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St. Bernardus Abt 12 is considered one of the best beers in the world and therefore is the masterpiece of the St. Bernardus brewery, the absolute peak in the hierarchy of their beers. The term Abt refers to the ranking of monasteries, the abbot. Like its "sisters", the St. Bernardus Prior 8 to the prior and the St. Bernardus Pater 6 to the fathers, the third rank of monasteries. It is brewed in the classic 'Quadrupel' style according to the original 1946 recipe.
Abbey beer, 10% alcohol, top-fermented and with second fermentation in the bottle.
The St. Bernardus Abt is a dark, opaque, dense and strong beer (10%), but not strong in flavor, softened by the special water with sweet characteristics and by the second fermentation in the bottle that gives it a round and balanced body, improving with age for a few years. Its complex aroma of roasted malts, caramel and herbs continues to evolve during consumption, depending on the temperature in the glass.
The St. Bernardus Abt pairs very well with a meal of red meat (T-bone steak or ribeye), beef stews (oxtail) or lamb, blue cheeses and creamy raw milk cheeses. It also pairs well with pastries made with strawberries and raspberries.
Surprisingly equivalent to a good Rioja wine.
St. Bernardus Abt 12 is considered one of the best beers in the world and therefore is the masterpiece of the St. Bernardus brewery, the absolute peak in the hierarchy of their beers. The term Abt refers to the ranking of monasteries, the abbot. Like its "sisters", the St. Bernardus Prior 8 to the prior and the St. Bernardus Pater 6 to the fathers, the third rank of monasteries. It is brewed in the classic 'Quadrupel' style according to the original 1946 recipe.
Abbey beer, 10% alcohol, top-fermented and with second fermentation in the bottle.
The St. Bernardus Abt is a dark, opaque, dense and strong beer (10%), but not strong in flavor, softened by the special water with sweet characteristics and by the second fermentation in the bottle that gives it a round and balanced body, improving with age for a few years. Its complex aroma of roasted malts, caramel and herbs continues to evolve during consumption, depending on the temperature in the glass.
The St. Bernardus Abt pairs very well with a meal of red meat (T-bone steak or ribeye), beef stews (oxtail) or lamb, blue cheeses and creamy raw milk cheeses. It also pairs well with pastries made with strawberries and raspberries.
Surprisingly equivalent to a good Rioja wine.
