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In 1945, the monks from Westvleteren Abbey decided to discontinue the production of their beer for sale, and in 1946 transferred the rights to contract brewing to the St.  Bernardus.  The brewery brewed their varieties until the early 90s, when the original Westvleren brewery was modernized and the monks revoked the license.  An interesting point is that after the renewal of production Westvleren fermented their varieties with Westmalle yeast, but the St. Bernardus line was continued to ferment with the original yeast obtained from the abbey in 1946.  Today, many beer geeks believe that St. Bernardus 12, even though not a Trappist, is superior to Westvleteren 12 in taste and is more authentic.


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