Brewing Belgian Strong Ales

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After the jump (click “Read More”), you’ll find my notes from the August 4th 2009 meeting.  If you have any questions post a note in the forums or send me a message and I’ll do my best to answer!

BJCP Style: 18 Belgian Strong Ale

Substyle: 18A. Belgian Blond Ale

Vital Statistics:
OG: 1.062 – 1.075
FG: 1.008 – 1.018
IBUs: 15 – 30
SRM: 4 – 7
ABV: 6 – 7.5%

Aroma: Light earthy or spicy hop nose, along with a lightly sweet Pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or yeasty, fruity esters (commonly orange-like or lemony). Light sweetness that may have a slightly sugar-like character. Subtle yet complex.

Appearance: Light to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.
Flavor: Smooth, light to moderate Pils malt sweetness initially, but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemon-like). Light spicy phenolics optional. Some lightly caramelized sugar or honey-like sweetness on palate.

Mouthfeel: Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy.

Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity, slightly sweet flavor, and dry finish.

Comments: Similar strength as a dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter. Often has an almost lager-like character, which gives it a cleaner profile in comparison to the other styles. Belgians use the term “Blond,” while the French spell it “Blonde.” Most commercial examples are in the 6.5 – 7% ABV range. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style.
History: Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is widely marketed and distributed.

Ingredients: Belgian Pils malt, aromatic malts, sugar, Belgian yeast strains that produce complex alcohol, phenolics and perfumy esters, noble, Styrian Goldings or East Kent Goldings hops. No spices are traditionally used, although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons).

Commercial Examples: Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Ale

Example Recipe: THC Belgian Blond Ale
O.G. 1.065
Volume to Fermenter 5.5 gal
IBU 22
Mash efficiency ~70%

All-Grain
12 lb Pilsner Malt
½ lb Biscuit Malt
1 lb Table Sugar (Turbinado would work well as well as Jagery or Palm sugar)

7.5 AAU of Noble hops for bittering (90 min boil)
1 oz Saaz/styrian golding/ Mt. Hood / Hallertau (10 min)

Yeast: Whitelabs 550 (make 3.2 liter starter)

Mash at 154ºF

Primary Ferment at 65 – low 70ºF till done (may take a couple weeks so be patient), Cold condition for 2 weeks at as cold a temp as you can go

Extract
9.75 lb Pilsner Malt Extract
1 lb Table Sugar (Turbinado would work well as well as Jagery or Palm sugar)

7.5 AAU of Noble hops for bittering (90 min boil)
1 oz Saaz/styrian golding/ Mt. Hood / Hallertau (10 min)

Yeast: Whitelabs 550 (make 3.2 liter starter)

For malt extract add 3 lbs at start of boil, and the rest along with the sugar with 15 minutes left in the boil.

Primary Ferment at 65 – low 70ºF till done (may take a couple weeks so be patient), Cold condition for 2 weeks at as cold a temp as you can go

18B. Belgian Dubbel

Vital Statistics:
OG: 1.062 – 1.075
FG: 1.008 – 1.018
IBUs: 15 – 25
SRM: 10 – 17
ABV: 6 – 7.6%

Aroma: Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl.

Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.

Flavor: Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices.

Mouthfeel: Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.

Overall Impression: A deep reddish, moderately strong, malty, complex Belgian ale.

Comments: Most commercial examples are in the 6.5 – 7% ABV range. Traditionally bottle-conditioned (“refermented in the bottle”).

History: Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.

Ingredients: Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Water can be soft to hard. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraVienne or CaraMunich for dried fruit flavors, other specialty grains for character. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable.

Commercial Examples: Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double

Example Recipe: THC Belgian Dubbel
O.G. 1.070
Volume to Fermenter 5.5 gal
IBU 20
Mash efficiency ~70%

All-Grain
13 lb Pilsner Malt
2 lb Dark Candi Syrup (D1 or D2), or homemade dark caramelized sugar

7.5 AAU of Noble hops for bittering (90 min boil)

Yeast: Whitelabs 530 (make 3.8 liter starter)

Mash at 149ºF.

Primary Ferment at 65 – 80ºF till done (may take a couple weeks so be patient)

Extract
9.75 lb Pilsner Malt Extract
2 lb Dark Candi Syrup (D1 or D2), or homemade dark caramelized sugar

7.5 AAU of Noble hops for bittering (90 min boil)

Yeast: Whitelabs 530 (make 3.8 liter starter)

For malt extract add 3 lbs at start of boil, and the rest along with the sugar with 15 minutes left in the boil.

Primary Ferment at 65 – 80ºF till done (may take a couple weeks so be patient)

18C. Belgian Tripel

Vital Statistics:
OG: 1.075 – 1.085
FG: 1.008 – 1.014
IBUs: 20 – 40
SRM: 4.5 – 7
ABV: 7.5 – 9.5%

Aroma: Complex with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl.

