When comparing the St. Bernardus Abt 12 and the Westvleteren XII, it is evident that they come from a similar recipe. Both beers are brewed using the same traditional Belgian techniques and use similar ingredients such as malted barley, hops, and yeast. However, there are some notable differences between the two that set them apart.
One of the biggest differences is the carbonation level. The Westvleteren XII has a lower carbonation compared to the St. Bernardus Abt 12. This results in a smoother mouthfeel and a more velvety texture in the Westvleteren XII. The carbonation in the St. Bernardus Abt 12, on the other hand, is slightly sharper and more pronounced. This can be attributed to the different bottling processes and conditioning methods used by the two breweries.
Another difference lies in the yeast strains used in the fermentation process. While both beers use Belgian yeast strains, the specific strains used may vary. The yeast used in the Westvleteren XII is a closely guarded secret, known only to the Trappist monks of the Westvleteren Abbey. This yeast strain contributes to the unique flavor profile and complexity of the Westvleteren XII. The St. Bernardus Abt 12, on the other hand, uses a yeast strain that is specific to the St. Bernardus brewery. While it may be similar to the Westvleteren yeast strain, it is not an exact match.
The brewing process and aging also play a role in the differences between the two beers. The Westvleteren XII is brewed in limited quantities by the Trappist monks themselves, using traditional methods that have been passed down through generations. The beer is then aged for several months before being released. The St. Bernardus Abt 12, on the other hand, is brewed by the St. Bernardus brewery using a recipe that was originally developed by the Trappist monks of the Westvleteren Abbey. The beer is then aged in the brewery's cellars before being bottled and distributed.
In terms of taste, both beers exhibit complex flavors and aromas. They are both known for their rich maltiness, with notes of dark fruits, caramel, and spices. However, the Westvleteren XII is often described as having a more refined and balanced flavor profile, with a greater depth of flavors. The St. Bernardus Abt 12, while still delicious, may have a slightly more pronounced sweetness and a bolder flavor profile.
While the St. Bernardus Abt 12 and the Westvleteren XII share a similar recipe and heritage, they do have some distinct differences. The lower and smoother carbonation of the Westvleteren XII sets it apart from the St. Bernardus Abt 12, which has a sharper carbonation. The use of different yeast strains and the variation in brewing processes and aging also contribute to the unique characteristics of each beer. Both beers are exceptional examples of Belgian Trappist ales and offer a wonderful drinking experience, but they do have their own individual qualities that make them stand out.