What is the difference between a belgian quad and a belgian strong dark ale? I know that it can be tough to differentiate hard and fast distinct styles within belgian beers, but I am curious about this one.
Quad is a made up term. Enkel, dubbel, trippel are real. Quadrupel is the next logical step, but it's a step the monks never made. Their beer was typically referred to by the original extract, hence Rochefort 8, Bernardus 12, etc. They used some weird units for it, which is why the numbers don't correlate to *P or anything like that. So if you want to sound like a cool guy, figure out the Belgian extract numbers and just call your beer by the number.
Their beer was typically referred to by the original extract, hence Rochefort 8, Bernardus 12, etc. They used some weird units for it, which is why the numbers don't correlate to *P or anything like that.
944play said:It's 100(OG - 1).
(eg, Rochefort 8's OG is 1.080)
Also, I just ordered a copy of Brew Like A Monk today. Should have it soon. Not sure that will have any direct bearing on this thread, but hey I'm excited to get the book.
Yeah, that's how you figure out "Belgian degrees." The recipes change over time, but the numbers stay the same, so there's a bit of rounding going on.
(From Brew Like a Monk)
Achel Blond 8 - 1.078
Rochefort 6 - 1.072
Rochefort 8 - 1.078
Rochefort 10 - 1.096
Westvleteren 8 - 1.072
Westvleteren 12 - 1.090 (thought I've read it's actually lower than that)
Quad = barleywine-type beer. All of the domestic Quads I've drank have much more in common, flavorwise, with barleywines than with Chimay blue, Bernardus 12, Rochefort 10, etc.
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