For an excellent,
complete discussion of Belgian Ales, see the Classic Beer Styles
Series: Belgian Ales book pruduced by Brewers Publications.
For a list of this series and other references, check out our
Brewing Books section.
INTRODUCTION
Belgium,
a small country tucked between France, Germany and the Netherlands,
hosts over 100 local breweries and 600 commercially available
beers. So many beers in a country that takes just a few hours
to drive through has created fierce competition, outstanding
quality ales, and the innovation to create new styles and
improve upon the old. From the rich malt of Dubbels and Tripels
to the fruity tang of spontaneously fermented Lambics, a world
of flavors and tradition exists in this small country. There
is far too rich a history in this tiny region to offer a complete
scope of brewing analysis and recipes, but we have created
two new house recipes and delved into some of the more interesting
categories to give you a taste of this "Disneyland of beers."
This discussion of Belgian Ales will include three of our
house recipes: "Cellar Squared Belgian Ale," our original
Belgian Abbey Dubbel style beer; "Cerberus Tripel," a strong
golden treat; and "Blanche De Ballard," a spiced and complex
Witbier. While these three only begin to uncover the multitudes
of Belgian styles, they will be a good introduction to this
new world of beer awaiting discovery. Enjoy!
Return to Top
HISTORY
During the
17th century, monastic life flourished in Europe. It is estimated
that there were over 500 monasteries of the Cistercian order;
these were monks for whom life was lived according to strict
rules, with an emphasis on manual labor. At this time, a monk
named Rance' established the order of "Cistercians of Strict
Observance" at the "Abbaye de la Trappe" in Normandy. These
men became known as the Trappist monks, and lived their lives
according to very strict rules.
The Trappist
monks were very self-sufficient; producing most of the products
and foodstuffs that they needed for survival. One of the commodities
they produced for consumption and sale was beer. The Trappist
monks' beer was often of higher quality that other private
breweries because they grew their own grain and other ingredients.
In the
late 1700's, Belgium was under French Rule, and in 1796 the
French Revolution put an end to monastic life in Belgium.
Monasteries were looted and some were sold or destroyed. It
took over 40 years for the monks to return to Belgium, and
by the 1930's, all the Trappist Monasteries were producing
private stocks of beer, only available on site. It wasn't
until after World War II that the Trappist monasteries began
to make their beer commercially available. It was at this
time that the Trappist's beers began to gain a reputation
for their quality and strength. Many other breweries began
to duplicate the Trappist style, and it became so popular
that in 1962 Trappist beer was given legal status as a style
of beer unto itself.
Legally,
a beer can only be called "Trappist" if it is brewed under
the strict control of a handful of Trappist monasteries. Thus,
beer brewed by other breweries took on the name "Abbey Style"
to indicate that it was made in the style of the Trappist
monasteries.
Of the
hundreds of Trappist and Abbey Style beers brewed in Belgium,
there are three styles, the Dubbel (Double), the Tripel
(Triple), and the Witbier (White Beer) that we will
focus on in this piece.
The Dubbel
style beer most likely derives its' name from the brewing
practices used widely for centuries in Europe before lautering
or sparging practices became popular. Most breweries made
multiple batches from one grain mash, a process called "parti-gyle"
brewing. The first, high gravity runnings of the mash were
drawn, and made into one small batch. The remaining grains
had more water added and were mashed again, to retrieve the
the lower gravity runnings. These second runnings were made
into a larger, weaker batch of beer called a "simple." The
first batch had a gravity roughly double of the "simple" beer,
and was therefor called a "Dubbel." These ales are often ruddy
to dark brown, with a solid malt character, lightly balanced
with restrained hop flavor and boquet and the unique fruitiness
of Belgian yeast strains.
The Tripel
style was created by the Abbaye Notre Dame du Sacre Coeur,
Westmalle. Since its' inception, over 40 other breweries have
tried there hand at this strong, pale beer. The origins of
the style name Dubbel are used in naming this beer, roughly
three times the strength of a simple. These unique beers are
often up to 10% alcohol by volume, yet remain a light golden
color and hold a thick rocky head. The use of Belgian Candi
sugar helps to maintain the light flavor and aroma of these
ales. Some breweries have tried using other ingredients, such
as orange peel and coriander, but these are more common in
the third beer in this discussion, the Witbier.
