With its signature rich, malty flavor, medium bitterness, and impressive ABV, the Belgian quad is a beer that has literally stood the test of time. A subcategory of Belgian strong ale, the quad or \u201cquadrupel\u201d has a fascinating history and delectable flavor profile. Both make learning about this storied European style worthwhile. And, of course, excellent reasons to try a few. <\/p>\n
A Brief History of Belgian Quads Starts with the Trappists<\/h2>\n
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The Belgian quad has roots dating back to the sixth century in Europe when monks brewed beer.<\/p>\n
\u201cHistorically, a quadrupel is a Trappist style of brewing,\u201d says Rick Debar, director of operations at Brewery Ommegang in Cooperstown, NY, well-known for its Belgian-style quadrupel ale called Three Philosophers<\/a>. <\/p>\n BUY THIS BEER<\/a><\/p>\n What exactly is a Trappist beer? To answer that, we need a bit of a history lesson.<\/p>\n The Trappists, also known as the Order of the Cistercians of the Strict Observance, emerged after the collapse of the Roman Empire in the fifth century. <\/p>\n During this time, the Catholic Church underwent a period of significant change. And St. Benedict emerged with a set of rules for monastic life. Known as the Rule of St. Benedict, these regulations were adopted by different monasteries and spread across various parts of Europe.<\/p>\n As monasteries changed over time, some loosened their adherence to the original rules. But some monks yearned for the return of the stricter Rule of St. Benedict. For instance, those who founded The Abbey of Citeaux in 1098 in southern France. These Cistercians are the ancestors of today\u2019s Trappists. <\/p>\n Accordingly, the term \u201cTrappist\u201d comes from a Cistercian monastery in Normandy, France, called La Grande Trappe Abbey. Here, during the seventeenth century, a movement started to return to this austere way of life and religious practice. Those involved earned the nickname \u201cTrappists.\u201d <\/p>\n The name stuck.<\/p>\n Photography courtesy of John Murphy<\/p>\n<\/div>\n Because quadrupels are a type of Trappist beer!<\/p>\n Historically, Trappists began brewing in monasteries as a way to create potable water. But it was also a means to generate income for the monastery and local community. <\/p>\n Monasteries, in general, brewed beer as early as the sixth century. Trappists, like those at La Grande Trappe, are on record as operating a brewery around 1685.<\/p>\n \u201cA true Trappist quadrupel carries the distinction of having been warm-fermented and bottle conditioned within the walls of the monastery brewing operations,\u201d says Debar.<\/p>\n Over time, the tradition of brewing within monasteries grew. <\/p>\n Famous Belgian Trappist beers, including dubbels and tripels, began to emerge in the mid-1800s from monasteries such as Westmalle and Westvleteren (a monastery that makes one of the rarest beers in the world today<\/a>). <\/p>\n However, the quadrupel wouldn\u2019t make an appearance until 1991 when De Koningshoeven Brewery, a Dutch Trappist Brewery in the Netherlands, brewed the first quad called La Trappe Quadrupel<\/a>.<\/p>\n Though technically a brewery in the Netherlands brewed the first quadrupel, the majority of modern quads are made with Belgian yeast. And it is commonly understood that quads are a beer of Belgian origin.<\/p>\n Photography courtesy of Spencer Brewery<\/p>\n<\/div>\n The first Trappists fled to America in 1803 to escape Napoleon\u2019s persecution in Europe. They brought their brewing traditions with them, first to the Gethsemani Abbey in Kentucky and later across the country. <\/p>\n Today, there are Trappist monasteries throughout the United States. But only one was recognized by the International Trappist Association: Saint Joseph\u2019s Abbey in Spencer, MA, which brewed Spencer Monks\u2019 Reserve Ale, a Trappist quadrupel. However, in 2022, after much reflection, the only Trappist brewery in the U.S. closed its doors<\/a>. <\/p>\n Still, many consider the inaugural La Trappe Quadrupel of the Netherlands as helping the Belgian quad gain roots in America and beyond. Since then, this beer has influenced a generation of brewers. Inspired by the complex flavors from the unique Belgian ingredients in quadrupels, brewers across the United States have dabbled in creating delicious offerings of their own. <\/p>\n Photography courtesy of Drake\u2019s Brewing Co.<\/p>\n<\/div>\n Even though they often clock in at 9.1%-14% ABV, brewing quadrupels is not very different from brewing other beers. It\u2019s the ingredients that truly define this style. <\/p>\n \u201cThe main difference, and what makes a quad, is you are using Belgian malts and Belgian yeast,\u201d says Travis Camacho, director of barrel aged and specialty beverage for Drake\u2019s Brewing in San Leandro, CA, who says the brewery has a history of brewing quads as a barrel-aged offering. <\/p>\n As dark beers, quads walk a very fine line between complexity and balance of flavors. Camacho enjoys brewing them because the sweet, fruity, dark crystal malts change as they age. <\/p>\n Similarly, at Brewery Ommegang, malts are an essential part of their Three Philosophers quad. \u201cQuads typically require fifty percent more malt per hectoliter (hl) than standard beers. We also use a significant amount of roasted malt to create the mouthfeel and flavor profile of the beer,\u201d says Debar.<\/p>\n Another characteristic of Belgian quads is the fermentable sugars. <\/p>\n \u201cQuads typically use some sort of one hundred percent fermentable sugar in addition to the malt bill\u2014usually Belgian candi sugar,\u201d says former Director of Production for The Bruery in Placentia, CA, and current Everywhere Co-Founder Jeremy Grinkey.