Buy Trappist Westvleteren 12 at ’t Bockje Bathmen

33 cl · 10.2% · Trappist

€ 7,50

This bottle

Trappist Westvleteren 12

Trappist

Trappist Westvleteren 12

€ 7,50

In stock

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Shipped insured and carefully packed to prevent breakage. If something does go wrong, we will find a suitable solution together.

Bottle information

Brewery	Trappist
Country	Belgium
Type	Trappist
Alcohol	10,2%
Size	33 cl

About this bottle

Trappist Westvleteren 12 is the strongest of the three beers from the Abbey of St Sixtus in Westvleteren, Belgium, at 10.2% vol in a 33 centilitre bottle. In 2014 this trappist beer was voted best beer in the world on RateBeer.com. Besides the 12, the monks brew only the 8 and the Blond.

The history begins in 1814, when Jan-Baptist Victoor settled as a hermit in Westvleteren. In 1831 he was joined by monks from the French abbey of the Katsberg, Mont des Cats. In June 1838 they made the first expenditure on a brewery, and on 19 April 1839 King Leopold I granted the brewing licence. In 1850 sixteen monks from St Sixtus moved to Scourmont, where they founded the abbey of Chimay. In 1945 the abbot decided to limit production to what the abbey needs.

Recommendation for this bottle

At the table with Trappist Westvleteren 12

Dubbel · Belgium · 10.2%

Main courseSteak with pepper sauceShopping and method
With the cheeseHerveShopping and method
Before the meal or with drinksCharcuterie with dry sausageShopping and method

Why this works together

Chosen on the beer style (dubbel), the country of origin (Belgium) and the alcohol percentage (10.2%). What goes with it depends on the colour: light and dry goes with poultry and fish, dark and sweet with braised meat and cheese.

Serve at 8 to 10 °C.

What is needed

For 4 people

Main courseSteak with pepper sauce

Ingredients

4 steaks of 180 grams
2 tablespoons of black peppercorns
200 millilitres of cooking cream
40 grams of butter
1 kilo potatoes
salt

Method

Cut the potatoes into wedges and roast them with oil and salt in an oven at 200 °C for 35 minutes until golden brown.
Coarsely crush the peppercorns in a mortar.
Fry the salted steaks for 2 to 3 minutes per side in hot butter and let them rest outside the pan.
Briefly toast the pepper in the cooking fat, pour in the cooking cream and let the sauce reduce for 3 minutes until it thickens.
Serve the steak with the pepper sauce and the potatoes.

With the cheeseHerve

Ingredients

160 grams of Herve

Method

Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
Only cut or break the cheese just before serving.

Before the meal or with drinksCharcuterie with dry sausage

Ingredients

200 grams dry sausage and ham
1 baguette

Method

Take the sausage and ham out of the fridge 20 minutes before serving.
Cut the sausage into thin slices and the baguette into rounds.
Arrange the sausage and ham loosely on a board and serve with the bread.

To serve one bottle or glass per person

4 bottles of Trappist Westvleteren 12

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendations A recommendation with every beer

Photos: Steak with pepper sauce: Tim Pierce, CC BY 2.0 · Herve: Marianne Casamance, CC BY-SA 3.0 · Charcuterie with dry sausage: TheDeliciousLife, CC BY 2.0

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