|Location:||Belgian and French|
Beer Style Description
This is the description of how the Belgian-Style Quadrupel style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Belgian-Style Quadrupel beer style.
Head should be dense and mousse-like. Quadrupels are well attenuated and are characterized by an intense alcohol presence balanced by other ﬂavors, aromas and bitterness. They are well balanced with savoring/sipping-type drinkability. Oxidized character, if present in aged Quads, should be mild and pleasant.
- Color: Amber to dark brown
- Body: Full with creamy mouthfeel
- Malt Flavors & Aromas: Caramel, dark sugar and malty sweet ﬂavors and aromas can be intense, but not cloying, and should complement fruitiness.
- Hop Flavors & Aromas: Not present to very low
- IBUs/Bitterness: Low to medium-low
- Fermentation Characteristics: Perception of alcohol can be strong. Complex fruity ﬂavors, such as raisins, dates, ﬁgs, grapes and/or plums are often present and may be accompanied by wine-like attributes at low levels. Clove-like phenolic ﬂavor and aroma may be present at low to medium-low levels. Diacetyl and DMS should not be present.
Brewing Properties of Belgian-Style Quadrupel
These are the functional brewing properties of Belgian-Style Quadrupel beers, as descided by the Brewers Association. These guidelines reflect, as accurately as possible, the historical significance, authenticity or a common profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|9.1 - 14.2%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|25 - 50 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
–16 - 36 SRM
(32 - 71 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.084 - 1.120|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.014 - 1.020|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewer's Association.