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St. Bernardus Brouwerij

Watou, Belgium

Opened: 1946
Date Visited:

Located in Watou, just on the Belgian side of the French border, the current location was developed by monks as a cheese dairy. After their departure it was taken over by the current owners, who turned the premises into a brewery in 1946. For about 50 years they brewed beers for the St. Sixtus Trappist monastery, an agreement that recently came to an end.

Beers Reviewed

(click on beer name for full review)
St. Bernardus Tripel Type: Tripel ABV: 7.5%
Extremely promising liveliness,  lots of foam staying right through until the end Pale orange color, slightly hazy with persistent signs of lively carbonation. The nose shows definite signs of alcohol, something of a bubble gum aroma, with an initial maltiness and light fruit. There are also initial notes of spice, a flowery hop as well as a little woodiness.  The palate does carry a certain elegance and delicacy for such a strong brew. There’s an initial maltiness and the alcohol quickly announces its arrival. Mid-palate there are hints of vanilla and a fruitiness that I would probably describe as a pear/green apple flavor. The finish is slightly citric, a little orangey with a mild sourness. This quickly mellows out to a well rounded, long lingering and warming aftertaste. It also seemed a little peppery in its aftermath. Very versatile in its character, not only does its delicacy, and soft mouthfeel make for an excellent summertime refresher, the alcohol warmth also make this a more than suitable nightcap.
Ratings: Appearance: 5/5 Aroma: 8/10 Palate: 4/5 Taste: 9/10 Overall: 19/20 Score: 4.5

Last Updated: 07/24/2001

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