La Trappe Quadrupel
- 🏰 Origin: Trappist brewery De Koningshoeven (Netherlands), the only Dutch Trappist brewery, brewed since 1991.
- 🍺 Style: Quadrupel (the first beer ever to bear this name), top-fermented, bottle-conditioned.
- 🔥 Character: Rich, malty, and warming, with notes of caramel, dates, candied fruits, spices (vanilla, clove), and a bittersweet finish.
- 📊 Key data: 10% alc., dark amber color, persistent beige head.
- 🍽 Pairings: Saucy dishes (carbonnade, goulash), grilled or smoked meats, strong cheeses, chocolate or fruity desserts.
- 🏅 Awards: Medals at the European Beer Star, International Craft Beer Awards, Dutch Beer Challenge.
- ⚖️ Comparables: Rochefort 10 (bolder, with port and leather notes), St. Bernardus Abt 12 (fruitier and drier).
- ⭐ UNTAPPD Rating: 3.91 / 5 (-> here)
La Trappe Quadrupel (Koningshoeven) – Exceptional Trappist Brown Ale
1. History of La Trappe Quadrupel and the Koningshoeven Brewery
The Abbey of Our Lady of Koningshoeven (founded in 1881 by Dom Dominicus Lacaes) became home to the first Trappist brewery in the Netherlands in 1884. From the very beginning, the monks started brewing strong beer to finance the monastery (since cereals quickly exhausted the poor soil, they set up a small internal brewery). Classified as an Authentic Trappist Product, the De Koningshoeven brewery (brand: La Trappe) gradually expanded its range: Dubbel and Tripel appeared in the late 1980s, and in 1991 the Quadrupel (10% ABV) was launched, the strongest beer in the lineup. It was also the first beer to officially carry the name “Quadrupel” (a term introduced on this occasion). Originally brewed as a winter seasonal, its success quickly led to year-round production.
2. Brewing process (ingredients, Trappist method)
La Trappe Quadrupel is brewed following the Trappist tradition of top fermentation. The brewer uses a mix of barley malts (including Munich, Pale, Caramel, and roasted malts), along with an addition of glucose syrup to reach its 10% ABV. Hops, yeast (a typical Belgian strain), and water (drawn from five 200-meter-deep wells on the abbey grounds) are the other key ingredients. Fermentation takes place in open vessels, followed by bottle conditioning (as with all the abbey’s beers except the Blond). This maturation in the bottle ensures natural carbonation and refined aromas, with yeast-driven notes such as banana, vanilla, and almond. Since 2009, the brewery has also offered a barrel-aged version of the Quadrupel (the Oak Aged), reviving the old tradition of maturation in oak casks. As an authentic Trappist beer, recipes and packaging remain under the supervision of Father Abbot Bernardus, guaranteeing adherence to monastic tradition.
3. Detailed tasting profile
- Appearance: Dark amber with copper highlights, topped with a persistent beige head.
- Nose: Intense and fruity. Spicy and vanilla notes (clove, almond) mingle with ripe fruit aromas (banana, raisins, apricots). A hint of caramel and nuts completes the bouquet.
- Palate: Rich and malty. The flavor is full-bodied, combining sweetness (caramel, dates, candied fruits) with warming alcohol (about 10% ABV). Spicy touches (nutmeg, vanilla) and fruity notes (cherry, prune) balance the malt richness.
- Finish: Long and bittersweet. Dark chocolate and toasted caramel bitterness emerge without harshness, leaving a pleasant sweet-spicy persistence.
- Alcohol content: 10.0% ABV.
Example: “La Trappe Quadrupel has a beautiful dark amber color and an aroma of dark fruits and caramel,” with a “warm, malty flavor featuring notes of dates and caramel.”
4. Recommended food pairings
The intense, warming flavors of Quadrupel pair best with rich and complex dishes. The brewery itself highlights the following:
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Spiced saucy dishes (goulash, Flemish carbonnade) or hearty stews: the beer cuts through the richness of the meat while echoing the spices.
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Grilled spare ribs with sweet-salty barbecue sauce, smoked meats, or strong cured meats: the Quadrupel’s smoothness harmonizes with smoky and sweet-salty notes.
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Raisin bread and very chocolatey desserts (brownies, fondant): the beer’s fruity sweetness and caramel extend the flavors of dried fruits and dark cocoa.
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Strong cheeses: powerful blue cheeses (Roquefort, Bleu d’Auvergne) or aged cheeses (old Comté, mature Gouda), with the final bitterness balancing sharp or fruity aromas.
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Coffee-based desserts (tiramisu) or sweet fruits such as flambéed banana, to highlight roasted notes and residual sugars.
5. Notable awards and distinctions
La Trappe Quadrupel has earned multiple prizes at international competitions. For example, it won Gold at the European Beer Star 2018 and Platinum at the International Craft Beer Awards 2019. It also received a Silver medal at the Dutch Beer Challenge 2021 (and Bronze in 2019). In total, the brewery reports four medals between 2018 and 2022. These distinctions confirm the global recognition of this exceptional Trappist Quadrupel.
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