Belgian Strong Ale

Belgian Strong Ale 



Westvleteren 12, according to legend, is so perfect a beer that back in the 19th century, when it was developed, it would bring seasoned beer drinkers to tears. Now, that's probably not true, but it does support the theory that the 12 is arguably the finest beer on the planet. Westvleteren 12 is an example of a Belgian Strong Ale, created by the Trappists centuries ago to keep them warm during the long cold Winter nights in the Abbey. 



As a style of beer, the Belgian Strong is among the most sought after. Its rarity combined with its quality have made it a beer of legend and desire. The Strong is brewed in small batches and in scarce times throughout the year. The monks who make Westvleteren only brew 60,000 cases a year of the venerable brew, despite the huge demand. This is part of the reason why Belgian Strong Ales are also among the most expensive beers on the market. 

Many times the beer is only available at the brewery itself. Its secrets are closely guarded by those who make it, often times monks that do not have a public profile or desire to increase production for the masses. The 12 hasn't increase production since 1946, and the Abbey of Saint-Sixtus, who brew it, have no plans on increasing batch size. In accordance to the Trappist traditions set over 500 years ago, they brew only so much as to keep the monastery functional, not to profit. 


As for the beer itself, the Belgian Strong Ale is a hybrid between the Dubbel and Tripel. There are two versions, a Golden and a Dark. We are making the Dark today. The Golden is very close to the Tripel, but often a little higher in alcohol content. The Dark looks like a Dubbel and has that same aromatic warmth, however it is more potent. Flavor notes of spice and raisin come from Belgian specialty malts and yeasts, and the alcoholic notes are available as well.

It has a higher hop content than a Dubbel, much like a Tripel would have. The higher IBU dries out the Strong so it doesn't end as sweetly as a Dubbel would. The strength is imperative to the beer. Bold flavors balance out a beer that should be 10-12% ABV. All of these elements blend together to make a beer that, according to some is "a masterpiece in its complexity but wonderful in its simplicity" (https://www.trappistwestvleteren.be/en/our-beers/trappist-westvleteren-12). 


OUR RECIPE

10 lbs Pilsner Malt
5 lbs Munich Malt
1/2 lb Special B
1/2 lb CaraMunich II
1/4 lb Aromatic Malt

2 oz Styrian Goldings
1 oz Saaz

BE-256 Belgian Ale Yeast

1 lb Dark Candi Sugar


Malts We Use

Pilsner Malt: Pilsner Malt is a classic base malt. Extremely light in color, it is a perfect tableau for beers with a lot of specialty malts. Pilsner Malt has a delicate flavor and is very clean, making it a perfect malt for crisp clear beers. Originally used in most lager styles, it takes its name from the Pilsen beers of Bohemia, where it was developed.

Munich Malt: Versatile and flavorful, Munich malt can be sued as a base or specialty addition to your grist. Typically used in German festbiers, Munich malt represents several sub-styles ranging from mild base malts to more kilned, aromatic malts that add rich colors and flavors to any beer.


Special B: A uniquely Belgian malt, Special B is dark and very flavorful. It is responsible for color and sweet flavors such as caramel and raisin. Most darker Belgian beers have some amount of Special B included in their malt bills.

CaraMunich II: Another darker malt, CaraMunich malt has several varieties. II is a mid-range caramel malt that adds some biscuity and sweet flavors while adding a rich color as well.

Aromatic Malt: Living up to its name, Aromatic Malt adds malt aroma and some deep colors as well. It should be used sparingly, however as it is very effective at its job.

Hops We Use
Styrian Goldings: Originally from Slovenia, Styrian Goldings have become a popular hop in many Continental European styles of beer. Bred from English Fuggles hops, Styrian Goldings retain that earthy aromatic and flavor profile but add a delicate touch more akin to German noble hops. 

Adjuncts Used
Candi Sugar: A traditional additive to Belgian Beers is Candi Sugar. Derived from beets, Candi Sugar adds sweet flavors and some color, but it's main job is to spike the ABV of a beer and in larger quantities dry out the finish. 

Yeast Used
BE-256: A high octane Belgian dry yeast strain, BE-256 is used for larger ales that require a stronger yeast. Fast acting and powerful, BE-256 develops balanced flavors and aromas, allowing the malts and hops to come through. 
Saaz: Brewers in the Czech Republic have been using Saaz for over 700 years. It's a classic noble hop with a herbal spice and mellow bitterness. Saaz has a low Alpha Acid, making it one of the quintessential aromatic hops. 



Comments

Post a Comment

Popular posts from this blog

Russian Imperial Stout

Image
RUSSIAN IMPERIAL STOUT   The Imperial Stout, over the last few years, has become one of the most popular styles in America. Almost every craft brewery, regardless of size, seems to have at least one on their roster. Imperial Stouts are also some of the biggest and baddest beers available, with alcohol content ranging into double figures. This beer is always complex, bold, and malleable. Imperial Stouts have so much going on that they really allow the brewer to get creative with adjuncts and aging options. Many times these are the base beers for new school pastry and coffee stouts, as well as countless bourbon barrel aged stouts.  Originally brewed in the 18th century by Thrale's Anchor Brewery in London, England, it was famously made to export to Catherine the Great of Russia as another boozy option in the cold Russian Winters. The "Imperial" moniker was bestowed upon the style after it was given a royal warrant of trade by the Russian government. Since then, the Imperial...
Read more

Ginger Pale Ale

Image
Ginger Pale Ale   Around these parts we don't drink all that much soda (or pop, or cola, or whatever you call it where you're from), but the one thing that we do enjoy is the occasional ginger ale. Effervescent and refreshing, the spicy ginger dances on the palate in ways that evoke colorful and exotic destinations. Ginger is almost always the star of whatever show it happens to be in, regardless of food or beverage. So we decided to us it in a beer. Our Ginger Pale Ale is less of a ginger beer style beverage, and more of a lighter beer infused with fresh ginger. We wanted to make a warm weather beverage as interesting as the fizzy NA drink that we enjoy so much. We use copious amounts of fresh ginger, peeled and ground up in a food processor, to give fresh spice and flavor to a very generic beer, transforming it into an all-star drink.  The ginger root has been used for medicinal purposes for thousands of years. In India, Ayurvedic medicine has implemented ginger in several w...
Read more

Summer Ale

Image
SUMMER ALE  It's that time of year again, the time of year where the beer you drink has a direct effect on the rest of your day. When the weather warms up, you want something cold and refreshing, something that you can feel okay about pounding down at the beach, or at a picnic. This probably isn't that beer. This Summer Ale isn't quite as crisp and crushable as many others, but it has elements that most beers these days don't. This Summer Ale is more of a night time beer than a mid-afternoon pick-me-up. It is slightly heavier and far more aromatic than most others, and that is due to the inclusion of chamomile during secondary fermentation.  Chamomile is renowned for its floral qualities and pleasant flavor. Used as a tea, the aroma of chamomile has a soothing property to some and it is often used by herbalists as a sleep aid. It should be noted that there has not been sufficient evidence for any medicinal uses for chamomile, however preliminary research is being done t...
Read more