I assume the "12" refers to the alcohol content -- Mardesous makes an "8" and a "10", clocking in at 8% and 10% respectively. The problem with these heavies is that you can't drink very much, not only because of the alcohol but also because of the carbs -- you get filled up fast. The monks in Bavaria brew this "Starkbier" (about 8%) for Lent to make up for the lack of meat during that season. At a typical Starkbierfest the beer is served only in one liter steins. Drink two of those and you better not think about driving home.

The 12 refers to the former way by which Belgian brewers measured the original gravity of their beers (and this is what they were taxed only).

The listed abv on the cap (there are no labels) is 10.2%. By law in Belgium the actual abv my vary 1% either way.

Westy 12 generally clocks at between 10 and 10.5%

And Rob, to your headline about monks brewing - they still do a Saint Sixtus. Unlike the more widely distributed Westmaller, Chimay and Orval beers.

Bill,

Actually, the article says the 12 has only 10.2% alcohol. I don't know what the "12" means.

I've never had any, but I'd love to try it.

You can find it in the U.S. is you do a little searching, but you'll probably pay a lot for it.

A hypothetical question for those of you who have never tried this beer, but would like to:

How much would you be willing to pay for a single bottle?

I just got back from a short vacation in Belgium, where we made a brief excursion from Bruges to West Flanders. For my part, the purpose of the trip was to go to Westvleteren and nab some of this beer. You can't get in anywhere in Belgium you have to go to the Trappist-owned cafe, In De Vrede, where you can buy single beers to drink there or six-packs to take away. The cafe is ok. Belgian friends tell me that the old one used to be a lot of fun, while the new one is open and spacious, but sterile.

The beer VERY good. It is incredibly complex and perfectly balanced. The closest approximation is the St. Bernardus Abt 12 from Watou. (Watou used to brew the Westvletern beers, but changed their recipe when the "Trappist " appleation got started.) The trip was absolutely worth it, and I plan to go back someday. Belgium is a charming place and I enjoyed every minute there. P

The bigger issue is the effect that the internet had on the Trappists. The ratebeer.com rating has really thrown them for a loop, and now even the Flemish people can't get this beer without making an appointment.

The numbers refer to the extraction of sugars from the malt in degrees Plato. Its a measure of potential alcohol. So a ten degree mash has twice as much sugar (and therefore potential alcohol) as a five degree mash.

Belgian Winter beers: Stille Nacht from De Dolle is great this year, as is the darker Corsendonk.

It's actually not degrees plato, but Belgian degrees, which (according to Stan H, who posted on your blog... how cool is that) is the specific gravity minus 1.00 and divided by 100.

Last night I had the Fantome Noel... lots of great sour character in it from bacterial fermentation. Highly recommended if you like Fantome beers.