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Brouwerij St. Bernardus • West Flanders Belgium
The "sixer" of the St. Bernardus abbey range. A classic Belgian dubbel with soft dark fruit, caramel and gentle yeasty spice, remarkably drinkable for its depth.
Rich, malty and dark, with notes of dark fruit, caramel, plum, 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.
Best fresh. Enjoy while lively; little to gain from cellaring.
"Pairs with roast pork, mushroom dishes, and semi-aged cheeses like Gouda."
Cook this: aged Gouda with dark bread, or roast duck with cherries.
Classic
A dependable shelf staple.
The "sixer" of the St. Bernardus abbey range. A classic Belgian dubbel with soft dark fruit, caramel and gentle yeasty spice, remarkably drinkable for its depth.
The "sixer" of the St. Bernardus abbey range. A classic Belgian dubbel with soft dark fruit, caramel and gentle yeasty spice, remarkably drinkable for its depth.
On the Dubbel style, Rich, dark-amber to copper ale. Notes of toasted caramel, dark fruit (raisin, plum), and cocoa. Moderately strong with a malty sweetness.
Explore the Dubbel guide Source: RateBeerThe 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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Pour it into a chalice, served around 10-14°C, and let its aromatics open before the first sip. Enjoy it fresh and lively; there is little to gain from waiting.
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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