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I am a traditional abbey beer, brewed in the classic Dubbel style. My original recipe dates back to the time when my brewery still brewed under licence for the monks of Westvleteren. This means that my roots stretch even further and older than 1946!
Over the years, St. Bernardus have continued to fine-tune and perfect me. My brew uses the original Westvleteren yeast and thanks to long periods in cold storage, I am very full-bodied and rich in texture. I pour ruby in colour with aromatic notes of caramel, bread crust, pepper and apple. When you drink me, you can expect a perfectly balanced earthy malt to sweet fruit to bitter hop complexity.
99 points - RateBeer
93 points - Beer Advocate
93 points - Beer & Brewing
92 points - Draft Mag
Bronze - World Beer Awards 2020
Gold - World Beer Awards 2019
Bronze - World Beer Awards 2017
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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