#Belgian Quadrupel

[thedaily-beer]

100 Watt Brewing 150 Watt Barrel Aged Laphroaig (Picked up at Sterk in Amsterdam). A 3 of 4. The barrel adds a nice peaty quality to the Belgian quadrupel that serves as the base. Lots of dark fruit and roast notes in the beer, as well as the expected barrel and peat. Quite nice.

[bairbrewing]

Review #17

Got a bit excited and drank some before I snapped a picture lol. Beautifully balanced beer. At 10% it tastes so smooth and malty and fruity loved this one. 9/10

[nice-bright-colors]

+ day drinking on top of this morning’s activities.

Double Bonus Win for today.

[newszblog]

Ales Unleashed: The Vast Brew World of Possibilities

Introduction

In the world of libations, few beverages can rival the diversity, complexity, and sheer exuberance of ales. Ales have transcended their humble origins to become a worldwide sensation. Whether you're a seasoned beer enthusiast or just dipping your toes into the brew world, this comprehensive guide will take you on a journey through the vibrant and multifaceted universe of ales.

What is Beer Made Of?

Before we dive headfirst into the captivating world of ales, let's address the fundamental question: what is beer made of? This iconic beverage comprises four core ingredients, each playing a pivotal role in shaping its flavor, aroma, and character:

1. Water: The Liquid Canvas

Water serves as the canvas upon which the masterpiece of beer is painted. It makes up the majority of beer's composition, typically accounting for 90-95% of its content. The source and mineral composition of water profoundly impact the taste and quality of the final product.

2. Malted Barley: The Heart of the Brew

Malted barley, often referred to as the soul of beer, provides the essential sugars needed for fermentation. During the malting process, barley grains are soaked, germinated, and dried, activating enzymes crucial for the conversion of starches into fermentable sugars. The type and roast level of barley influence the beer's color, flavor, and body.

3. Hops: The Aromatic Enhancers

Hops are the spice of beer, responsible for its bitterness, aroma, and flavor. These cone-shaped flowers contribute a delightful array of scents, from floral and citrusy to earthy and piney. Hops not only balance the sweetness of the malt but also act as a natural preservative.

4. Yeast: The Magical Microorganisms

Yeast, the unsung hero of brewing, transforms sugars into alcohol and carbon dioxide through the process of fermentation. It's the yeast strain that determines whether a beer is an ale or a lager, and it imparts a plethora of flavors and aromas, from fruity esters to spicy phenols.

Now that we've established the essential ingredients of beer, let's embark on an odyssey through the enchanting world of ales.

The Ale Family Tree

Ales are a diverse and expansive category of beer, characterized by their use of top-fermenting yeast strains, which ferment at warmer temperatures. This family tree of ales can be broadly categorized into several substyles:

1. Pale Ale: The Trailblazers of Flavor

Pale ales are the pioneers of the craft beer movement, renowned for their balanced and approachable character. They offer a harmonious blend of malt sweetness and hoppy bitterness. Subcategories like American Pale Ale (APA) and India Pale Ale (IPA) have gained worldwide fame.

2. Amber Ale: A Toast to Tradition

Amber ales exude a warm, amber-hued appearance and a rich malt-forward flavor profile. They often feature caramel and toasty notes, making them a comforting choice for those seeking a taste of tradition.

3. Brown Ale: The Nutty Delight

Brown ales, known for their nutty and chocolatey undertones, are a delightful treat for the palate. These beers span a spectrum from mild and sweet to robust and roasty.

4. Porter: The Dark Elegance

Porters are the epitome of dark beer elegance. With flavors ranging from coffee and chocolate to smoky and earthy, they offer a complex and indulgent drinking experience.

5. Stout: The Bold and Beautiful

Stouts are a robust and hearty category, boasting dark, velvety flavors. From classic Dry Stouts to Imperial Stouts with their high alcohol content, these brews encompass a wide range of tastes and textures.

6. Belgian Ale: The Art of Abundance

Belgian ales are renowned for their complexity and artistry. They encompass a dizzying array of substyles, including Trappist ales, Dubbels, Tripels, and Quadrupels, each with its unique flavor profile and yeast characteristics.

