Quadrupel

Error creating thumbnail:

Quadrupel

Quadrupel is a term used in Belgium and the Netherlands to describe a strong beer, typically with an alcohol content above 10%. The term is not officially defined, but is commonly used to categorize beers that are stronger than a Tripel. Quadrupels are typically dark, with a rich, malty flavor and a noticeable alcohol warmth.

History

The term Quadrupel was first used by the La Trappe Brewery in the Netherlands, to describe their strongest beer. The name was derived from the brewing convention of using up to four times the amount of malt as a standard Trappist beer. Other breweries have since adopted the term to describe their own similarly strong beers.

Characteristics

Quadrupels are typically dark in color, ranging from amber to dark brown. They have a complex flavor profile, with notes of dark fruit, chocolate, and caramel. The high alcohol content is usually well integrated, contributing to the overall flavor without being overly noticeable.

Brewing Process

The brewing process for a Quadrupel involves a high proportion of malt, contributing to the beer's strength and flavor. The beer is typically fermented with a Belgian yeast strain, which contributes additional flavors and aromas. The beer is then aged, often in oak barrels, to develop its complex flavor profile.

See Also

• Beer in Belgium
• Beer in the Netherlands
• Trappist beer
• Tripel