This is a side-by-side tasting that I have been waiting to do for a long time. Two separate vintages of the Brouwerij St. Bernardus famous ABT 12 Quadrupel.
The bottling date of both beers (as confirmed by the brewery itself) are as follows:
“OLDER” VERSION – (Left hand side bottle with yellow trim on label) 14 June 2021
“NEWER” VERSION – (Right hand side bottle) 3 June 2022
Bottling date: 14 June 2021
Bottling date: 3 June 2022
APPEARANCE: Color is dark brown in both vintages. Both had a dense, 2-finger height, creamy, light ivory colored head, with the older version displaying a faintly darker ivory color. Liquid displayed consistent perlage from the bottom of the glass. Meniscus is slow rising, as it should be for a 10% ABV beer. Even sheeted lacework on the sides of the glass was displayed as the head collapsed on both versions, with the older version displaying a bit thicker lacing. Long length in head retention for each. Both versions poured at 50°F, which is optimum tasting temperature for the ABT 12. Both glasses were “beer clean”. 12 minutes after pouring, both beers held a 1/4″ head which is remarkable.
AROMA: Newer version- Signature St. Bernardus bready yeast, dark Belgian Candi sugar fermentation notes of burnt sugared raisins, Meyers dark Rum, Treacle toffee, gentle and well balanced floral Belgian hop aromas (from Poperinge region). Older version: Deeper level of the signature St. Bernardus bready yeast, the fermentation notes have become more complex and deeper. Additional notes of Black Madeira fig, Medjool dates, milk chocolate. The hop aromas in the older version have rounded out a bit. Black pepper spicy phenolics are present in both; however more assertive in the newer version, and gentler in the older version.
TASTE: Newer version – Aromas carry over into the flavor, with additional notes of deep caramel. Older version – aromas also carry over into the flavor, with more complex tastes.
AFTERTASTE / FINISH: Newer version – Effervescence level is medium to medium plus, hits the tip of the tongue, and wraps around the backend receptors of the soft palate. The finish has lots of dark fruit, is lengthy, and leaves a creamy feel. Older version – similar to the newer version, additional notes of Marizipan, and has a rummier finish (hot buttered rum).
FOOD PAIRING: Pair with assertive washed rind cheeses such as Epoisses, Munster, Pont l’Eveque. Blue veined varieties such as English Stilton, Roquefort, Gorgonzola, or Maytag Blue. Semi-soft cheeses such as Port Salut, Tallegio, or Saint Andre. The flavor profile will pair well with rich beef dishes and recipes with game. And don’t forget to try out a pairing with chocolate desserts!
IMPRESSION: Both versions have aged quite well. Both versions reminded me of the St. Sixtus Trappist Abt Quadrupel beers. The St. Bernardus brewery brewed the beers for the Westvleteren Trappist Abbey from 1946 through 1992, when their contract expired. The St. Sixtus Quadrupel beers were cherished ones in the day, as they were very rare and hard to come by. The last time I had a St. Sixtus Abt Quadrupel was 1993. Both versions of the St. Bernardus ABT 12 beers were very reminiscent of the St. Sixtus, with the older version more so. If you can find the 2021 version, get it! The 2022 version is also a treat. With either version, you’ll taste history that has been brought into the present. Treat yourself today!
Santé!
Gordon A. Ponce
CEO – Beer Review Journal