7. Wheat Ale: The Refreshing Twist

Wheat ales are known for their light and refreshing qualities. With a substantial portion of wheat in the grain bill, they often exhibit fruity and citrusy notes, making them perfect for warm-weather sipping.

8. Sour Ale: The Tangy Rebellion

Sour ales defy convention with their tart and acidic nature. From Berliner Weisse to Lambics and Goses, these beers challenge the palate with their complex and puckering flavors.

The Brewing Process: Crafting Ale Magic

Brewing ales is a captivating blend of art and science. While the process may vary slightly depending on the style, here's a simplified overview of how ales come to life:

1. Mashing: Crushed malted barley is mixed with hot water in a process called mashing. This activates enzymes that convert starches into sugars, creating a sugary liquid called wort.

2. Boiling: The wort is boiled, and hops are added during this stage. The boiling process extracts flavors and bitterness from the hops while sterilizing the wort.

3. Fermentation: After boiling, the wort is rapidly cooled and transferred to a fermentation vessel. Yeast is added, and the magic of fermentation begins. The yeast consumes sugars, producing alcohol and carbon dioxide while imparting unique flavors.

4. Conditioning: Depending on the style, ales may undergo further conditioning. Some are aged in barrels, while others are conditioned in tanks or bottles to develop their desired characteristics.

5. Packaging: Once the beer reaches its optimal flavor profile, it's packaged in bottles, cans, or kegs, ready to be enjoyed by enthusiasts worldwide.

The Art of Ale Appreciation

Appreciating ales goes beyond mere consumption; it's an art form. Here are some tips to elevate your ale experience:

1. Glassware Matters: Choose the appropriate glassware for your ale style. Tulip glasses, pint glasses, and snifters are all designed to enhance aroma and flavor.

2. Temperature Control: Serve your ales at the correct temperature. Consult style guidelines, but generally, ales are best enjoyed between 45°F and 55°F (7°C to 13°C).

3. Savor the Aroma: Take time to inhale the aromas before each sip. Ales offer a plethora of scents, from floral and fruity to earthy and spicy.

4. Pairing Pleasures: Experiment with food pairings. Ales' diverse flavors complement various cuisines, from spicy dishes to decadent desserts.

5. Responsible Enjoyment: Always savor your ales responsibly. The journey is just as enjoyable when you're mindful of your limits.

The Ever-Evolving Ale Landscape

As the craft beer movement continues to surge, ales remain at the forefront of innovation and experimentation. Brewers are constantly pushing boundaries, creating bold new flavors, and resurrecting forgotten styles.

From barrel-aged wonders to fruit-infused experiments and wild yeast concoctions, the possibilities in the world of ales are boundless. As you explore this diverse universe of beer, remember that the most profound journey lies in the endless exploration of flavors and aromas.

Conclusion

Ales have evolved from humble beginnings into an extraordinary tapestry of flavors and styles. With a rich history, diverse subcategories, and a vibrant brewing culture, they offer a world of possibilities for beer enthusiasts. Whether you're sipping a classic Pale Ale or indulging in a complex Belgian Trappist, ales have something to offer every palate. So, go forth, explore, and savor the wondrous brews of the ale world, and may your beer adventures be boundless and ever-enjoyable.

[tobaccobeerandmore]

Pairing tobacco and beer: finding the perfect combination

Tobacco and beer have been enjoyed together for centuries, with many people finding that the right pairing can elevate both the flavors of the tobacco and the beer. Whether you enjoy cigarettes or cigars, there are a variety of beer styles that can complement the tobacco and enhance the overall experience. In this article, we'll explore the art of pairing tobacco and beer and provide some tips for finding the perfect combination.

Cigarettes and beer

Pairing cigarettes with beer is a popular combination among smokers. The best beer to pair with cigarettes is one with a high bitterness level, such as an IPA or a stout. The bitterness in the beer can help cut through the smoke and cleanse the palate, making each puff taste more enjoyable. The carbonation in beer can also help clear the taste buds, enhancing the overall experience.

