The abbey was established in 1831. Already in the early days beer was brewed in small quantities, not for sale but just for their own consumption. In May 1839, the Abbey received a brewer’s licence signed by king Leopold I on April 19, 1839. Most likely a first test brew was produced the same month. In June 1839 the first official brew was produced.
Around 1860 a vast complex of buildings for amongst others sheds, a guesthouse, barns and a second brewery, was built. It remained however a small domestic brewery for personal use. Only from 1878 on production increased due to a good turnover of the tavern ‘In de Vrede’. Between 1886 and 1896 a third brew house, fully operational as from 1896, was built.
On 20 March 1922 the monks started the expansion of the brewery. On 27 October 1927 for the first time steam was used to brew in the modernised, fourth brew house. This brew house was operational till 5 January 1990.
In 1976 a fermentation room with six open yeast vessels and a laboratory were installed. Fermentation in open yeast vessels, a method that is used very rarely, is essential for the ester profile of the Trappist Westvleteren.
The present brew house was officially put into operation in 1990. The new bottling plant was put into operation in 2013. Since 2014, two brews are made per brewing day. This meant a considerable saving in terms of energy consumption and man-hours.
The lagering cellar and the fermentation chamber were modernised and automated, but because the capacity did not change, production also remained unchanged. The production amounts to approximately 6,000 hectolitres annually, spread over 42 brewing days. In 2016 a new secondary fermentation unit with storage space was built.
Sweet and toasted bready malty, layers of caramel and toffee sweetness, cocoa, lots of dried fruit notes of sultana and raisin, yeast, fig and plum accents coming in, spiced sweet malty finish. Beautiful.
First time trying such a young vintage of this classic. Deep sweet malty with layers of sweet caramel and molasses, yeast, brown sugar, touch of cocoa, a plethora of dried fruit shred, smooth mouthfeel, lingering spiced sweet malty finish. ??
Yes, I finally tried it! On my trip to Europe, when we went to Belgium. Yes it is everything everyone says it is. Though it is third on my list (blasphemy?). I think the Westy 8 was better, as well as the Andech’s Doppelbock. Anyway, I can’t add anymore that hasn’t already been said except great beer.
Yes, I finally drank one of these too! On my trip to Europe, when we went to Belgium. Yes it too, like the 12, is as great as everyone says (actually better). I rank this #2 on my all time list of beers. Andech’s Doppelbock #1.
Bottle. Drank it in Brugges. How could I not give the baby brother of the other Westies a perfect score. The best I have had of this "style". If one can find it, drink it.
Bottle at home. Oke oke, tenyleg nehez rajta fogast talalni, de azert azt tegyuk hozza, hogy azon tul, hogy stilusaban ujgyakorlat, sok extrat nem mutat. Persze erre mondhatja barki, hogy ugyanmar, ennel tobbet megis mit kene mutatnia, de ezeknek az embereknek is keszen allok a valasszal: hat nemtom, de valamit azert jo lett volna.