Appearance: Deep yellow to deep gold in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic “Belgian lace” on the glass as it fades.

Flavor: Marriage of spicy, fruity and alcohol flavors supported by a soft malt character. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, often a bit sweet and low in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. No diacetyl.

Mouthfeel: Medium-light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. No hot alcohol or solventy character. Always effervescent. Never astringent.

Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Usually has a more rounded malt flavor but should not be sweet.

Comments: High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned (“refermented in the bottle”).

History: Originally popularized by the Trappist monastery at Westmalle.

Ingredients: The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Spice additions are generally not traditional, and if used, should not be recognizable as such. Fairly soft water.

Commercial Examples: Westmalle Tripel, La Rulles Tripel, St. Bernardus Tripel, Chimay Cinq Cents (White), Watou Tripel, Val-Dieu Triple, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, Bink Tripel, Tripel Karmeliet, New Belgium Trippel, Unibroue La Fin du Monde, Dragonmead Final Absolution, Allagash Tripel Reserve, Victory Golden Monkey

Example Recipe: THC Belgian Tripel
O.G. 1.080
Volume to Fermenter 5.5 gal
IBU 30
Mash efficiency ~70%

All-Grain
13.5 lb Pilsner Malt
1.5lb Wheat Malt
1.5 lb Table Sugar (Turbinado would work well as well as Jagery or Palm sugar)

12 AAU of Noble hops for bittering (90 min boil)
.5 oz Saaz/styrian golding/ Mt. Hood / Hallertau (10 min)

Yeast: Whitelabs 530 (make 5 liter starter, or two vials in a 2 liter starter)

Mash at 149ºF

Primary Ferment at 65 – 80ºF till done (may take a couple weeks so be patient)

Extract + Specialty Grain
9.75 lb Pilsner Malt Extract
1.75 Wheat Malt Extract
1.5 lb Table Sugar (Turbinado would work well as well as Jagery or Palm sugar)

12 AAU of Noble hops for bittering (90 min boil)
.5 oz Saaz/styrian golding/ Mt. Hood / Hallertau (10 min)

Yeast: Whitelabs 530 (make 5 liter starter, or two vials in a 2 liter starter)

For malt extract add 3 lbs at start of boil, and the rest along with the sugar with 15 minutes left in the boil.

Primary Ferment at 65 – 80ºF till done (may take a couple weeks so be patient)

18D. Belgian Golden Strong Ale

Vital Statistics:
OG: 1.072 – 1.095
FG: 1.005 – 1.016
IBUs: 22 – 35
SRM: 3 – 6
ABV: 7.5 – 10.5%

Aroma: Complex with significant fruity esters, moderate spiciness and low to moderate alcohol and hop aromas. Esters are reminiscent of lighter fruits such as pears, oranges or apples. Moderate spicy, peppery phenols. A low to moderate yet distinctive perfumy, floral hop character is often present. Alcohols are soft, spicy, perfumy and low-to-moderate in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl.
Appearance: Yellow to medium gold in color. Good clarity. Effervescent. Massive, long-lasting, rocky, often beady, white head resulting in characteristic “Belgian lace” on the glass as it fades.

Flavor: Marriage of fruity, spicy and alcohol flavors supported by a soft malt character. Esters are reminiscent of pears, oranges or apples. Low to moderate phenols are peppery in character. A low to moderate spicy hop character is often present. Alcohols are soft, spicy, often a bit sweet and are low-to-moderate in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. No diacetyl.

Mouthfeel: Very highly carbonated. Light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Smooth but noticeable alcohol warmth. No hot alcohol or solventy character. Always effervescent. Never astringent.

Overall Impression: A golden, complex, effervescent, strong Belgian-style ale.

Comments: Strongly resembles a Tripel, but may be even paler, lighter-bodied and even crisper and drier. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. References to the devil are included in the names of many commercial examples of this style, referring to their potent alcoholic strength and as a tribute to the original example (Duvel). The best examples are complex and delicate. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Traditionally bottle-conditioned (“refermented in the bottle”).

History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers.

Ingredients: The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Fairly soft water.

