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I am one of the original brews from the Trappist Monks of Westvleteren. History has it that my brewers were forced to cross the border between France and Belgium where they made abbey-style cheese until 1946 when they were given the license to brew the full-bodied Sint-Sixtus Westvleteren Trappist ales. Although my name has since changed, I have, till this date, been produced accordingly to my age-old and authentic recipe.
As a classic Belgian Dubbel beer, I pour chestnut-brown in colour, with a hint of roast and bright fruity notes of melon and bananas. I finish slightly bitter with a mild alcohol warmth that you will undoubtedly enjoy.
93 points - RateBeer
91 points - Beer Advocate
90 points - Draft Mag
St. Bernardus is an abbey brewery with a history connected to Trappist monks. Back in the 1800s, anti-clericalism forced the Catsberg Abbey monks to leave France for Belgium, where they founded the Refuge Notre Dame de St. Bernard and produced cheese to finance themselves. In 1946, shortly after the second World War, they entered into an agreement with a neighbouring abbey called Sint-Sixtus Westvleteren, to brew and market their full-bodied and quality Trappist beers. After decades of brewing the famed Westvleteren Trappist ales under license, it was in 1992 that these ales became known as St. Bernardus. As such, the St. Bernardus abbey ales are today, the closest commercially-available match in both flavour and recipe to the great and elusive Westvletern ales.
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