[1] In the late 19th century anti-clericalism in France forced the Catsberg Abbey Community to move to the village of Watou in West Flanders, Belgium.

The Refuge Notre Dame de St. Bernard was established, originally producing cheese to finance abbey activities.

In 1934, it was decided to close the Belgian annex and return all monastic activities to France with Evarist Deconinck taking over the cheese factory.

The brew master from Westvleteren, Mathieu Szafranski (from Polish origin) became a partner in the brewery and brought along the recipes, the know-how and the St. Sixtus yeast strain.

The St. Bernardus range is considered a close match in recipe and style to the St. Sixtus beers, which can be hard to obtain outside the area.