Try Before You Die: 6 Different Quadruples

The Belgian Quadrupel, or "Quad," is renowned for its remarkable strength and complexity, standing as the boldest among Trappist and Abbey ales. It showcases a deep amber to coppery-brown color, often with a massive, dense head that persists. Quads are known for their rich, malty sweetness that harmonizes with flavors of dark fruits like raisins, plums, and figs, and they may include a light to moderate spiciness. These ales also exhibit a notable alcohol presence, which is integrated smoothly into their flavor profile without overwhelming it.

A Quadrupel's aroma is equally complex, characterized by strong malty notes, significant fruity esters, and potential hints of spices such as vanilla or pepper, though these are typically subtle. The flavor echoes the aroma, offering a rich, malty palate with a balance of sweetness and a moderately dry to dry finish, despite the high alcohol content, which can range from 10% to 14% ABV. This style is less bitter compared to others, with the malt and alcohol delicately counterbalancing each other.

When serving a Quadrupel, it is best enjoyed from a snifter or tulip glass, which helps concentrate the intricate aromas and supports the formation of a foamy head. The ideal serving temperature is between 55°F and 57°F, which allows the beer to gradually release its complex flavors and aromas as it warms in the glass.

Quadrupels pair excellently with rich foods such as game meats, strong cheeses, and dark chocolates, making them versatile for culinary explorations. They are also considered excellent candidates for aging, with their flavors developing and maturing over time, often compared to the evolving taste profile of fine red wines.