St. Bernardus Abt 12
- 🍺 Style: Belgian Abbey Quadrupel (10%)
- 🏰 Origin: St. Bernardus Brewery, Watou (West Flanders), heir to the historic Westvleteren monks’ recipe (1946)
- 🌑 Appearance: Deep brown robe with mahogany highlights, fine and persistent beige head
- 👃 Aroma: Dark fruits (prune, fig, grape), caramel, gingerbread, Belgian yeast, licorice
- 👅 Flavor: Malty roundness, candi sugar, candied fruits, chocolate and caramel, long and balanced bittersweet finish
- ⚗️ Brewing: Top fermentation, historic St. Sixtus yeast, bottle refermentation, can be aged for several years
- 🍳 Food Pairings: Sauced meats (carbonnade, game), blue cheeses, dark chocolate desserts
- ⭐ UNTAPPD Rating: 3.99 / 5 (-> here)
St. Bernardus Abt 12: an exceptional Belgian Quadrupel
Introduction
St. Bernardus Abt 12 is often cited among the best Belgian beers in the world. Strong (10% ABV), it is rooted in the Trappist tradition: the St. Bernardus brewery (Watou, West Flanders) was founded after World War II to brew, under license, the recipes of the Westvleteren monks. Among these was the recipe that would become the Abt 12, transmitted by master brewer Mathieu Szafranski along with the famous yeast from the Saint Sixtus monastery. The Abt 12 thus follows the “1946 original” shared between the two breweries. In 1992, when the license agreement ended (Trappist Beers must be brewed within an abbey), the Watou beers were renamed St. Bernardus. The Abt 12 has remained faithful to its profile: brewed in the Belgian Quadrupel tradition, it retains the same historic Trappist recipe and today stands at the top of the St. Bernardus range.
Organoleptic Characteristics
The robe of St. Bernardus Abt 12 is a deep brown with mahogany hues, topped with a fine and persistent beige-ivory head. This dark color foreshadows a rich aromatic profile. On the nose, the beer offers a highly fruity and spicy bouquet: notes of dark and candied fruits (prunes, dried figs, ripe grapes) enhanced by roasted caramel, gingerbread, and a hint of licorice. The unique Trappist yeast of St. Bernardus accentuates Belgian yeast aromas (candied citrus, ripe banana) and adds to the overall complexity.
On the palate, Abt 12 reveals itself as full-bodied and round. The attack is soft and malty—the presence of candi sugar is noticeable, with a rather smooth texture. The flavor unfolds with black cherry jam, red fruit paste, dark caramel, and caramelized biscuit, balanced by a discreet hop bitterness. The finish lingers pleasantly in the bittersweet register typical of Quadrupels. This perfect balance between sweetness (sugar, stewed fruits) and bitterness (hops, spices) makes St. Bernardus Abt 12 “easy to drink,” despite its strength (10%), according to the brewery. Subtle roasted or toasted notes can also be detected retronasally, reminiscent of caramelized malt or licorice, which enhance its overall complexity.
Brewing Process
St. Bernardus Abt 12 is brewed following the classic method of Belgian abbey beers. The key ingredients include pure water, several dark barley malts, Belgian candi sugar (to reach the high alcohol content), and noble hops. The historic “St. Sixtus” yeast, passed down from the monks of Westvleteren, is used to generate the powerful fruity aromas described above. Fermentation is top-fermentation (ale): the warm wort rests in tanks under the action of Belgian yeast. The beer is then naturally refermented in the bottle, which provides its carbonation and allows it to evolve over time. This bottle refermentation (a hallmark of traditional Belgian beers) acts as an additional stage of fermentation, comparable to cellar aging. Officially, Abt 12 has a shelf life of about 4 years in the bottle. Beyond the recommended best-before date, its aromas continue to develop slowly: as the brewery notes, its flavors evolve “in the manner of a red wine” thanks to refermentation.
Food Pairings
With its rich and generous profile, Abt 12 pairs ideally with dishes that match its power. The brewery recommends serving it with braised meat dishes: Flemish carbonnade (beef stew with Liège syrup), rabbit stew, or game daube, all of which echo its caramelized and spicy notes. Blue-veined cheeses (Roquefort, Bleu d’Auvergne, etc.) harmonize well with its contrasting sweetness and bitterness. Finally, for dessert, an intense dark chocolate (or a chocolate cake) creates a surprising pairing: the bitterness and strength of the chocolate complement the caramel and candied fruit aromas of the beer. These classic pairings fully showcase the aromatic complexity of Abt 12.
- Braised meats (carbonnade, rabbit stew, game)
- Blue cheeses (Roquefort, etc.)
- Chocolate desserts (dark chocolate, molten chocolate cake)
Critical Reception
Abt 12 enjoys an almost mythical reputation among both enthusiasts and experts. On specialized sites, it receives outstanding ratings: for instance, 99/100 on BeerAdvocate, where it is ranked “World-Class,” and 100/100 on RateBeer. Over 10,000 BeerAdvocate reviews give it an overall average of 4.47/5, placing it among the highest-rated beers in the world. Critics praise its remarkable balance and surprisingly easy drinkability given its high strength. In English-speaking forums, connoisseurs emphasize how skillfully it hides its alcohol behind a silky texture and fruity roundness. A few voices, however, note that its very “malty & fruity” profile positions it more in the realm of indulgent quads than in that of dry, solemn Trappist beers. Overall, the critical reception is ecstatic: it is often described as the quintessence of a Belgian abbey Quadrupel—both powerful and refined.
Positioning Among Belgian Classics
Through its history and style, Abt 12 holds a unique place. Heir to monastic traditions and the original recipe of Westvleteren XII, it nonetheless remains an “abbey” beer in the broader sense, brewed outside monastery walls. The brewery emphasizes that it is “brewed in the classic Quadruple style according to the original 1946 recipe.” Without claiming to replace the legend of Westvleteren XII (to which it is often compared), Abt 12 asserts its own identity: generally sweeter and more malty than Westvleteren (less dry, more caramelized) while still very fruity. Its wide availability and consistency make it a flagship of strong Belgian abbey beers, frequently cited as a reference. In short, St. Bernardus Abt 12 is unquestionably among the great Belgian classics: a rich and accomplished Quadrupel, representative of abbey brewing expertise, yet with a distinctive flavor that deserves to be discovered and appreciated on its own terms.
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