--- title: "St. Bernardus Abt 12: Tasting Notes and Pairings Recommended by a Beer Sommelier" description: "The pinnacle of the St. Bernardus portfolio is a dark-colored, ivory-foamed, top-fermented beer that is easy to drink due to its smooth flavor and fruity aroma." url: https://www.thebeertimes.com/en/st-bernardus-abt-12-tasting-notes/ date: 2025-01-15 modified: 2026-06-12 author: "Carlos Uhart M." image: https://www.thebeertimes.com/wp-content/uploads/2020/07/st_bernardus_abt_12.jpg categories: ["Opinion"] tags: ["Bélgica", "Estilos de Cerveja", "Opinion", "Tasting Beer", "Tasting Notes"] type: post lang: en --- # St. Bernardus Abt 12: Tasting Notes and Pairings Recommended by a Beer Sommelier The pinnacle of the St. Bernardus portfolio is a dark-colored, ivory-foamed, top-fermented beer that is easy to drink due to its smooth flavor and fruity aroma. !(https://www.thebeertimes.com/wp-content/uploads/2020/07/st_bernardus_abt_12.jpg)*St. Bernardus 12 Abt* ## General information **Name:** St. Bernardus Abt 12 **Brewery: **(http://www.sintbernardus.be/) **Origin: **Watou, Belgium **Style: **Belgian Dark Strong Ale **ABV:** 10% **IBU:** 20 **Calories:** 300 kcal **Glassware: **(https://www.thebeertimes.com/la-cerveza-vaso-a-vaso-caliz/), (https://www.thebeertimes.com/la-cerveza-vaso-a-vaso-tulipa/) ## Tasting notes and impressions St. Bernardus Abt 12 is a dark, opaque, dense, and potent beer (10% ABV), yet balanced in flavor, softened by the slightly sweet water and by the bottle’s second fermentation, which gives it a round, balanced body. ### 1. Appearance Dark brown color with copper hues, opaque and somewhat hazy, still allowing a lively carbonation to be visible under a medium-sized, ivory-colored foam; clear, light, airy, with bubbles that open and decay quickly but settle into a thinner, creamier layer that accompanies the drinking. ### 2. Aroma Malty and intense aromas of sweet grain, with esters of dehydrated black fruits, macerated in alcohol, of raisins, plums, and figs; dark caramel and molasses; toasted bread crust; very subtle vanilla and honey, all framed in a smooth, integrated liqueur-like sensation that does not seek to monopolize attention. ### 3. Flavor It evolves in a mixture of grainy maltiness and dark nuts, raisins, and plums that evolve toward a medium sweetness of unrefined sugar and caramelized sugar, always accompanied by an alcoholic presence from start to finish, which stands out towards the end, reversing the previous balance and expressing itself more intensely, still managing to channel all its previous characteristics into the aftertaste. ### 4. Mouthfeel Medium body, smooth and swift, but with a structure that makes itself felt throughout the mouth, medium-low carbonation, (https://www.thebeertimes.com/en/what-is-astringency-and-what-role-does-it-play-in-the-sensory-experience-of-beer/), and an alcoholic warmth that closes, spreads, and settles gently. ### 5. General impression History says that the St. Bernardus brewery was born exclusively to brew the beers of Saint-Sixtus Abbey of Westvleteren; therefore, it is strongly linked to what is today considered by many rankings as the best beer in the world: (https://www.thebeertimes.com/en/westvleteren-12-xii-tasting-notes/) (whether or not we share the idea that there is “the” best beer in the world), a category in which St. Bernardus Abt 12 also appears on its own merit but without requiring one to travel the world to get a bottle. A very balanced and drinkable beer; it develops transparently, directly, and transversally in its characteristics, without trying to be pretentious or exaggerated, reminding us how much complexity there can be in simplicity. It is not hard to imagine allowing it to age calmly, to finally accompany it with the same attitude. ## Suggested pairings St. Bernardus Abt 12 is a beer rich in maltiness and with fruity notes that complement a wide variety of dishes perfectly. ### 1. Main courses A beef stew or oxtail stew will be excellent companions to the beer’s maltiness and nutty flavors, whose sweetness will also balance the deep flavor of the stew. ### 2. Cheeses Aged cheeses such as old Gouda or sharp cheddar pair perfectly with the beer’s malty and caramel notes, which enhance the complexity of the cheeses while softening the intense flavors. ### 3. Vegetarian dishes An eggplant lasagna or a vegetable pie with a creamy cheese base harmoniously complements the dried fruit notes and caramelized sweetness of the beer. ### 4. Desserts Dark chocolate-based desserts, such as a mousse or a dark chocolate tart, are ideal pairings for this beer thanks to its molasses and caramel notes complementing the richness of the cocoa. ## Frequently Asked Questions (FAQ) ### 1. What is the yeast difference between St. Bernardus Abt 12 and the current Westvleteren 12? Although both share the same historical recipe, the main difference lies in the microscopic fungus responsible for fermenting them. St. Bernardus Abt 12 continues to exclusively use the original mid-20th-century Westvleteren yeast strain, which they legally purchased during their licensing period. In contrast, the current Westvleteren 12 brewed by the monks at the abbey uses the yeast from their neighbors at Westmalle, which generates subtle differences in the fruity ester profiles during each beer’s fermentation. ### 2. Why is this 10% alcohol beer perceived as smooth and easy to drink on the palate? This high drinkability is achieved through the combination of two technical factors: local water and the bottle’s second fermentation technique. The groundwater of Watou has a subtly sweet mineral profile that softens the firmness of the roasted malts. Furthermore, the final bottle conditioning allows the yeast to consume the last sugars in a controlled environment, optimally integrating the alcohol into the liquid’s structure and avoiding sharp or aggressive sensations in the throat. ### 3. What does dark chocolate contribute when interacting with the molasses notes of St. Bernardus Abt 12? The pairing with dark cocoa desserts operates under the principle of the chemical affinity of roasted compounds. The specialty malts used in the brewing of this Belgian Dark Strong Ale develop complex notes of molasses, caramelized sugar, and unrefined sugar that emulate the profile of toasted sugars. When tasted alongside dark chocolate, the beer provides the necessary sweetness to mitigate the cocoa’s natural astringency, while the plum and raisin esters add a fruity layer that transforms the experience into an extremely elegant pairing. ### 4. How does the flavor of this beer evolve if it is subjected to a cellar aging process? Due to its high alcohol concentration and the presence of live yeast, St. Bernardus Abt 12 is a perfect candidate for bottle aging. If stored upright at a constant temperature of twelve degrees Celsius in total darkness, the initial bitterness and liqueur-like presence will gradually fade. After a period of two to five years, the beer develops superior complexity, transforming its fresh, fruity notes into mature descriptors reminiscent of Port wine, aged sherry, and leather. ### 5. Why is it recommended to serve St. Bernardus Abt 12 in a chalice or abbey goblet glass? The design of the thick-walled, wide-mouthed chalice serves two vital technical functions for this dense beer. Firstly, the large opening allows for immediate aeration that helps volatilize and expand the complex aromas of black fruits and molasses towards the taster’s nose. Secondly, the rim’s width distributes the sip evenly across the entire tongue, allowing the marked initial sweetness of the candi sugar to be balanced with the alcoholic spike at the end of the sip. ## Recommended - (https://www.thebeertimes.com/las-4-mejores-cervezas-artesanales-para-probar-en-valladolid/) - (https://www.thebeertimes.com/snack-y-recetas-de-cocina-faciles-para-el-verano/)