If you prefer a milder cigarette, then a lighter beer such as a pilsner or lager may be a better pairing. These beers have a more subtle flavor that can complement the tobacco without overwhelming it.

Cigars and beer

When it comes to pairing cigars and beer, there are a few more factors to consider. The flavor of the cigar can vary greatly depending on the tobacco blend, and the strength of the cigar can also affect the pairing. As a general rule, it's best to pair full-bodied cigars with full-bodied beers and milder cigars with lighter beers.

For full-bodied cigars, such as a Maduro or a Habano, a dark beer such as a porter or a stout can be a great pairing. The rich, roasted flavors in the beer can complement the earthy and spicy notes in the cigar. A Belgian Dubbel or a Quadrupel can also be a great pairing, as the sweetness in the beer can balance the bold flavors of the cigar.

For milder cigars, such as a Connecticut or a Corojo, a lighter beer such as a pilsner or a wheat beer can be a great choice. These beers have a more subtle flavor that can complement the tobacco without overpowering it. A fruit beer or a sour beer can also be a good choice, as the acidity in the beer can help cut through the richness of the cigar.

Conclusion

Pairing tobacco and beer is an art that takes time and experimentation to perfect. By considering the flavors and strengths of both the tobacco and the beer, you can find a pairing that complements both and enhances the overall experience. Whether you prefer cigarettes or cigars, there is a beer out there that can take your smoking experience to the next level. Visit a local tobacco and beer shop and ask for their recommendations for the best pairing for your favorite tobacco.

[jameswattbrewdog]

The Most Profitable Beer Styles to Sell

There are many different beer styles from which to choose. However, lagers, Belgian-style ales, and wheat beer are some of the most lucrative varieties to sell.

Since each beer has a mild flavor, your customers will love them. And they are typically very inexpensive.

Wheat beer is a favored beer variety that has been around for a while. It is an excellent option for beer drinkers looking to branch out from classic lagers because it frequently has a light color and is low in bitterness.

It is a versatile beer that goes well with a variety of foods. For instance, you could serve it with a spicy chicken dish or a cheese sandwich.

There are some well-known wheat beers available in the US. These include Kellerweis from the Sierra Nevada and Hefeweizen from Live Oak.

Trappist monasteries have long been renowned for their zeal for religion, but over the past few centuries, they have also become significant producers of fine beer. These ales are produced in the abbey's brewery, and all proceeds support the monastery's upkeep.

The Enkel (single), Dubbel, Tripel, and Quadrupel styles of Trappist ales are the most well-known varieties. From lightest to most vigorous, these beers are arranged in ascending order of their alcohol content.

Real Trappist beer must be created in the abbey's brewery and be overseen by monks to be considered such. Only breweries that adhere to the International Trappist Association's regulations are eligible for this honor.

Mexican lagers are the most profitable beer to sell in the United States, even though craft beer connoisseurs may need to become more familiar with them than other styles. The breweries that make these beers, with Corona and Modelo Especial leading the pack, have seen significant year-over-year sales growth.

To create a light, refreshing beer, bottom-fermenting yeast is used in brewing these lagers. This process is known as lagering. Many beer drinkers find them the best option because they frequently have low carb and calorie counts.

Light and malty Vienna lagers frequently have a hint of caramel. They are typically easy-drinking and have slight hop bitterness.

They also have a long history, dating back to the investigation into British brewing methods conducted by Anton Dreher and Gabriel Sedlmayr.

These brewers went on to develop Vienna lager and Marzen, two beer types that would completely alter the industry. Instead of using direct heat, these malts were kilned over hot air to create the beer.

Kolsch is a hybrid beer that uses ale yeast for fermentation and lager yeast for maturation. This particular brewing method has given this beer style a special place in German beer culture.

It is a light-colored, malty beer with the crispness of a lager and the fruity esters and dry finish of an ale. It is a well-liked reviving option for the summer.

A unique glass known as a strange, or stick glass, is used to serve authentic Kolsch. It is simple to consume several drinks in a short time because it only holds 6.5 ounces, which is less than half the size of a pint glass.

