[Shaun @ Tru6]

Made Vietnamese shaking beef with ribeyes on the grill last night and wanted something that would complement the plate's richness, sweetness and somewhat hardy nature when made as a sandwich with egg and Pâté vs a crisp pilsner that would cut more than complement. Would have gone with a Chimay or Ommegang but found this quadruple. Of course malty, very sweet, brown sugar and raisins, it was a winner. And at 10.2%, one was enough for a very pleasant laid back rest of the evening.