Intense Belgian Ales

Belgium’s strong ales have a heavy alcohol presence, sweetly malt-heavy flavors, and a richness that’s perfect for drinking on frigid, windy nights.

They’re loosely grouped according to strength: dubbels are usually 6-7% ABV, tripels are usually 7-9%, and quads stretch into the double digits. The higher you go, the darker and more intense the flavors become.

Oh, and what about singles, you ask? Confusingly, they don’t really exist, at least as it relates to beer store shelves.

Dubbels tend to be purplish brown in color and deeply sweet, thanks to the use of caramelized beet sugar in the brewing process. That lends a rasin- and plum-like flavor, while the Belgian yeast adds a touch of spice.

Tripels diverge slightly by not caramelizing the beet sugar, causing a paler color and lighter notes of citrus and banana alongside the syrupy malt body.

Quads go back to using caramelized sugar, and are essentially dubbels with the flavors and alcohol content turned up to 11.

At any decent bottle shop, you’ll likely be able to find a good mix of both imported veterans of the style and American craft interpretations. Whichever you settle on, you can expect fruity, full-bodied flavor that’ll warm up even the coldest winter evening.

Look For:

Rochefort 10, St. Bernadus Abt 12, Unibroue La Fin du Monde, Chimay Tripel, Ommegang Abbey Ale, Westmalle Trappist Dubbel

Any of those, plus a warm fire and a good book, will make for a darn good way to ride out the cooler months.

(Thank you Bespoke Post)