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Belgian Dark Strong Ale the best of ® BELGIAN DARK STRONG ALE Please note all file contents are Copyright © 2020 Battenkill Communications, Inc. All Rights Reserved. This file is for the buyer’s personal use only. It’s unlawful to share or distribute this file to others in any way including e-mailing it, posting it online, or sharing printed copies with others. BY GORDON STRONG BELGIAN DARK STRONG ALE elgians can be kind of touchy wonderful kind of beer — hopefully, we when talking about beer styles. can all agree on that. It’s certainly one They often think of every beer as of my absolute favorites. B unique. While they do have beers that can defy classification, some beers HISTORY share enough common characteristics Belgium has a long history of brew- that allow them to be grouped for ease ing, and also of religious institutions of discussion. Belgian dark strong ale is being related to brewing. It also has one of those styles. a long history of commerce, with the You won’t find any Belgian beers attendant protectionism, marketing, Belgian dark strong ale labeled as this style, however. Many promotion, and myth wrapped up in often just use a number (typically de- the history. as a beer style is entirely noting the obscure and archaic Belgian While many breweries claim a a fabrication of those of brewing degrees measure of original brewing tradition that goes back gravity), while some may use a differ- several centuries (Leffe, for instance, us who desire to ently colored cap or a special name. claims a tradition starting in 1240), this You might find some labeled Grand Cru, might lead you to believe that there is categorize and but this is more of a statement of qual- a continuous history, or that those who ity than style. claim a religious affiliation actually compare beer. Belgian dark strong ale as a beer have one. The first notion is almost style is entirely a fabrication of those certainly false, and many instances of of us who desire to categorize and the second one are as well. compare beer. It was named as such Two major events impacted brewing BELGIAN DARK STRONG ALE because the name is descriptive — all in Belgium. The French Revolution (and BY THE NUMBERS the words in the name carry meaning. the subsequent invasion of modern OG: ............1.075–1.110 And it is meant to contrast against Belgium, which was then occupied FG: .............1.010–1.024 the Duvel-like Belgian golden strong by the Habsburg Austrians, in 1794) SRM: ................12–22 ale style. closed all churches and religious or- IBU: .................20–35 The Beer Judge Certification ders, and suppressed religious worship. Program (BJCP) includes Belgian dark Many abbeys and monasteries were de- ABV: .............8.0–12.0% strong ale as style 26D within Category stroyed, and property was confiscated. 26, Trappist Ale (soon to be renamed Religious brewing ceased at this time. Monastic Ale). The other styles within After Napoleon was defeated, Belgium this category include Trappist single later gained its independence in 1830. (soon to be renamed Belgian single), Some monasteries related to brewing Belgian dubbel, and Belgian tripel. were established or reopened then With this progression of multiples, (Westmalle in 1836 was the first). why not call the style Belgian quad? World War I (1914–1918) was the Well, in Belgium the term quadru- second major event to impact brew- pel isn’t generic — it’s the name of a ing, as Belgium was a trench warfare specific beer (LaTrappe/Konigshoeven battlefield and occupied territory. The Quadrupel). So to avoid confusion, occupying Germans requisitioned we use the more generic name. Many breweries for their copper, and resourc- breweries in the US do call this style es were scarce. Some breweries opened quad, however; treat them as syn- or reopened in the inter-war period onyms, not separate styles (even (Westmalle in 1922, when it first pro- though the Brewers Association has duced its dubbel). Westvleteren started separate styles for Belgian-style dark making their 12 right before World War strong ale and Belgian-style quadrupel, II (1939–1945). Belgium received less they are very similar). direct impacts from this war, but it was Regardless of what it’s called, it’s a still occupied by the Germans from May Photo by Charles A. Parker/Images Plus Parker/Images A. Charles by Photo 1 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved BELGIAN DARK Chill the wort to 64 °C (18 °F), pitch the yeast, and ferment until STRONG ALE complete. Allow the beer to free rise (5 