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St. Bernardus is renowned for the superior quality of its beer. It's not without good cause that these abbey beers are mentioned in the same breath as the world-famous Westvleteren Trappist beers – they are both brewed using abbey’s original recipe, after all. To this day, the main fermentation of all of its beers (including the witbier) is done on the basis of the original Westvleteren house yeast. In contrast, Sint-Sixtus abbey is now using the Westmalle yeast. St. Bernardus has found that its yeast strain is extremely effective when it comes to converting sugars, leaving with very little sugar residue. It also gives the abbey's beers their fruity character, with no alcohol aroma.