Belgian Trappist Beer Styles

Trappist breweries make a variety of beer styles of different alcoholic strengths – some approaching 12% ABV. Some breweries brew just few different beers while others make as many as nine. Because Trappists view their beer as a tribute to God, the monks strive to achieve the highest possible quality. That is why one of the key requirements to be called an Authentic Trappist Product is that the beers are brewed within the premises of the monastery by, or under the supervision of, monks.

Chimay Single, Dubbel, Tripel and Grand Cru

Beer Has Changed Over the Years

Back in the 18th and 19th centuries, when beer was an important nutritional supplement, Trappist ales were sweeter and more dense than they are today. The four core Trappist ale styles in modern times are Singles, Dubbels, Tripels and Quadrupels. These designations are based on the relative alcoholic strength of the beers. In addition, some Trappist breweries make Witbiers, wood-aged beers, bocks, blonds and other specialty or seasonal styles. Let’s start with the four core beers.

Trappist Singles or Monk’s Beers

Singles or Monk’s Beers, also known as Enkels or Patersbiers (monk’s beers), generally run in the four to six percent ABV range. In some cases, they are made as Enkels and in other cases they are made from the second runnings of stronger beers like Tripels and Quadrupels. For instance, a brewery might make a batch of Tripel. The first runnings of the mash (the process that converts the starch in the grain to fermentable sugars) would be used for the Tripel itself, but there are still fermentable sugars left in the grain. So, the monks rinse the grain once more to get a lower-strength beer such as an Enkel. This would typically be for the monks to drink on a daily basis. They might even do a third-runnings, low-alcohol beer to be given away to the poor (This was more prevalent in the days when water was unsafe for consumption). Thus, from one mash and one batch of ingredients, they produce two to three different beers. Singles were originally lower-alcohol beers for the monks – served at meals or as refreshment during the work day. Most were never seen outside the monastery.

Trappist singles from Chimay, Westvleteren, Westmalle and Orval

Typical Singles are clear, pale gold in color and have a billowy white head. The aroma is fruity and spicy from Belgian yeast, scented with floral hops and perhaps a touch of honey. Flavors are grainy, sweet and soft, with a floral-spicy hop character and peppery or clove phenolics. The finish is crisp, highly attenuated and dry, with moderate to high carbonation. Westmalle, Achel and Westvleteren all make this style of beer. Orval makes a 4.5% monk’s beer called Orval Vert (green).

 American craft brewers have also embraced the Single style and it can be found in a variety of breweries, especially as a summer seasonal. It’s an easy sell in the U.S. because light beer is already popular here, although an Enkel is a much more interesting and flavorful alternative.

Trappist Dubbels

Dubbels, as the name implies, are roughly twice the strength of Singles – weighing in in the 6.0% to 7.5% ABV range. Dubbels, or some variation of them, go back to the Middle Ages, although modern versions of them are quite different. The style was revived in the mid-1800s when breweries were re-built after the Napoleonic era. 

Dubbels range from copper-colored to deep amber or brown, with a dense long-lasting off-white head. Hints of chocolate and caramel are common. Flavor follows the aroma, which is complex, rich and malty with fruit esters (raisins, plums, dried cherries and sometimes bananas) from the various Belgian yeasts. Though actual spices are not typically used, there are light clove, spice and pepper notes from the yeast.

Despite their apparent maltiness, Dubbels get their color and much of their flavor from candi sugar – a rich, caramelized syrup made from beet sugar. The candi syrup not only accentuates malt flavors but results in the chocolate, caramel and raisiny dried-fruit flavors and aromas that define the style. The candi sugar also serves to dry out the finish, so the beer does not come across as overly sweet or cloying. Hops have a restrained presence in Dubbels. Hops are used at a level just sufficient to balance out the maltiness. Westmalle, Chimay, La Trappe, Achel, Rochefort, Zundert, Tynt Meadow and Westvleteren all have Dubbels in their lineup.

Trappist Dubbels from Chimay, Achel, Westmalle, Rochefort, La Trappe, Engelszell, Zundert, Westvleteren and Tynt Meadow.

