St Bernardus Tokyo was a beer originally brewed to celebrate the opening of the first St Bernardus-themed bar in Tokyo back in 2012. It was a one-off creation, which was revived in 2020 (albeit with a bit of a change in recipe.) I've kept this beer to celebrate the Olympics in Tokyo this month!
Tokyo is an unfiltered and unpasteurised Belgian white ale made using a good amount of wheat malt and finished with St Bernardus house yeast.
It pours quite a cloudy golden colour, with an aroma of citrus, probably more lemon than anything else. The wheat malt gives a bready note and there is an herbal note as well.
The beer is light, and quite well carbonated. The body seems quite light really, crisp and a little fruity. There is the faintest spicy acidity which gives the impression of a little sourness in the finish. It is probably the reason this beer is said to fill the space between a traditional Belgian witbier and a saison.
Witbier with grapefruit and orange zest, kaffir lime leaves and coriander
The 'Witteke' is a typical beer from the past; a cloudy unfiltered, aromatic witbier.
Great example of a Belgian Witbier, voted 'Worlds Best Wheat Only Wheat Beer' in 2009.
Brasserie Du Bocq's classic witbier with fresh raspberry juice added
by Brasserie de l'Abbaye des Rocs
An intriguingly moreish Double Witbier from Abbaye des Rocs
by Brouwerij Corsendonk (at Brasserie Du Bocq)
The Belgian witbier from Corsendonk
A powerful yeast creates a sweet and dry wheat beer, technically classed as a 'Double White'.
An interesting Belgian Witbier, adhering to the Gruit style of using herbs and spices instead of hops
Four grains are used to produce this fantastic 'Double White' from KleinBrouwerij De Glazen Toren.
An imperial witbier, brewed with barley, wheat, oats and buckwheat, and the addition of coriander and curaçao
by Brasserie de Jandrain-Jandrenouille
A tasty Belgian style witbier, with a slightly heavier hopping for a lingering bitterness
A typical Belgian witbier with loads of orange and lemon citrus and a little coriander
A refreshing witbier 'hopped' with a healthy dose of jasmine
A tasty little Witbier from the province of Limburg in north-east Belgium
A witbier with orange peel, dry hopped with Mosaic hops
A biggish witbier, with the typical aroma and flavours of banana, citrus and coriander
A cross between a Belgian Witbier and a German Weisse Bier, with the addition of the juice from blood oranges
This traditional Witbier has been developed in cooperation with Master Brewer Pierre Celis, the Godfather of Hoegaarden.
by Brouwerij Palm (Swinkels Family Brewers)
A classic Belgian witbier, brewed with a great mix common for all the Steenbrugge beers
by Brouwerij Palm (Swinkels Family Brewers)
A Belgian witbier made using 40% unsalted wheat, 60% barley, coriander, curaçao orange and a mix of spices
A witbier with barley, wheat and oats, with added real watermelon
A classic Belgian witbier from our anything-but-classic Dutch brewery
A traditional Witbier, from the 'Brewer's Town' of Watou; crisp, light and refreshing.
The showpiece quadrupel of the St Bernardus Brewery - as close to Westvleteren 12 as you can get without the real thing.
The most recent creation from St Bernardus, it is everything a dark Christmas ale should be.
The Pater 6 from St Bernardus is in the Belgian dubbel style
A premium dubbel style beer, packed full of deep rich flavours and aromas.
An Abbey Ale in the classic Trappist tripel style - a perfect balance between bitter and sweet.
This traditional Witbier has been developed in cooperation with Master Brewer Pierre Celis, the Godfather of Hoegaarden.
The 'second' tripel from the St Bernardus brewery is less well known, but still delicious
