meet these qualifications, six of which are in Belgium, two in the Netherlands, one in Austria, one in the United States, one in Italy and one in England. Trappist beer is a controlled term of origin: it tells where the beers come from, it is not the name of a beer style. Beyond their being mostly warm fermented, Trappist beers have very little in common stylistically. The current Belgian Trappist producers are: Chimay sells Red Label (dark, 7% ABV dubbel), White Label (Blonde, ABV 8%, tripel) and Blue Label (dark, 9% ABV, Christmas), Chimay dorée Gold cap (blonde, 4.8% ABV, enkel). Orval sells a "unique" dry-hopped 6.2% amber beer. Rochefort sells three dark beers, "6" (7.5% ABV). "8" (9.2% ABV) and "10" (11.3% ABV) and one blonde beer "Triple Extra" (8.1% ABV) Westmalle sells Dubbel (7% ABV) and Tripel (9.5% ABV), Westvleteren sells Green Cap or "Blonde", (5.8% ABV), Blue Cap (dark, 8% ABV) or "8", and Yellow Cap (dark, 10.2% ABV) or "12". In addition to the above, a lower-strength beer is sometimes brewed for consumption by the brothers (patersbier) or sold on site. Abbey beers The designation "abbey beers" (Bières d'Abbaye or Abdijbier) originally applied to any monastic or monastic-style beer. After introduction of an official Trappist beer designation by the International Trappist Association in 1997, it came to mean products