Ha. I didn't toss it, just in case someone else chimed in. I'll use a small jar of leftover wort from yesterday's brew session to see if I can revive it. If it smells/tastes good, I'll add it to the yeast bank for later consideration.
I am curious how it turns out. I also wonder how different the St. Bernardus yeast is from the Westmalle strains that are sold commercially (WLP530, WY3787, Imperial Triple Double, etc.). St. Bernardus Abt 12 is probably my favorite beer or all time!
My understanding is that St. Bernardus used to brew the beers for Westvleterlan (their Quad is often titled "best beer in the world"). At some point, Westvleterlan took back their own brewing operations and Westvleterlan switch over to using yeast from Westmalle, where St. Bernardus continued using the original Westvleterlan yeast (and recipe?).
If the St. Bernardus dregs don't pan out, one of the Westmalle strains should get you close. I have used WLP530 mostly over the past few years, but a few recent batches with Lallemand Abbaye turned out really nice. It might be more similar to the Chimay strain, which I find pushes more cherry flavors than Westmalle.