gallons/19 L, all-grain) in temperature during fermentation. OG = 1.091 FG = 1.015 Rack the beer, prime and bottle IBU = 24 SRM = 26 ABV = 10.2% (or cask) condition, or keg and force carbonate the beer. INGREDIENTS 7 lbs. (3.2 kg) Pilsner malt 3 lbs. (1.4 kg) pale ale malt BELGIAN DARK 2 lbs. (0.91 kg) Munich malt STRONG ALE 2 lbs. (0.91 kg) dark Munich malt (5 gallons/19 L, extract 1 lb. (454 g) aromatic malt with grains) 1 lb. (454 g) crystal malt (40 °L) OG = 1.091 FG = 1.015 2 oz. (57 g) chocolate malt IBU = 24 SRM = 26 ABV = 10.2% 1 lb. (454 g) dark candi syrup (0 min.) INGREDIENTS 1 lb. (454 g) amber (brown) sugar 6.5 lbs. (2.9 kg) pale liquid malt (0 min.) extract 5 AAU Saaz hops (60 min.) 3.25 lbs. (1.5 kg) Munich liquid (1 oz./28 g at 5% alpha acids) malt extract 3.6 AAU Styrian Goldings hops 1 lb. (454 g) crystal malt (40 °L) (10 min.) (1 oz./28 g at 3.6% alpha 2 oz. (57 g) chocolate malt acids) 1 lb. (454 g) dark candi syrup 0.5 oz. (14 g) Saaz hops (5 min.) (0 min.) Wyeast 3787 (Trappist High 1 lb. (454 g) amber (brown) sugar Gravity) or White Labs WLP500 (0 min.) (Monastery Ale) or LalBrew Abbaye 5 AAU Saaz hops (60 min.) Belgian Ale yeast (1 oz./28 g at 5% alpha acids) 1 cup corn sugar (for priming) 3.6 AAU Styrian Goldings hops (10 min.) (1 oz./28 g at 3.6% alpha STEP BY STEP acids) This recipe uses reverse osmosis (RO) 0.5 oz. (14 g) Saaz hops (5 min.) water. Adjust all brewing water to a Wyeast 3787 (Trappist High pH of 5.5 using phosphoric acid. Add Gravity) or White Labs WLP500 1 tsp. of calcium chloride directly to (Monastery Ale) or LalBrew Abbaye the mash. Belgian Ale yeast This recipe uses a step mash. 1 cup corn sugar (for priming) Mash in the Pilsner, pale ale, Munich, dark Munich, and aromatic malts STEP BY STEP at 144 °F (62 °C) in 23 qts. (22 L) Start with 6.5 gallons (24.5 L) of water. Hold for 45 minutes. Raise the water in the brew kettle; heat to temperature to 158 °F (70 °C) and 158 °F (70 °C). hold for 15 minutes. Add crystal and Turn off the heat. Add the crystal chocolate malt. Begin recirculating and chocolate malt in a mesh bag and raise temperature to 168 °F (76 and steep for 30 minutes. Remove °C) and recirculate for 15 minutes. and rinse grains gently. Sparge slowly and collect 6.5 gallons Add the malt extracts and stir (24.5 L) of wort. thoroughly to dissolve completely. Boil the wort for 90 minutes, Turn the heat back on and bring to a adding hops at the times indicated in boil. Follow the all-grain recipe’s step the recipe. Add the sugars at the end by step for boil, fermentation, and of the boil and stir to dissolve. packaging instructions. 2 Best of Brew Your Own Magazine © Battenkill Communications, Inc. All Rights Reserved 1940 until its final liberation in Febru- ary 1945. Other modern examples of Belgian dark strong ales from Trappist monas- teries began to appear after World War II: Chimay in 1948 and Rochefort in 1952. More Trappist monasteries start- ed producing beer later, such as Achel towards the end of the 20th century. LaTrappe began making their Quadru- pel in 1991, although this brewery is in the Netherlands. Not all Trappist breweries have a Belgian dark strong ale type beer. Orval is known for its flagship beer, as well as a smaller version. Westmalle does not produce a beer of this type. But the breweries at Chimay, Rochefort, Westv- leteren, and Achel certainly are enough Bernt Rostad by Photo Formerly business partners until the rise of the Trappist certification, two world-renowned Belgian dark to illustrate the range of the style. strong ales: Brouwerij St. Bernardus’ Abt 12 on the left and Trappist brewery Brouwerij de Sint-Sixtus- Inspired by the popularity of Trap- abdij van Westvleteren’s Trappist 12 on the right. pist beers, other breweries started you the first clues about this style. It’s a shouldn’t have a roasted malt charac- producing beers of similar type (which Belgian ale, so it has a spicy and fruity ter. is basically the definition of a style) yeast character. It’s darker than golden Hops take a back seat in this beer, around 1960. Many of these beers were ales, and it’s usually above 8% ABV in with aroma and flavor often absent called Abbey beers and had a religious strength. But to stop here is to do a or very low. Bitterness helps keep it connection, although only the Trappists great injustice to the style; it’s like call- from being cloying or syrupy, but the brewed beer under the supervision of ing sushi (sashimi for true fans) “cold finish should be dry and malty with monks on religious ground.
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