In the world of ales, there are few richer and more complex examples than the strong, dark dubbels and quadrupels of Belgium. These dusky delights meld together a dense mélange of dark fruit, spice, toffee and toasted malt and alcohol warmth worthy of a tulip glass or chalice. They are contemplative sippers, to be sure. But in the Belgian tradition of drinkability, they are light enough that they won't weigh you down by the end of the glass.
Dubbel and quadrupel — also known as strong dark ale — are part of the Belgian monastic tradition of Trappist and abbey breweries, a tradition going back to at least the 6th century, when St. Benedict of Nursia wrote a book of precepts, known as the Rule of St. Benedict, that spells out guidelines for every aspect of monastic life. Two of the most important precepts involve work and hospitality.
Monasteries were required to be self-sustaining, so they needed an industry to support themselves. They were also important stops for weary travelers. Like inns, they offered rest and repast. At that time water could spread disease, but since brewing involves boiling, beer was safe to consume. Thus, beer brewing became an important industry for many monasteries. Among the best known of the beer-brewing Benedictines are the Trappists.
Few words evoke greater reverence in beer aficionados than "Trappist," a mark of monastic provenance that to many elevates these beers above the rest. It is virtually synonymous with quality and complexity.
But what does the Trappist designation really mean? The term "Authentic Trappist Product," along with the hexagonal label that signifies it, is a registered international trademark controlled by the International Trappist Association (ITA) in Vleteren, Belgium. Its website lists 12 monasteries whose beers currently bear the label.
The ITA has well defined criteria for determining which monasteries can use the Authentic Trappist label. The beer must be made within the walls of or in the vicinity of the monastery. The monastic community must control the policies of the brewery, provide the means of production and conduct business in accordance with a monastic way of life. Finally, the profits must be used to support the monastery and social services in the surrounding community. And of course, quality is important, as well.
The tradition of 'abbey beer'
So-called "abbey beers" are also part of the Belgian monastic brewing tradition. It's a loose term applied to breweries that are somehow connected to a monastery. It might be a brewery that makes or has made beer for a monastery under contract. It might also be a brewery housed on the grounds of a former monastery or that has simply taken the name of one. Other breweries with no monastic connection also brew the monastic beer styles.