I'm sitting here thinking about Dubbel -> Tripel -> Quad. If I understand correctly, the Dubbel and Tripel corresponds to the fact that (approx) double and triple the amount of malt are used than in a regular Belgian single (or "simple"), right? If that's the case, why are Tripels not just stronger, similar versions of Dubbels? They're completely different! Dubbels are usually dark brown, ruby in color, often with big plum and date flavors, while Tripels are golden-yellow and heavy on the bubble-gum, clove, banana esters, etc. BUT, then you look at a Quad, and it's basically a stronger version of the Dubbel! Now I know "Quad" isn't technically a style. But you can draw an analogy from the American IPA. IPA -> Double IPA -> Triple IPA Each one is basically a more hoppy version of the previous (where Triple isn't "real" but a moniker used by some brewers who hop the shit out of the beer). So why doesn't the Tripel resemble a sweeter, more alcoholic Dubbel - rather it's nearly a completely different style of beer, almost more reminiscent of a BSPA?