In baseball parlance, hitting for the cycle means that a player has at least a single, double, triple and home run in the same game, something that only occurred three times this past season. Beer has its own version of a cycle: in this case a single, dubbel, tripel and quadrupel. I alluded to a discussion of these mysterious terms in last week’s BOTW post.
Originally, these terms were used by Trappist-style breweries to designate the relative strength of their beers. An ‘einkel’ or single was the standard beer brewed by European monasteries. Their original formula was their one and only offering. Once they began work on upgrading their offerings and creating more robust flavors, the first successful idea was to double the amount of ingredients. That worked out so well that they created a new beer with triple the ingredients. I think you get the picture.
Now, not everyone uses the same dubbel, tripel, quadrupel system for naming their beers. For instance, Chimay uses a color code: Chimay Red is closest to a dubbel, white is on par with a tripel and blue would be closest to a quadrupel. Rochefort uses a simple number system of 6, 8 and 10. (Those numbers are probably close to the actual ABV, but shouldn’t be taken as absolute measures.) Incidentally, beers by the same of ‘einkel’ or single are not used anymore. That would be the lightest offering from any of these breweries (using the same basic formula) and could be known today as Chimay Dorée or Petite Orval.
The International Trappist Association (boy, would I love to hang out with these guys!) was created to protect the actual ‘official’ monasteries that were producing this style of beer. Obviously, several groups
have wanted in on the action for producing such deep, rich flavors. Only 8 breweries can officially use the “Official Trappist Product” logo on their beer: Achel, Chimay, La Trappe, Orval, Rochefort, Westvleteren, Westmalle and Stift Engelszell. Anyone else who produces a beer in this style should be using the term “Abbey-style” beer. Every bit as good as the eight Trappist breweries, but not officially recognized.
On to the flavors! Dubbels are generally in the 6-8% ABV range and have a very heavy flavor, but are incredibly smooth brown ales. I absolutely love them, and tend to gravitate to Chimay Red. You cannot go wrong here! Tripels are in the 8-10% ABV range and obviously have a deeper flavor. Still very smooth and very drinkable. If you’re used to Michelob Ultra, this will likely take some time to get used to. There is nothing bitter here … my favorite is the La Trappe Tripel. (Although Chimay White (aka Cinq Cents) is quite good as well. And finally Quadrupels. Not produced by all of the monasteries, this is one that a lot of other breweries have begun to create, like the Boulevard Sixth Glass. These beers will almost always be over 10% ABV and have a tremendous deep flavor to them. With each step from dubbel to tripel to quadrupel, the flavors intensify and the alcohol content increases. Chances are, if you like Dubbels, you’ll either love or learn to love tripels and quadrupels as well.
And when you order one at the bar, don’t be surprised or upset when it comes out in a chalice-style glass with only a 10-ounce pour. These are potent elixirs and are not altogether friendly on the wallet either. But, man are they worth it!
by Mike Pennington 
