Beer style

Quadrupel

Also called Quad, Belgian dark strong ale, Belgian strong dark ale, Abt

A quadrupel, or Belgian dark strong ale, is a dark, rich Belgian ale of 8 to 12% ABV with flavors of dark fruit, caramel, toffee and spice and a warming finish. Westvleteren 12, Rochefort 10 and St. Bernardus Abt 12 are classic examples.

Origin	Belgium, late 1930s; 'Quadrupel' name in 1991
Alcohol (ABV)	8–12%
Bitterness (IBU)	20–35
Color	Deep amber to dark brown
Glass	Chalice, goblet or tulip
Serving temperature	10–14 °C
Classic examples	Westvleteren 12, Rochefort 10, St. Bernardus Abt 12, Chimay Blue (Grande Réserve), La Trappe Quadrupel, Gulden Draak

History

Westvleteren began brewing a strong dark beer just before the Second World War, and Chimay and Rochefort added theirs soon after; Chimay Blue first appeared as a Christmas beer in 1956. St. Bernardus brewed Westvleteren's beers under license from 1946 to 1992, which explains the similarity between Westvleteren 12 and St. Bernardus Abt 12. The term Quadrupel was coined in 1991 by the Dutch Trappist brewery La Trappe for a beer stronger than its tripel, and it is now widely used for the whole style.

Appearance, aroma and taste

Quadrupels are deep amber to dark brown, often with ruby highlights, topped by a creamy, tan head. The aroma is rich and layered: dark fruits like raisin, plum, fig and cherry, caramel, toffee, bread crust and sometimes chocolate or spicy clove and pepper, with noticeable alcohol. The palate is malty and moderately sweet but should finish fairly dry rather than syrupy. Bitterness is low to moderate. Body is medium to full, carbonation high, and the alcohol warmth should feel smooth.

How it is brewed

Brewers start with Belgian pilsner malt and add Munich, aromatic and caramel malts such as Special B, plus large amounts of dark candi syrup that contributes color, rum-like dark fruit and fermentability. Original gravity runs from 1.075 to 1.110. Hops are restrained. A Belgian abbey yeast ferments warm to build esters and phenols while attenuating the high gravity. Long maturation and bottle-conditioning are standard, and many examples improve with several years of cellar aging.

Food pairing

Quadrupels pair with rich, hearty food: beef stew, venison, roast goose, braised lamb shanks and barbecue brisket. Their dark-fruit and caramel notes match blue cheeses such as Stilton or Roquefort and aged hard cheeses. They are excellent with desserts such as sticky toffee pudding, pecan pie, dark chocolate, tiramisu and Christmas cake. Serve in a chalice at cellar temperature so the aromas can open.

Quadrupel beers on the map (8)

BeerGuessr lists 8 brands whose flagship is a quadrupel, from 2 countries. Most come from Belgium (7). Their strength ranges from 8.5% to 11.3% ABV.

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Quadrupel: questions and answers

What is the difference between a quadrupel and a Belgian dark strong ale?

They are the same style. Belgian dark strong ale is the BJCP name; quadrupel is a brand-derived name coined by La Trappe in 1991 that many breweries now use. Both describe dark Belgian ales of about 8 to 12% ABV.

Is Westvleteren 12 a quadrupel?

Yes. Westvleteren 12, brewed by the monks of Saint Sixtus Abbey since 1940, is a 10.2% ABV Belgian dark strong ale often ranked among the best beers in the world. The abbey sells it mainly by reservation.

Can you age a quadrupel?

Yes. Bottle-conditioned quadrupels develop over years, gaining sherry-like, port and toffee notes as hop bitterness fades. Store bottles upright in a cool, dark place around 10 to 13 °C. Rochefort 10 and St. Bernardus Abt 12 age particularly well.

Related styles: belgian and french ales

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Sources: styles.bjcp.org, en.wikipedia.org, en.wikipedia.org

Last reviewed October 2026.