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St. Bernardus beers can trace their roots back to the arrival of Trappist monks in Belgium in the early 1900s. The monks took up cheese-making and beer-making, eventually outsourcing those processes as the products grew in popularity. When the license for making the Trappist beer expired, which had first been acquired in 1946, the St. Bernardus brand began to be marketed under its own name.
All of that history serves to show that even though St. Bernardus is not officially Trappist beer (since it is not produced within the abbey), it is made using the same yeast and recipes as it has always been. This means it is as close to a match as you can get to the beers made in the abbey without getting on a plane and visiting it in person. From the world-class beers offered by the company, the star is definitely St. Bernadus Abt 12.
This classic Belgian dark quadruple beer is a deep brown beer made using well water, barley malt, Kent Golding aroma hops, Hallertau Magnum bitter hops, candy sugar, and its own, unique yeast. Since the abbot is the highest-ranking monk in an abbey, it makes sense that this gem would be named "Abbot 12". Enjoy this fruity, complex beer with a variety of food pairings, all from the comfort of your own home.
Elaboration of St. Bernardus Abt 12
St. Bernardus Abt 12
TASTING NOTES: St. Bernardus Abt 12
- Appearance: A dark beer with an ivory-colored head
- Aroma: Complex flavor of roasted malt, caramel, and herbal notes
- Flavor: Round and balanced, not very strong, softened by special water, predominantly roasted malt flavor, yeast, and caramel, with notes of red fruits, and coffee. Its finish is smooth, but with a growing and pleasant bitterness.
FERMENTATION TYPE: High.
ABV: 10% Vol