For the past few years, the Alvinne Brewery has been known for their amazing range of sour and barrel-aged beers. They attribute much of their success to their in-house Morpheus yeast.
Yeast is the treasure of most breweries, with the traditional breweries cultivating their house yeast over decades. It is very uncommon for a new small brewery to have their own yeast.
Without getting too technical, Morpheus yeast can be used to brew both traditional fermenation ales, and also mixed fermentation for sour beers. And this at high alcohol volumes as well. It is pretty amazing.
Land Van Mortagne is a traditional quadruple style. The beer is full of dried stone fruits, caramel, brown sugar and a touch of chocolate. There is a little sour cherry tartness, as well as a little spicy hop bite.
A really enjoyable beer, and one which highlights the flexibility of the very special Morpheus yeast.
A bold, strong dark ale edging toward a quadrupel style beer
by L’Abbaye Notre-Dame de Scourmont
The classic strong dark Trappist ale from the Chimay Trappist Monastery
De Molen's 'Beautiful & Ruthless' is part quadruple part imperial stout
by Brouwerij Emelisse/Slot-Oostende
The winter seasonal from Emelisse is an ABT/quadrupel. Each year they add a different ingredient - for 2015 they've added English liquorice
The quadrupel/ABT beer from the newest Trappist Monastery from Austria.
The new addition to the Gulden Draak label - a rich and boozy quadruple
An award winning quad that kick-started the commercial brewing careers of two twin brothers
by Bierbrouwerij De Koningshoeven
The top of the tree from Dutch Trappist Monastery La Trappe
by Brasserie Artisinale Millevertus
A big, rich and smooth Belgian quadrupel style, just the thing for a cool night by the fireplace
More like a traditional quadrupel than the Pannepot; brewed for the Dutch market.
One of the best Belgian beers you'll ever taste - so much flavour it's impossible to describe.
Voted Belgium's 'Best Hobby Beer 2011', no in full-blown production
The grandfather of Trappist strong dark ales - does it get any better than this?
The showpiece quadrupel of the St Bernardus Brewery - as close to Westvleteren 12 as you can get without the real thing.
The newest addition to the beer portfolio from the only active brewery still inside the city walls of Bruges.
A delicious dark quadruple aged for three years in Woodford Reserve Bourbon barrels
A big mouthful of flavour with this fiery quadruple, brewed in the La Trappe Monastery by one of Belgium's leading female brewers.
An intriguing dark ale, brewed with spices (ginger, coriander & cardamom)
A Berliner Weisse with 20% rye and 30% wheat malt, aged in oak for 8 months before the addition of raspberries for a further 4 months
A refreshing Grisette style beer, a collaborative brew with Cervesa Guineu from Spain
Cuvee Freddy is Alvinne's take on a Belgian Our Bruin, the Framboos has 20kg fresh raspberries added per 100 litres of beer, than aged in red wine barrels for several months
An interesting beer from Alvinne, and one of Belgium's most bitter beers at 115 IBU
A Berliner Weisse brewed with 20% rye and 30% wheat
A second version of this beer, with a dominant display from the Morpheus yeast supported by Cascade and Chinook hops
A big Imperial Stout, dark fruit, chocolate and a hint of sourness
A Farmhouse Tripel is one of the new offerings from Alvinne, but it isn't exactly traditional
Alvinne's saison is light, crisp, quite funky with a hint of sour thanks to blending a little of the Omega blond sour beer
A little sweet, a little sour, lots of body and complexity
A blonde Sour/American Wild Ale - a great balance of bitter, sweet and sour
A cross between a barley wine and an ABT, with the added complexity of Alvinne's Morpheus yeast
A dark sour beer of 10.0%. Part of the renowned Alvinne Morpheus Sour Collection
A old style brown ale aged in an oak Foeder where it gains the lactic acidity