Witbier,
or white beer, gets its' name from the hazy appearance that
the use of wheat contributes. Using high proportions of malted
and unmalted wheat in beer is quite common in Belgian ales,
such as Lambics. Witbiers were originally brewed to be drank
very quickly after primary fermentation, as it would sour
quickly. In order to cover the souring effect, spices were
added to the brew. The most common combination of spices used
in Witbiers today is orange peel and coriander. These combine
with the nutty-sweet aroma of the grains to create a very
complex boquet and flavor. The style was unfortunately almost
lost, but is recently reliving a popularity as all Belgain
ales are being discovered by many American micro-breweries.
This beer is a true refresher during the hot days of Summer,
and a unique addition to your line-up of homebrews.
Return to Top
STYLE
DEFINITION
American
Homebrewer's Association Style Guidelines
|
BELGIAN
DUBBEL |
| Color |
Dark
Amber to Brown |
| Body |
Medium-full
to Full |
| Flavor
Profile |
- Rich
maltiness
- Fruity/estery
- Clove/spiciness
from alcohol
- No
diacetyl
|
| Hop
Bitterness |
Low |
| Hop
Flavor/Aroma |
Very
low to none |
| Original
Gravity |
1.040
- 1.080 |
|
BELGIAN
TRIPEL |
| Color |
Pale
to deep gold |
| Body |
Medium |
| Flavor
Profile |
- Crisp
and fruity
- Lightly
balanced malt sweetness
- Alcoholic
undertones
- No
diacetyl
|
| Hop
Bitterness |
Low |
| Hop
Flavor/Aroma |
Moderate
to none |
| Original
Gravity |
1.065
- 1.095 |
|
BELGIAN
WITBIER |
| Color |
Pale
straw to very light gold |
| Body |
Light,
high carbonation |
| Flavor
Profile |
- Unmalted
wheat flavor
- Citrus/coriander
character
- Slightly
phenolic
- No
diacetyl
- May
have slight lactic sourness
|
| Hop
Bitterness |
Restrained,
may be bitterness from orange peel |
| Hop
Flavor/Aroma |
Very
low or no flavor, no hop bouquet |
| Original
Gravity |
1.042
- 1.055 |
Return to Top
RECIPES
Cellar
Squared Belgian Ale
This Abbey Dubbel style beer is deep and rich, using a variety
of Belgain specialty grains. Belgian dark candi sugar adds
authenticity to the brew, and the Belgian Abbey II liquid
yeast will further match the the slightly tart and fruity
nose of this style.
EXTRACT
RECIPE
| 6
lbs. |
British
Light Bulk Malt Syrup |
| 1
lb. |
Munton
& Fison Light Dry Malt |
| 1
lb. |
Belgian
Dark Candi Sugar |
| 1/2
lb. |
Belgian
Biscuit Malt |
| 1/2
lb. |
Belgian
Caravienne Malt |
| 1/2
lb. |
Belgian
Caramunich Malt |
| 1
1/2 oz. |
Hallertauer
Hersbrucker Hops (Boiling) |
| 1/2
oz. |
Hallertauer
Hersbrucker Hops (Finishing) |
| 1
pkg. |
Munton's
Dry Ale Yeast or
Belgian Abbey II Ale Liquid Yeast |
O.G.
1.067 - 1.076
ALL-GRAIN
RECIPE
| 9
lbs. |
Belgian
Pale Malt |
| 1
lb. |
Belgian
Malted Wheat |
| 1/2
lb. |
Belgian
Biscuit Malt |
| 1/2
lb. |
Belgian
Caravienne Malt |
| 1/2
lb. |
Belgian
Caramunich Malt |
| 1
1/2 oz. |
Hallertauer
hersbrucker Hops (Boiling) |
| 1/2
oz. |
Hallertauer
Hersbrucker Hops (Finishing) |
| 1
pkg. |
Belgian
Abbey II Ale Liquid Yeast |
O.G.
