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25 jaar geleden werd een goed bewaard recept werkelijkheid. In 1991 doopten we het allereerste Quadrupelbier ter wereld. Daarom zal onze Quadrupel dit jaar meer onder de aandacht gebracht worden; wij houden jullie op de hoogte.
Dus mijn vraag is of quadrupel voor 1991 gebrouwen werd, want ik kan me niet voorstellen dat La Trappe zo innovatief was, dat ze een eigen stijl hebben ontwikkeld... Waarschijnlijk bestond de quad al onder de naam gerstewijn!?
The name La Trappe originates from the French abbey Notre-Dame de la Grande Trappe in the Normandy Soligny-la-Trappe, also known as La Trappe....
1881 French Trappist monks found refuge in Berkel-Enschot in the province of Brabant, consisting of some moorland with farmhouses and a sheep barn. The farmhouses were named the Koningshoeven (meaning the king's farmhouses in Dutch), after the former owner King Willem II. On the 5th of March 1881, the first Holy Mass was celebrated in the sheep barn, which was temporarily converted into a monastery. This became the official establishment date of the abbey.
1884 The Trappists needed a source of income to support themselves and fulfil their charity duties. That is why they decided to brew beer. To this very day, beer is brewed according to the rules of the Trappist within the walls of this abbey.
1891 In order to pay for the construction of an abbey, the monks began building a new brewery. They also built the malt tower, which to this day dominates the view of the brewery.
1894 The construction of a new abbey was paid for by the profits from the beer. To this present day, the brewery and abbey are a unique combination of an industrial and religious estate.
1936 The brewery began bottling its own beer: the machine could bottle 6000 bottles per hour. Bottles with lightening stoppers as well as crown caps. The crown cap replaced the bottles with lightening stoppers and allowed the Trappists to pasteurise beer.
1949 After the Second World War, the entire brewing world suffered from a shortage of raw materials. The monks even considered closing the brewery. In order to supplement the decreasing income of the brewery, a lemonade factory was established. The soft drinks that were produced were sold under the brand names Ariston and Whist.
1969 - 1979 The brewery grew into a medium-sized brewery with dark, Pilsner, Dortmunder, Super and Bock beer. Due to the increasing demand, the brewery looked to collaborate with Stella Artois.
1980 The collaboration with Stella Artois ended and the monks took the brewing process back into their own hands. They introduced to the market a high-fermentation beer under the name La Trappe: the Dubbel. In that same year, the Tripel was also introduced.
1989 At the end of 1989, the first beer was produced in the modernized brewery. More than 100 old, open yeast fermentation tanks and lager tanks had to be removed for that purpose.
1991 Introduction of La Trappe Quadrupel. The strongest variety of La Trappe (with 10% alcohol). Initially, it was only brewed in the winter, but due to its great success, it was soon brewed all year through.
1999 La Trappe began collaborating with the Bavaria Brewery in Lieshout. A new bottling plant was purchased to ensure the quality of the beers also in the future.
2003 In 2003, Witte Trappist was introduced: the first and only Trappist wheat beer.
2004 In October 2004, La Trappe reintroduced its traditional Bock beer. The recipe from the 1950s was the basis for the beer. La Trappe Bock beer is still brewed seasonally.
2008 More and more visits to the brewery were organised in the canteen. That is how the canteen became the tasting hall of the Trappist beer. Since 1984, the number of visitors grew so much that a new Tasting Hall was necessary. The Tasting Hall was designed like a sheep barn, where it all started.
2009
Introduction of La Trappe Oak Aged: The brewery reinstated an old tradition: ripen La Trappe Quadruppel in wooden barrels. This created a unique and complex flavour that varies per type of barrel.
Introduction of La Trappe Isid’or: In 2009, on occasion of the 125th anniversary of the brewery, a special once-only jubilee beer was brewed. Named after Isidorus, the first brewer of the Onze Lieve Vrouw of Koningshoeven Abbey. Isid’or beer was received so well that it was decided to include this Trappist beer in the standard collection.
2010 The brewery introduced La Trappe PUUR: a fresh-hoppy, light-flavoured Trappist beer with 4.7% alcohol. Made from high-quality, organic ingredients.
The recipe for La Trappe PUUR arose from a combination between continuous striving for top-quality and a passionate devotion to beer, in which good stewardship of God’s creation is the main focus (www.latrappetrappist.com/en/our-story/history/)(www.biernet.nl/bier/brouwerijen/nederland/noord-brabant/berkel-enschot/koningshoeven-de)
La Trappe Quadrupel heeft een warme, intense en goed gebalanceerde smaak. Moutig zout, licht gebrand en aangenaam bitter met een zoete afdronk. Er zijn aroma's te herkenen van onder andere banaan, amandel en vanille.
