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18. STRONG BELGIAN ALE
18A. Dubbel
Aroma:
Rich malt aromas are typical; many dubbels have raisiny and other fruity ester aromas. No roasted malt aroma. Some higher alcohol aromas (peppery, spicy) are common. Mild to moderate clove-spice aromas may be present. Hop aroma is faint to none. No diacetyl.
Appearance:
Dark amber-brown in color. Clarity is usually fair to good. Head retention may be adversely affected by alcohol content in stronger versions.
Flavor:
Rich malty and fruity flavors bring the balance toward malt throughout. Some commercial examples are malty, yet dry; raisin flavors are common. A slight to moderate clove spiciness may be present. Hop flavor is low to none. No diacetyl.
Mouthfeel:
Medium-full to full body. Warming mouthfeel from alcohol.
Overall Impression:
A dark, rich, malty, moderately strong ale.
History:
Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.
Comments:
By Belgian law, to be called a Trappist Ale, it must be brewed at a Trappist monastery. Home brewed and secular equivalents should be called abbey ales.
Ingredients:
Yeast strains prone to production of higher alcohols, esters, and clove-spice aroma and flavor are most commonly used. Dark(caramelized) candi sugar is a common and significant addition for color and flavor contributions.
Vital Statistics:
OG: 1.040-1.080
IBUs: 20-35 FG: 1.012-1.018
SRM: 10-20 ABV: 3.2-7.8%
Commercial Examples:
Westmalle Dubbel, LaTrappe Dubbel, Affligem Dubbel, Steenbrugge Dubbel, Celis Dubbel, Westvletteren 4.
18B. Tripel
Aroma:
Complex aroma of malt and fruity esters, which may have a "citrus-like" essence, and often a mild to moderate clove-spice character. Hop aroma may be moderate to none. No diacetyl.
Appearance:
Pale gold to deep gold in color. Clarity should be fair to good. Head retention may be quite good, or may be adversely affected by alcohol content in some versions.
Flavor:
Crisp and moderately fruity. Malty sweetness is balanced by restrained hop bitterness and high carbonation to provide a dry finish to the palate and a sweet aftertaste. Clove-like spiciness is apparent in many examples. The best examples have subtle alcohol undertones, while others may have very noticeable alcohol presence. Hop flavor may be moderate to none. No diacetyl.
Mouthfeel:
Medium body, although a light impression (thanks to the candi sugar) given the often substantial original gravity. High alcohol content adds a warming sensation. Carbonation is very high and effervescent in character, yet ideally does not disturb the beer's smoothness.
Overall Impression:
A pale, moderately fruity, spicy, very strong ale.
History:
Originally developed at the Trappist monastery at Westmalle.
Comments:
Alcoholic, but the best examples do not taste strongly of alcohol. By Belgian law, to be called a Trappist ale it must be brewed at a Trappist monastery. Home-brewed and secular equivalents should be called abbey ales.
Ingredients:
Yeast strains prone to higher alcohol and clovey aroma production are usually used. Small amounts of spices are sometimes added. Pale Pilsner malts are used and up to 25% white candi sugar (sucrose) is often added.
Vital Statistics:
OG: 1.065-1.095
IBUs: 20-35 FG: 1.013-1.020
SRM: 3.5-6 ABV: 6.3-10%
Commercial Examples:
Westmalle Tripel, Affligem Tripel, Grimbergen Tripel, Corsendonk Monk's Pale Ale, Bruggse Tripel, New Belgium Trippel[sic].
18C. Belgian Strong Golden Ale
Aroma:
Fruity esters are common, and the malt character is light. Some clove-spice character may be present, from either warm fermentation or actual spice additions. A spicy hop aroma is sometimes found. No diacetyl.
Appearance:
Pale yellow to golden in color. Good clarity. Long-lasting foam stand resulting in characteristic Belgian lace on the glass.
Flavor:
Full of fruity, hoppy, alcoholic complexity, supported by a soft malt character. A slight presence of spices, from either warm ferment or actual spice additions, may be present as a point of complexity. Hop bitterness is typically restrained. Substantial carbonation may lend a dry flavor to the palate despite a sweet aftertaste. No diacetyl.
Mouthfeel:
Medium body gives a light impression despite the often substantial original gravity and alcohol content. Usually effervescent, yet with a smooth finish.
Overall Impression:
A very pale, effervescent, complex, strong ale.
History:
Most versions reflect the unique products of individual breweries.
Comments:
References to the devil are included in the names of many commercial examples of this style. The best examples are elegant, complex, and balanced.
Ingredients:
The light color and relatively light body for a beer of this strength are the result of using very pale malt and up to 20% white candi sugar (sucrose). Some versions include the use of spices for subtle complexity.
Vital Statistics:
OG: 1.065-1.080
IBUs: 25-35 FG: 1.014-1.020
SRM: 3.5-5.5 ABV: 7-9%
Commercial Examples:
Duvel, Lucifer, La Chouffe, Moinette, Celis Grand Cru.
18D. Belgian Strong Dark Ale
Aroma:
The intermingling aromas of Munich-type malt, alcohol and fruity esters are typical, along with spicy phenols which may be contributed by warm yeast fermentation and/or actual spice additions. Hop aroma may vary from moderate to none. Typically there is no strong dark(roast) malt aroma. No diacetyl.
Appearance:
Deep burgundy to dark brown in color. Clarity may be fair to good. Head retention may be quite good or may be adversely affected by high alcohol content.
Flavor:
Ripe fruit flavors, including raisin and plum, are common. Malt usually dominates, but some examples are balanced slightly toward bitterness. Some spicy phenols, from ferment or actual spices, may be present. Hop flavor can range from moderate to none. Some sweetness is contributed by alcohol. No diacetyl.
Mouthfeel:
Medium to full body, creamy and warming.
Overall Impression:
A dark, very rich, complex, very strong ale.
History:
Most versions are unique in character reflecting the characteristics of individual breweries.
Comments:
Some beers of this type are brewed at or in association with monasteries, and some are not. In comparison to Dubbel, these are typically significantly stronger beers of a wider variety.
Ingredients:
Dark candi sugar is a frequently-used additive and may contribute as much or more color and flavor as dark Munich or caramel malts. Spices are sometimes added for complexity. Yeasts prone to production of higher alcohols, esters and spicy phenols are commonly employed.
Vital Statistics:
OG: 1.065-1.098+
IBUs: 25-40+ FG: 1.014-1.024+
SRM: 7-20 ABV: 7-12+%
Commercial Examples:
Pawel Kwak, Gouden Carolus, Scaldis (a.k.a. Bush), Rochefort 10, Chimay Grand Reserve.
