One of the best known Quadrupels available on the market, the St. Bernardus Abt 12 has earned its place in the spotlight. The current release is based on one of the original recipes from the Trappist Monks of Westvleteren, which was given to the cheese-making abbey of St. Bernardus. (From WWII until 1992 the beer was sold under the names Trappist Westvleteren, St. Sixtus and Sixtus.) The beer is dark and full-bodied, with a fruity nose and complex palate, striking the perfect balance between malty, bitter and sweet.
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