Beer "La Trappe" Quadrupel, 330 ml
Beer dark amber color with ruby reflections.
In powerful, complex, deep, smooth taste of beer tone iris, caramel and toast interwoven with hints of pepper and spice, earthy nuances and pine hops. The finish is thin, light, sweet, bitter-sweet.
Rich aroma of beer is made of notes of white grapes, dark berries (plums, cherries, blackberries), toffee, caramel, subtle earthy shades of hops, spicy nuances of pepper, cloves, vanilla, almond.
Beer can be used as a digestif, with cheeses, chocolate goes well with beef, smoked meat, game.
Unfiltered Trappist ale "La Trappe" Quadrupel - the most "difficult" and powerful beer line "La Trappe" high-alcohol (10%). It has a rich, warm, full-bodied, delicately balanced fragrant bouquet reminiscent of Porto, and powerful, smooth taste, harmoniously combining shades of malt, hops and fruit.
Style Quadrupel, which made beer "La Trappe" Kvadrupel is a Belgian style ale, characterized by an intense aroma (compared with styles Dubbel and Tripel), dark color and rich malt flavor with hints of fruit. El few years matures in oak barrels in the cellars of the monastery itself, to acquire its own unique taste and flavor. El "La Trappe" Kvadrupel can be stored for many years.
The name "La Trappe" comes from the French abbey "Notre Dame de la Grande Trappe" in the Norman village of Solin la Trappe. After the persecution in the XIX century Trappist monks took refuge in the village of Berkel-Enschot in the Netherlands, in the province of Brabant. Here in 1881 on a plot of fertile land, which included several farm houses and a large barn for sheep, the abbey was founded Onze Lieve Vrouwe van Koningshoeven (Monastery of the Holy Virgin in Königshofen).
In 1884, the monks began to brew beer. Until now brewing within the walls of the Abbey adheres secular methods of manufacturing Trappist beer. At first beer was brewed only for the needs of the monks. But after the First World War, the demand for monastic beer rose sharply, prompting the need to modernize the brewery and built for him a new building. Brewery called Bierbrouwerij De Koningshoeven. In 1950, Trappist monks began to produce lemonade, in 1959 when the brewery was opened laboratory, and in 1967 commissioned new storage tanks for fermentation and maturation of beer.
The trademark "La Trappe" appeared in 1980, after the decision on the production of beer fermented exclusively. Basis for the creation of this beer served brewing techniques and recipes of the 1950s. Innovation affected not only the marketing policy in 1989 was commissioned a new brewery.
Koningshoeven Brewery is one of seven of the existing 175 Trappist monasteries (six - in Belgium - one in the Netherlands), who have the right to use the name "Trappist" for its beer. To this must be met certain number of rules: the beer is brewed within the walls of the Abbey Trappist monks themselves or under their control; the purpose of the brewery should not be making a profit, and the proceeds used for the maintenance of the monks and the abbey and for charity and social work.