Belgian beers - dubbel, tripel, quadrupel and saison
For many beer lovers Belgium is the promised land. A small country, yet it produced some of the most distinctive and strongest beers in the world, often brewed by monks or in the monastic fashion. Under the names dubbel, tripel and quadrupel lies a rising scale of strength and depth, and beside them stands a completely different beast, the crisp, dry saison. They share one thing: Belgian yeast, which gives these beers their inimitable, fruity-spicy character. They are worth knowing, because they are some of the most complex beers you can drink.
The secret is in the yeast
Before we get to the styles, one key thing. What makes Belgian beers Belgian is above all the yeast. Belgian yeast strains, during fermentation, produce a lot of esters, compounds with a fruity smell, and phenols, compounds that are spicy and peppery. Hence the characteristic notes of banana, dried fruit, clove, pepper and spice, which in these beers come not from additives but from the work of the yeast. I cover this mechanism in more depth in beer yeast.
Dubbel - dark and full of dried fruit
Dubbel, meaning double, is a dark amber or brown beer of moderate strength, usually between 6.5 and 8 percent alcohol. It is built on malt sweetness and clear notes of dried fruit: raisins, plums, caramel, with a roasted malt background. It is a substantial but still drinkable beer, with a warming character. Historically it is linked to Trappist monasteries and remains one of the foundations of the Belgian style.
Tripel - a strong blond that deceives
Tripel, meaning triple, is a strong, pale golden beer, usually between 8 and 9.5 percent alcohol. Its art lies in deception: despite its high strength it is surprisingly smooth and dangerously drinkable. Notes of citrus, exotic fruit and delicate spice interweave with a dry, slightly hoppy finish, while the alcohol stays well hidden. It is an elegant, complex beer, often considered the peak of Belgian craft.
Quadrupel - the strongest and deepest
Quadrupel, meaning quadruple, is the strongest of the family, a dark brown beer usually from 10 to even over 12 percent alcohol. It is the essence of depth: macerated raisins, dried fruit, caramel, dark sugar and a clear, warming heat of alcohol. It is drunk slowly, in small sips, almost like a strong wine. It is a beer for cool evenings and long savouring.
Authentic Trappist, or real monastery beer
Here is an important thing worth knowing when buying. Trappist beers are those brewed physically within the walls of a monastery, under the control of the monastic community, with profits going to charitable works. Only such beers may carry the official Authentic Trappist Product logo. There are only a handful in the world, including Westmalle, Chimay, Rochefort, Orval and the legendary Westvleteren. They should be distinguished from abbey beers, brewed under licence from an abbey but not necessarily within its walls. They imitate the Trappist style and can be excellent, but they are not the same thing.
Saison - a completely different story
Against the strong, dark ales, saison stands out like a separate world. It is a pale, dry, highly carbonated and very refreshing beer of rustic, farmhouse origin. Historically it was brewed in winter on farms in Wallonia, to refresh the seasonal workers, called saisonniers, in summer, hence the name. Saison is peppery, citrusy, herbal and dry, with high bitterness and bubbles that cleanse the palate. It is proof that Belgian beer is not only strong bombs but also light, drinkable gems. I cover how bitterness sits against maltiness in the flavour balance of beer.
How to explore them
The best way to feel this family is to work through the scale: dubbel, tripel, quadrupel, and finally a crisp saison for contrast. You will see the strength and depth rise, and then how saison turns everything around with its lightness. Remember to drink them in moderation, because they can be genuinely strong. In GustoNote you note the style, strength, aromas and your impressions of every Belgian beer, and after a few dozen entries you will see whether you lean toward the dried-fruit quadrupels, the elegant tripels, or the dry saisons. It turns a shelf full of mysterious chalices into a map of specific flavours. I describe the whole process of making beer in how beer is made.