BELGIAN DARK STRONG ALE & QUADRUPEL
They are among the most popular beer styles in the world, closely linked to monastic brewing, and possess a poignant depth and complexity.
Taste, Production, and History
These dark strong ales are among the most complex beers and usually have a prominent yeast character with a wide range of esters and occasionally some phenols. The yeast is majestically interwoven with the opulent malt depth, delivering dried fruit, cocoa, and bread aromas, while caramelized sugar brings notes of rum-soaked raisins and sugar beet syrup, as well as a certain lightness. The alcohol is often noticeable, and the carbonation is usually strong.
Despite the complexity of the beers, their recipes are simple. The brewing process and yeast shape their character. Mostly Pilsner malt and some wheat, dark or caramel malt, as well as various sugars, are used. Dark sugar provides color, flavor (caramel and dried fruit), and more alcohol, resulting in drier beers. Each yeast strain is unique and an essential component of the taste. The beers are usually refermented and aged in the bottle before sale. They age very well and tend to develop wine-like, sweeter flavors with more dried fruit notes after a few years. Quadrupels are the strongest beers in the brewery's range, often associated with Trappist monasteries. Belgian dark strong ales have been around for a long time, but it wasn't until 1991 that the La Trappe monastery coined the term "Quadrupel"
The 10 does not refer to the alcohol content but comes from an old Belgian unit of measurement for indicating the density of the wort.
A beer unanimously recognized as one of the best beers in the world.
A video in English for beer sommeliers: