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De Halve Maan • Bruges Belgium
An intense Belgian Quadrupel offering dark malt richness, dried fruit character, and warming alcohol. Despite its power, careful fermentation keeps the finish structured and controlled.
Deep, complex and powerful, with notes of roasted malt, coriander, 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.
"Pairs with dark chocolate truffles or strong blue cheese, standing up to the boldest flavors."
Cook this: aged Gouda with dark bread, or dark chocolate truffles.
Special Occasion
Rare or strong, worth the hunt.
An intense Belgian Quadrupel offering dark malt richness, dried fruit character, and warming alcohol. Despite its power, careful fermentation keeps the finish structured and controlled.
The strong, dark counterpart to De Halve Maan's tripel, brewed in the centuries-old Bruges family brewery famous for its underground beer pipeline.
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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Sint-Sixtusabdij Westvleteren
Brouwerij St. Bernardus
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
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