A Quadrupel (Flemish for ‘ quadruple ‘) is a type of beer , with an alcohol by volume of 9.1% to 14.2%. In other countries, particularly the United States, quadrupel or quad has become a generic trademark. The term may refer to an especially strong style of dark ale with a spicy, ripe fruit flavor.
While there isn’t a definitive theory as to how these styles got their name, it is commonly believed that the Dubbel, Tripel, and Quad names represent the alcoholic content of the ale.
A ” Tripel ” is made with three times the malt in the wort and therefore the outcome is a higher ABV. The word indicates strength by reference to the final gravity of a beer , which roughly corresponds to 3% abv, 6% abv or 9% abv.
Again, some history is in order. Dubbel is a style that originated at the Abbey of Westmalle near Antwerp. Tripels are both hoppier and higher in alcohol content than dubbels . In fact, tripels were traditionally the strongest beers brewed for abbey consumption, and some brewed today can exceed 10% ABV.
The Belgian -style Quadrupel is amber to dark brown in color. Caramel, dark sugar and malty sweet flavors dominate, with medium-low to medium-high hop bitterness. Quads have a relatively light body compared to their alcoholic strength.
X represented a single, XX a double , XXX a triple and XXXX a quadruple. A double , is typically a dark amber or brown beer with an ABV of 6%-7.5%, a triple , a golden brew ranging from 8% to 9.5% ABV, whilst a quadruple is the highest alcohol version at 9% and varying from dark brown to golden/amber in colour.
Tripels . A tripel is a Belgian style of beer. Our take on the style is golden, balanced, and has a wide array of yeast-derived aromas. Usually clocking in at a higher (for beer) alcohol content, you’ll often find tripels in the 8%-10% ABV range. That balance of aromas is key to almost all Belgian styles of beer.
Flavor: Marriage of spicy, fruity and alcohol flavors supported by a soft malt character. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. A low to moderate spicy hop character is usually found.
The beers are highly carbonated compared to most American ales. They are surprisingly easy to drink yet push 9.5% ABV; a dangerous combination, indeed. Tripels are best warmed to at least 50 degrees. Never serve one fresh out of the fridge.
Quad ?! Double IPA’s , also called Imperial IPA’s , take a regular IPA and amplify it with a bigger malt and hop profile. The alcohol content usually greater, too.
The most irksome pronunciation is “treh-Pell” with emphasis on the “P.” The correct way to pronounce it is the way we would say it: “triple.” A Belgian accent may turn that into “tree-pull” but it would never end up “treh-Pell.” As one brewer here in Denver aptly said, “That’s the pronunciation to use if you want to
Compared to their peers, Belgian beers tend to have higher alcohol content, and are more often bottle-conditioned, or re-fermented in the bottle, which results in an almost champagne-like effervescence when the beer is poured.
The Belgian Dubbel is a rich, malty beer with some spicy or phenolic and mild alcoholic characteristics. Medium amber to deep brown, this style is recognizable for its mild hop bitterness with no lingering hop flavors.
Referred to as an Enkel (“ single ” in Dutch,) or Patersbier (“father’s beer”,) the Belgian single is the “lawnmower” beer of the Belgian monks. This sessionable style does not get in the way of one’s daily endeavors like the higher gravity trappist styles would tend to do. Type: Ale. Style: Belgian / French Ales.
A New England IPA is a style of American IPA that features an intense, tropical fruit centric, hop aroma and flavour. It’s heavily dry hopped to the point of being hazy and has a fuller body , smoother flavour, and less perceived bitterness than typical IPAs.