In the remotest corner of West Flanders, in a village with the poetic name of Watou, where life itself seems to flow more slowly and where there is complete harmony with nature, St.Bernardus beer is born. The history of the brewery is closely connected with two monasteries, one of which gave it its name and the other its traditional recipes. At the beginning of the last century, due to the unfavorable attitude to the monks, the abbey of Catsberg, located in the southern part of France, decided to move to a more loyal Belgium and chose the village of Vatou. Once settled, the monks first opened their own cheese production, for which they were already famous in their homeland. The most famous type of cheese was called St. Bernardus Watou.
When French policy toward the monks improved, the order sold its cheese production to Evariste Deconinck and returned to its roots. Mr. Deconinck expanded his business by purchasing a beer license from another Trappist order, Westvleteren.
His partner was the master brewer from the same order, Mathieu Zafransky, who suggested using ancient monastic recipes, using exclusive technologies and ingredients to create beer. One of them is a strain of St.Sixtus yeast. For 46 years the brewery continued brewing beer in collaboration with the monks until the license expired in 1992.
The monks refused to extend it, justifying this by the fact that only beer produced within the walls of the monastery itself can be called "trappist". Since that time, the brewery has changed its name to the new St. Bernardus and expanded its product range with new recipes.
Opaque, misty brown in color with a rich ivory cap. The aroma is filled with tones of dark fruits and dried fruits (plums, raisins), grapefruit, spices, nuances of cloves and banana. The taste is rich, refreshing, with a strong body, notes of grapefruit, lemon, thick sweet malt, smooth texture. Clean, dry, long aftertaste has some residual sweetness, nuances of yeast and a subtle hop bitterness. Pairs well with rich meats, barbecues, and cheeses. Created based on the original recipe of the Westvleteren monastery.
Opaque, misty brown in color with a rich ivory cap. The aroma is filled with tones of dark fruits and dried fruits (plums, raisins), grapefruit, spices, nuances of cloves and banana. The taste is rich, refreshing, with a strong body, notes of grapefruit, lemon, thick sweet malt, smooth texture. Clean, dry, long aftertaste has some residual sweetness, nuances of yeast and a subtle hop bitterness. Pairs well with rich meats, barbecues, and cheeses. Created based on the original recipe of the Westvleteren monastery.
Opaque, misty brown in color with a rich elephantine cap. The aroma is filled with tones of dark fruits and dried fruits (plums, raisins), grapefruit, spices, nuances of cloves and banana. The taste is rich, refreshing, with a strong body, notes of grapefruit, lemon, thick sweet malt, smooth texture. Clean, dry, long aftertaste has some residual sweetness, nuances of yeast and a subtle hop bitterness. Pairs well with rich meats, barbecues, and cheeses. Created from the original recipe of the Westvleteren monastery.
Opaque, misty brown in color with a rich elephantine cap. The aroma is filled with tones of dark fruits and dried fruits (plums, raisins), grapefruit, spices, nuances of cloves and banana. The taste is rich, refreshing, with a strong body, notes of grapefruit, lemon, thick sweet malt, smooth texture. Clean, dry, long aftertaste has some residual sweetness, nuances of yeast and a subtle hop bitterness. Pairs well with rich meats, barbecues, and cheeses. Created from the original recipe of the Westvleteren monastery.
Opaque, misty brown in color with a rich elephantine cap. The aroma is filled with tones of dark fruits and dried fruits (plums, raisins), grapefruit, spices, nuances of cloves and banana. The taste is rich, refreshing, with a strong body, notes of grapefruit, lemon, thick sweet malt, smooth texture. Clean, dry, long aftertaste has some residual sweetness, nuances of yeast and a subtle hop bitterness. Pairs well with rich meats, barbecues, and cheeses. Created from the original recipe of the Westvleteren monastery.
Misty dark brown in color with a slight reddish hue. The aroma is represented by notes of roasted malt, cookies, caramel, yeast and fruit. On the palate, sweet malt notes are complemented by hints of caramel, apple, pear, banana, figs, raisins and subtle nutty hints in the aftertaste. There is a pleasant acidity and bitterness on the velvety background. Makes a wonderful pairing with beef, soft buttery cheeses like Brie, Gouda and Swiss Gorgonzola cheese. Created from the original recipe of the Westvleteren monastery.
Pale yellow in color, a little cloudy. The aroma has sweet malt notes, tones of cookie, wheat, light nuances of citrus fruit, cloves, banana, coriander and spicy herbs. The refreshing, smooth flavor has a slight honeyed sweetness and pleasant hints of orange and lemon, embellished with soft nuances of spice. The balance of bitterness and sweetness is reflected in the dry, lingering, slightly spicy aftertaste. Excellent with rich, complex, extravagant dishes. Recipe developed with Master Pierre Celis, founder of Hoegaarden.
Pale yellow in color, a little cloudy. The aroma has sweet malt notes, tones of cookie, wheat, light nuances of citrus fruit, cloves, banana, coriander and spicy herbs. The refreshing, smooth flavor has a slight honeyed sweetness and pleasant hints of orange and lemon, embellished with soft nuances of spice. The balance of bitterness and sweetness is reflected in the dry, lingering, slightly spicy aftertaste. Excellent with rich, complex, extravagant dishes. Recipe developed with Master Pierre Celis, founder of Hoegaarden.
Golden honey color with amber hue and abundant white foam. The floral notes in the aroma are decorated with soft hints of citrus fruit, spices and malt. A delightfully light yet full-bodied flavor opens with juicy tones of citrus fruit. They are complemented by hints of white pepper, candied fruits, candied fruits, hops, apple and pear juice. The sweetish aftertaste is filled with notes of baking and light bitterness. It is a perfect match for beef, soft oily cheeses like Brie, Gouda and Swiss Gorgonzola. Goes well with seafood dishes.
Golden honey color with amber hue and abundant white foam. The floral notes in the aroma are decorated with soft hints of citrus fruit, spices and malt. A delightfully light yet full-bodied flavor opens with juicy tones of citrus fruit. They are complemented by hints of white pepper, candied fruits, candied fruits, hops, apple and pear juice. The sweetish aftertaste is filled with notes of baking and light bitterness. It is a perfect match for beef, soft oily cheeses like Brie, Gouda and Swiss Gorgonzola. Goes well with seafood dishes.
A beautiful ruby-purple color with a slight crimson hue and a soft, creamy, unstable foam. Aromas of ginger, dates, raisins, coconut, spices and yeast complement perfectly balanced notes of malt and dark fruit. The full-bodied taste opens with tones of malt, black bread and brown sugar. The aftertaste is sweet and dry. It pairs well with beef, soft oily cheeses like Brie, Gouda and Swiss Gorgonzola. Created based on the original recipe of the Westvleteren monastery.
A beautiful ruby-purple color with a slight crimson hue and a soft, creamy, unstable foam. Aromas of ginger, dates, raisins, coconut, spices and yeast complement perfectly balanced notes of malt and dark fruit. The full-bodied taste opens with tones of malt, black bread and brown sugar. The aftertaste is sweet and dry. It pairs well with beef, soft oily cheeses like Brie, Gouda and Swiss Gorgonzola. Created based on the original recipe of the Westvleteren monastery.
Golden color with white foam. It has a pleasant aroma with malt notes. The taste is full-bodied, pleasant, with apricot and honey notes, enhanced by vanilla nuances. Can be consumed with meat, snacks.