Recently, I’ve embarked on brewing traditional beer styles like Dubbel and Tripel—styles I truly appreciate. With the overwhelming variety in the craft beer world and the rapidly changing selections in supermarkets, the true classics sometimes get overlooked. These days, I often pass by the large, pricey cans and opt for an abbey beer from Westmalle, Chimay, or another classic.
Over time, I’ve developed a fondness for Dubbel and Tripel beers. That doesn’t mean I ignore other styles, but I frequently choose several beers from the same style to enjoy in an evening. It’s fascinating to observe their differences, providing inspiration for my own brewing endeavors.
In short, I’m rediscovering an appreciation for abbey beers. There are genuine classics among them, and it’s unfortunate that the badge hunger from platforms like Untappd has created a sort of distance. I’m speaking for myself here; no offense intended.
What styles are considered abbey beers?
Generally, styles like Blond, Dubbel, Tripel, and Quadrupel are categorized as abbey beers. However, some Trappist and abbey breweries also produce other styles, such as Wit/Weizen or IPA.
We often consider abbey beer as a distinct style, but it’s actually a collection of multiple styles. The name indicates its origin, as it was traditionally brewed by monks, primarily for their own consumption. They brewed a lighter variant, known today as “Extra” or “Patersbier.”
Later, the beer was sold to fund the maintenance of the abbey. Proceeds always benefit the abbey or the monks’ work. Nowadays, these beers are brewed everywhere, and almost every brewery offers a Blond, Dubbel, Tripel, or Quadrupel in their lineup.
My journey in brewing dubbel and tripel beers
Over the years, I’ve brewed a wide variety of beers, from Pale Ales to Stouts and Porters. I’ve realized that the abundance of beer styles can sometimes lead to decision fatigue: What should I brew next?
At some point, I decided to return to basics. First and foremost, I believe in brewing what I enjoy drinking, which, for me, are abbey beers. Additionally, I want to focus on perfecting recipes for a select few styles.
With that in mind, I chose to brew Tripels and Dubbels. This doesn’t mean I constantly have liters of these two styles bottled. Occasionally, I venture into brewing something different and delightful.
Reading more about traditional beer styles
Regularly drinking such classics helps you understand their characteristics. I’ve also been reading up on them. A book that has significantly guided me is “Brew Like a Monk” by Stan Hieronymus. In it, the author delves into the traits of abbey beers brewed by Trappists and other abbeys.
The book also explores the ingredients of beer. Which malts are suitable to use and which hops fits the best in Abbey beers? What about the use of sugars? All because monks often use a considerable amount of sugar for two reasons:
- To increase attenuation, resulting in a drier beer.
- To achieve a fuller flavor with residual unfermentable sugars.
Another takeaway is that traditional Trappists rarely add spices to their beer. The spiciness primarily comes from the malts and yeast used, with the yeast being characteristic of these styles. So, if you want to brew an abbey beer, opt for a Belgian yeast strain.
Brewing abbey beers myself
Armed with this knowledge, I’m set to brew these classic Belgian beers. Currently, I’m refining my Tripel recipe, tweaking one parameter at a time to achieve a Tripel I’m truly satisfied with.
Last month, I also started brewing a Dubbel, adding variety so I’m not just drinking Tripels. I’m refining recipes for both, aiming to reach a point where I’m confident enough to market the beer as a contract brewer. But that’s for the future; for now, I’ll continue honing my skills in brewing these abbey beers.