<\/p>\n The Bruery has made several quads, including the seasonal Seven Swans a Swimming, Quadrupel Tonnellerie, and Quad Kisses<\/a>. <\/p>\n Sugar comes in different grades, which Grinkey says usually relates to its color or source.<\/p>\n But when it comes to Quads, it\u2019s not just the Belgian malt and candi sugar that\u2019s important. It\u2019s also Belgian yeast. <\/p>\n Photography courtesy of Drakes\u2019 Brewing Co.<\/p>\n<\/div>\n \u201cBelgian yeast is known for being very flavorful and, depending on fermentation, it can produce a ton of fruity esters and spicy phenols which influence the beer quite a bit,\u201d says Camacho. \u201cOther yeasts make esters and phenols, but none to the level and flavor profile of Belgian yeasts. That\u2019s why you can\u2019t brew a Belgian-style beer without Belgian yeast\u2014it\u2019s probably one of the most important parts.\u201d <\/p>\n He adds that substituting for a non-Belgian yeast would alter the flavor completely. <\/p>\n Grinkey agrees, \u201cQuads are uniquely Belgian, and I believe they are best done with a nod to the old world. Belgian yeast is key, in my opinion. Although it can be made in several ways, it is not a Quad if it is not brewed using Belgian yeast.\u201d <\/p>\n At Ommegang, Debar says he ferments at higher temperatures over ten days to tease out the fruity esters they desire from the yeast. During post-package fermentation or bottle conditioning, they hold the beer in a warm cellar for an additional ten to fourteen days before being released. <\/p>\n Camacho looks for the art of classic Belgian yeast playing off the darker crystal malts when brewing a quad.<\/p>\n \u201cGenerally, the Belgian malts are a little sweeter and fruitier, and the yeasts are fruity and spicy. To balance that out, you want the beer to perhaps be a little bit drier than you would a normal stout by mashing in low and using candi sugar,\u201d he says. \u201cI like to use even darker crystal malt than may be traditional to get more of those subtle fruity coffee notes, instead of just the dark fruit, plums, and figs that might be more traditional.\u201d<\/p>\n Photography courtesy of The Bruery<\/p>\n<\/div>\n Ranging from amber to dark brown in color, quadrupels have a distinct flavor all their own.<\/p>\n Debar says quad drinkers can expect a rich, roasted, malty character with a medium to full body, along with some fruity notes, including spicy darker fruits. <\/p>\n \u201cOur well-loved Three Philosophers is a quadrupel blended with a touch of cherry,\u201d says Debar. \u201cEach January brings a special release.\u201d<\/p>\n Debar explains that quads have a relatively low perceived hop character but require a fair amount of bitterness to counter the residual sweetness.<\/p>\n Flavors from dark fruits such as figs, raisins, dates, and plums are often noted, adds Grinkey, alongside good Belgian yeast characteristics. <\/p>\n \u201cI like the relative lighter body to alcohol strength,\u201d says Grinkey, who also notes that the history of the beer makes them even more enjoyable. \u201cBelgian beers are some of the oldest beer styles and have been hugely inspirational to American craft brewers.\u201d <\/p>\n Today, with such great access to Belgian quads, Camacho urges people to take advantage of the offerings.<\/p>\n \u201cI would encourage people who are not as familiar with the style or maybe not familiar with the classic examples to go grab a couple of bottles because they are damn fine beers,\u201d he says. \u201cBarrel-aged quad is life.\u201d <\/p>\n Photography courtesy of Brewery Ommegang<\/p>\n<\/div>\n Belgian quads should be enjoyed chilled, either straight from the bottle or poured from the tap in a tulip-shaped glass. As a hearty beer, they can be drunk on their own or paired with cheeses such as Gouda. <\/p>\n Berkel-Enschot, Noord-Brabant, Netherlands<\/em><\/p>\n This is the original that started it all. Brewed by Brewery de Koningshoeven in the Netherlands, La Trappe Quadrupel<\/a> has a full, mild, and pleasantly bitter taste \u2013 10% ABV.<\/p>\n Learn more <\/a><\/p>\n Cooperstown, NY<\/em><\/p>\n A blend of Belgian-style quadrupel and Belgian kriek from Brewery Ommegang, Three Philosophers<\/a> has a malty depth and gentle sweetness enhanced by sparkling carbonation and a touch of cherry \u2013 9.7% ABV.<\/p>\n BUY THIS BEER<\/a><\/p>\n Placentia, CA<\/em><\/p>\n The Bruery crafts Quad Kisses<\/a> true to its name, with a tetrad of barrel-aging, including bourbon, rye whiskey, scotch, and rum barrels to give this ale an \u201cunfamiliar complexity all its own,\u201d according to the beer\u2019s Untappd description \u2013 13.1% ABV.<\/p>\n Learn more <\/a><\/p>\n San Leandro, CA<\/em><\/p>\n Drake\u2019s makes a barrel-aged Belgian-style quadrupel called Island Diaries<\/a> with notes of coconut, banana bread, and rum spice \u2013 10% ABV.<\/p>\nOkay, But Why Are the Trappists so Important? And What Do They Have to Do with Quads?<\/h2>\n
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<\/p>\nHow the Belgian Quad Came to America<\/h2>\n
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<\/p>\nBelgian Malt and Candi Sugar Define Belgian Quads<\/h2>\n
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<\/p>\nBelgian Yeast Is Also Very Important for a Quad<\/h2>\n
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<\/p>\nWhat\u2019s the Typical Quad Appearance, Aroma, and Flavor?<\/h2>\n
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<\/p>\nHow to Drink a Belgian Quad and Some Good Belgian Quads to Enjoy<\/h2>\n
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<\/p>\nLa Trappe Quadrupel \u2013 Bierbrouwerij De Koningshoeven<\/h3>\n
Three Philosophers \u2013 Brewery Ommegang<\/h3>\n
Quad Kisses \u2013 The Bruery<\/h3>\n
Island Diaries \u2013 Drake\u2019s Brewing Company<\/h3>\n