Commercial Examples: Duvel, Russian River Damnation, Hapkin, Lucifer, Brigand, Judas, Delirium Tremens, Dulle Teve, Piraat, Great Divide Hades, Avery Salvation, North Coast Pranqster, Unibroue Eau Benite, AleSmith Horny Devil

Example Recipe: THC Belgian Golden Strong
O.G. 1.085
Volume to Fermenter 5.5 gal
IBU 28
Mash efficiency ~70%

All-Grain
15 lb Pilsner Malt
2 lb Table Sugar, or invert if you can get / make it, add last 15 minutes of boil

10 AAU of Noble hops for bittering (90 min boil)

1 oz Saaz/styrian golding/ Mt. Hood / Hallertau (10 min)

Yeast: Whitelabs 570 (make a 6 liter starter, or use 2 vials in a 2-1/3 liter starter)

Mash at 149ºF

Primary Ferment at 65 – 70ºF till done (may take a month so be patient), cold condition for 2wks to a month at as close to freezing as you can go (any cool temp is good)

Extract
10.5 lb Liquid Pilsner Malt Extract
2 lb Table Sugar, or invert if you can get / make it, add last 15 minutes of boil

10 AAU of Noble hops for bittering (90 min boil)

1 oz Saaz/styrian golding/ Mt. Hood / Hallertau (10 min)

Yeast: Whitelabs 570 (make a 6 liter starter, or use 2 vials in a 2-1/3 liter starter)

For malt extract add 3 lbs at start of boil, and the rest along with the sugar with 15 minutes left in the boil.

Primary Ferment at 65 – 70ºF till done (may take a month so be patient), cold condition for 2wks to a month at as close to freezing as you can go (any cool temp is good)

18E. Belgian Dark Strong Ale

Vital Statistics:
OG: 1.075 – 1.110
FG: 1.010 – 1.024
IBUs: 20 – 35
SRM: 12 – 22
ABV: 8 – 11%

Aroma: Complex, with a rich malty sweetness, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a Munich-type quality often with a caramel, toast and/or bready aroma. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clove-like. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low noble hop aroma is acceptable). No diacetyl. No dark/roast malt aroma. No hot alcohols or solventy aromas. No recognizable spice additions.

Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). Huge, dense, moussy, persistent cream- to light tan-colored head. Can be clear to somewhat hazy.

Flavor: Similar to aroma (same malt, ester, phenol, alcohol, hop and spice comments apply to flavor as well). Moderately malty or sweet on palate. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry, Abbey versions can be medium-dry to sweet). Low bitterness for a beer of this strength; alcohol provides some of the balance to the malt. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Almost all versions are malty in the balance, although a few are lightly bitter. The complex and varied flavors should blend smoothly and harmoniously.

Mouthfeel: High carbonation but no carbonic acid “bite.” Smooth but noticeable alcohol warmth. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium, while Abbey-style beers can be quite full and creamy).

Overall Impression: A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous.

Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions, which can be rather sweet and full-bodied. Higher bitterness is allowable in Abbey-style beers with a higher FG. Barleywine-type beers (e.g., Scaldis/Bush, La Trappe Quadrupel, Weyerbacher QUAD) and Spiced/Christmas-type beers (e.g., N’ice Chouffe, Affligem Nöel) should be entered in the Belgian Specialty Ale category (16E), not this category. Traditionally bottle-conditioned (“refermented in the bottle”).

History: Most versions are unique in character reflecting characteristics of individual breweries.

Ingredients: Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Water can be soft to hard. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, other Belgian specialty grains for character. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Noble-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background. Avoid US/UK crystal type malts (these provide the wrong type of sweetness).

Commercial Examples: Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12, Chimay Grande Reserve (Blue), Brasserie des Rocs Grand Cru, Gulden Draak, Kasteelbier Bière du Chateau Donker, Lost Abbey Judgment Day, Russian River Salvation

Example Recipe: THC Belgian Dark Strong
O.G. 1.090
Volume to Fermenter 5.5 gal
IBU 25
Mash efficiency ~70%

All-Grain
15 lb Pilsner Malt
½ lb Belgian Special B Malt
3 lb Dark Candi Syrup (D1 or D2), or homemade dark caramelized sugar

11 AAU of Noble hops for bittering (90 min boil)

Yeast: Whitelabs 530 (make 6.5 liter starter or 2 vials in a 2.5 liter starter)

Mash at 149ºF

Primary Ferment at 65 – 80ºF till done (may take a month so be patient), cold condition for 2wks to a month at as close to freezing as you can go (any cool temp is good)

Extract + Specialty Grain
9.75 lb Pilsner Malt Extract
½ lb Belgian Special B Malt
3 lb Dark Candi Syrup (D1 or D2), or homemade dark caramelized sugar

11 AAU of Noble hops for bittering (90 min boil)

Yeast: Whitelabs 530 (make 6.5 liter starter or 2 vials in a 2.5 liter starter)

For malt extract add 3 lbs at start of boil, and the rest along with the sugar with 15 minutes left in the boil.

