Westvleteren 12° 33cl

not available
In stock Alcohol Packaging 8.50
No 10% 33cl
Westvleteren 12° 33cl
  • Taste:
  • Very full, creamy smooth and round-bodied aroma, average to good carbonation. Tart dark fruit, raisins, caramel sweetness, warming alcohol, tobacco and leather. Very lush and sincere beer, good malt flavor.

    Balanced taste, exceptionally complex with an aftertaste that lasts and ends with a dry finish.

  • Type:
  • Top-fermentation. re-fermented in the bottle, unfiltered, centrifuged or pasteurized.
  • Color:
  • A dark, though clear, reddish/burgundy brown.
  • Ideal temperature:
  • 12°C => 54°F
  • Ingredients:
  • Malt, Westmalle yeast, sugar, local hops & water
  • More info

History:

Trappist monks from the Catsberg monastery in France founded the St Sixtus monastery in 1831. In 1838, brewing began at Westvleteren. In 1850, some of the monks founded the Notre-Dame de Scourmont monastery, which also brews a Trappist beer. During World Wars I and II, the Westvleteren brewery continued to operate, albeit at reduced capacity. It was the sole Trappist brewery to retain the copper vessels throughout the 1914-18 and 1939-45 wars — the other breweries having had their copper requisitioned by the German occupation forces. In World WarI this was primarily due to the abbey not being occupied by the Germans; it was caring for wounded allied troops. In 1931, the abbey began selling beer to the general public, having only served beer to guests and visitors up until that time. In 1946, the St. Bernardus brewery in nearby Watou was granted a licence to brew beer under the St Sixtus name. This agreement ended in 1992; St. Bernardus still brews beers of similar styles, but under their own name. That same year, the abbey opened its new brewery to replace the older equipment.

The brewery currently employs three secular workers for various manual labour tasks; however, the primary brewing is done by the monks only. It is the only Trappist brewery where the monks still do all of the brewing. Of the 26 Cistercians who reside at the abbey, five monks run the brewery, with an additional five who assist during bottling.



Article number: FBBA104