If you see "quad" on a beer in Australia, it’s probably more likely to be a quadruple IPA than a Belgian quadrupel. Maybe it’s because Aussie drinkers tend towards hops more than malt and yeast. Or maybe it’s due to our shortage of monks – who’d sign up to a lifetime of wearing thick robes in Australia?*
But Belgian quad is a style it’s easy to fall in love with, and Madocke’s Quad has suitors lining up to ask it out on a date.
A head of dense tan foam holds firm at the top of the glass, releasing a rush of aromatic coffee-soaked dried fruit. There’s something very mature about the flavours contained within: dried dark fruits, but not much sweetness; burnt chocolate like the crustiest parts around the edge of an almost-overcooked brownie; a touch of metallic cola and an almost savoury roastiness creeping in slowly at the finish. The booze has a tender warmth to it, giving a barrel-aged feel to the beer like it brings a hint of rum or port to the table.
Mick Wüst
*Note to self: investigate dwindling monk population. Linked to climate change?
