From farm to legend: the unexpected origins of a Belgian brewery
It all begins in 1904, in the midst of a context of anticlerical agitations in France. A group of monks from the Catsberg Abbey, also known as Mont Des Cats, decided to seek refuge in Belgium, closer than they thought to continue practicing their vocation and keep their beer legacy alive. His choice was a modest farm in Watou, a small town that would soon become the epicenter of a unique beer history.
The monks, faithful to the Trapense tradition, decided to transform it into a self -sufficient project and charity, with a practical touch: turn the farm into a cheese factory, under the name of ‘Refuge Notre Dame by St. Bernard’. However, not everything was there. Over the years, when they could finally return to France in 1934, the cheese rights fell into the hands of a local innovative called Evarist Deconincky.
The link with Westvletere and the creation of a beer legend
Decades later, in 1946, the history of the brewery took an interesting turn. The monks of the St. Sixtus Abbey in Westvletren, famous for their beers, were in full restoration of their monastery and, as part of that process, limited their beer production only to internal needs and some coffees in the area. To finance these works, they sold a license to Deconincky, who built a new building next to the cheese factory to start preparing what he called ‘Sixtus of Watou’.
This new scenario gave rise to the beer made in Watou sharing traditional Westvleteren recipes, and Evarist, along with a Polish beer teacher named Mathieu Szafranski, began to create what would be the basis of a legacy that lasts until today.
Protection marks and the elusive seal of authenticity
In the 80s, when some manufacturers took advantage of the trapense fame without complying with quality standards, the monasteries decided to establish a guardian of their traditions: the ‘Authentic Trappist Product’ label (ATP). This seal, endorsed by strict regulations, seeks to guarantee the authenticity and quality of beers produced by monasteries recognized in Belgium, Holland, Austria, Italy, USA and England.
Over time, the beers of St. Bernardus had to distance themselves from the name Westvleteren because, after the revocation of the license in 1992, they could no longer use the brand. But this did not stop his spirit or his quality; On the contrary, he reinforced his independence and commitment to the original recipes.
Innovation without losing roots: St. Bernardus’s current catalog
Today, this brewery offers a diverse portfolio, with eight styles that celebrate their history and commitment to quality. Although they left behind their direct link with the abbey, they keep the essence alive with beers that reflect the original recipes and an impeccable elaboration process.
The stars of the collection
Three of the most emblematic jewels keep the recipes that for decades brought the Westvoleren seal. The ‘Pater 6’, with its dark brown color and caramel notes, emerges as the perfect option for those who enjoy a balanced flavor. The ‘prior 8’ takes its complexity one step further, with aromas to mature fruits and a robust body. And its queen, the ‘abt 12’, which has been acclaimed worldwide for its intensity and aromatic wealth, is the perfect representation of the pure strain brewerry.
But not everything is tradition. The line has also incorporated modern and seasonal creations, such as the ‘Christmas Ale’, with its warm and aromatic profile ideal for the Christmas season, or the ‘Watou Tripel’, a softened and fruit version that finds a subtle balance between sweetness and bitterness.
Looking to the future: continuity in innovation
St. Bernardus’s legacy is an example of how tradition and innovation can coexist. Without losing sight of its roots, the brand continues to explore new styles and adapt to contemporary palates, not forgetting that each sip takes centuries of history inside. In the world of artisanal beer, its history invites us to reflect on the value of keeping tradition alive without stopping on the threshing roads. A reminder that recipes, commitment and passion remain the essential ingredients to create something truly special.