La Trappe Quadrupel is het zwaarste Trappistenbier dat aanwezig is in het assortiment van brouwerij De Koningshoeven. Dit sterke bier werd gelanceerd in 2010 (www.biernet.nl/bier/merken/la-trappe-quadrupel).
Wie zal ik geloven of vertrouwen La Trappe (een religieuze en de brouwer zelf) of Biernet (een anonieme website)? Of de etiketten uit de jaren negentig? Helder, voor 1991 brouwde ze bij La Trappe geen quadrupel.
Belgian Quadrupel Essential Info
Color: Deep red/brown to dark coppery brown
ABV: 10%-13%
Commercial Examples:Three Philosophers Belgian Style Quadrupel, Brouwerij St. Bernardus Abt 12, Weyerbacher Brewing Co. Quad
The strongest and heaviest of the bunch, Quadrupels are actually sort of a subcategory of Belgian Strong Dark Ales. But that has more to do with the way brewery competitions categorize beer styles for brewers. Especially for beginner drinking concerns, Belgian Quadrupels can basically be considered the same as BSDAs, and the most important thing to remember when purchasing (or drinking) either is strength. These guys pack punch, with a maltier, spicy yeast profile and an alcohol range that generally (easily) breaks the double digits. Caramelized sugar and Munich malts can add to the depth, though you shouldn’t get any roasty flavors here. Think dark fruit, molasses, breadiness, peppery spice, and anything from a dry or medium sweet finish balanced out by high, high alcohol. Amen (http://vinepair.com/beer-101/belgian-dubbel-tripel-quadrupel-beer-style-guide/, www.bjcp.org/2008styles/style18.php). Belgian Strong Dark Ale Essential Info
Color: Dark amber to copper brown
ABV: 8%-11%
Commercial Examples: Chimay Grand Reserve Blue, Trappist Rochefort 8, Unibroue Trois Pistoles
Like Belgian Dark Ale, but with stronger impact in both flavor and alcohol. There’s some overlap with the Quadrupel style (the Quad style is said to be a bit more consistently fruity and higher alcohol), but really it’s brewer’s choice. The BSDA style can span the gamut from malty and fruity to drier, hoppier, and spicier, or somewhere in between—the final flavor profile of the beer is at the discretion of the brewery. You might get some dark fruit, rich strong malt, and peppery spice, and depending on the style and brewery, you’ll get a drier or sweeter finish. Another power-packer in terms of alcohol and just straight-up complexity, not out of place next to a fireplace (http://vinepair.com/beer-101/belgian-dark-ale-beer-style-guide/). The cold days of winter are an ideal time for sipping strong, dark, hearty beers that warm you from the inside out. Strong malt-forward beers come in several different styles including Imperial Stouts, Barleywines, Doppelbocks and Old Ales, but one of the most interesting families of strong beers are the Quadrupel Ales (quads) that originated in the Trappist Breweries of Belgium and the Netherlands. In this post I will introduce you to this distinctive style of beer (http://patspints.com/2014/01/25/quadrophilia-searching-for-the-worlds-best-quadrupel-ale/).
Belgian quads are dark, malt forward beers with little to no hop character. Their flavors are rich and complex with dark fruits (raisins, plums, figs, cherries), roasted malts (chocolate, caramel, butterscotch), and byproducts of the Belgian yeast strains used in fermentation (clove, black pepper). Occasionally additional spices are added, but unlike some styles (i.e. Winter Warmer) the spices are always subtle and meant to compliment the dark fruits and malts that are the star attraction. The alcohol levels are typically above 10% abv and can usually be perceived in the taste. Quads are normally bottle conditioned with some yeast and fermentable sugar added at bottling, and thus can be aged for several years (http://patspints.com/2014/01/25/quadrophilia-searching-for-the-worlds-best-quadrupel-ale/).
Quadrupel (Quad)
Description:
Inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol (www.beeradvocate.com/beer/style/142/).
In Belgium, the demise of the French Revolution in the early 19th century paved the way for the return and rebuilding of banished Trappist monks and monasteries, which, once re-established, resurrected their brewing expertise. Westmalle was founded in 1802 and started brewing in 1836.
