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The pentuppel is a beer style of our own creation. It started when we considered the typical Belgian abbey model: Belgian table beer (single)—low alcohol and light colored; abbey dubbel—slightly stronger and dark; abbey tripel—stronger and light colored; and abbey quad—darker still and stronger. Why not go beyond, making a Belgian-inspired abbey ale and making it stronger and light colored? It’s bigger than a quad, so maybe a fivetuppel? We settled on Pentuppel (penta=five). The beer was originally designed to be part of the Ovila Abbey Ales series, our collaboration with monks at New Clairvaux. After dozens of trial brews, we were never quite happy with the results. The yeast would “quit” at a certain alcohol percentage, leaving the beer too sweet and too heavy to really hold on to the Belgian tradition. We shelved the concept but saved some of the original pilot batches to put into bourbon barrels. After more than a year, we tasted the beer and, while it still remained sweet, it had taken on an entirely new character—sort of like a Sauternes wine flavor with a touch of Oloroso sweet sherry note. Meanwhile, one of our barrel team members had filled another barrel with a blonde pale ale into which he dosed hot peppers grown in his garden—Ghost Chilies, Habaneros, and Hercules peppers added great flavor, but the beer was spicy! We needed something to cut the sweetness of the Pentuppel and the heat of the chili pale ale, so we started making benchtop blends and found the perfect balance of heat and sweet with this one-of-a-kind beer.

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The pentuppel is a beer style of our own creation. It started when we considered the typical Belgian abbey model: Belgian table beer (single)—low alcohol and light colored; abbey dubbel—slightly stronger and dark; abbey tripel—stronger and light colored; and abbey quad—darker still and stronger. Why not go beyond, making a Belgian-inspired abbey ale and making it stronger and light colored? It’s bigger than a quad, so maybe a fivetuppel? We settled on Pentuppel (penta=five). The beer was originally designed to be part of the Ovila Abbey Ales series, our collaboration with monks at New Clairvaux. After dozens of trial brews, we were never quite happy with the results. The yeast would “quit” at a certain alcohol percentage, leaving the beer too sweet and too heavy to really hold on to the Belgian tradition. We shelved the concept but saved some of the original pilot batches to put into bourbon barrels. After more than a year, we tasted the beer and, while it still remained sweet, it had taken on an entirely new character—sort of like a Sauternes wine flavor with a touch of Oloroso sweet sherry note. Meanwhile, one of our barrel team members had filled another barrel with a blonde pale ale into which he dosed hot peppers grown in his garden—Ghost Chilies, Habaneros, and Hercules peppers added great flavor, but the beer was spicy! We needed something to cut the sweetness of the Pentuppel and the heat of the chili pale ale, so we started making benchtop blends and found the perfect balance of heat and sweet with this one-of-a-kind beer.

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The pentuppel is a beer style of our own creation. It started when we considered the typical Belgian abbey model: Belgian table beer (single)—low alcohol and light colored; abbey dubbel—slightly stronger and dark; abbey tripel—stronger and light colored; and abbey quad—darker still and stronger. Why not go beyond, making a Belgian-inspired abbey ale and making it stronger and light colored? It’s bigger than a quad, so maybe a fivetuppel? We settled on Pentuppel (penta=five). The beer was originally designed to be part of the Ovila Abbey Ales series, our collaboration with monks at New Clairvaux. After dozens of trial brews, we were never quite happy with the results. The yeast would “quit” at a certain alcohol percentage, leaving the beer too sweet and too heavy to really hold on to the Belgian tradition. We shelved the concept but saved some of the original pilot batches to put into bourbon barrels. After more than a year, we tasted the beer and, while it still remained sweet, it had taken on an entirely new character—sort of like a Sauternes wine flavor with a touch of Oloroso sweet sherry note. Meanwhile, one of our barrel team members had filled another barrel with a blonde pale ale into which he dosed hot peppers grown in his garden—Ghost Chilies, Habaneros, and Hercules peppers added great flavor, but the beer was spicy! We needed something to cut the sweetness of the Pentuppel and the heat of the chili pale ale, so we started making benchtop blends and found the perfect balance of heat and sweet with this one-of-a-kind beer.

