THE MONASTERY: The St. Sixtus of Westvleteren in West Flanders is the smallest among the brasserie authenticity Trappist, and without doubt the most linked to one type of craft production, so that even the bottles are bare and devoid of label. The brewery is internal to the abbey in 1838, created to refresh the workers engaged in the construction of the monastery, the activity is aimed at further economic livelihood of the community itself. Up to 1871 the production is for domestic consumption only. In 1877 occurs the first market, which continues more or less steadily until the end of World War II. Then from 1946 until 1992, the chapter of monks authorizing Brouwerij St. Bernardus of Watou to produce beers according to traditional recipes of St. Sixtus, and marketing. Since 1992 the monastery withdraw earlier trade agreement, and began producing on his own, creating a turning point in the silence imposed by the Rule, inaccessible to external eyes, engaging the community 75 days a year. This is because, say the brothers, "we do beer to live, not live to make beer." Currently living in Westvleteren about 30 monks, who faithfully followed the Cistercian rule, condensed in the motto incorporated in its coat of arms "Blessed Solitudo, Sola Beatitude." PRODUCTION: The production is approximately 5000 hl. year, limited, but at the top: in 2007 the two sites of "tasters" international Beeradvocate and Ratebeer recognize the 12 miles as the Belgian beer of the year, and 8, as for the first and third for each other. This was an extraordinary factor that has made known this exceptional beer to the general public. The result was a long line of by the shop for that reason had to regulate the sale. Are produced in all three beers, a blonde and two dark, and blonde (green cap) was born in 2000, for an amber beer from red cap, which was produced for internal consumption only. TASTING: The Westvleteren 8, which takes its name from an alcohol, is a superb example of the Trappist style, as in the case of Rochefort, its characteristics are similar to those of a strong dark ale, but keeping the complexity inherent to the mark " Trappist authentique. " Just outside the beer bottle radiates a powerful aroma of malt, yeast and alcohol, with an irresistible touch of "home made" feeling, moreover, confirmed by the color brown opaque, and rough foam and free-range. In the mouth there is a density never too heavy, and a very lively sparkling. The taste is fruity, plum and candied oranges, with a decided touch of homemade brandy, and a surprising trend towards amaretto. The finish is of freshly baked bread, with a complex aftertaste liqueur. MATCH: A great beer to be consumed with parsimony and cellar temperature, but above all to be served with caution, given the liveliness of the foam. Recommended with soft ripened cheeses: the most well-marriage is with the ch�vre and to stay in Italy, with a seasoned Bitto.