Primary Ferment at 65 – 80ºF till done (may take a month so be patient), cold condition for 2wks to a month at as close to freezing as you can go (any cool temp is good)

Brewing Belgian Strong Ales

Ingredients

Base Malt: My base grain of choice is a good quality Pilsner Malt (German or Belgian) for all of these styles. In fact that is the only barley malt that you need to brew any one of these styles. For Blondes, Trippels and Golden Strongs it is the go to choice. The Belgians also use Belgian Pale Ale malt as a base malt.

Malt Extract: You can get German Pilsner malt extract on line from a couple vendors. There are quite a few American brewers who use American 2-row (lame, but understandable). Choose a highly fermentable malt extract if possible. Also for Blond / Trippel / Golden only boil 1/3 or so of the malt extract for full boil, add the rest at 15 minutes or so towards the end in order to maintain a light color.

Specialty malts: Except for a touch of wheat, you really only use the specialty malts in Dubbels and Belgian Dark Strong. Even for these it is entirely unnecessary and some of the best examples don’t use any specialty malts (Trappists). Munich, special B, “crystal malts”, aromatic malts.

Adjuncts: The alternative to specialty malts in Dubbels and Belgian Dark Strong. Use dark, characterful sugars to get your color. Up to 20% of your fermentables. Caramelize your own sugar, or you can now purchase the stuff the Belgians use, it is called Candi Syrup (D1 and D2). Awesome stuff and it contributes a flavor and complexity you can’t get any other way.

For blonds, Trippels and Golden Strongs, use refined sugars (corn sugar, table sugar equally good, but pale candy sugar rocks are a travesty and a waste of money). You can get away with some slightly unrefined sugars (RR damnation uses turbinado), but don’t go hog wild here or you will alter the beer out of style (which can be fun if that is what you are going for).

Spices: in general, for these styles, please don’t. Single biggest f’up that American brewers make when trying to brew Belgian Ales. You can use spices if you are very careful and use very small amounts. Tripel Karmeliet uses some spices, Rochefort alleged to use a touch of coriander, but mostly these styles don’t use any spices b/c you will get lots of spiciness from the yeast.

Hops: Traditionally, aka per the BJCP, all of these are light on the hops character. A touch of flavor hops are ok for the Blond, Trippels and Strong Goldens.  Noble hop varieties and derivatives are requisite. For those who could give a shit about style (often me) sometimes a ton of hop flavor can work quite well in the paler styles (hell do it the dark ones too if you don’t care about style). A Tripel with lots of American late hops (keep bitterness low as it can sometimes clash with the spicy / phenolic yeast notes) can be quite divine, but ferment the Belgian yeasts on the cool side to make the hops and yeast character play nice together.

Mashing / boiling

A single infusion mash is sufficient, but some are convinced that a step mash is necessary. Most of these beers should finish dry so mash below 152ºF or lower, I would recommend 149ºF), step mash of 142ºF for 45 min and 156ºF for 15min will also get you a nicely fermentable wort.

Standard boiling procedures apply. Because most pilsner malts have a higher potential for DMS production, a 90 min boil is advisable. If you are feeling frisky, for the darker styles you could do some extended boiling to get some extra kettle caramelization.

Fermentation & Yeast

Most of these styles & their yeasts can be brewed at warmer temperatures, but depending on the flavor profile you are going for you may not want too. Richer / maltier, dark fruit oriented flavors are typically accentuated when fermented in the mid 60s with most yeasts, while spicy, bright fruity esters are accentuated at the warmer temperatures.

Chimay Yeast / WLP 500 / Wyeast 1214: A yeast that usually does better at the lower temperature ranges (mid 60s). Much above 70 and this starts to get really distinct and to some people annoying (aka me), as the spiciness can get a bit unbalanced. Appropriate for each of these styles

Westmalle / Wyeast 3787 Trappist High Gravity / WLP 530 Abbey Ale: Works well at mid 60s (westmalle), and at higher temps well into the low 80s (Westvleteren). If you give it time this yeast will super-attenuate (long, warm primary for this).

d’Achouffe / Wyeast 3522 Belgian Ardennes / WLP550 Belgian Ale: A good all-purpose Belgian yeast (65ºF – 85ºF)

Rochefort / Wyeast 1762 Abbey II / Abbey IV: good for darker Belgians (65ºF – 75ºF)

Duvel / 1388 Belgian Strong Ale / WLP570 Belgian Golden Ale: Great for Belgian Golden Strong Ales (64ºF – 80ºF). Duvel purportedly uses another ale strain as well.

 

Reminder

The Belgian Strong Ale Club-only Competition entries must be delivered by November 27, 2009, which means they must be submitted to the THC judging panel by the November meeting, or mid-November the latest for judging.

Update: Aaron Boerp’s Belgian Dark Strong Ale was a clear favorite among the THC judging panel, and was submitted to the COC. We’re still awaiting scores…