aging quads and triples

Quads can go a looooong time and still improve, triples I'd try to get to within a year IMO.

 

It depends on how you define "benefit." The best tripels and quads will be bottle conditioned, which means that secondary fermentation will continue as long as the yeast remain active. This requires that the beers be kept within the appropriate temperature range and an understanding that it will not last for forever. Most yeast will die within 2-5 years, even under good conditions.

A secondary fermentation doesn't increase the alcohol by much, but it can impart some additional character into the beer. I'd stress that it's relatively minor in nature, and the differences are subtle. Between it and the additional oxidation, the beer may become a bit sweeter, which may or may not be desirable to you.

Short answer: Yes, tripels and quads age well (and most dubbels, too). But changes are subtle and conditions matter. In my experience, I would never cellar these beers for more than 2-5 years, and decanting them becomes all the more important when you do drink them.

 

And it bears repeating, always try the beers fresh (as fresh as you can obtain them) before going down this path. I, for one, prefer St. Bernardus's beers as fresh as I can get them.

 

You're welcome. It's certainly worth exploring. If you really want to look into cellaring, the big BSDA's such as Chimay Grande Reserve (Blue) and Cuvee Van De Keizer Blauw are the place to start. Those two are great cellaring beers.

 

Yes.

 

http://www.beeradvocate.com/communi...belgian-tripels-quads-stong-darks-etc.277998/

 

Just a heads up, it is standard to use the adjective Belgian as opposed to the noun Belgium.

 

Don't confuse the poor boy, geez.

Also, what in hell is stone age? Are we throwing rocks at the beers?

 

That can at least be blamed on autocorrect

 

A 2-3 year old trappist quad is sublime, but they can hold up for 5+ years. One of the best styles to age.
Tripels don't change too much, no need to hold onto them for more than a year or 2.

 

I have a 2010 Westmalle Tripel lined up for tasting on May 21st and will report back...

It's never been my favorite beer with significant age. 1-2 years is my current working thesis as ideal for many tripels as they calm down a little and lose some of the alcoholic heat that they can carry when they're fresh.