As I stated in my original blog post, the only real difference between this beer and the others is the amount and type of Candi Sugar. In the case of this beer, I made an amber syrup that bordered on becoming caramel if I'd let it boil much longer.
Let's start with the similarities between all three beers. The floral qualities of the Styrian Golding hops really impact the aroma and flavor of all three. Their fresh cut flower character is very prevalent, even though none of the beers is all that bitter. All three beers also have similar coriander and pepper spice aromas from the yeast.
The Quad adds some new layers that set it apart from the other beers. Let's start with the pour. Where the previous beers had nice clarity, the Quad is decidedly hazy. Its amber hue looks nothing like a traditional Quad, but is significantly darker than the other beers.
I like my Quads to have a red wine feel. This beer's flavors and aromas make it more like a Rosé. There are light cherry and red grape notes that sit on top of those of pear and green grapes. The beer also has a caramel component that I wasn't expecting. I'm guessing it's due to my prolonged boil of the Candi Sugar. The beer's body is almost as light as the Tripel, but not quite as dry and a little more syrupy. The carbonation is a little low for this style. Cherry, caramel and floral flavors linger through the finish. Alcohol provides some "perfect for a cold evening" warmth going down, but is well masked in the aroma and flavor.
Overall, this was a really fun experiment. Later on this year, I'm thinking of taking one final step with my base beer and brewing a Brown Sugar Dubbel just for fun. I hope all of you have enjoyed following what turned into a very eye-opening project.
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