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. 



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