German beer called hefeweizen contains wheat and yeast. It is brewed with at least 50% wheat malt, giving it its famously thick head of foam.

Unique esters and phenols from the particular yeast strain used to make genuine German hefeweizens, known for producing flavors of banana and clove, also define this style.

Contrarily, American-style hefeweizens use less wheat malt and neutral yeast flavors, which result in little to no banana or clove phenols. As a result, the flavor profile becomes more vibrant, hop-forward, and less dry and tart.

Traditional German beer that naturally ferments is called gose. It gets its distinctive sour and mildly salty flavor from a mixture of top-fermenting yeast and lactic acid bacteria, which is why brewers love it.

Despite being a small subcategory of craft beer, goes is becoming more and more popular. Nielsen reports that its market share in the United States is expanding quickly.

[michaelj1968dk]

Brouwerij St.Bernardus 🇧🇪

Abt 12 🍻🍻🍻🍻🍻👍

Alkohol: 10,0 %

IBU: 20

Indehold: 750 ml.

Type: Belgian Quadrupel

Serverings temp: 10 - 12

Købt på: ølparadiset.dk

[audiblybored]

Kasteel - Donker 11% Belgian Quadrupel [@Kasteel_bier] #Kasteelbrouwerijvanhonsebrouck #Kasteel #Kasteelbier #kasteelDonker #vanhonsebrouck #belgianbeer #belgiumbeer #belgianstrongbeer #strongbeer #BelgianQuadrupel #Quadrupel #craftbeer #craftbeerlife #craftbeerporn #beer #beersofinstagram #beerstagram #beerporn #beerlover #cheers #craftnotcrap #instabeer #beeroftheday https://www.instagram.com/p/Cne60uPNdqn/?igshid=NGJjMDIxMWI=

[raisingsupergirl]

God Loves Beer

"I know some conservative Christians who think it's a sin to have even a taste of beer," I told my mom last week. Her response? "I know. I used to be one of those Christians." To be fair, she had a good reason. My dad struggled with alcohol throughout their marriage. But her view has changed in recent years, which is a good thing since alcohol is a pretty big part of my life. Really big, actually. Especially since brewing became my #quarantinehobby. Beer, wine, mead. The process of home brewing fascinates me and really scratches my creative itch. I love the nuances of different flavors, and there's seldom a meal that I don't pair with some form of alcohol. So, yeah, it'd be a problem if my mom believed I was "living in sin." But the thing is, there are plenty of people who think I AM. And there are a plethora of other lifestyles that plenty of people believe fall into this "living in sin" category, as well.

Ironically, I believe passing judgment on others is often a sin. I've watched friends condemn individuals and entire populations for things that are central to who they are, and those condemnations lead to some of the worst atrocities on the planet. If "sin" can be defined as "setting something up as more important than God," then I know plenty of Christians (and non-Christians) who live in the sin of judging others. Of course, these situations are rarely that simple. The Bible instructs us to rebuke our brothers and sisters in Christ (church language for setting other Christians straight when we see them going down the wrong road), but I haven't met a Christian yet who fully knows the heart and mind of God. Sure, we have an instruction manual, a book that chronicles the history of rules, instructions, advice, and mistakes of Christianity from before Christ was even born. But it's a big book. And it was written a long time ago, in foreign cultures, and in a lot of different languages. Yes, every one of those words were God inspired, but the problem isn't with the words. It's with the people who read them.

"Studies show that there's no difference between wearing a mask and not wearing one." "Polls show that police brutality is at an all-time high." "There's no proof that banning guns would lower crime rates." "Michael Jordan's stats prove that he was the best basketball player of all time." I took a class in college that taught me how to interpret research articles (yes, just ONE class), and the main thing I took away from it was that bias is the bane of truth. Bias from researchers, those funding the research, and those reading the research—it happens at all levels, and it basically allows us to hear whatever we want to because there are SO MANY nuances to trying to separate objective facts from subjective belief. We try to wrangle them, try to pin them down and separate them out, but the universe is a big place, and NO ONE is capable of processing all of it clearly. No one except God, of course. And since, as I said, none of us has the Big Man's cell phone number (not that we would listen even if we did since), we're left to interpret pretty much everything with at least a little of our own bias. Where we grew up, what our genetic makeup is, what our parents believed, etc., etc. Like my mom's condemnation of alcohol because of the very real pain it caused her marriage, bias influences every thought we have.