They were followed by Westvleteren in 1839, and Achel, with assistance from Westmalle, in 1852. Chimay was established in 1850 by Westvleteren monks, and brewing began there in 1862. Chimay opened the door for commercial Trappist brewing by selling its beer to the public shortly thereafter. Rochefort was established in 1887 by monks from Achel and began brewing in 1899, making it the eldest among the Trappists. Orval was destroyed by the French in 1790, lying fallow until its rebuilding in 1926. Brewing resumed in 1932, making it the last of the Trappists to do so. It was a culmination of centuries of perseverance and dedication, manifested in brewing, earning the Trappists a reputation among the finest brewers in the world. Not to be forgotten in this scenario is the brewing namesake of The Trappist Order, La Trappe. La Trappe, France, was the first home to the strictest Cistercian Order, which became known as the Trappists, in 1656. They were driven out of France by French revolutionaries and returned to foster the six Trappist monasteries. Of the six, Westvleteren (12), Rochefort (10), Achel (Extra) and Chimay (Grande Réserve) make a bona fide quadrupel or strong dark. La Trappe moved from Sainte-Marie-du-Mont in Northern France to Berkel-Enschot in The Netherlands and began brewing there in 1884, introducing a quadrupel in 1991. It is one of the best and is now offered in a stellar oak-aged version. All Trappist brewers are protected by appellation (http://allaboutbeer.com/article/belgian-quadrupel-and-strong-dark/) (http://ithinkaboutbeer.com/2013/05/13/the-brewing-monks-the-ten-trappist-breweries-part-1/).
While secular brewers make no allusion to any sort of religious connection, they may draw stylistic inspiration from them. Several make excellent quadrupels and strong dark ales. St. Bernardus Abt 12 Quadrupel is world-class.
Among the independent “secular” breweries, there are as many stellar ones to choose from as there are among the Trappists and abbeys. Malheur 12, Gulden Draak Dark Tripel, De Dolle Oerbier and Delerium Tremens Nostradamus rival any beer, anywhere (http://allaboutbeer.com/article/belgian-quadrupel-and-strong-dark/).
Not all of the Trappist Breweries make a Quadrupel Ale, but Westvletern, Rochefort, La Trappe and Achel all make a strong dark ale that can be classified as a quad. Chimay Grande Reserve (Blue) is sometimes called a Quad, but at 9% abv it is on the borderline of a Quad and a Belgian Strong Dark Ale, as is Gregorius by Stift Engelszell (abv = 9.7%). Although Quadrupel Ales started with the Trappist Breweries, these days they are not the only breweries who make beers that fall into this style category (http://patspints.com/2014/01/25/quadrophilia-searching-for-the-worlds-best-quadrupel-ale/). Some Belgian breweries brew strong, dark beers, as strong as or stronger than a Tripel but with a Dubbel's dark color and rich, full maltiness. These beers are sometimes called Quadrupel or Dark Strong Ale. This category includes the strongest offerings from many of the Trappist breweries, such as Westvleteren 12 and Rochefort 10. Both the BJCP and the GABF recognize a Belgian Strong Dark style, although the BJCP definition excludes the strongest of the Quadrupels from the category, considering them to be examples of Specialty Belgian Beer (www.homebrewtalk.com/wiki/index.php/quadrupel).
What’s in a Name?
While everyone agrees that the alcohol content should increase as you go from a Dubbel to a Tripel to a Quadrupel, there is quite a bit of urban myth surrounding the origin and meaning of these names. A Quadrupel is not four times as strong as the elusive “Single”, nor is it fermented four times. One explanation you often see is that a Dubbel is made with twice the amount malt, a Tripel three times the malt, and a Quadrupel four times the malt as a Single, but Christopher Barnes dismisses this idea on his blog “I think about beer” and he tends to be a very reliable source on all things related to Belgian beer. I’d direct you to his post on this subject if you want a full explanation, but the take home message is that a Quadrupel is simply the name that has come to be used to classify the strongest Trappist Ales (generally abv > 10%).
While some of the classic beers of this style have been in existence since the first half of the 20th century if not before (certainly the Trappist monasteries have been brewing beer for centuries) the term Quadrupel was not coined until 1991 by La Trappe to describe their strongest ale. In fact none of the other Trappist Breweries use the name Quadrupel in part because La Trappe has trademarked this name. The term abt, which is the Dutch word for abbot, is sometimes used for the strongest beer of a Trappist/Abbey brewery, St. Bernardus Abt12 for example. The logic in this naming scheme is that the strongest/finest beer was named in honor of the abbot, who is the leader of the monastery. Finally, it’s worth noting that there is a fine (imperceptible?) line between beers that are classified as a Belgian Strong Dark Ales and those classified as a Quadrupel Ales (http://patspints.com/2014/01/25/quadrophilia-searching-for-the-worlds-best-quadrupel-ale/).
Dus, het blijkt dat de term quadrupel echt in 1991 is vastgelegd door La Trappe.
