BJCP · Category 26 · 4 styles
Monastic Ale
The family of Trappist and abbey ales, lined up almost like a ladder of strength: the Single the monks drink themselves, the dark, dried-fruit Dubbel, the strong golden Tripel and Belgian Dark Strong, the richest and most alcoholic. They all share Belgian yeast, good attenuation and the use of sugar so that, despite their strength, they don't feel heavy.
The 4 Monastic Ale styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Belgian Single | 4.8–6.0% | 25–45 IBU | 3–5 SRM |
| Belgian Dubbel | 6.0–7.6% | 15–25 IBU | 10–17 SRM |
| Belgian Tripel | 7.5–9.5% | 20–40 IBU | 5–7 SRM |
| Belgian Dark Strong Ale | 8.0–12.0% | 20–35 IBU | 12–22 SRM |
How to tell the styles apart
Think of them as two pairs: two pale and two dark, each with a moderate and a strong version. Among the pale ones, Belgian Single (26A) has 4.8-6% and surprisingly high bitterness for its size (25-45 IBU); Belgian Tripel (26C) climbs to 7.5-9.5%, stays golden (4.5-7 SRM) and leaves more room for the yeast's fruit and spice.
Among the dark ones, Belgian Dubbel (26B) has 10-17 SRM, 6-7.6% and a raisin, plum and caramel profile with low bitterness (15-25 IBU). Belgian Dark Strong Ale (26D) can reach 12% and a gravity of 1.110, with more dark fruit, more color (up to 22 SRM) and warming alcohol. None of them should feel heavy: the sugar keeps them dry.
Brew it yourself
Which one to brew first
Belgian Dubbel (26B) is a good starting point: moderate strength, uncomplicated fermentation and a recipe that forgives small deviations. Single (26A) is lighter, but because it's so clean and dry it exposes any yeast flaw. Tripel (26C) and Dark Strong (26D) require more cells, more oxygen and careful temperature control early on; brew them once your Dubbel comes out well rounded.
Common mistakes
- Replacing the sugar with more malt to raise the gravity. The beer gains body and sweetness and loses the dryness that makes Trappist beers so drinkable.
- Letting the Tripel fermentation start at 24-25 °C (75-77 °F). At that starting temperature you get fusel alcohols and harsh phenols; start cooler and let it rise later.
- Bottling the Dark Strong with too little carbonation. These beers call for high carbonation, and with low pressure they come across flat and heavy.
- Judging the Dubbel or the Dark Strong two weeks after bottling. They need one or more months in the bottle for the fruit and alcohol to come together.
How to serve them
Single at 6-9 °C (43-48 °F); Dubbel and Tripel at 8-12 °C (46-54 °F); Dark Strong at 10-14 °C (50-57 °F). A chalice or a balloon glass suits all of them. Single goes with salads and fish. Dubbel pairs with braised pork cheeks, beer stews and semi-aged cheeses; Tripel with roast chicken and creamy cheeses; Dark Strong with game, stews or a chocolate dessert.
Frequently asked questions
Which styles make up the Monastic Ale category?
According to the BJCP 2021 guidelines, 4: Belgian Single, Belgian Dubbel, Belgian Tripel, Belgian Dark Strong Ale.
Which is the strongest Monastic Ale style?
Belgian Dark Strong Ale, which can reach 12.0% ABV.
Which is the most bitter?
Belgian Single, with up to 45 IBUs.
Which is the palest and which is the darkest?
The palest is Belgian Single and the darkest is Belgian Dark Strong Ale.
Classification and statistics: BJCP category 26 (Monastic Ale), 2021 edition.