1.067 - 1.076
CERBERUS
TRIPEL
This rare
style was originally brewed at the Abbaye du Sacre Coeur, Westmalle.
Now there are over 40 breweries producing this style worldwide,
and this recipe falls in the middle of three of the more popular
brews. The use of Belgian candi sugar and specialty grains with
light malt combines to create a complex, alcoholic, yet golden
ale with a depth of flavor and aroma that can be rediscovered
with every goblet. We highly recommend using the Belgian Trappist
yeast with this recipe.
EXTRACT
RECIPE
| 6
lbs. |
Alexander's
Pale Bulk Malt Syrup |
| 4
lbs. |
Extra
Light Dry Malt |
| 1
lb. |
Dry
Wheat Malt Extract |
| 1
lbs. |
Belgian
Clear Candi Sugar |
| 1/4
lb. |
Belgian
Aromatic Malt |
| 1/4
lb. |
Belgian
Malted Wheat |
| 1
1/2 oz. |
Tettnang
Hops (Boiling) |
| 1/2
oz. |
Hallertauer
Hersbrucker Hops (Flavor) |
| 1/2
oz. |
Hallertauer
Hersbrucker Hops (Aroma) |
| 1
pkg. |
Nottingham
Dry Ale Yeast or
Trappist High Gravity Liquid Yeast |
O.G.
1.085 - 1.095
ALL-GRAIN
RECIPE
| 9
lbs. |
Belgian
Pilsner Malt |
| 2
lb. |
Belgian
Pale Malt |
| 2
lb. |
Belgian
Malted Wheat |
| 1/4
lb. |
Belgian
Aromatic Malt |
| 1
lb. |
Belgian
Clear Candi Sugar |
| 1
1/2 oz. |
Tettnang
Hops (Boiling) |
| 1/2
oz. |
Hallertauer
Hersbrucker Hops (Flavor) |
| 1/2
oz. |
Hallertauer
Hersbrucker Hops (Aroma) |
| 1
pkg. |
Trappist
High Gravity Liquid Yeast |
O.G.
1.085 - 1.095
BLANCHE
DE BALLARD WITBIER
A style of
Belgian wheat beer enjoying renewed popularity. "Wit" means
white, and refers to the light haze that the use of unmalted
wheat and oats lend to this beer. To duplicate the authentic
slightly sour tang of this style, using the Belgian liquid yeast
strain is recommended. There are no finishing hops, so that
the aroma and character of the spices and yeast can surface.
The best results can be obtained from the coriander by buying
the hole seed and grinding it fresh on brew day. A complex and
refreshing treat to savor in any season.
EXTRACT
RECIPE
| 4
lbs. |
4
Lbs. Dry Wheat Malt Extract |
| 1
lb. |
Extra
Light Dry Malt Extract |
| 1
lb. |
Unmalted
Wheat |
| 1/2
lb. |
Rolled
Oats |
| 1/2
lb. |
Belgian
Pilsner Malt |
| 2
oz. |
Hallertau
Hersbrucker Hops (Boiling) |
| 1/2
oz. |
Bitter
Orange Peel |
| 1/2
tsp. |
Coriander |
| 1
pkg. |
Munton's
Dry Ale Yeast or
Belgian White Beer Liquid Yeast |
O.G.
1.050 - 1.056
ALL-GRAIN
RECIPE
| 3
lbs. |
Belgian
Wheat Malt |
| 4
lb. |
Belgian
Pilsner Malt |
| 1
lb. |
Unmalted
Wheat |
| 1/2
lb. |
Rolled
Oats |
| 2
oz. |
Hallertauer
Hersbrucker Hops (Boiling) |
| 1/2
oz. |
Bitter
Orange Peel |
| 1/2
tsp. |
Coriander |
| 1
pkg. |
Belgian
White Beer Liquid Yeast |
O.G.
1.050 - 1.056
Return to Top
