Brasserie Saint James of Reno, Nev. will release Quadrophobia, its Belgian Abbey quadrupel.

Quadrophobia is made in the traditional Belgian style, using Trappist yeast, noble hops, and a blend of chocolate malt, caramel malt, abbey malt, and oats, with an addition of Belgian Kandi sugar. It has an ABV of 11 percent, 26 IBUs, and will be packaged in 750 ml bottles.

According to the label, it has notes of molasses, fresh raisin-bread, candied prunes and dried tobacco.

It’s scheduled to be bottled in six weeks, with a small amount being distributed to Arizona, California and Nevada in May, with the possibility of distribution into other states later.