Tasting

You don't open a Westvleteren 12 on a whim. It smells of raisin, prune, and caramel, followed by spice, chocolate, and a gentle warmth from the alcohol. The body is soft, the carbonation fine, the bitterness just a supporting note.

Three beers from the region make the best examples. Westvleteren 12 from the abbey is the monks' dark beer. St. Bernardus Abt 12 from Watou matches it in style and comes from a secular brewery. Hommelbier from Watou carries the area's hops right in its name.

Drink it from a chalice or tulip glass. Both have a bowl that gathers the aroma and an opening that channels it to the nose. A slender Pilsner glass would rob the beer of its presence.

When it comes to temperature, less cold is better. Strong dark beers reveal their aromas best at cellar temperature, around 10 to 14°C. A Tripel can handle being a bit cooler, while a 12 grows spicier with every degree of warmth. Straight from the fridge, much of it stays locked away.

Take your time when pouring. Keep the bottle upright, let the contents flow in one smooth motion into the tilted glass, and leave the last few centimeters with the sediment in the bottle. If you like, pour that separately at the end. Give the beer a few minutes in the glass — the warmth of your hand coaxes the aromas open, sip by sip. A 12 is a beer for slow drinking, not for quenching thirst, and it's served in small glasses.