26. Monastic Ale

Religious institutions have a long history of brewing in Belgium, although often interrupted by conflict and occupation such as during the Napoleonic Wars and World War I. Very few such institutions actually brew today, although many have licensed their names to commercial breweries. Despite the limited production, the traditional styles derived from these breweries have been quite influential and have spread beyond Belgium.

Various terms have been used to describe these beers, but many are protected appellations and reflect the origin of the beer rather than a style. Those monasteries could brew any style they choose, but the ones described in this category are those that are most commonly associated with this brewing tradition.

We differentiate beers in this category as those that were inspired by religious breweries. Despite claims of uniqueness, these beers do share a number of common attributes that help characterize the styles. All are top-fermenting, have very high attenuation (“more digestible” in Belgium), achieve high carbonation through bottle conditioning (“refermented in the bottle” in Belgium), and have distinctive, complex, and aggressive ‘Belgian’ spicy-estery yeast character. Many are strong in alcohol.

26A. Belgian Single

Overall Impression

A blond, bitter, hoppy table beer that is very dry and highly carbonated. The aggressive fruity-spicy Belgian yeast character and high bitterness is forward in the balance, with a soft, supportive grainy-sweet malt palate, and a spicy-floral hop profile.

Appearance

Pale yellow to medium gold color. Generally good clarity, with a moderate-sized, persistent, billowy white head with characteristic lacing.

Aroma

Medium-low to medium-high Belgian yeast character, showing a fruity-spicy character along with medium-low to medium spicy or floral hops, rarely enhanced by light herbal or citrusy spice additions. Low to medium-low malt backdrop, with bready, crackery, grainy, or light honey notes. Fruit expression can vary widely (apple, pear, grapefruit, lemon, orange, peach, apricot). Phenols are typically like black pepper or clove. Bubblegum inappropriate.

Flavor

Initial malty flavor is light and has a honeyed biscuit, bready, or cracker character. Grainy but soft malt palate, and a crisp, dry, hoppy-bitter finish. Moderate spicy or floral hop flavor on the palate. Moderate esters similar in character to aroma. Light to moderate spicy phenols as found in the aroma. Medium to high bitterness, accentuated by dryness. The yeast and hop character lasts into the aftertaste.

Mouthfeel

Medium-light to medium body. Smooth. Medium-high to high carbonation, can be somewhat prickly. Should not have noticeable alcohol warmth.

Comments

Often not labeled or available outside the monastery, or infrequently brewed. Might also be called monk’s beer, Brother’s beer, or simply a Blond (we don’t use this term to avoid confusion with the very different Belgian Blond Ale style). Highly attenuated, generally 85% or more.

History

While monastic breweries have a tradition of brewing a lower-strength beer as a monk’s daily ration (Westmalle began making theirs in 1922), the bitter, pale beer this style describes is a relatively modern invention reflecting current tastes. Westvleteren first brewed theirs in 1999, but it replaced older lower-gravity products.

Characteristic Ingredients

Pilsner malt. Belgian yeast. Continental hops.

Style Comparison

Like a top-fermented Belgian interpretation of a German Pils – pale, hoppy, and well-attenuated, but with a strong Belgian yeast character. Has less sweetness, higher attenuation, less character malt, and is more hop-centered than a Belgian Pale Ale. More like a much smaller, more highly-hopped Belgian Tripel (with its bitterness and dryness) than a smaller Belgian Blond Ale.

Vital Statistics

IBU

25 - 45

SRM

3 - 5

OG

1.044 - 1.054

FG

1.004 - 1.010

ABV

4.8% - 6%

Commercial Examples

Chimay Gold, La Trappe Puur, Russian River Redemption, St. Bernardus Extra 4, Westmalle Extra, Westvleteren Blond.

26B. Belgian Dubbel

Overall Impression

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

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.

Aroma

Moderate to moderately strong, rich malty aroma, with hints of chocolate, caramelized sugar, or toast. Never roasted or burnt. Moderate fruity esters, often dark or dried fruit, especially raisins and plums, sometimes pome fruit or banana. Low to moderate spicy, peppery phenols. Hops typically absent, but can have a low spicy, herbal, or floral character. The malt is strongest in the balance, with esters and spice adding complexity. Low soft, perfumy alcohol optional.

Flavor

Flavor profile similar to aroma (same descriptors and intensities apply) for malt, esters, phenols, alcohol, and hops. Medium-low to medium bitterness, but malt is always most prominent in the balance. The esters and phenols add complexity and interest to the malt, alcohol not typically tasted. Malty-rich, sometimes sweet flavor, that finishes moderately dry with a malty aftertaste accented by yeast esters and phenols.

Mouthfeel

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

Comments

Most commercial examples are in the 6.5 – 7% ABV range. Can taste somewhat sweet due to restrained bitterness, but the beers are actually fairly dry.

History

While dark and strong beers were produced long before, modern Dubbel traces back to the double brown or strong beer first produced at Westmalle in 1922 when the brewery was re-established after World War I. Other examples date from post-World War II.

Characteristic Ingredients

Spicy-estery Belgian yeast. 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. Continental hops. Spices not typical; if present, should be subtle.

Style Comparison

Perhaps similar to a Dunkles Bock but with a Belgian yeast and sugar character. Similar in strength and balance to a Belgian Blond Ale, but with a richer malt and ester profile. Less strong and intense than a Belgian Dark Strong Ale.

