Mainstay craft brewers in each of Alberta’s cities are releasing their new seasonals within days of one another, and both are Belgian-inspired. Belgian-style beer are rare in Alberta, as the province’s brewers seem to dabble in the complex style infrequently. There have been examples, like Alley Kat’s Big Bottle Tripel 18 months ago and Wild Rose has made non-Trappist Belgians like saison and witbier. But, unlike Manitoba and Saskatchewan, there has not been much dabbling in Belgian in Alberta.
So, imagine the coincidence of both Alley Kat and Wild Rose brewing up Trappist-inspired seasonals, and then releasing them within days of one another?
Wild Rose is up first today with the release of a Dubbel (with a cask-conditioned version being tapped tomorrow at their tap room – yum!). According to the specs they sent along, it looks right on the money – at least in terms of its ingredients and statistics. About 7.4%, it will accent malt and yeast spiciness. Plus it it the first release in the new (for them) 650 ml bottles. Until now their seasonals have come in 500 ml swing-tops. The switch to the more traditional bomber bottle is interesting.
And then next Friday, Alley Kat’s latest Big Bottle release is launched – and an ambitious one it is. It is a Belgian Quadrupel (basically a dubbel squared). This beer will be big, hopefully bold, and perfect for cellaring for a couple of years. I intend to pick up a few bottles to squirrel away (and thus compounding my growing beer cellar problem – over Xmas I broke my “one in, one out” rule and now am getting overrun again. Is there a reality show called “Beer Hoarders” I could go on??). The alcohol is 9.4%, which in my opinion is a little light for a Quad (more in the traditional Belgian Dark Strong style), but hopefully it still packs a flavour wallop.
Two Belgians in just over a week. What is this province coming to? What’s next, voting for an NDP government?
January 6, 2012 at 7:01 AM
What is the difference between a dubbel, belgian dark strong, and quadruppel?
January 6, 2012 at 12:47 PM
Good question. Of course in the world of Belgian Trappist ales, the boundaries are very fuzzy, admittedly – so your question/point is a valid one. The three have more in common than different, resulting in significant overlap. They are all darker, malt accented beer with a distinct Belgian yeast spiciness. My rough categorization (emphasis on rough) is based on the size of the beer, both in terms of alcohol and overall impression. Dubbels are the lightest of the three, at 6-7% or so. Dark strongs are in the alcohol range of tripels and then quadrupels above that.
Of course, different versions can be drier, sweeter, spicier, raisiny, caramelly, and a host of other factors is what makes getting too firm on categorization a fool’s game. However, that is my two bits.
January 6, 2012 at 11:27 AM
In the true “Trappist” naming convention Dubbels are typically thought to be in the 6-8% range, Tripels are in the 8-10% range, and Quadrupels in the +10% range.
Dubbels and Tripels can be considered a subcategory of Pale Belgian Strong Ales. Golden Belgian Strong Ales usually have lower bittering levels than than tripels.
Quadrupels can be considered a subcategory of Dark Belgian Strong Ales. Dark Belgian Strong Ales are more malty and alcoholic than Pale Belgians.
The pale and golden varieties of Belgian strong ales normally differ from abbey tripels (which could be considered a subcategory of golden Belgian strong ales) in their lower bittering levels than the tripels, while the dark strong ales differ from dubbels in their malt and alcohol levels, but often overlap with the Abbey Quadrupels on both malt and alcohol levels (Abbey Quadrupels could be considered a subcategory of dark Belgian strong ales).
January 6, 2012 at 2:55 PM
S-Dot, I appreciate your thorough response, but you are making my head spin!
What is the difference between Trappist ales and Abbey ales?
January 6, 2012 at 3:55 PM
I got this one! The name Trappist is only allowed to be used by the seven monasteries that are recognized as authentic Trappist. All other beer made in that tradition/style is called Abbey Ale. For example, Westmalle Tripel is Trappist. St. Bernardus Tripel is Abbey. No difference in terms of style guidelines.
It is part history, part marketing. The rules are complex for being designated Trappist, but I know the monks must be in control of the brewing process (although they can hire laic staff, and even brew off the abbey), it must be non-profit and it must be committed to traditional ingredients and process (broadly defined).
As if understanding Belgian beer wasn’t complicated enough…
January 6, 2012 at 9:12 PM
In order to be a Trappist beer by the rules set by Vatican has to be brewed inside the walls of the abbey. Chimay brews barely inside the walls of their abbey but Jason I will save that for a conversation over beers sometime. Some of you will remember the International Trappist Association stripped La Trappe of their Trappist designation a couple years ago and they had to meet the conditions of ITA and the Vatican before being reinstated. In regards to Chimay the Abott oversees the brewery but no monks are involved in the process and only one monk is young enough to even be of an asset to the brewing process but works in the gardens instead. I believe only at Achel and Westvleteren the monks are part of the brewing process but I have only toured Orval and Chimay and am relying on trusted sources that this statement is fact.
In order to be an abbey beer it has to be tied to an actual abbey which is still exists there are many but St Bernardus is not one of them. In our market Affligem(the most tradition of all the Abbeys) and Maredsous are the only examples. Even know these brands are tied to Heineken and Moorgat respectively a potion of the profits go to the monks charitable efforts and abbey up keep much like the trappists. All that mimic the style should be called Abbey Styled Ales.
Although St Bernardus makes great beer they are not an Abbey beer. Their name was stolen name from a French abbey that no longer exists that made cheeses.
From something I wrote in 2006 that clarifies what the what in a fun way. http://www.ffwdweekly.com/Issues/2006/0209/booze.htm
As to rest style guidelines are pretty blurry. Belgians will tell you style guidelines are a North American thing and should be forgotten. The BJCP likes to set things in stone that don’t make sense, I am with the Belgians on this one. To change topics on this a bit there was a Charlie Papazian article a couple of weeks ago that explained the difference between a Double IPA and Barley Wines that was a scream. S-Dot is not correct either and I point to the amazing La Rulles brewery as the example. Their triple and dubble don’t meet his explanation but in the end it doesn’t matter as long as the beer is good. I am looking forward to Alberta examples of “Abbey Styled” Ales!
January 7, 2012 at 8:25 AM
Thanks Jason and Mike.
I find it very confusing when people try to say that there is a “taste” or “style” difference between Abbey and Trappist ales. They are one and the same, just made by different people.
I also feel that there is no difference whatsoever between Belgian Dark Strong and Quadrupel, or between Belgian Golden Strong and Tripel. Again, just different names that mean the same damn thing. BJCP has royally screwed these up, and others’ bizarre interpretations have only further confused the issue.
This same discussion has come up on other forums I frequent in the last month or so, which is why I threw out my leading questions over here.
January 7, 2012 at 10:33 AM
I noticed I forgot Leffe as an Abbey Ale in our market, it is easy to do when you can buy it in king cans in Europe and its cans litter parks.
January 8, 2012 at 9:46 AM
And try having a blind tasting with all the belgian quads, Trappist and Abbey and you taste quite a variety of flavours. It is quite amazing and an enjoyable experience!