St. Bernardus Prior 8 Question

Discussion in 'Beer Talk' started by WD_Eisemann, Sep 23, 2013.

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  1. Dupage25

    Dupage25 Savant (1,044) Jul 4, 2013 Antarctica

    The surface area-to-oxygen ratio is smaller, meaning oxidation is less of an issue. On the other hand, corked bottles are not sealed as tightly as capped bottles, so long-term it might be an issue. It's one of the reasons one would prefer to serve an extremely carbonated beer in a corked rather than capped bottle, the poorer seal makes it more likely that excess oxygen will leak out (if it doesn't, there's a chance the bottle will explode).

    In other words, I don't have any idea. :slight_smile:
     
    #21 Dupage25, Sep 24, 2013
  2. WD_Eisemann

    WD_Eisemann Initiate (0) Jul 11, 2013 Pennsylvania

    Bingo! It was Hunger N Thirst. I didn't want to get in trouble for saying the name of the place. The rest of the Belgian beers I got there were fairly fresh, but I honestly did not think to check this one. I was in a hurry that day, so I didn't stay long, but I wouldn't mind going back to try some things on tap and to get something to eat. Looks like a great place!
     
    #22 WD_Eisemann, Sep 24, 2013
  3. Roguer

    Roguer Grand High Pooh-Bah (7,811) Mar 25, 2013 Connecticut
    Mod Team Society Pooh-Bah Trader

    I would give it another go. Related, though, I found St. B. 12 to be much less sweet than other quads, including Roche 10. It may just be a trait of St. B. beers to be less sweet than their contemporaries.
     
    #23 Roguer, Sep 24, 2013
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  4. WD_Eisemann

    WD_Eisemann Initiate (0) Jul 11, 2013 Pennsylvania

    Thanks for the insight. The less sweet comment is great news for me, as I have a relatively low tolerance for sweet beers. I appreciate a balanced sweetness, but I am getting a bit nervous about trying the Rochefort beers if they do tend to be a bit sweeter. (I don't think that will stop me though!) For instance, I was very excited to try Kasteel Donker (OK, not a Trappist/Abbey ale) after seeing how well it rated, but I could not get past the sweetness that reminded me of cough syrup. Just could not finish it.
    I have appreciated the dryness of Westmalle and St. Bernardus offerings so far.
     
    #24 WD_Eisemann, Sep 24, 2013
  5. Dupage25

    Dupage25 Savant (1,044) Jul 4, 2013 Antarctica

    Like Chimay Blue, St. Bernardus ABT12 is definitely not on the sweeter end of the spectrum of strong abbey dark ales. Not as sweet as Rochefort, though I don't recall thinking that one was extremely sweet either. ABT12 gets a bit drier in the three-year range of age as well, I can't comment beyond that.


    Normally I also recommend Gouden Carolus Cuvee Van de Kaizer (blue ribbon version) to people looking into Belgian quads/dubbels/dark ales, but if you are opposed to sweetness I would hold off on that one. Ages like a champ but does get a bit sweet after four years.
     
    #25 Dupage25, Sep 24, 2013
  6. shnsajax

    shnsajax Initiate (0) Jul 2, 2013 Idaho

    I've only had it once but if you can get your hands on a Straffe Hendrik vintage 2011 give it shot. Barrel Aged Quad in which I don't remember any sweetness on it and an awesome hard to get Quad. A little pricey though.
     
    #26 shnsajax, Sep 24, 2013
  7. WD_Eisemann

    WD_Eisemann Initiate (0) Jul 11, 2013 Pennsylvania

    Sorry to bring this thread to the top again, as I think my questions have been answered, but I wanted to thank everyone for the great suggestions for a relative newbie such as myself who is really growing to love most, if not all the Belgian/Trappist brews that I have tried.
    Thanks again and Cheers!
     
    #27 WD_Eisemann, Sep 27, 2013
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