Vital Statistics

IBU

15 - 25

SRM

10 - 17

OG

1.062 - 1.075

FG

1.008 - 1.018

ABV

6% - 7.6%

Commercial Examples

Chimay Red, Corsendonk Bruin, La Trappe Dubbel, Rochefort 6, St. Bernardus Pater 6, Westmalle Dubbel.

26C. Belgian Tripel

Overall Impression

A strong, pale, somewhat spicy Belgian ale with a pleasant rounded malt flavor, firm bitterness, and dry finish. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol content.

Appearance

Deep yellow to pale amber in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic Belgian lace on the glass as it fades.

Aroma

Complex but seamless bouquet of moderate to significant spiciness, moderate fruity esters, low alcohol, low hops, and light malt. Generous spicy, peppery, sometimes clove-like phenols. Esters often reminiscent of citrus fruit, like oranges or lemons, but may sometimes have a slight ripe banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is optional. Alcohols are soft, spicy, and low in intensity. The malt character is light, with a soft, slightly grainy-sweet, or slightly honey-like impression.

Flavor

Flavor profile similar to aroma (same descriptors apply) for malt, esters, phenols, alcohol, and hops. Esters low to moderate, phenols low to moderate, hops low to moderate, alcohol low, all well combined in a coherent presentation. Medium to high bitterness, accentuated by a dry finish. Moderate bitterness in the aftertaste with substantial spicy-fruity yeast character. Should not be sweet.

Mouthfeel

Medium-light to medium body, although lighter than the substantial gravity would suggest. Highly carbonated. The alcohol content is deceptive, and has little to no obvious warming sensation. Effervescent. Should not be heavy.

Comments

High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps bring out the many flavors and to increase the perception of a dry finish. Most traditional versions have at least 30 IBUs and are very dry.

History

Popularized by the monastery at Westmalle, first brewed in 1931.

Characteristic Ingredients

Pilsner malt, often pale sugar adjuncts. Continental hops. Spicy-fruity Belgian yeast strains. Spice additions are generally not traditional, and if used, should be a background character only. Fairly soft water.

Style Comparison

May resemble a Belgian Golden Strong Ale but slightly darker and a bit fuller-bodied, with more emphasis on phenols and less on esters, and fewer late hops. Should not seem like a blond Barleywine.

Vital Statistics

IBU

20 - 40

SRM

4.5 - 7

OG

1.075 - 1.085

FG

1.008 - 1.014

ABV

7.5% - 9.5%

Commercial Examples

Chimay Tripel, La Rulles Tripel, La Trappe Tripel, St. Bernardus Tripel, Val-Dieu Triple, Westmalle Tripel.

26D. Belgian Dark Strong Ale

Overall Impression

A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy notes. Complex, rich, smooth, and dangerous.

Appearance

Deep amber to deep coppery-brown in color (dark in the style name implies more deeply colored than golden, not black). Huge, dense, moussy, persistent cream- to light tan-colored head. Usually clear.

Aroma

A complex and fairly intense mix of rich maltiness and deep fruit, accentuated by spicy phenols and alcohol. The malt character is moderately-high to high and has a deep, bready-toasty base with dark caramel notes, but no impression of dark or roasted malt. Esters are strong to moderately low, and reminiscent of raisins, plums, dried cherries, figs, dates, or prunes. Spicy phenols like black pepper or vanilla, not clove, may be present as a low to moderate background character. A soft, spicy, perfumy, or rose-like alcohol is low to moderate, but never hot or solvent-like. Hops are usually not noticeable, but if present can add a light spicy, floral, or herbal character.

Flavor

Rich and complex maltiness, but not heavy in the finish. The flavor character is similar to the aroma (same malt, ester, phenol, alcohol, and hop comments apply here as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to moderately sweet. Medium-low to moderate bitterness; alcohol provides some of the balance to the malt. Generally malty-rich balance, but can be fairly even with bitterness. The complex and varied flavors should blend smoothly and harmoniously, and often benefit from age. The finish should not be heavy or syrupy.

Mouthfeel

High carbonation but not sharp. Smooth but noticeable alcohol warmth. Body can range from medium-light to medium-full and creamy. Most are medium-bodied.

Comments

Also known as a Belgian Quad, mainly outside of Belgium (Quadruple is the name of a specific beer). Has a wider range of interpretation than many other Belgian styles. Traditional versions tend to be drier than many modern commercial versions, which can be rather sweet and full-bodied. Many examples are simply known by their strength or color designation. Some might be labeled Grand Cru, but this is more of a statement of quality than style.

History

Westvleteren started making their version just before World War II, with Chimay and Rochefort adding their examples just after. Other monastic breweries created products towards the end of the 20th century, but some secular breweries began producing similar beers starting around 1960.

Characteristic Ingredients

Spicy-estery Belgian yeast. 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. Continental hops. Spices not typical; if present, should be subtle.

Style Comparison

Like a larger Belgian Dubbel, with a fuller body and increased malt richness. Not as bitter or hoppy as a Belgian Tripel, but of similar strength.

Vital Statistics

IBU

20 - 35

SRM

12 - 22

OG

1.075 - 1.110

FG

1.010 - 1.024

ABV

8% - 12%

Commercial Examples

Achel Extra Bruin, Boulevard The Sixth Glass, Chimay Blue, Rochefort 10, St. Bernardus Abt 12, Westvleteren 12.