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Grainfather Blog - Road to Homebrew Con: Belgium

By Sam Loader - Resident Grainfather Brewer 26/06/2018 11:12 Comments


Germany: Weissbier



Overall Impression: A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavours, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry. 

Aroma: Complex, rich-sweet malty aroma, possibly with 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. Low to no spicy, herbal, or floral hop aroma, typically absent. The malt is most prominent in the balance with esters and a touch of alcohol in support, blending together for a harmonious presentation.

Appearance: Dark amber to copper in colour, with an attractive reddish depth of colour. Generally clear. Large, dense, and long-lasting creamy off-white head. BJCP Beer Style Guidelines – 2015 Edition 53. 

Flavour: Similar qualities as the aroma. Rich, complex medium to medium-full rich-sweet malt flavour on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavours are common; dried fruit flavours are welcome; clove or pepper spiciness is optional). Balance is always toward the malt. The medium-low bitterness that doesn’t persist into the aftertaste. Low spicy, floral, or herbal hop flavour is optional and not usually present. 

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

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

Characteristic Ingredients: 

Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. The impression of the complex grain bill, although traditional versions are typically Belgian Pils malt with caramelised sugar syrup or other unrefined sugars providing much of the character. Saazer-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable (background strength only).

Vital Statistics: OG: 1.062 – 1.075 IBUs: 15 – 25 FG: 1.008 – 1.018 SRM: 10 – 17 ABV: 6.0 – 7.6% 

Commercial Examples: 

Affligem Dubbel, Chimay Première, Corsendonk Pater, Grimbergen Double, La Trappe Dubbel, St. Bernardus Pater 6, Trappistes Rochefort 6, Westmalle Dubbel

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