6.7% 33 cl
As in 1946, the abbot of the abbey of Saint Sixtus, the Trappist monastery of Westvleteren, decides the beer that is brewed within the walls of the abbey only be appropriated for his own use, he lays the foundation for all contemporary abbey beer breweries. He decides namely a license to be issued to a local entrepreneur: branded St. Sixtus may brew these beers of Westvleteren and commercialize. To guarantee the quality and the performance of the original recipe to ensure as much as possible, the abbey with the brewmaster of changes to the new brewery St. Bernard. This lay brother of Polish descent takes the utmost secrecy that a brewery released: yeast. The recipe is loosely based on the abbey that was intended for everyday use in the abbey, although that was not so hard because with an alcohol content of 6.7% by volume is the best firm.