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The pentuppel is a beer style of our own creation. It started when we considered the typical Belgian abbey model: Belgian table beer (single)—low alcohol and light colored; abbey dubbel—slightly stronger and dark; abbey tripel—stronger and light colored; and abbey quad—darker still and stronger. Why not go beyond, making a Belgian-inspired abbey ale and making it stronger and light colored? It’s bigger than a quad, so maybe a fivetuppel? We settled on Pentuppel (penta=five). The beer was originally designed to be part of the Ovila Abbey Ales series, our collaboration with monks at New Clairvaux. After dozens of trial brews, we were never quite happy with the results. The yeast would “quit” at a certain alcohol percentage, leaving the beer too sweet and too heavy to really hold on to the Belgian tradition. We shelved the concept but saved some of the original pilot batches to put into bourbon barrels. After more than a year, we tasted the beer and, while it still remained sweet, it had taken on an entirely new character—sort of like a Sauternes wine flavor with a touch of Oloroso sweet sherry note. Meanwhile, one of our barrel team members had filled another barrel with a blonde pale ale into which he dosed hot peppers grown in his garden—Ghost Chilies, Habaneros, and Hercules peppers added great flavor, but the beer was spicy! We needed something to cut the sweetness of the Pentuppel and the heat of the chili pale ale, so we started making benchtop blends and found the perfect balance of heat and sweet with this one-of-a-kind beer.

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The pentuppel is a beer style of our own creation. It started when we considered the typical Belgian abbey model: Belgian table beer (single)—low alcohol and light colored; abbey dubbel—slightly stronger and dark; abbey tripel—stronger and light colored; and abbey quad—darker still and stronger. Why not go beyond, making a Belgian-inspired abbey ale and making it stronger and light colored? It’s bigger than a quad, so maybe a fivetuppel? We settled on Pentuppel (penta=five). The beer was originally designed to be part of the Ovila Abbey Ales series, our collaboration with monks at New Clairvaux. After dozens of trial brews, we were never quite happy with the results. The yeast would “quit” at a certain alcohol percentage, leaving the beer too sweet and too heavy to really hold on to the Belgian tradition. We shelved the concept but saved some of the original pilot batches to put into bourbon barrels. After more than a year, we tasted the beer and, while it still remained sweet, it had taken on an entirely new character—sort of like a Sauternes wine flavor with a touch of Oloroso sweet sherry note. Meanwhile, one of our barrel team members had filled another barrel with a blonde pale ale into which he dosed hot peppers grown in his garden—Ghost Chilies, Habaneros, and Hercules peppers added great flavor, but the beer was spicy! We needed something to cut the sweetness of the Pentuppel and the heat of the chili pale ale, so we started making benchtop blends and found the perfect balance of heat and sweet with this one-of-a-kind beer.

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The pentuppel is a beer style of our own creation. It started when we considered the typical Belgian abbey model: Belgian table beer (single)—low alcohol and light colored; abbey dubbel—slightly stronger and dark; abbey tripel—stronger and light colored; and abbey quad—darker still and stronger. Why not go beyond, making a Belgian-inspired abbey ale and making it stronger and light colored? It’s bigger than a quad, so maybe a fivetuppel? We settled on Pentuppel (penta=five). The beer was originally designed to be part of the Ovila Abbey Ales series, our collaboration with monks at New Clairvaux. After dozens of trial brews, we were never quite happy with the results. The yeast would “quit” at a certain alcohol percentage, leaving the beer too sweet and too heavy to really hold on to the Belgian tradition. We shelved the concept but saved some of the original pilot batches to put into bourbon barrels. After more than a year, we tasted the beer and, while it still remained sweet, it had taken on an entirely new character—sort of like a Sauternes wine flavor with a touch of Oloroso sweet sherry note. Meanwhile, one of our barrel team members had filled another barrel with a blonde pale ale into which he dosed hot peppers grown in his garden—Ghost Chilies, Habaneros, and Hercules peppers added great flavor, but the beer was spicy! We needed something to cut the sweetness of the Pentuppel and the heat of the chili pale ale, so we started making benchtop blends and found the perfect balance of heat and sweet with this one-of-a-kind beer.