St. Bernardus Prior 8
Brouwerij St. Bernardus

2 bottles in your cellar have entered their drink window.

Brasserie d'Achouffe • Luxembourg Belgium
The brown sibling to La Chouffe from the Ardennes gnome brewery. Caramel and dark fruit sit over a warming, gently spiced body, finishing smooth and malt-driven.
Dark, malty and warming, with notes of caramel, dark fruit, toffee, with a balanced, moreish finish.
Serve at 10-14°C in a chalice to maintain a generous head and let the aromas bloom.
10-14°C

Style-based profile from ABV, style & tasting notes.
Cellars well. Strong and bottle-conditioned, it rounds into sherry and dried-fruit notes.
"Pairs with beef stew (carbonnade), game, or a mature hard cheese that stands up to the malt sweetness."
Cook this: aged Gouda with dark bread, carbonnade flamande, or steak-frites.
Premium
A considered, special pour.
The brown sibling to La Chouffe from the Ardennes gnome brewery. Caramel and dark fruit sit over a warming, gently spiced body, finishing smooth and malt-driven.
The darker sibling to La Chouffe, from Brasserie d'Achouffe in the Ardennes village of Achouffe, the brewery founded in 1982 by brothers-in-law Pierre Gobron and Chris Bauweraerts and marked by its cheerful red-hooded gnome. Where La Chouffe is golden and spicy, McChouffe is a brown strong ale with a Scottish-ale influence: caramel, toffee and dark fruit over a warming, gently spiced body that suits the cold Ardennes nights it was made for.
On the Belgian Dark Ale style, A broad category of dark, malty top-fermented beers. Sweetness from caramel malts is balanced by yeast character. Rich but not overly heavy.
Explore the Belgian Dark Ale guide Source: RateBeer
The broad, open bowl releases the deep malt aromatics of strong abbey ales and supports a thick, protective head, built for slow, contemplative sips.
Cellar-cool the glass
Clean and dry, never frosted
Pour straight & bold
Down the centre to raise a head
Build a rocky crown
A full head locks in the aroma
Let it warm
Malt complexity blooms as it opens
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Brouwerij St. Bernardus

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Pour it into a chalice, served around 10-14°C, and let its aromatics open before the first sip. Patience rewards this one: a few years in the cellar will round it into something deeper.
Brother Anselm, cellarmaster
Did you know?
Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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