Belgian Strong Beers Competition (Inner Club)

By | March 4, 2019

The RIBS had their Belgian Strong Beers Competition during the February 2019 meeting featuring the following categories:  Belgian Dubbel (26B) , Belgian Tripel (26C), and Belgian Quad (26D)

The winner of the competition was Dan Clark with his Trappist Monkē Fükr Belgian Tripel Ale (9% ABV)

The event was filled with great Belgian style ales provided by: Ryan Kopp, Joshua Fogg, Michael Gauthier, Chirs Rideout, Dan Clark, Tim Champagne, Todd Orr, Jay Coutu, and Jim Marshall.

Special thanks to all of our judges who participated in the competition. 

Please see below for style guidelines provided by The Brewers Association Beer Style Guidelines.

Belgian-Style Dubbel

  • Color: Brown to very dark
  • Clarity: Chill haze is acceptable at low temperatures. Slight yeast haze may be evident in bottle conditioned versions.
  • Perceived Malt Aroma & Flavor: Cocoa, dark or dried fruit and/or caramel aroma attributes should be present along with malty sweetness.
  • Perceived Hop Aroma & Flavor: Low, if present.
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Fruity-estery aromas and flavors (especially banana) are appropriate at low levels. Diacetyl character should not be perceived.
  • Body: Low to medium

Belgian-Style Tripel

  • Color: Pale to light amber
  • Clarity: Chill haze is acceptable at low temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.
  • Perceived Malt Aroma & Flavor: Low sweetness from very pale malts should be present. There should be no roasted or dark malt character.
  • Perceived Hop Aroma & Flavor: Low, if present
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: A complex, sometimes mildly spicy, aroma and flavor characterize this style. Clove-like phenolic aroma and flavor may be very low. Fruity-estery aromas and flavors, including banana, are also common, but not required. Traditional Tripels are often well attenuated. Alcohol strength and flavor should be perceived.
  • Body: Medium
  • Additional notes: Head should be dense and mousse-like. Brewing sugar may be used to lighten the body. Hop/malt character should be balanced. The overall beer flavor may finish sweet, though any sweet finish should be light. Oxidized character, if evident in aged Tripels, should be mild and pleasant.

Belgian-Style Quadrupel

  • Color: Amber to dark brown
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Caramel, dark sugar and malty sweet flavors and aromas can be intense, but not cloying, and should complement fruitiness.
  • Perceived Hop Aroma & Flavor: Not perceived to very low
  • Perceived Bitterness: Low to medium-low
  • Fermentation Characteristics: Perception of alcohol can be strong. Complex fruity flavors, such as raisins, dates, figs, grapes and/or plums are often present and may be accompanied by wine-like attributes at low levels. Clove-like phenolic flavor and aroma should not be evident. Diacetyl and DMS should not be perceived.
  • Body: Full with creamy mouthfeel
  • Additional notes: Head should be dense and mousse-like. Quadrupels are well attenuated and are characterized by an intense alcohol presence balanced by other flavors, aromas and bitterness. They are well balanced with savoring/sipping-type drinkability. Oxidized character, if present in aged Quads, should be mild and pleasant.