Sourish with an aroma of dry oak, dried fruits, caramel, raisins, and malt. Bit tart, light sour and sweet. Notes of toffee, apple. Body is medium.
Abt 12 aged for 3-years in old oak barrels that we previously used to make our St. Bernardus Abt 12 Oak Aged in 2014. The purpose of this aging is to let the beer go sour. In may 2019 we have blended it with 60% freshly brewed beer and bottled it in 75cl bottles.
After the Second World War, the Trappist Monastery St.Sixtus in Westvleteren was looking for somebody to commercialise their beer because they did not want to do that themselves anymore.
They gave a license to the cheesefactory, and Brewery St.Bernard was founded. The brew master from Westvleteren, Mathieu Szafranski (from Polish origin) became a partner in the brewery and brought along the recipes, the know-how and the St.Sixtus yeast strain.
We started selling the trappist beers under the brand names Trappist Westvleteren, St.Sixtus or even later Sixtus.
During a period of 46 years we brewed and commercialised the beers, while the monks continued to brew for themselves and for sales to 3 pubs in the neighbourhood, amongst which In De Vrede, just next to the monastery.
In 1992 the license came to an end and since then we are brewing the same beers, with the same recipes, but under a different brand name: St.Bernardus.
Article number: FBBDN107