Tripels - Divine Golden Ales

Tripels use roughly three times the malt and sugar of Singles with alcohol ranging from 7.5 to 9.5% ABV. Unlike dark Dubbels, Tripels are golden-colored beers. They have become one of the most popular styles of beer in Belgium and in international markets.

 Tripels are a relatively new style of beer that was developed to compete with Pilsners. The Westmalle monastery brewed the first commercial Tripel in 1934 and its popularity grew rapidly, as did the Tripel style, which was widely copied within the Trappist and Abbey breweries.

 Tripels feature a golden color and most are clear with a big pillowy white head and good head retention. Their aroma is fragrant with banana, citrus, pears, stone fruits and spicy yeast notes. Hops are more prevalent in Tripels than in many other Trappist styles. Moderate bitterness is supported by smooth alcohol (8.0 – 9.5% ABV) and accentuated by high carbonation. The finish is delicate, long and lightly spicy. 

Trappist breweries making Tripel include: Westmalle, Achel, Chimay, La Trappe, Tre Fontaine, Cardeña and, most recently, Rochefort. Many more Tripels are brewed by Abbey and secular breweries.

Trappist Tripels from Chimay, Westmalle, La Trappe, Achel, Tre Fontane, Rochefort and Cardena

Dark Strong Ale - Grand Cru - Quadrupel

These are all names for the same beer style. The Belgians generally prefer the term Grand Cru. It essentially means “top of the line,” the brewery’s finest product. La Trappe, in the Netherlands, coined the term Quadrupel, which is the logical progression from Singles, Dubbels and Tripels. Dark Strongs can be used for any strong dark beer, including beers like Belgian Stouts and Porters. Take your pick. Bruz Beers uses both Grand Cru, and Quadrupel (Quad).

Grand Crus are the biggest, strongest and most complex of all the Trappist and Abbey ales. While Tripels are golden beers, Grand Crus are dark – ranging from medium mahogany to very dark brown. The big, rocky, persistent head can range from off-white to medium tan.

The aromas and flavors of Grand Crus are generally similar. They have a complex sweet malt character with significant fruity esters and alcohol. Esters can include raisins, plums, prunes, cherries, dates and figs. Deep caramel notes may be derived from malts or the dark candi sugar syrup used. Many examples also have dark chocolate and/or a touch of coffee. Spicy notes – mostly clove and pepper from Belgian yeast – may be present, with just enough bittering hops and alcohol to balance out the sweet malt. Bitterness levels are typically between 20 to 35 IBUs – not a lot for such big malty beers. Saaz, Styrian Goldings and English hop varieties are preferred, which give the beer a low level of herbal and spicy character.

 Alcoholic strength in Grand Crus runs from 8.0% to 12.0% ABV. The high alcohol serves several purposes. From a flavor standpoint, the alcohol should be soft and smooth and it is almost perfume-like, yet not overwhelming, and contributes an element of complexity. The alcohol also gives a slight bitter bite, which supplements the hop bitterness. Grand Crus also use dark candi sugar for flavor, color, strength and to give the beer a dry finish, which the Belgians refer to as “digestible.” Were the finish sweet, cloying and syrupy, it would be hard to get through a glass of it.

Overall, Grand Crus (AKA Quadrupels, Dark Strongs) are big, strong ales that are very complex, with malt, bitterness, fruity esters, spicy phenols, carbonation and alcohol beautifully balanced. They are, in many ways, the pinnacle of the brewer’s art.

Quadrupels from Chimay, Engelszell, Westvleteren, Rochefort, Achel, Spencer, Zundert and La Trappe

Trappist breweries making Grand Crus are Westvleteren, Chimay, Achel, La Trappe, Engelszell, Spencer and Rochefort. Westvleteren 12 is, in the opinion of many, “the best beer in the world,” with its mystique partially a result of low production and the fact that it is not available in the U.S. market.

Barrel-Aged Beers

Barrel-aged beers (Barrique beers) are becoming more popular in Belgium as Belgian brewers have adopted the technique from their U.S. counterparts. Quadrupels are often the beers selected for barrel aging. Chimay’s Grande Reserve Barrique is an excellent example of this style.

Chimay Barrique - Barrel-aged Grande Reserve in its special glass

In the next chapter, we’ll explore how these same beer styles are made by Abbey breweries.