Belgian-style Quadrupels

Dark Strong Ale, Grand Cru and Quadrupel are all names for the same beer style. The Belgians generally prefer the term Grand Cru. It essentially means “top of the line,” the brewery’s finest product. La Trappe, in the Netherlands, coined the term Quadrupel, which is the logical progression from Singles, Dubbels and Tripels. Dark Strongs can be used for any strong dark beer, sometimes including Belgian Stouts and Porters. Take your pick. Bruz Beers uses both Grand Cru and Quadrupel (Quad).

Grand Crus are the biggest, strongest and most complex of all the Trappist and Abbey ales. While Tripels are golden beers, Grand Crus are dark – ranging from medium mahogany to very dark brown. The big, rocky, persistent head can range from off-white to medium tan.

Complexity

The aromas and flavors of Grand Crus are generally similar. They have a complex sweet malt character with significant fruity esters and alcohol. Esters can include raisins, plums, prunes, cherries, dates and figs. Deep caramel notes may be derived from malts or the dark candi sugar syrup used. Many examples also have dark chocolate and/or a touch of coffee. Spicy notes – mostly clove and pepper from Belgian yeast – may be present, with just enough bittering hops and alcohol to balance out the sweet malt. Bitterness levels are typically between 20 to 35 IBUs – not a lot for such big malty beers. Saaz, Styrian Goldings and English hop varieties are preferred, which give the beer a low level of herbal and spicy character.

Belgian Grand Crus Are Awesome

Because St Bernardus used to brew Westvleteren 12 under contract, many assume they are the same beer. Not the case.

Alcoholic strength in Grand Crus runs from 8.0% to 12.0% ABV. The high alcohol serves several purposes. From a flavor standpoint, the alcohol should be soft and smooth and it is almost perfume-like, yet not overwhelming, and contributes an element of complexity. The alcohol also gives a slight bitter bite, which supplements the hop bitterness. Grand Crus also use dark candi sugar for flavor, color, strength and to give the beer a dry finish, which the Belgians refer to as “digestible.” Were the finish sweet, cloying and syrupy, it would be hard to get through a glass of it. This is why most Quadrupels are more easy drinking than other strong dark beers like Imperial Stouts and Barleywines.

Overall, Grand Crus (AKA Quadrupels, Dark Strongs) are big, strong ales that are very complex, with malt, bitterness, fruity esters, spicy phenols, carbonation and alcohol beautifully balanced. They are, in many ways, the pinnacle of the brewer’s art.

Trappist breweries making Grand Crus are Westvleteren, Chimay, Achel, La Trappe, Engelszell, Spencer and Rochefort. Westvleteren 12 is, in the opinion of many, “the best beer in the world,” with its mystique partially a result of low production and the fact that it is not available in the U.S. market.

Perfect for Barrel Aging

Barrel-aged beers (Barrique beers) are becoming more popular in Belgium as Belgian brewers have adopted the technique from their U.S. counterparts. Quadrupels are often the beers selected for barrel aging. Chimay’s Grande Reserve Barrique is an excellent example of this style.

Bruz Beers Loves Quads

Quads have been a part of our DNA at Bruz since the brewery’s inception. The first beer we brewed was a Quad, and we have brewed a number of variations over the years, including fruited and barrel-aged versions. Our current year-round Quad is Bruz Quadrupel. It is available in our taprooms on draft, as well as in cans and as part of our Abbey 4-Pack. Special Release Grand Crus are typically bottled with corks.

With cooler days and colder nights ushering in the fall and winter months, drop into one of our taprooms and treat yourself to a big rich Belgian-style Quadrupel. Santé!

Trappist Quadrupels. Sadly, Ingleszell (Gregorius) and Spencer are no longer brewing beer.