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 candi
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
candi 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.
History: Relatively recent
development to further appeal to European Pils drinkers, becoming more popular
as it is widely marketed and distributed.
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.”
Ingredients: Belgian pils malt,
aromatic malts, candi sugar or sucrose, 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).
Vital Statistics: OG: 1.062 – 1.075
IBUs: 20 – 30 FG: 1.008 – 1.016
SRM: 4 – 6 ABV: 6 – 7.5% (6.5 – 7% is most typical)
Commercial Examples: Leffe
Blond, Affligem Blond, La Trappe (Koningshoeven)
Blond, Grimbergen Blond, Val-Dieu
Blond, Straffe Hendrik
Blonde, Paten Lieven Blond Abbey Ale
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). Rarely
esters will 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.
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. Soft water. Complex grain bill: Belgian pils or pale base
malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraMunich for dried fruit flavors, other specialty grains
for character. Dark
candi sugar for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings
hops commonly used. No spices.
Vital Statistics: OG: 1.062 – 1.075
IBUs: 15 – 25 FG: 1.010 – 1.018
SRM: 10 – 14 ABV: 6 – 7.5% (6.5 – 7% is most typical)
Commercial Examples: Westmalle Dubbel, La Trappe
Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel,
Chimay Premiere (Red), Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale
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
candi 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.
History: Originally developed at
the Trappist monastery at Westmalle.
Comments: High in alcohol but
does not taste strongly of alcohol. The
best examples are sneaky, not obvious.
High carbonation helps to bring out the many flavors and to increase the
perception of a dry finish.
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 candi sugar (sucrose). 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.
Vital Statistics: OG: 1.075 – 1.085
IBUs: 25 – 38 FG: 1.010 – 1.016
SRM: 4.5 – 6 ABV: 7.5 – 9%
Commercial Examples: Westmalle Tripel, Chimay
Cinq Cents (White), Val-Dieu
Triple, St. Bernardus Tripel, Affligem
Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien
Tripel, New Belgium Trippel, Unibroue
La Fin du Monde, Brooklyn Triple, Dragonmead
Final Absolution
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 lot 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: Light to medium body,
although lighter than the substantial gravity would suggest (thanks to candi
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.
History: Originally developed by
the Moortgat brewery after WWII as a response to the
growing popularity of Pilsner beers.
Comments: Strongly resembles a
Tripel, but may be even paler, lighter-bodied and even crisper and drier. 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.
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 candi sugar (sucrose). 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.
Vital Statistics: OG: 1.070 – 1.095
IBUs: 25 – 35 FG: 1.010 – 1.016
SRM: 4 – 6 ABV: 7.5 – 10%
Commercial Examples: Duvel, Hapkin, Lucifer, Brigand, Judas, Delirium Tremens, Dulle Teve, Avery Salvation,
North Coast Pranqster, Unibroue
Eau Benite
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 with an occasional 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.
History: Most versions are
unique in character reflecting characteristics of individual breweries.
Comments: Authentic Trappist
versions tend to be drier 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 category, not this category.
Ingredients: Belgian yeast strains
prone to production of higher alcohols, esters, and sometimes phenolics are
commonly used. Soft
water. Complex grain bill: Belgian
pils or pale base malt, Munich-type malts for maltiness, other Belgian specialty
grains for character. Candi
sugar to lighten body and to add color and flavor (if dark candi is 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).
Vital Statistics: OG: 1.075 – 1.110+
IBUs: 15 – 25+ FG: 1.010 – 1.024
SRM: 12 – 20 ABV: 8 – 12%+
Commercial Examples: Rochefort 10 (blue cap),
Westvleteren 12 (yellow cap), Chimay Grande Reserve (Blue), Rochefort 8 (green
cap), St. Bernardus Abt 12,
Gouden Carolus Grand Cru of
the Emperor, Abbaye des Rocs Grand Cru, Gulden Draak, Kasteelbier Bière du Chateau Donker