2 bottles in your cellar have entered their drink window.

QUADRUPEL

St. Bernardus Abt 12

Brouwerij St. Bernardus • West Flanders Belgium

Top Fermentation Bottle Conditioned● 10% ABV

Used to be the same recipe as Westvleteren 12. Dark, rich, and full-bodied. Perfect balance of malt and yeast fruitiness.

PERFECT FOR
☾ Quiet Reflection☾ Cozy Evenings🍂 Autumn Evenings
Ask the Monk
FLAVOR PROFILE
Dark FruitCaramelMaltChocolateBanana

Deep, complex and powerful, with notes of dark fruit, caramel, malt, with a balanced, moreish finish.

SERVING

Serve at 10-14°C in a chalice to maintain a generous head and let the aromas bloom.

10-14°C

CHARACTER
DryMaltySweet
LightFullFull
SoftBalancedBitter

Style-based profile from ABV, style & tasting notes.

TASTING NOTES
Appearance
Mahogany to deep brown, with a thick tan head
Aroma
Dark Fruit, Caramel, Malt
Taste
Malty, medium-bodied, dark fruit, caramel, malt, chocolate
Finish
Clean and a warming glow.
BEER DETAILS
Style:
Quadrupel
ABV:
10%
IBU:
20-35
Origin:
West Flanders, Belgium
Glassware:
Chalice
CELLAR3 to 8 years

Cellars well. Strong and bottle-conditioned, it rounds into sherry and dried-fruit notes.

PERFECT PAIRING

"Pairs with rabbit stew with prunes, a classic Belgian dish that mirrors the beer's dark fruit notes."

Stews & Game

Stews & Game

Carbonnade, venison

Fresh Fruit

Fresh Fruit

Berries, apple, citrus

Cook this: carbonnade flamande, or fresh berries and stone fruit.

AVAILABILITY

Specialty shops & better bottle stores

UntappdBeerAdvocateTotal Wine
PRICE GUIDE
$$$$

Premium

A considered, special pour.

II

Flavor & Aroma

IOn the nose
  • Dark Fruit
IIOn the palate
  • Dark Fruit
  • Caramel
  • Malt
  • Chocolate
  • Banana
IIIThe finish
  • Warm, balanced

Used to be the same recipe as Westvleteren 12. Dark, rich, and full-bodied. Perfect balance of malt and yeast fruitiness.

III

Story & Heritage

ABOUT THIS BEER

The flagship of St. Bernardus in Watou, which brewed the Westvleteren Trappist beers under licence from 1946 to 1992 using the abbey's recipes and St. Sixtus yeast. This quadrupel still follows the 1946 recipe and is widely considered the closest cousin to Westvleteren 12.

On the Quadrupel style, Massive, dark, and complex. Intense malt richness with flavors of dark fruit, brown sugar, and warming alcohol. A slow-sipping beer.

Explore the Quadrupel guide Source: RateBeer
BREWERY

Brouwerij St. Bernardus

COUNTRY

Belgium

REGION

West Flanders

STYLE

Quadrupel

IV

Glassware & Ritual

The Chalice
THE CHALICE

For Trappist & abbey ales

The broad, open bowl releases the deep malt aromatics of strong abbey ales and supports a thick, protective head, built for slow, contemplative sips.

01

Cellar-cool the glass

Clean and dry, never frosted

02

Pour straight & bold

Down the centre to raise a head

03

Build a rocky crown

A full head locks in the aroma

04

Let it warm

Malt complexity blooms as it opens

V

Reviews

No reviews yet

Community ratings will appear here. In the meantime, see what drinkers say on:

UntappdBeerAdvocate

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THE MONK'S NOTE

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

ADD TO YOUR JOURNEY

    Belgian Beer Wisdom

    Did you know?

    Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.

    Why it tastes different

    The Monk's Dispatch

    One letter a month from our cellar: a beer worth seeking, a brewery worth knowing, a small lesson in the art. What is this?