Brasserie St-Feuillien - Quadrupel

Alongside our other featured beer this month, we’re excited to offer this very rare Belgian quadrupel from Brasserie St-Feuillien to our Rare Beer Club members. With less than a few dozen cases imported each year in 750ml bottles, this is a unique opportunity to obtain and cellar, if so desired, an outstanding Belgian Abbey Quadrupel Ale. This dark quad ale showcases a complex range of subtle spices, with hints of juniper berries, cloves, coriander, vanilla, cocoa, and cinnamon. It is a top-fermented ale that undergoes bottle refermentation, in a similar way to Champagne.

St-Feuillien’s Abbey Quadrupel pours a deep, dark reddish-brown, appearing quite dark even when held up to the light. The beer is topped with light tan foam that has excellent lacing and retention. The initial aroma features dried dark fruits, cocoa nibs, cinnamon, and sweet vanilla, with pepper and clove from the Belgian yeast adding spicy complexity. Dense caramel and dark-fruit maltiness contribute additional depth, presenting an expertly crafted Belgian quad with vibrant fruit and toasty, engaging spices.

The St-Feuillien Abbey Quadrupel has impactful aromas that really accent its sense of place. One doesn’t usually think of “terroir” when enjoying beer, more of a wine tasting thing, but we were immediately drawn to Belgium when contemplating the aromas.

The St-Feuillien Abbey Quadrupel has a full-bodied mouthfeel, rich with layered malts and expressive Belgian yeast character, showcasing red and dark fruits throughout. Secondary notes include subtle chocolate, nutty undertones, and warming spices, adding significant complexity. Somewhat similar to other quadruple ales we’ve featured in the past, but with an identity all its own, the St-Feuillien Abbey Quadrupel reveals a wealth of nuanced details, including chewy malt flavors, multifaceted spice, and notable star anise and milk chocolate. It remains toasty, spicy, and comforting, with cinnamon and coriander grounding the flavor profile. Despite its 11% ABV, the warmth is well-hidden with no noticeable amount of alcohol to throw off your palate. The finish is lasting and delicious, with clove, spicy pepper, and milk chocolate, offering a beautifully balanced Belgian quad with restrained sweetness and exquisite spice.

The aforementioned 11% ABV of this St-Feuillien Abbey Quadrupel ale gives it lots of longevity, and some additional caramelization and sherry notes should go nicely in this big release. But this quad is drinking beautifully from early on—so we’d suggest stocking up and popping a bottle or two, deciding whether additional cellaring time seems to make sense for you. For pairings: we’re inclined to try this alongside potent options like spicy grilled pork chops or tri-tip, peppercorn-crusted rib eye steak, and lamb kebabs with roasted vegtables. Cheers!

In 655, Irish monk Foillan was killed by bandits while traveling through the dense forest near Le Roeulx, Belgium. Over the centuries, his followers and pilgrims commemorated his death by constructing a chapel and eventually an abbey in his honor, albeit with a French twist. The abbey, named Saint-Feuillien (pronounced “foo-yen”), was home to thirty to forty monks who brewed traditional abbey-style beer until the French Revolution, which led to the suppression and dissolution of religious institutions, including the abbey.

The brewery known today as St-Feuillien was established in 1873 by Stéphanie Friart, who viewed her brewery as a continuation of the abbey’s brewing legacy. Her beers quickly gained acclaim at international exhibitions. In the early 20th century, Stéphanie's nephew, Benoît Friart, took over the brewery. In 1920, he modernized the operation by moving much of the production to a new facility in the city, although both sites remained active until 1939. Benoît Friart was also responsible for introducing the renowned St-Feuillien Blonde. After WWII, his son, also named Benoît, succeeded him and introduced several new beers.

In the mid-1990s, St-Feuillien restored their original 19th-century brewing facilities, followed by an expansion from 2006 to 2009. Today, after celebrating its 150th anniversary, the brewery remains a family affair, run by Benoît and Dominique Friart, the great-grand-nephew and niece of founder Stéphanie Friart. They are members of Belgian Family Brewers, an association of twenty-one family-owned breweries dedicated to preserving Belgian brewing traditions, alongside notable members such as Dupont, Duvel, Huyghe, and Saint Bernardus.

St-Feuillien continues to produce a diverse range of traditional Belgian ales, including Blonde, Brune, Triple, Quadruple, Grisette, and Saison. They also offer less traditional brews like their dry-hopped Belgian Coast IPA and a 92-proof American oak-aged liquor made from triple-distilled beer. For more information, visit st-feuillien.com/en.