Serve in a snifter at 11-14 °C
What it tastes like
Quadrupel is the largest of the abbey family, a dark, rich and strong ale that often runs from ten to twelve per cent. The name was popularised by La Trappe in the Netherlands in the early 1990s, but the style covers a wider family of Belgian dark strong ales that monasteries and abbey brewers had made for decades.
Expect a deep mahogany beer with raisin, fig, plum and dark cherry, layered over caramel and burnt sugar from dark candi syrup. Belgian yeast adds a peppery or clove-like spice and a little banana. Despite the strength it should not taste like a syrup; the sugar ferments well, keeping the body full but not cloying, and the alcohol should warm rather than burn. Bitterness is moderate and mostly there for balance. Think of it as a dubbel with everything turned up. These beers age gracefully, picking up sherry and port notes over a year or two in a cool cellar.
Style profile
- Look
- Deep amber to dark mahogany, mostly clear, with a dense tan head that fades slowly.
- Aroma and flavour
- Raisin, fig, plum and dark cherry over caramel and burnt sugar, with clove, pepper and a gentle alcohol warmth.
- Mouthfeel
- Full, smooth body, moderate to high carbonation and a warming finish that stays drier than you expect.
- Ingredients
- Pilsner and Munich malts, Special B or aromatic malt, plenty of dark candi syrup, European hops, a strong Belgian abbey yeast.
In India
Quadrupel is a winter and festival beer in India: a nightcap after a long Diwali or Christmas meal rather than a pint on a hot day. Indian brewers rarely make it, since it ties up a fermenter for months and costs a lot in malt and sugar. Imported bottles reach premium shops in the big cities. Store them upright, cool and away from sunlight; heat makes the alcohol harsh. Pour small measures into a snifter and share one bottle between two or three people.
At the Indian table
Food pairings contributed by Anuradha Rao
- Laal maasThe fiery Rajasthani mutton curry gets a rich, sweet beer that tames the chilli and holds up to the meat.
- Paneer makhani with naanDark fruit and caramel stand up to the buttery tomato gravy in a rich vegetarian main.
- Gouda cheese, such as Amul'sNutty, salty cheese and dark fruit work the same way as cheese with port.
- Kala jamunThe deep-fried, syrup-soaked dumpling echoes the burnt sugar and fruit in the beer.
Brewed in India
Rare in India so far. It needs months of conditioning, so most quads here are imported. Ask your local brewpub about winter specials.
Want the long read? Belgian strong dark ale