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In the house of Sint Bernardus, monks used to stand behind the cauldrons. Together with professional brewers, they produced beers that carried the Trappist seal. In 1992, the regulations on Trappist beer changed and from then on only brews that actually came from a monastery could be called that. Because the abbey and the brewery at St. Bernardus were separate, they were no longer allowed to call their beer that. This was a time of turbulence, but master brewer Hans Depypere led the company out of the crisis. He brought new impetus to the brewery, caused the sales figures to skyrocket and significantly enlarged the facilities. Today, St. Bernardus is back on solid ground and is a valuable part of Belgian brewing culture.
Based on the monastic times and the cooperation with the monks, their dubbel is called Prior 8. The traditional monastery beer is brewed in the Belgian style and, in addition to a soul-flattering 8.0% alcohol content, brings a fruity symphony with a malt kick to the glass. The dark brown beer tastes of ripe, red apples, figs and dates, delicately melting caramel and strongly roasted grain. A successful balance of bitterness and sweetness makes the beer a culinary delight that goes well with rich dishes and heavy desserts. A piece of chocolate cake and a Prior 8? Heavenly!
St. Bernardus
