I am St. Bernardus Pater 6 — the one they call “Paterke”, and the beer that started it all.

Back in 1946, when the Trappist monks of Westvleteren sought refuge across the border, they brought with them more than just robes and reverence — they carried sacred brewing knowledge. It was from their famed Sint-Sixtus Abbey that my recipe was born, passed down and perfected within the quiet halls of St. Bernardus. I was the first — the cornerstone of a new legacy — and I’ve been pouring devotion into chalices ever since.

I appear deep chestnut-brown, crowned with a creamy tan head. My aroma welcomes you with ripe orchard fruits — pear, apple, even a touch of plum — followed by whispers of mocha, toasted grain, and hazelnut. On the palate, I’m smooth and contemplative: dark candy sugar dances with mellow spice, while my subtle bitterness leaves just enough dryness to beckon the next sip. I’m balanced, layered, and full of quiet confidence.

Whether you’re pairing me with pork belly, aged cheese, or simply a moment of reflection, I’m here to show you why the Dubbel endures — and why this humble “Paterke” became a benchmark in Belgian beer.