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Brouwerij St. Bernardus • West Flanders Belgium
The middle of the St. Bernardus abbey range, a strong dark ale richer than the Pater 6. Layered fig, dark fruit, caramel and warming spice, a step toward the Abt 12.
Dark, malty and warming, with notes of fig, dark fruit, caramel, 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 braised beef, game, and blue cheeses."
Cook this: aged Gouda with dark bread, carbonnade flamande, or steak-frites.
Premium
A considered, special pour.
The middle of the St. Bernardus abbey range, a strong dark ale richer than the Pater 6. Layered fig, dark fruit, caramel and warming spice, a step toward the Abt 12.
The middle of the St. Bernardus abbey range, a strong dark ale richer than the Pater 6. Layered fig, dark fruit, caramel and warming spice, a step toward the Abt 12.
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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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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