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¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
The name of some of the beers of St. Bernardus Brewery alludes to the monasteries, where Prior 8 refers to the prior, second step of the monasteries, their "sisters", the St. Bernardus Pater 6 to the fathers and the St. Bernardus Abt 12 to the abbot, first step of the monasteries. It is still made with the same recipe since it was made under license by the monks of Westvleteren.
St. Bernardus Abt 12
[BOTTLE 75 CL]
Abbey beer, 8% alcohol, top fermented and with second fermentation in the bottle.
St
The St. Bernardus Prior is an 8% stout, which has a voluptuous and creamy foam, a very wide range of aromas, dominated by roasted malt, and which opens splendidly when you bring your nose to the inside of the wide glass, specially chosen to enjoy these wonderful sensations
The brewery remains faithful to the Trappist tradition of secondary fermentation in the bottle, knowing very well that this is one of its great secrets and assets for the future. The remains of the yeast will whet anyone's appetite
It goes well with big game meat in sauce (possibly marinated), creamy and persistent cheeses (camembert) and fruit desserts such as strawberries or raspberries
The name of some of the beers of St. Bernardus Brewery alludes to the monasteries, where Prior 8 refers to the prior, second step of the monasteries, their "sisters", the St. Bernardus Pater 6 to the fathers and the St. Bernardus Abt 12 to the abbot, first step of the monasteries. It is still made with the same recipe since it was made under license by the monks of Westvleteren.
St. Bernardus Abt 12
[BOTTLE 75 CL]
Abbey beer, 8% alcohol, top fermented and with second fermentation in the bottle.
St
The St. Bernardus Prior is an 8% stout, which has a voluptuous and creamy foam, a very wide range of aromas, dominated by roasted malt, and which opens splendidly when you bring your nose to the inside of the wide glass, specially chosen to enjoy these wonderful sensations
The brewery remains faithful to the Trappist tradition of secondary fermentation in the bottle, knowing very well that this is one of its great secrets and assets for the future. The remains of the yeast will whet anyone's appetite
It goes well with big game meat in sauce (possibly marinated), creamy and persistent cheeses (camembert) and fruit desserts such as strawberries or raspberries
