Brewed by monks in, you guessed it, abbeys, sometimes for profit (Chimay, Rochefort, Westmalle, Orval, Achel), but other times just for the sustainment of the abbey (Westvleteren), these ales are the ‘holiest’ in Belgium. There are four styles commonly brewed from outside consumption: abbey single, dubbel, tripel, and quadrupel. Despite being named for the relative amounts of malt required to brew each style, the abbey tripel style bares no resemblance to the other three. Fruity, spicy, light malts and warming alcohol, the tripel style is the most effervescent and is deceptively drinkable. Quadrupels on the other hand are fuller bodied, brewed with toasted malts, and are the highest in alcohol of the abbey styles. Very complex with flavors of over ripened stone fruits (one seed) caramelized malts, warming alcohol, and a creamy mouth feel. Click here to explore our selection…