What are Abbey Beers?

Abbey styles of beer are strong, top-fermented ales known for full-bodied richness and spicy, fruity flavours. They are associated with Belgian monasteries thanks to the brewing methods of Trappist monks, but are not quite the same as Trappist Ales.

Still, they are often conflated as the same thing. However, Trappist indicates the origin of the beer, where it must have been brewed and sold by monks of a Trappist order within the walls of an active monastery, or by brewers who have obtained authorisation from the monastery. Abbey beers on the other hand may be brewed in any location by any brewery but often use ecclesiastical imagery to convey a connection to monastic life, even if there is none. They are made in the same style as Trappist, just not within the walls.

As a result, you can find plenty of Abbey Beers produced by micropubs right up to the big names like Leffe.

How Does Abbey Beer Taste?

Interestingly, the term "abbey" is quite broad as beers can range from light to dark, but it does point towards some guaranteed characteristics. They are fermented at warm temperatures with Belgian yeast to produce a range of spicy and fruity flavours that they are best known for. Alcohol tends to be 6% and up, leading to a fuller mouthfeel.

Dubbel or Tripel?

Tripel is a strong golden ale style of Abbey Beer pioneered by Westmalle brewery. On average they are about 9% ABV and have a sweet, malty nature with low hop flavours. They are strong, but often surprisingly subtle.

Dubbel style is a type of dark ale with a high alcohol, but lower than a Tripel usually. The best have a rounded caramel undertone and raisin fruit flavours.

Quadrupel is a more modern beer, and as you might have guessed, the strongest style. Funnily enough it tends to be American breweries rather than Belgian that go for this style. They can be plummy with fig fruit flavour.