2 bottles in your cellar have entered their drink window.
A very limited edition Quadrupel aged in oak barrels that previously held Nuits-Saint-Georges Burgundy wine. Rich, complex, with notes of red fruit, vanilla, and oak.
Deep, complex and powerful, with notes of red fruit, vanilla, oak, 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.
"A standalone experience, but pairs magically with dark chocolate truffle or roasted game meats."
Cook this: carbonnade flamande, roast duck with cherries, or dark chocolate truffles.
Special Occasion
Rare or strong, worth the hunt.
A very limited edition Quadrupel aged in oak barrels that previously held Nuits-Saint-Georges Burgundy wine. Rich, complex, with notes of red fruit, vanilla, and oak.
Dubuisson's luxury cuvée, aged in oak and finished with influence from Burgundy winemaking. A rare, powerful sipping beer.
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
No reviews yet
Community ratings will appear here. In the meantime, see what drinkers say on:
Dubuisson
Sint-Sixtusabdij Westvleteren
Brouwerij St. Bernardus
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
One letter a month from our cellar: a beer worth seeking, a brewery worth knowing, a small lesson in the art. What is this?
