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Monk’s Elixir (Monk’s Brew)

Jun 232013

Alcohol by Volume (ABV): 10%
Brewed By Mikkeller
Viktoriagade 8BC KLD.
Copenhagen
Capital Region of Denmark
Denmark
Europe
+45 333 104 15
http://mikkeller.dk

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Belgian-Style Quadrupel Traits

Click the below buttons for a more detailed description of Belgian-Style Quadrupel traits

Beer Style Description

Quadrupels or Quads are characterized by the immense presence of alcohol and balanced flavor, bitterness and aromas. Its color is deep amber to rich chestnut/garnet brown. Often characterized by a mousse-like dense, sometimes amber head will top off a properly poured and served quad. Complex fruity aroma and flavor emerge reminiscent of raisins, dates, figs, grapes, plums often accompanied with a hint of winy character. Caramel, dark sugar and malty sweet flavors and aromas can be intense, not cloying, while complementing fruitiness. Though well attenuated it usually has a full, creamy body. Hop characters do not dominate; low to low-medium bitterness is perceived. Perception of alcohol can be extreme. Clove-like phenolic flavor and aroma should not be evident. Chill haze is acceptable at low serving temperatures. Diacetyl and DMS should not be perceived. Well balanced with savoring/sipping drinkability. Oxidative character if evident in aged Quads should be mild and pleasant.

Alcohol By Volume Range

9-14

IBU's Range

25-50

Aroma

Complex fruity aromas emerge reminiscent of raisins, dates, figs, grapes, plums often accompanies with a hint of winy character. Caramel, dark sugar and malty sweet aromas can be intense, not cloying, while complementing fruitiness

Appearance

Deep amber to rich chestnut/garnet brown. Dense, mousse-like, sometimes amber head.

Flavor

Complex fruity flavors emerge reminiscent of raisins, dates, figs, grapes, plums often accompanied with a hint of winy character. Caramel, dark sugar and malty sweet flavors can be intense, not cloying, while complementing fruitiness. Hop characters do not dominate; low to low-medium bitterness is perceived. Perception of alcohol can be extreme. Clove-like phenolic flavor should not be evident.

Mouthfeel

Though well attenuated it usually has a full, creamy body. Perception of alcohol can be extreme. Well balanced with savoring/sipping drinkability. Oxidative character if evident in aged