Dubbel is a style that originated at the Abbey of Westmalle near Antwerp. ... Tripels are both hoppier and higher in alcohol content than dubbels. In fact, tripels were traditionally the strongest beers brewed for abbey consumption, and some brewed today can exceed 10% ABV. Read more
Dubbels are now understood to be a fairly strong (6–8% alcohol by volume) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character. Chimay Première (Red), Koningshoeven/La Trappe Dubbel, and Achel 8 Bruin are notable examples from Trappist breweries.
The “lowest” of the number-sounding Belgian beer names, created by Belgian monks at the Westmalle Monastery in between the late 19th and early 20th century (they brewed a stronger version of what they drank at the abbey, hence “dubbel,” or “double,” and the rest is history).
The Belgian-style dubbel ranges from brown to very dark in color. They have a malty sweetness and can have cocoa and caramel aromas and flavors. Hop bitterness is medium-low to medium. Yeast-generated fruity esters (especially banana) can be apparent.
A tripel is a Belgian style of beer. Our take on the style is golden, balanced, and has a wide array of yeast-derived aromas. Usually clocking in at a higher (for beer) alcohol content, you'll often find tripels in the 8%-10% ABV range. For reference, wine is generally around 12% ABV.
Tripels are normally made from a base of 100% Belgian or German Pilsner malt. Sugar – either clear Candi sugar or regular table sugar – is often added at the end of the boil to boost the gravity but ensure a dry finish. Use about 1 to 2 pounds of sugar per 5 gallon batch.
The flavor of Belgian tripel follows suit, offering a “marriage of spicy, fruity, and alcohol flavors supported by a soft, rounded grainy-sweet malt impression, occasionally with a very light honey note.” Spicy hop flavors are usually present, and hop bitterness is medium to high, supported by peppery fermentation ...
'Tripel' and 'dubbel' are indeed pronounced as 'triple' and 'double'. 'Doo-vull' is also correct.
Again, some history is in order. Dubbel is a style that originated at the Abbey of Westmalle near Antwerp. ... Tripels are both hoppier and higher in alcohol content than dubbels. In fact, tripels were traditionally the strongest beers brewed for abbey consumption, and some brewed today can exceed 10% ABV.
The term dubbel (also double) is a Belgian Trappist beer naming convention. The origin of the dubbel was a strong version of a brown beer brewed in Westmalle Abbey in 1856, which is known to have been on sale to the public by June 1861. ... Affligem and Grimbergen are Belgian abbey breweries that produce dubbels.
Here's the Zach-Approved™ definition for the Triple IPA: A massively hoppy beer of at least 9.5-percent ABV with outrageous amounts of dry hops, hop flavor, malt flavor, alcohol and bitterness. ... Here are four examples available in the Valley that exemplify the extreme Triple IPA style.
Instead of the usual winter go-tos of stouts and brown ales, try brewing a Belgian Dubbel. It's a somewhat dark beer with a surfeit of flavors, and longtime homebrewer Josh Weikert walks you through the ins and outs.
Ingredients of a Quad beer
Well, it takes a combination of yeast blend, water, high-quality specialty malts, hops, and a considerable amount of gravity boosting extract. These elements make an excellent Belgian ale, coupled with flavors of sugar, caramel, and complex fruity aromas.
The Chimay Blue is a dark ale with a powerful aroma. Its complex flavor improves with passing time.
A Quadrupel (Flemish for 'quadruple') is a type of beer, with an alcohol by volume of 9.1% to 14.2%. ... 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 spicy, ripe fruit flavor.
Definition of bottom fermentation
: a slow alcoholic fermentation during which the yeast cells collect at the bottom of the fermenting liquid, which takes place at a temperature of 4 to 10° C and which occurs in the production of lager beer and of wines of low alcohol content — compare top fermentation.
The Belgian-style pale ale is gold to copper in color and can have caramel or toasted malt flavor. The style is characterized by low but noticeable hop bitterness, flavor and aroma. These beers were inspired by British pale ales. They are very sessionable.
A gueuze—pronounced “gooz”—is a type of spontaneously fermented Lambic beer which is a blend of several different years of barrel-aged beer.
The beers are highly carbonated compared to most American ales. They are surprisingly easy to drink yet push 9.5% ABV; a dangerous combination, indeed. Tripels are best warmed to at least 50 degrees. Never serve one fresh out of the fridge.
Fruity notes from imported Belgian yeast swirl through a precise souring. Pucker up to a bite of citrus laden tang ending with a delectable experience.
To make it, we take a classic IPA recipe and add our twist by fermenting with a house yeast strain. Ours is hopped with Simcoe, Amarillo, Ekuanot Cryo, Azacca Cryo, and Idaho 7. In this dry and drinkable IPA you'll find notes of pine, grapefruit, citrus, and melon.
Golden, spicy, fruity, and oh-so smooth, Belgian Tripel is a luxurious and delicious beer. Belgian Tripel is a strong pale ale, between 8 to 12% ABV. It's defined by distinct notes of bready malts, herbaceous and floral hops, and complex fruit and spice from the yeast. ... Tripel is a traditional and delicate beer style.
Hops: You want the bitterness somewhere between 30 and 40 IBUs. Styrian Goldings and Tettnang would work well for the boil. Hop aroma and flavoring aren't that big a deal in this style but you still want a high quality hop; Saaz hops are often used for finishing.