I grew up in a Christian household in rural Missouri. So, I'm a Christian. Yes, it was a choice. Yes, I've spent decades reading, listening, contemplating, and trying to "prove" my beliefs, but if I'd grown up as a Muslim in the heart of Pakistan, I'd probably be Muslim. And I'd probably be one of those individuals who believes taking a sip of alcohol is a damnable offense. Thankfully, I didn't. Otherwise, I never would have experienced the joy of my first home brewed Belgian quad beer. I'd never have felt the complexities of its sweet maltiness as it flowed over my tongue. I'd never have enjoyed the thrill of accomplishment at not blowing up my basement as I figured out how to keg that beer. I'd never have delighted in the freedom of "knowing" what I did came from my God-given creativity—a creativity that I believe reflects the Great Creator's heart in a pure and intimate way.

As I said, nothing is ever simple. I'm not suggesting that we should live a hedonistic "everything goes" lifestyle. We DO need to make choices. We DO need to draw lines and strive to keep others from cheapening Gods grace. But we shouldn't do those things the easy way. If you believe I'm sinning by drinking alcohol, you should figure out WHY you believe that. Not because you read a single sentence out of the Bible and used it (perhaps out of context) to justify your own personal beliefs (which came from countless sources OTHER than God). In short, be intentional. Be discerning. Be patient and kind. Live by the GREATEST commandment to love God first. Love others as yourselves. And take the time to filter all of your other beliefs through that lens. Use the Bible as a guide, not a weapon. And maybe chill out and have a frosty home brew once in a while. I know where you can find some.

[oldmtnbear]

Stopped with the Craft Brewing Club from work at a new place (for me). Grist Brewing in Lone Tree. The taster is Sucker Punch Sour and the 10 oz. is Steam Monk Strong Belgian Quadrupel. The sour was nice an tart, and the quad was big and bold. I loved sitting on the upper deck on a gorgeous Colorado evening.

[bairbrewing]

Review #16

I am quite a fan of La Choufe so I was excited to find the Belgian Dark Strong Mc Choufe. A beautifully delicious dark beer with all of the fruity ale notes I love and a malty complexity that beings it all together. It felt a bit lighter than other quads I’ve had but a beautiful beer none the less. 8.5/10

[nofatclips]

Malheur 12°

[whatchudrinkin]

A Feat of Strength

It’s that time again. The lasagna is in the oven. The fruitcakes are wrapped and ready to go. The presents are under the tree. We’ll be celebrating with friends and family in a few short hours.

But there’s still time for a beer. Friar’s Festivus is Monkless’ entry into the Belgian holiday ale canon. If you look closely, you can see the traditional aluminum pole, chosen for its a high strength-to-weight ratio, depicted on the label. The beer itself has an equally impressive lightness and power. The aroma bursts from the bottle with big notes of banana and a holiday spice. The flavor it bold like rum soaked raisins or a bundt cake baked with bananas instead of eggs. A balancing bitterness is followed by an intensely dry finish. Despite clocking in at over ten percent alcohol by volume, Friar’s Festivus feels light and fizzy on the tongue. 

Christmas may have its St. Bernarduses and its Delirium Noels, but Monkless makes a great Festivus Ale for the rest of us... ale?

