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Trappist, Abbey & Belgian Strong

Encompassing a wide cross section of Monastic style beers ranging from strong ales, tripels (Hoppy), dubbles (Brown), quadrupel (Dark) Trappist beers are brewed within Trappist monasteries, currently there are thirteen monasteries—six in Belgium, two in the Netherlands, and one each in Austria, Italy, England, France and one in the United States.

Tripel Beer

Supposedly invented by the monks at the Trappist brewery Westmalle, Belgian tripels are strong Belgian golden ales with pronounced yeast and hop flavours layered over a bready, sweet malt base. The yeast often adds notes of coriander, banana and clove, while the aged hops add a herbal quality and give the beer a clean finish for the high ABV. Many of the best tripels are brewed by Abbey or Trappist breweries, but many newer breweries produce fantastic examples of the style too.

Dubbel Beer

Dubble beers get their name from the fact that (originally) they needed double the ingredients of their weaker ABV brothers. They can vary from almost jet black to a reddish copper colour, but are always loaded with raisin-bread flavours, stone fruits and a little banana from the yeast. It's recognised as an abbey style, but produced by breweries all over the world.

Dark & quadruple

Quadruple Beer Belgian dark beers are nothing like the porters and stouts that most people are used to. While British style roasted-malt beers have a toasty, chocolate and coffee edge to them, Belgian darks are more likely to have deep, dark fruits and liquorice thanks to the sweet aromas of their special yeasts. They also use candy sugar to raise the ABV of the beer and bring out some sweetness. Bruin or dubbel beers are copper coloured and usually dominated by raisins, caramel, banana and soft fruity hop aromas. Quadruples are the strongest kind of Belgian beer, sometimes as high as 11% and are laced with dark fruits and burnt caramel aromas and flavours.

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