Quadrupel

Tradition: Like the Dubbel, the Quadrupel (or "Quad") was first brewed by a Trappist abbey. It is believed that the Abbey at Koningshoeven called it "Quadrupel" simply because it had a higher ABV than a Tripel. It is also believed that bottles were marked according to strength: so, X indicated a single (often called "Pater"), XX a Dubbel, XXX a Tripel, and XXXX a Quadrupel.

Taste: The Quadrupel is a strong malty ale, typically dark red to dark brown in color, with an ABV usually in excess of 10%. Bottle-conditioning yields flavors ranging from straightforward spicy notes to subtle fruits and florals, and even chocolates and caramels. Quads respond well to respectful cellaring, which deepens their character and complexity.