St. Bernardus Pater 6

Brewed by St. Bernard Brouwerij
Style: Abbey Dubbel
Watou, Belgium

11.2oz bottle (2009) into a Chimay glass. Pours cloudy brown with yellow around the edges and a 1.5-finger fluffy off-white head on top that fades relatively quickly into a ring and a fluff in the middle, mild lacing. The aroma is musky Belgian yeast, brown malts, and fruity esters, especially sweet raspberries and currants. The flavor is very mild, clean, and smooth - I feel like I could drink this all night. Hints of fruit with Belgian yeast, a nice subtle malt profile, and more. Good stuff!

Bottled. Deep caramel brown with very thin but lasting off-white head. Big brown sugar and molasses taste, light hazelnut and espresso taste. Yeasty throughout. mildly spiced. sweet with a dry finish leaving a toasty feel on tongue. Lighter sticky palate. A little oily looking and similar feel on tongue.

ANOTHER great beer from St. Bernadus!! hazy brown in color - fruity/malty aroma - really enjoyed the taste on this - a little toned down from the other beers; very smooth; no alcohol taste and carbonation/spiciness on the backend..

12oz bottle. Deep dark brown pour with thin off-white head and soapy lacing. Dark fruits, roasted malts and yeast in the aroma. Tastes of caramel, bread and raisins. Dry earthy finish with a lot of spices mixed in.

11 1/5 ounce bottle. Pours a soupy brown with a small yellowish head. Aroma is generally malty with Belgian yeast; the same aroma as the Abt but smaller. Flavor has a good malty body, with light molasses/maple/brown sugar elements. Good carbonation, thicker viscosity. Basically a smaller sibling to the Prior and Abt, but easy to identify as being in the same lineage - there is no doubt that this is in the Bernie family in other words. Quite enjoyable, despite its reservedness relative to its bigger siblings. Overall, very good.

330mL Bottle. Rated blind. Third out of a set of 12 Abbey Dubbels. Apple-forward yeast and a bit of pils malt sugar. Quiet. Pours a brilliant, hazy blood-orange red, with a lacy, sheeting off-white head. Flavor is odd. Oxidized pilsner malt, sulfur, more minerals, and aged green apple skins. Very slightly solvent-like, which is unappealing. Kind of thin and alcohol forward. I wish I was digging this, because it’s ultra-dry, yeast-complex, fruity, peppery, and well carbonated, but somehow I’m yearning for darker malts, more complimenting yeast and less conflicting minerals. GUESS: Westmalle or Ommegang

330 poured into St. Bernardus trappist glass. Finger head, brown-red almost coffe appearance. Smell is very delicate and subtle of zesty spices and citrus. Taste is slightly bitter, with a bit of hops and sweetness. Once again very delicate. High carbonation, dances on the tongue.