OG 1.075, ABV 7.0%, 35 IBU, deep chestnut color Extract Recipe 8# Dried Malt Extract (combination of Munich or amber,
98 The Dissident, Deschutes Brewery (OR) 2008. 9% ABV (9/10) Brilliant deep reddish copper color. Aromas of spiced apple, exotic
Bière de garde is a Flemish and northern French specialty ale generally packaged distinctively in 750-ml bottles with a cork. Historically, the style was brewed as a farmhouse specialty in February and March, to be consumed in the summer months when the warmer weather didn’t permit brewing. Typically produced with a malt accent, this is a strong (often over 6 percent), yet delicate bottle-conditioned beer. These brews tend to be profoundly aromatic and are an excellent companion to hearty foods.
Beers listed in this category will generally pack a considerable alcohol punch and should be approached much like one would a barleywine. Indeed, some of them could be considered Belgian-style barleywines, such as those from Brasserie Dubuisson. Expect a fruity Belgian yeast character and a degree of sweetness coupled with a viscous mouthfeel.
Beer Craft is a valuable guide for extract brewers looking to move up to all-grain, and new brewers who want
These are Belgian-styled ales to which herbs, fruits, or atypical spices have been added in order to impart flavor or color. Depending on whether or not the seasonings have been used in the fermentation or as an addition of juice or extract, the beer will have more or less of the desired character. These beers are highly individualistic, and they allow the brewers great creativity in their formulations. They will range from mild aromatic overtones to intense and pungently-flavored concoctions.
These are also known as “soured beers” and their defining character classically comes from having been aged for some years in well-used, large wooden tuns, to allow bacterial action in the beer and thus impart the sharp “sour” character. Hops do not play much role in the flavor profile of these beers, but whole cherries can be macerated with the young beer to produce a cherry-flavored Belgian red ale. These styles are almost exclusively linked to one producer in northern Belgium, Rodenbach. These ales are among the most distinctive and refreshing to be found anywhere.
Belgian golden ales are pale to golden in color with a lightish body for their deceptive alcoholic punch, as much as 9 percent alcohol by volume. The benchmark example, Duvel (Devil) from Belgium, is quite heavily hopped to give a floral nose and a tangy, fruity finish. Typically, such brews undergo three fermentations, the final one being in the bottle, resulting in fine champagne-like carbonation, and a huge rocky white head when they are poured. Often such beers can be cellared for six months to a year to gain roundness. These beers are probably best served chilled to minimize the alcoholic mouthfeel.
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This is not a classic style of Belgian ale, but covers the more commercially-minded Belgian ales that are lighter in color and moderate in body and alcoholic strength. Fruity Belgian yeast character and mild hopping should be expected.
