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Sint-Sixtusabdij Westvleteren • West Flanders Belgium
Subtle, clean, often overlooked. A fine hazy blond ale with fruity notes and a bitter finish. The daily beer of the monks.
Rich, layered and contemplative, with notes of citrus, pear, hoppy, 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.
Drink fresh. Hop aroma fades fast; enjoy it young and vibrant.
"Excellent with simple seafood dishes like grilled sole, allowing the subtle beer profile to shine."
Cook this: moules-frites.
Special Occasion
Rare or strong, worth the hunt.
Subtle, clean, often overlooked. A fine hazy blond ale with fruity notes and a bitter finish. The daily beer of the monks.
The lightest Westvleteren, originally the monks' table beer at the Abbey of Saint Sixtus. The abbey deliberately limits production to only what sustains the community.
On the Trappist Ale style, Authentic monastery-brewed beer. Strictly regulated; must be brewed within a Trappist monastery under monk supervision. Not a single style, but an origin mark.
Explore the Trappist Ale 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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Abbaye de Scourmont
Abdij der Trappisten van Westmalle
Abbaye Notre-Dame d'Orval
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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