Westvleteren 12
- 🍺 Style: Belgian Trappist Quadrupel, 10.2% alc.
- 🏛 Origin: Saint-Sixtus Abbey of Westvleteren (West Flanders).
- 🌟 Reputation: Often voted the best beer in the world (RateBeer, BeerAdvocate).
- 🔬 Ingredients: Water, barley malt, candi sugar, hops, Westmalle yeast.
- 👅 Taste: Caramel and chocolate, dried fruits (fig, date, raisin), subtle spices, smooth and warming finish.
- 📦 Availability: Limited production ~6,000 hl/year; sold only at the abbey and the café “In de Vrede.”
- 💶 Official price: Around €56 per crate of 24×33 cl (+ deposit), much higher on the secondary market.
- ⏳ Aging: 3 years of cellaring recommended to further develop complexity.
- 🍷 Serving: Between 12–16 °C, in a tulip glass, leaving the yeast sediment at the bottom.
- ⭐ UNTAPPD rating: 4.47 / 5 (-> here)
Westvleteren 12, the Trappist Legend
Introduction
Westvleteren 12 is an iconic Belgian Trappist beer, brewed at the Saint-Sixtus Abbey in Westvleteren (West Flanders). Nicknamed the “Flemish Burgundy,” it has become one of the most sought-after beers in the world, renowned for its aromatic richness and rarity. Since the 19th century, the monks have brewed this beer under the motto: “We do not live for brewing, we brew to live.” The first brewery license was granted in 1839 (signed by Leopold I). Over the decades, production has remained deliberately limited (around 6,000 hl per year today), further strengthening the aura of exclusivity surrounding Westvleteren 12.
History of Saint-Sixtus Abbey and Its Brewery
The Abbey of Our Lady of Saint-Sixtus of Westvleteren has been home to Trappist monks since the early 19th century. The first monastic brewery was built in 1838, and the official license was granted in April 1839. For decades, the beer was mainly reserved for the monks’ own consumption. It was only in the 20th century that the abbey began selling it externally. True to their rule of “subsistence,” the brothers have always kept production limited. In 1945, for example, they set a maximum of 4,800 hl per year, a deliberately modest amount that helped shape the beer’s legend and fuel worldwide demand.
Despite several modernizations (installation of open stainless steel tanks in 1978, a new bottling line in 2013, etc.), the brewery remains artisanal: step infusion mashing, fermentation in large open vats, slow maturation, and bottle refermentation. All these technical improvements were made to ensure today’s superior quality. As officially stated by the abbey, only five natural ingredients are used (water, barley malt, sugar, candi syrup, hops), and the beer remains unfiltered and unpasteurized to preserve its aromas.
Brewing of Westvleteren 12
Westvleteren 12 is a Trappist quadrupel (10.2% ABV) brewed using the traditional infusion method: crushed barley malt is mixed with hot water, the wort is boiled with hops, then cooled to initiate fermentation. Until 1976, the wort was cooled in the open air, exposed to external microbes; since 1978, a closed cooler and a dedicated room have allowed controlled fermentation, eliminating the early “sweet-and-sour” recipe.
For primary fermentation (~7 days in open vats), liquid yeast from Westmalle Abbey is added, giving the beer its characteristic fruity esters. After fermentation, the clear beer is bottled “unfiltered,” with an additional dose of sugar and yeast for bottle refermentation. During this second fermentation of about two weeks (in heated rooms), carbonation and aromatic refinement develop naturally.
Each bottle contains a small yeast sediment (“the yeast deposit is harmless to health”): Westvleteren 12 is best served in a tulip glass at 12–16 °C, poured slowly while leaving the sediment at the bottom to avoid residual bitterness. The monks also recommend storing the bottles upright, away from light, in a temperate room (12–18 °C).
Tasting Profile
Westvleteren 12 stands out with an exceptionally refined aromatic palette. Visually, it shows a dark amber color with a thick, persistent white head. On the nose and palate, it first delivers soft, malty notes of tender caramel and melted chocolate, followed by hints of dried and cooked fruits. Aromas of raisins or dried cherries and nuts are perceptible, along with dates and figs. Subtle spices (clove, vanilla) complete the profile.
