My sister sent me a bunch of beers and one was The Reverand, labled as a quadruple. I have seen the term double belgian around before but am not all that big into belgians so I am really not familiar with it. So what is it about it that makes it a quadruple?
How do you make a Belgian beer a quadruple?
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Wyrmwood
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Short answer: lots and lots of sugar. Preferably candi sugar. Basically, it's a much bigger (higher ABV) beer. Using sugar allows for an increase in alcohol without a huge increase in body. The sugar helps "dry" the beer.
Homebrewtastic
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Brew Like a Monk. Read it.
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The Reverand is dank. I made an extract based pseudo-clone of it. After aging for about 5 or 6 months, it's gettin there. Really tasty brew, even though it's still a bit green. Gonna brew it again AG. In the tasting notes I listed the changes I'll make in the future. http://hopville.com/recipe/387015/belgian-dark-strong-ale-recipes/burly-bomb
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