St. Bernardus Prior 8

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

11.2oz bottle (Best by 17 04 13) and served in a tulip. Hazy, burnt caramel pour with a frothy, thick head of tan foam that slowly settled into a lasting cap. Excellent lacing. The aroma included dark fruits, slightly vinous alcohol, raisins, and caramelized sugar. The flavor had red apple skins, pitted fruits, caramel, a hint of underlying chocolate, and some mellow alcohol. The mouthfeel was medium-bodied and had a moderate amount of soft carbonation. Dangerously drinkable and very tasty. Well done!

I love it. Dark brown, big fluffy head. Lots of dried fruit, some chocolate, and a touch of licorice. It’s incredibly creamy with a nice alcohol warmth in the finish. Yummm.

Pours a dark brown with a slight haze. Lively brownish head, thick and creamy. The nose is sweet with dark fruit (plum maybe a bit of raisin) and malt. Amazing texture. Velvet. Smooth but not watery. Only a touch of carbonation. Sweet and rich. Plum, Honey and malt. Complex finish with a touch of alcohol. Excellent.

drunk it in Watou bar - not on tap but served in a proper glassware and proper atmosphere
aroma - fantastic smooth malts and mead or honey, rather sweet,
looks - brown, ruby brown, hazy, fantastic head, creamy and lasting to the very end, crums(specs, pieces) of yeast float - adding climate to the whole event
taste - no sourness, no bitterness of these bad biternesses, very fine mixture of smooth and sophistication or this was just the ambience of the place,

Nice brother of the Abt. It has an opalescent reddish-brown body with a small but creamy tan head. Fine roasted malt and dried fruits in the nose with a light honey and spicies. Smoothsmooth mouthfeel, rich body with roasted malt, fine dried fruits like raisins and plum, coffee and cocoabeans. Nice one...The Westvleteren abbey is in the neighborhood:)

Pours murky medium brown with small tan particulate and a 1 finger (chalice) head that fades to a thick skim after a few minutes and holds there. Aroma is caramel, candi sugar, yeasty bread dough, apple, figs, dried plum, earthy and grassy hops, some grainy malt and a hint of nuttiness. Flavor is caramel and lots of bready yeast up front, anise, banana, lemon poppy bread, more anise/licorice comes out as it warms, herbal hops, dark earthy fruit, overripe apple, some light pepper and raw yeast coming in toward the finish. The finish is where this stuff kind of falls apart, the anise begins to overpower the malt and some parsley, metallic, herbal and ashy notes come in along with a slight hop bitterness. Palate is medium thickness, dry and a little chalky while being sticky on the lips. Overall this is a drinkable beer with decent complexity but it seems to have some off flavors that don’t really do it for me. I get better as it warms to an extent but remains a little confusing.

Tap at the Publick House. Pours brown with aroma of slight fruits and alcohol. Fruity alcohol flavor with spices. Alcohol sits on tongue as a finish. Very nice

330ml bottle from the Wigan Beer Festival. Murky brown colour (I chucked in the sediment) with a thin white head. Spicy alcohol aroma with a complex mixture of malt and fruits thrown in. Peppery spice taste with a wonderfully long, drawn-out bitter finish. Superb.