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Brouwerij Van Steenberge • East Flanders Belgium
The golden-hued, stronger sibling of the classic Gulden Draak. A quadruple ale that hides its strength behind notes of toffee, candied fruit, and toasted malt, with a vinous, warming finish.
Deep, complex and powerful, with notes of caramel, toffee, dark fruit, with a balanced, moreish finish.
Serve at 10-14°C in a chalice to maintain a generous head and let the aromas bloom.
10-14°C
Style-based profile from ABV, style & tasting notes.
Cellars well. Strong and bottle-conditioned, it rounds into sherry and dried-fruit notes.
"Excellent with caramelised desserts or a plate of hard, nutty cheeses such as aged Gouda."
Cook this: aged Gouda with dark bread, or dark chocolate truffles.
Special Occasion
Rare or strong, worth the hunt.
The golden-hued, stronger sibling of the classic Gulden Draak. A quadruple ale that hides its strength behind notes of toffee, candied fruit, and toasted malt, with a vinous, warming finish.
The golden-hued, stronger sibling of the classic Gulden Draak. A quadruple ale that hides its strength behind notes of toffee, candied fruit, and toasted malt, with a vinous, warming finish.
On the Quadrupel style, Massive, dark, and complex. Intense malt richness with flavors of dark fruit, brown sugar, and warming alcohol. A slow-sipping beer.
Explore the Quadrupel guide Source: RateBeerThe broad, open bowl releases the deep malt aromatics of strong abbey ales and supports a thick, protective head, built for slow, contemplative sips.
Cellar-cool the glass
Clean and dry, never frosted
Pour straight & bold
Down the centre to raise a head
Build a rocky crown
A full head locks in the aroma
Let it warm
Malt complexity blooms as it opens
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Pour it into a chalice, served around 10-14°C, and let its aromatics open before the first sip. Patience rewards this one: a few years in the cellar will round it into something deeper.
Brother Anselm, cellarmaster
Did you know?
Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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