The structure is rich and generous, with a full body typical of a 10.2% ABV beer. Alcohol brings a long, smooth, warming finish, balanced by a touch of caramelized bitterness. This complex blend makes it “majestic in its complexity and fabulous in its simplicity.”
- Dominant notes: caramel and chocolate (malty).
- Fruits and dried fruits: raisins, dates, figs, black cherries.
- Subtle spices: clove, light vanilla background.
- Finish: long, warm, and smooth (well-integrated alcohol), with an overall round and persistent impression.
In tasting, this rich profile makes Westvleteren 12 an ideal meditation beer to pair with strong foods: aged cheeses, game, chocolate desserts… or simply to enjoy in a quiet moment. Note: this beer evolves positively with age. The monks specify that it keeps for at least three years (date printed on the label), and its aromas gently improve with cellaring.
Reputation and Distinctions
Beyond its taste, Westvleteren 12 has built an outstanding worldwide reputation. It is consistently ranked among the very best beers in the world. For example, in 2005 it was voted “best beer in the world” by an American website (out of more than 30,000 beers listed). The same title was awarded again in 2013 by the renowned site RateBeer. On BeerAdvocate, it holds a perfect score (100/100) and frequently tops enthusiasts’ rankings.
This international recognition has helped maintain its cult status. Equally important: Westvleteren carries the Authentic Trappist Product label granted by the International Trappist Association, a guarantee that the beer is brewed under monastic supervision and that profits are used solely for the abbey and its works.
Rarity and Distribution
Westvleteren 12 owes its legend to its extremely limited availability. With only ~6,000 hl brewed per year, supply is minimal compared to worldwide demand. It is sold exclusively at the abbey itself or at the café-restaurant In de Vrede(located across from the abbey).
Since 2006, sales have been possible only through prior reservation (initially by phone, then via the website from 2019). Buyers must come by car to the designated pickup point, with each vehicle allowed a maximum of two crates of 24 bottles (48 beers) per visit, and at least one month’s wait between orders. A strict rule prohibits reselling the beer for profit.
In practice, an interested consumer can reserve a pickup slot (crates of 24 bottles) on the abbey’s website. The official price is about €56 per crate of 24×33 cl, plus a €20 deposit for the crate. Since 2021, a home delivery service has been available in Belgium only, allowing subscribers to receive a crate at home. Outside Belgium, the beer is virtually not distributed (with a few exceptional batches exported in 2011–2012 to finance abbey renovations).
This tightly controlled policy, combined with enthusiastic word-of-mouth, explains the cult surrounding it. Lines regularly form in front of the abbey, and many enthusiasts see obtaining a Westvleteren 12 as a “quest.” Despite all this, the modest price reflects the monastic spirit (the monks brew to live, not to make a profit).
Serving and Storage
Westvleteren 12 is best served between 12 and 16 °C in a large tulip glass. The yeast sediment is harmless but bitter, so it is recommended to pour the beer slowly, leaving the sediment at the bottom. The beer should be consumed in one sitting after opening (its intensity lends itself to attentive tasting), but its quality remains stable for up to three years after bottling if stored upright, away from light and heat. Nothing prevents longer cellaring: “the older it gets, the more refined its taste becomes.”
Price and Availability
The official price is relatively low for a beer of this caliber (~€56 per crate of 24×33 cl, 10.2% ABV, excluding deposit). In France, it is almost impossible to find in shops; one usually has to rely on official channels or the legendary “souvenir bottle” (a gift from a visitor to Belgium). Nonetheless, some wine shops or import websites occasionally offer gift boxes, often at a marked-up price.
In summary, Westvleteren 12 is much more than a beer: it is a distillation of Trappist history, Belgian brewing expertise, and passion shared among enthusiasts. Its world—from the secluded abbey to the heated discussions on tasting forums—makes it a unique cultural phenomenon in the beer universe. Enthusiasts describe it as a complete sensory experience, both cultural and gastronomic—yet another reason to plan, perhaps, a small trip to Westvleteren…
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