St. Bernardus Tripel

St. Bernardus Tripel — The Flemish Tripel from Watou

St. Bernardus Tripel was born in Watou, in the heart of the Belgian Flanders, where it is affectionately called "Bernadetje" — a tender tribute to Bernadette, the youngest daughter of Evariste Deconinck, the man who in 1934 bought from the monks of the Abbaye Sainte Marie du Mont des Cats the property that would become the St. Bernardus Brewery. A beer with its own story, name, and character.

Sensory Profile

• Style: Flemish Belgian Tripel
• Alcohol Content: 7.5% ABV
• Color: Bright golden, dense and creamy white foam
• Aroma: Floral and spicy — coriander, orange peel, Belgian yeast, notes of peach and apricot
• Taste: Medium-full body, balanced sweetness, Belgian spices upfront, dry and slightly bitter finish
• Character: Spicier and drier compared to the Walloon version — the Flemish signature of St. Bernardus

Best Serving Tips

• Temperature: 8-10°C
• Glassware: Tulip glass — to enhance the spicy and floral aromas
• Storage: Keep cool, away from light, below 15°C. Improves with aging.

Recommended Pairings

• Aged cheeses — aged Gouda, Comté, hard cheeses
• White meats and poultry — herb-roasted chicken, stewed rabbit
• Traditional Belgian cuisine — waterzooi, moules-frites, carbonnade
• Spiced desserts — speculoos, spice cakes, honey sweets
• Blue cheeses — the dryness of the Tripel balances the creaminess

St. Bernardus: A Story of Belgian Excellence

The St. Bernardus Brewery has a history intertwined with the Trappist monks of Westvleteren — for decades it produced beers under license from the abbey. Today it operates independently, maintaining the same artisanal philosophy and care for quality that has made it one of the most respected brewing names worldwide.

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