Although no one knows for sure how they got their names, the most common answer has to do with the way alcohol products were traditionally marked. When the majority of people were illiterate the easiest way to mark the strength of whatever your were making/drinking was with an “X.” 1 was for lighter alcohol strength, with 2, 3, or more for stronger versions. So, a X indicated a single, XX a double, XXX a Triple, and XXXX a quad. It’s in this tradition that these beers most likely got their names (http://ithinkaboutbeer.com/2013/03/19/q-ale-why-are-they-called-dubbel-tripel-quad-etc/).
Some of the more common and erroneous theories revolve around the idea that a double has 2x’s the malt of a single and a triple, 3x’s the malt of a single. Or that they’re double or triple fermented. If this were the case, the alcohol levels would be significantly higher as “pounds of extract collected is linear,” according to Jamie Emmerson, Executive Brewmaster of Full Sail Brewing. He believes the most likely reason involves ancient methods of brewing based around the above mentioned “parti-gyles” system. Jamie also contacted one of his Belgian brewing friends and this is what he said:
“As far as I’m informed, this old designation was in the abbeys for the strength of the beer (and hence the strength of the wort used to make it). “Double” made with stronger wort and “Triple” with even stronger wort. The “Petite Bière” (litterally “Small Beer”) was made from the last sparging water and was a light beer for local consumption of the monks themselves.
Today these are only marketing words. It is pretty much referred that the “Double” are rather dark beers somewhere in the 6-8° alcohol and “Triple” are rather pale beers with higher alcohol contents (8° and above). But there is no strict rule for that.
And this is also often confused with “double fermentation” and “triple fermentation” (fermentation/ageing/repitching in bottle) which are even more only marketing fancy words.” (http://ithinkaboutbeer.com/2013/03/19/q-ale-why-are-they-called-dubbel-tripel-quad-etc/).
A single, sometimes called a “pater” beer, is usually a lower alcohol table beer reserved for the daily use of the monks. Witkap is one commerical brewery that makes a version of this style. To try the actual Trappist singles, you’ll have to go to the monastery’s cafe. These beers tend to range from 4.5% – 5.5% ABV.
A double, sometimes spelled “dubbel,” is usually a darker amber or brown beer with an ABV of 6%-7.5% Chimay Red and Rochefort 6 are two great and readily available versions.
A triple, sometimes spelled trippel or tripel, usually is a golden beer ranging from 8% to 9.5% (although there are some that go much higher). Triple is probably the most famous and commonly copied of the Trappist styles. Westmalle is considered to be the “king” of the triples and is fairly easy to find. Chimay White is also a great example.
A quadruple, or quad, is the highest alcohol version at 9%+ Although the majority tend to be dark brown, there are a few that fall in the golden/amber color range. Chimay Blue, Rochefort 10, Achel Extra Brune, and Gulden Draak 9000 are some interesting and varied versions of the quad style.
And that, most likely, is why they are called double, triple, or quad! (http://ithinkaboutbeer.com/2013/03/19/q-ale-why-are-they-called-dubbel-tripel-quad-etc/)
A quadrupel is beer intended to be stronger than a tripel, so the alcohol by volume is 10% or more. Beyond that, there is little agreement on the status of Quadrupel as a style. Beer writer Tim Webb notes that similar beers are also called Grand Cru in Belgium.
Quadrupel is the brand name of a strong seasonal beer La Trappe Quadrupel brewed by De Koningshoeven Brewery in the Netherlands, one of the five Trappist brewing abbeys not in Belgium (the others are the Engelszell Abbey in Austria, St. Joseph's Abbey in the United States, Tre Fontane Abbey in Italy, and Zundert from Maria Toevlucht Abbey in the Netherlands).
In other countries, particularly the United States, quadrupel or quad has become a generic trademark. The term may refer to an especially strong style of dark ale, with a characteristic spicy, ripe fruit flavor (https://en.wikipedia.org/wiki/Quadrupel).
Dus, in Europa is de term 'quadrupel' een merknaam van la Trappe, maar in Amerika is het een algemeen bierterm.
Although written records of brewing at Rochefort date to 1595, Rochefort 10 was developed in the late 1940s and early 50s. It appears on virtually every list of the world's finest beers (www.merchantduvin.com/brew-rochefort-trappist-10.php).
Dus, als Rochefort 10 een quadrupel is, en al wordt gebrouwen sinds de jaren vijftig. Dat is bijna 40 jaar voorafgaand aan La Trappe Quadrupel in 1991. Het lijkt mij ook erg vreemd dat het zware bier pas in 1991 voor het eerst gebrouwen zou zijn. Waarom zou een religieuze brouwer een 'merk/type'naam deponeren?