The recipe for this Belgian brew was created by the monks of nearby Westvleteren, and it uses the same yeast strain as the famed Westvleteren 12 ale. Nicknamed a “quadruple” because of its higher alcohol; try pouring this 10% ABV ale into a snifter to enjoy its rich, layered notes of fig, toffee and plum. This ale is great for cellaring, too; let it sit for up to 60 months in a cool dark place, and the body will slowly thicken and sweeten with time, drinking more like a port.