These Belgians are always rich, detailed and strong, but the style is open for interpretation. Trappist versions are generally drier than sweeter, fuller Abbey styles, but similar ingredients and bottle-conditioning set forth some general parameters: Aromas are rife with malty sweetness and floral alcohol with some dried fruit notes, flavors are similar with low bitterness, and colors appear deep amber to copper-brown. All versions are heavily carbonated and smooth with obvious alcohol warmth (ABVs span 8 to 11 percent).
Pair: Belgian dark strong ales’ malt sweetness and alcohol notes cut through sharp cheddar, subduing the cheese’s tang. Similarly, those same notes temper the bitterness of a grilled steak’s char, while the dark fruit notes complement the red meat.