[nativeit]

Trappist quad ales feature a high alcohol content, which makes them sweet but somehow not cloyingly so. Robust Belgian yeasts generate a surprising amount of effervescence, which keeps things light despite the heavy doses of malted barley, and produce esters that generate flavors of banana bread and dark stone fruits that compliment latent notes of burnt sugars and caramel.

That’s a pretty standard description of some of the best ales on the planet (produced by monks in Belgium), if anyone’s curious.

[dahart]

That description has no comparisons and no baseline definition of beer quality. Why do those things make them better than other ales, especially when most of that is subjective? For some people, high alcohol content, sweetness, effervescence, and heavy doses of malted barley are bad things when it comes to beers. All beers have flavor notes, though flavor notes are notoriously ephemeral and suggestible.

I’m familiar with Belgian Ales, I used to like Chimay, and have sampled many others (though not Westvleteren yet). These days I prefer something less strong. The story about Trappist monks is intriguing, but what does it actually mean? Obviously Chimay and several other Belgian Trappist ales are enormous commercial productions that ship beer globally. They are just beer factories doing a huge volume of beer business. The narrative about monks is intended to give people the perception of quality, but it doesn’t actually demonstrate anything, it’s just a narrative.