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The St. Bernardus brewery started up as a dairy farm, founded in the thirties. In 1946 Evariste Deconinck agrees with the nearby Sixtus abbey of Westvleteren to start commercializing the abbey beer. Along the way they also began to produce their own St. Bernardus abbey beer, which is said to be brewed in the same manner as trappist beer, but tastes differ thoroughly. St. Bernardus is an abbey beer that has grown to be appreciated over the years and already 10% of the turnover is exported to the Netherlands, France, Switzerland and the US. Its success is a.o. due to the quality of the pumped water which is filtered through a thick layer of impermeable clay.

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