La Trappe Quadrupel
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Tasting Notes
The aroma opens with dark dried fruits — raisins, figs, prunes — layered over brown sugar, warm spice, and a faint hint of alcohol. On the palate it delivers rich malt complexity: caramel, toffee, and dark bread with notes of chocolate and a subtle phenolic spice characteristic of Trappist yeast. The body is full and round without being cloying, supported by just enough carbonation to keep things lively. The finish is long, warming, and gently sweet with a mild boozy dryness that lingers.
About the Brewery
La Trappe is produced at the Koningshoeven Abbey in Tilburg, the Netherlands, and holds the distinction of being the only Dutch brewery officially recognized as a Trappist producer under the Authentic Trappist Product label. Founded in 1884 by Cistercian monks, the brewery has operated with some commercial partnership over the decades while maintaining monastic oversight. Their lineup spans the full range of Trappist styles, and the Quadrupel is their flagship — widely credited with establishing the Quad as a recognized beer category in the modern era.
Food Pairings
Aged hard cheeses like Gouda or Comté work well because their nutty, crystalline depth mirrors the beer's caramel malt character. Braised short ribs or beef stew suit it because the rich, slow-cooked meat fat can absorb the beer's sweetness without being overwhelmed. Dark chocolate or a chocolate-forward dessert provides a complementary bitterness that balances the residual sugar. A slice of pecan pie or toffee pudding echoes the brown-sugar and dried-fruit notes already present in the glass.
Style Guide
The Quadrupel, or Quad, is a strong Belgian-style ale defined by intense malt richness, dark dried fruit character, and a warming alcohol presence, typically ranging from roughly 9% to 13% ABV. The style was effectively codified by Dutch and Belgian Trappist breweries in the latter twentieth century as a step above the Tripel in both strength and malt depth. Unlike Tripels, which lean toward pale malt and spicy-fruity yeast character with a dry finish, Quads are darker, fuller-bodied, and noticeably sweeter, with complex fermentation-derived esters and phenols from Belgian abbey yeast playing a central role.