[craftbastards]

Lupita & The 3 Kings (5 Rabbit)

Brewery : 5 Rabbit Cerveceria Beer : Lupita & The 3 Kings Style : Quad / Quadrupel / Belgian Quad Variance : Brewed with Cherries, Candied Pineapple, Cinnamon, and Orange Peel

8.5 / 10

Damn, I seriously feel like because of this beer I might try and convert to Mexican. Can you do that? No? Oh well, it’s probably for the best seeing as who is currently our president and what’s going on in our country with immigrants right now. To be honest, I’d rather be white and drinking this wishing to be Mexican than Mexican getting deported wishing I was American drinking this beer. Basically, our president is a dick. Our nation is founded by immigrants and just because they aren’t the same race as they were when we were started as a country or when your family first came here, it doesn’t make them any less so let’s cut the shit. That’s enough on that issue because half of you probably already stopped reading this. This beer is inspired by a Mexican pastry eaten on Three Kings Day known as Rosca de Reyes which kinds of looks like what would happen if a bagel and a fruit cake had a sexy time love making session and had a super weird pastry child. A nice strong boozy dark fruit flavor starts things off with some candied fruit flavor mixing in quickly after with hints of that orange peel and cherry before closing with a smooth sweet mixture of all of those flavors with some cinnamon coming through to close things up. This is definitely a super interesting variation of the style and if you are just into great beer in general, pick this up and let it open your mind to what is possible with a Quad. For you newcomers out there this is definitely a great entry point into the style and craft in general because even though that 10% ABV is completely noticeable, the rest of the additions will have you coming back for more and more until Lupita on the label finally drops those jeans and let’s you see that fat ass. Salud!

Written by: Steve B.

[beerselfie]

#Repost @colvinology St Bernardus Abt 12, an absolutely world class 10% Belgian Quadrupel from Brouwerij St. Bernardus (@stbernardus), and the Master Grade 0RX-013 Gundam Mk-V . Hey. This is one of my favorite beers of all time. I've been drinking it pretty much since I got into beer, and it's been a while since I reviewed it, so let's do an update. The nose is dark and malty, with aromas of dark rye bread, molasses, caramel, roasted malts, dried fruit, and Belgian yeast. The sip has a malty smoothness that I've seen a lot of beers emulate, but very few successfully replicate. The sip starts off with a malty, almost sweet brown sugar and molasses flavor, along with just a bit of burnt sugar bitterness. Flavors of raisins and dates pour in afterwards and a nice, hefty hit of rum-soaked rye bread shows up right towards the end. Those bitter flavors stay mild, but linger between sips, where they meet the last of those leftover bread and fruit flavors and melt into a boozy, warming finish. One of the first styles of beer I knew I really loved was Belgian Trappist ales. Bernardus then, has the benefit of not just being one of the best quadrupels I've ever had, but also being freely available literally anywhere with a decent beer selection. I honestly can't think of a bottle shop I've been to in the last 10 years that didn't have some Bernardus on the shelf. What I'm saying is, if you haven't had this one, I'm reasonably certain just about everyone in several countries can go out and basically trip over some. There's not much else to say here; some beers don't age well, but no matter how much my palate grows or changes, A chilly bottle of this always hits the spot. Truly and completely a world class beer. . Oh, and while I have you...kinda bullshit that the Gundam Mk-V was a P-Bandai release, right? It honestly a kickass kit and nobody can't find one anymore. Cheers 🍻🍻 . . . . . . . . . . . #stbernardusabt12 #stbernardus #gundamsentinel #gundammkv #Gundam #gunpla #ガンダム #건담 #ガンプラ #건프라 #バンダイ #プラモデル #반다이 #beer #beertogrlaphy #craftnotcrap #beerandgundam #beerstagram https://www.instagram.com/p/CepQ7sSpYQn/?igshid=NGJjMDIxMWI=

[chicagobeerpass]

Chicago Beer Pass: Cheerio

Welcome to the Chicago Beer Pass: Your ticket to all the great beer events happening in and around Chicago.

On this episode of Chicago Beer Pass, Brad Chmielewski and Nik White are cracking open a bottle of The First Five from Temperance Beer Co. as they chat about London. Not only did Brad travel across the pond for tasty London beers but Nik had the chance to experience a new London porter inspired beer that Goose Island released.

As summer creeps in there are a lot of events happening in May especially with Illinois Craft Beer Week coming up! The guys will be covering a lot of these events and a couple of special interviews that should be hitting your podcast feed soon.

Hope you enjoyed it and if there is anything you’d like to see us cover, let us know on Twitter.

Having issues listening to the audio? Try the MP3 (46.4 MB) or subscribe to the podcast on iTunes!